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Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with carne asada-style marinade and charred edges, served in warm corn tortillas. Top with a fresh avocado salsa made with diced avocado, cherry tomatoes, red onion, and cilantro for bright, street-taco flavor.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 lb flank or skirt steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 3 garlic cloves, 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
Assemble
  • 1 corn tortillas
  • 1 lime wedges

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. In a bowl, combine lime juice, olive oil, minced garlic, cumin, salt, and pepper, then coat the flank or skirt steak evenly. Marinate for 30 minutes so the surface starts to taste seasoned.
Grill and rest
  1. Preheat the grill to high heat and place the steak on the grates. Grill for 4-5 minutes per side for medium-rare, aiming for visible charring.
  2. Transfer the steak to a plate and let it rest for 10 minutes. This keeps the juices in so the slices stay tender.
  3. Slice the steak thinly against the grain. Cut across the muscle fibers for a more biteable street-taco texture.
Make the avocado salsa
  1. In a bowl, gently mix diced avocados, cherry tomatoes, diced red onion, chopped cilantro, lime juice, and salt. Stir lightly to keep the avocado pieces intact.
Warm tortillas and assemble
  1. Warm the corn tortillas on the grill until pliable with light toasted spots. Keep them hot so they fold around the grilled steak.
  2. Assemble tacos by filling each tortilla with sliced charred steak and spooning on avocado salsa. Serve with lime wedges for squeezing at the table.

Notes

Pro tip: Resting the steak for 10 minutes prevents juices from running out when you slice. Refrigerate leftover steak and salsa separately in sealed containers for up to 3 days; freeze steak slices up to 2 months (salsa doesn’t freeze well due to avocado texture). For a lighter option, use 2 tsp olive oil for the marinade and grill on a nonstick grill mat.