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Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with avocado salsa featuring charred, high-heat steak and a bright green avocado salsa. Marinated carne asada–style flank or skirt steak is grilled fast, thinly sliced, and tucked into warm tortillas with fresh lime and cilantro.
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Prep Time 25 minutes
Cook Time 10 minutes
resting 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 640
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
  • 0.5 tsp salt
  • 0.5 tsp 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
  • 0.25 tsp salt to taste
To serve
  • 18 corn tortillas
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Marinate the steak
  1. In a bowl, mix lime juice, olive oil, minced garlic, cumin, salt, and pepper. Add the flank or skirt steak, coat well, and marinate at room temperature for 30 minutes.
Grill and rest
  1. Preheat a grill or grill pan over high heat until very hot, then grill the steak for 4-5 minutes per side for medium-rare. Look for deep charred grill marks before flipping.
  2. Transfer the steak to a cutting board and let it rest 10 minutes. Resting keeps the juices inside so the slices stay tender.
  3. Slice the steak thinly against the grain after resting. Keep slices slightly thicker than street-taco bites for visible grilled texture.
Make avocado salsa
  1. In a bowl, gently mix the diced avocados, diced cherry tomatoes, diced red onion, chopped cilantro, lime juice, and salt to taste. Stir lightly so the avocado stays chunky.
Warm tortillas and assemble
  1. Warm corn tortillas on the grill until pliable, about 30-60 seconds per side. You should see slight blistering and steam from the surface.
  2. Assemble tacos with the warmed tortillas, sliced grilled steak, and generous spoonfuls of avocado salsa. Serve with lime wedges so each taco gets a fresh squeeze.

Notes

Pro tip: Slice the steak against the grain right after the 10-minute rest for tender bites. Store salsa covered in the refrigerator up to 2 days (pressing plastic wrap directly on the surface helps prevent browning); freeze steak only (up to 2 months) for best texture.