Avocado Salad-Topped Steak Taco Bowls

Avocado Salad-Topped Steak Taco Bowls

4 Servings = 3 taco shells or 1 taco bowl per person

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  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons chili powder
  • 1 pound skirt steak, halved crosswise
  • Salt and pepper
  • 2 jalapeno chiles, finely chopped
  • Grated peel and juice of 2 limes
  • 1 head butter lettuce, shredded
  • 2 avocados—halved, pitted and cut into small cubes
  • 1/2 onion, thinly sliced
  • 12 taco shells

Remove the jalapeno seeds for less heat.

Toss the avocado immediately with the dressing to prevent browning.

Skip the taco shells and shred 2 heads of lettuce for a salad instead or use individual taco bowls.


  1. Preheat a grill pan over medium-high heat. Whisk together 1 tablespoon olive oil and the chili powder, then rub all over the steak; season with salt and pepper. Add to the grill pan and cook, turning once, until grill marks appear, about 5 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain.

  2. Meanwhile, in a medium bowl, combine the jalapenos, lime peel, lime juice and remaining 3 tablespoons olive oil; season with salt and pepper. Add the lettuce, avocados and onion and toss; season with salt and pepper.

  3. Divide half of the avocado salad among the taco shells, then top with the meat and the remaining avocado salad.