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Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with carne asada-style marinade and a bright avocado salsa. Charred, medium-rare steak gets sliced thin and tucked into warm corn tortillas for street-taco style bites.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinate 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
  • 0.5 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
tacos
  • 1 corn tortillas
  • 1 lime wedges

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. In a bowl, combine flank or skirt steak with lime juice, olive oil, minced garlic, cumin, salt, and pepper, then turn to coat evenly.
  2. Cover and refrigerate for 30 minutes so the flavors penetrate and the steak starts to darken slightly from the lime.
Grill and rest
  1. Preheat the grill to high heat and place the steak on the grate.
  2. Grill for 4-5 minutes per side for medium-rare, flipping once for clear char lines.
  3. Transfer to a plate and let rest 10 minutes so juices redistribute.
  4. Slice the steak thinly against the grain for easier bite-through texture.
Make the avocado salsa
  1. In a bowl, gently mix avocados, cherry tomatoes, red onion, cilantro, lime juice, and salt to taste.
  2. Stir just until combined so the avocado stays chunky and not mashed.
Warm tortillas and assemble
  1. Warm corn tortillas on the grill until pliable with light grill marks.
  2. Assemble tacos by adding sliced grilled steak, spooning on avocado salsa, and serving with lime wedges.

Notes

For best flavor, let the steak sit covered in the fridge for the full 30 minutes, then slice only after resting 10 minutes. Refrigerate leftover steak and salsa separately in airtight containers for up to 3 days; warm tortillas fresh. Freezing isn’t recommended for the salsa (avocado texture changes), but cooked steak can be frozen up to 2 months. For a lighter option, use grilled turkey or chicken in the same marinade and keep the avocado salsa as written.