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Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with carne asada-style marination and a fresh avocado salsa. Charred, juicy steak is sliced thin and served in warm tortillas with a bright lime-cilantro salsa.
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Prep Time 25 minutes
Cook Time 10 minutes
Resting 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
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
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 grill

Method
 

Marinate the steak
  1. Combine lime juice, olive oil, minced garlic, cumin, salt, and pepper with the flank or skirt steak, then coat evenly. Marinate for 30 minutes at room temperature while you prepare the grill.
Grill and rest
  1. Preheat the grill to high heat, then grill the steak for 4-5 minutes per side for medium-rare. Look for strong char and visible grill marks.
  2. Transfer the steak to a plate and let it rest for 10 minutes before slicing. It should relax and retain its juices as the surface stops sizzling.
  3. Slice the steak thinly against the grain. Keep slices even so they warm quickly in the tortillas.
Make avocado salsa
  1. Gently mix diced avocados, diced cherry tomatoes, diced red onion, chopped cilantro, lime juice, and salt to taste. Fold until combined, keeping the avocado pieces intact.
Warm tortillas and assemble
  1. Warm corn tortillas on the grill until pliable, about 30-60 seconds per side. You should see light blistering and a warm aroma.
  2. Assemble tacos by filling tortillas with sliced grilled steak and spooning on avocado salsa. Finish with lime wedges on the side for squeezing.

Notes

Pro tip: slice against the grain right after the 10-minute rest so the steak stays tender. Store salsa in the fridge up to 2 days (press plastic wrap directly on the surface to slow browning) and rewarm steak slices briefly; assemble right before serving for best texture. Freezing isn’t recommended for avocado salsa. For a lighter option, use 1 tbsp olive oil in the marinade and serve with extra salsa instead of additional toppings.