Grilled Steak Tacos with Avocado Salsa

Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with carne asada-style seasoning and a fresh avocado salsa. Charred, high-heat steak is rested, sliced thin against the grain, then tucked into warm corn tortillas.

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Prep Time 25

Cook Time 10

marinate + rest 10

Total Time 45

Servings: 6 servings

Course: Main Dish

Cuisine: Mexican

Calories: 560

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 and pepper Use 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 Warm on the grill.
1 lime wedges Serve alongside.

Equipment

1 grill

Method

Marinate and grill the steak

Combine lime juice, olive oil, minced garlic, cumin, salt, and pepper with the flank or skirt steak, then marinate for 30 minutes.
Preheat the grill to high heat and grill the steak for 4-5 minutes per side for medium-rare.
Transfer steak to a plate and rest for 10 minutes so juices redistribute.
Slice the steak thinly against the grain and keep it warm for assembling tacos.

Make the avocado salsa

Gently mix the diced avocados, cherry tomatoes, red onion, chopped cilantro, lime juice, and salt until evenly combined.

Warm tortillas and assemble tacos

Warm the corn tortillas on the grill until pliable with light char spots.
Assemble tacos with sliced grilled steak and top with avocado salsa; serve with lime wedges.

Notes

For best texture, let the steak rest exactly 10 minutes before slicing against the grain. Refrigerate leftover salsa in an airtight container up to 2 days (it may darken slightly); grilled steak keeps 3 days. Freezing is not recommended for the salsa. Dietary swap: use grilled portobello or sliced chicken breast instead of steak for a lower-fat option.