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Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with avocado salsa featuring charred, high-heat steak sliced thin and piled into warm corn tortillas. Fresh avocado salsa with cherry tomatoes, red onion, cilantro, and lime keeps every street-taco bite bright and creamy.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinating/resting time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 2 lb flank or skirt steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 3 garlic minced
  • 1 tsp cumin
  • 1 salt to taste
  • 1 pepper to taste
Avocado salsa
  • 2 avocados diced
  • 1 cup cherry tomatoes diced
  • 0.25 cup red onion diced
  • 0.25 cup cilantro chopped
  • 2 tbsp lime juice
  • 1 salt to taste
To serve
  • 1 corn tortillas
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the steak
  1. Combine lime juice, olive oil, minced garlic, cumin, salt, and pepper, then coat the flank or skirt steak and marinate for 30 minutes.
  2. Heat the grill to high heat so it’s hot enough to sear immediately when the steak hits the grates, visible grill marks should form quickly.
Grill and rest
  1. Grill the steak over high heat for 4-5 minutes per side for medium-rare until charred and browned on the outside.
  2. Transfer the steak to a plate and let it rest for 10 minutes so the juices settle before slicing.
  3. Slice the steak thinly against the grain so each taco bite is tender and easy to chew.
Make the avocado salsa
  1. Gently mix avocados, cherry tomatoes, red onion, cilantro, lime juice, and salt for a chunky, green salsa with visible diced pieces.
Warm tortillas and assemble
  1. Warm corn tortillas on the grill until pliable with light grill warmth, then keep them stacked to stay soft.
  2. Assemble tacos with sliced grilled steak and spoon over avocado salsa, adding lime wedges to finish.

Notes

Pro tip: Let the steak rest fully before slicing to keep it juicy, and slice against the grain for tenderness. Refrigerate leftover steak and salsa separately in airtight containers for up to 3 days; assemble fresh for best texture. Freezing: salsa does not freeze well (avocado can turn watery), but cooked sliced steak can be frozen up to 2 months. For a lighter option, use 0% fat Greek yogurt in place of part of the avocado in the salsa while keeping the lime and cilantro proportions.