Grilled Steak Tacos with Avocado Salsa 

These Grilled Steak Tacos with Avocado Salsa deliver smoky, juicy flavor with a gentle kick—perfect for weeknight meals or festive gatherings. The steak is bathed in a tangy, citrus-herb marinade that quickly penetrates, while a creamy yet bright avocado salsa adds freshness and texture. Ready in about 40 minutes, they’re gluten-free, crowd-pleasing, and ideal for outdoor grilling—and the avocado salsa can be made ahead to save time 0.

Ingredients

For the Salsa Verde

• 2 Tbsp avocado oil
  
  

• 1 lb tomatillos, husks removed and rinsed
  
  

• ½ yellow onion, halved
  
  

• 2 garlic cloves, skins removed
  
  

• 1 jalapeño, halved (remove seeds for milder heat)
  
  

• ¼ cup water
  
  

• ¼ cup fresh cilantro
  
  

• Juice of 1 lime (~2 Tbsp)
  
  

• ½ tsp dried oregano
  
  

• ½ tsp kosher salt (plus more to taste)
  
  

• 1 ripe avocado
  
  

For the Grilled Steak Tacos

• 16 oz skirt steak (or flap/flank steak), cut into 6″ sections
  
  

• Juice of 1 orange (~¼ cup)
  
  

• Juice of 1 large lime (~2 Tbsp)
  
  

• ½ cup finely chopped fresh cilantro (divided)
  
  

• 1 tsp paprika
  
  

• 1 tsp kosher salt
  
  

• 1 tsp onion powder
  
  

• ½ tsp freshly chipped black pepper
  
  

• ½ tsp smoked paprika
  
  

• ½ tsp ground cumin
  
  

• ½ tsp dried oregano
  
  

• 2 Tbsp avocado oil
  
  

• 6 green onions
  
  

• 6 corn tortillas
  
  

• ¼ cup finely chopped white onion (for serving)
  
  

Directions

For the Salsa Verde

1. Heat avocado oil in a pan over medium heat. Add tomatillos, onion, garlic, and jalapeño; cook until lightly charred (~3 min).
   
   

2. Add water and cook until reduced by ~¼ and tomatillos are fork-tender.
   
   

3. Blend veggies with cilantro, lime juice, oregano, salt, avocado until salsa reaches desired texture. Chill until serving
   
   

For the Grilled Steak Tacos

1. Marinate steak: combine steak with orange juice, lime juice, ¼ cup cilantro, spices, and avocado oil. Chill 1–6 hours.
   
   

2. Preheat grill or hot skillet/griddle. Grill steak (~4 min per side for medium-rare) and green onions (2 min per side) until charred and steak reaches ~125 °F. Rest steak 6 min.
   
   

3. Warm tortillas on grill or stove (~10–15 sec per side).
   
   

4. Toss remaining ¼ cup cilantro with diced white onion.
   
   

5. Assemble tacos: fill tortillas with steak cubes, top with avocado salsa and cilantro‑onion garnish. Serve with charred green onions and lime wedges
   
   

Nutrients

• Calories: 350 kcal
  
  

• Carbs: 23 g
  
  

• Protein: 20 g
  
  

• Fat: 22 g (Saturated 4 g, PUFA 3 g, MUFA 13 g)
  
  

• Cholesterol: 48 mg
  
  

• Sodium: 693 mg
  
  

• Potassium: 734 mg
  
  

• Fiber: 6 g
  
  

• Sugar: 5 g
  
  

• Vitamin A: 694 IU
  
  

• Vitamin C: 17 mg
  
  

• Calcium: 62 mg
  
  

• Iron: 3 mg