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Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with carne asada-style seasoning deliver charred, juicy steak in warm tortillas, topped with a bright avocado salsa. Lime-marinated steak is grilled hot and sliced thin against the grain for street tacos texture.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinate/Rest 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak tacos
  • 2 lb flank or skirt steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 salt Use to taste for marinade and salsa.
  • 1 pepper Use to taste for marinade.
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 For salsa, 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, then coat the steak evenly and refrigerate for 30 minutes.
  2. Preheat the grill to high heat so it’s ready for a fast sear.
Grill and rest
  1. Grill the steak over high heat for 4-5 minutes per side for medium-rare, until char marks form.
  2. Move steak to a plate and rest for 10 minutes, then slice thinly against the grain.
Make avocado salsa
  1. Gently mix diced avocados, cherry tomatoes, red onion, chopped cilantro, lime juice, and salt until just combined.
Warm tortillas and assemble
  1. Warm corn tortillas on the grill until pliable and lightly marked.
  2. Assemble tacos with sliced steak and avocado salsa, and serve with lime wedges.

Notes

Key pro tip: slice the steak against the grain right after resting so each bite stays tender. Refrigerate leftover steak and salsa separately in airtight containers for up to 3 days; salsa may darken slightly but is still usable. Freezing is not recommended for the avocado salsa. For a lighter option, use reduced-sodium salt in both the marinade and salsa to control overall sodium.