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Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos with carne asada-style marinade, topped with bright avocado salsa and charred tortilla edges. Thin-sliced flank or skirt steak is grilled hot, rested, then tucked into warm corn tortillas with fresh green salsa and lime.
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Prep Time 25 minutes
Cook Time 10 minutes
rest 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
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
  • 0.5 pepper
For 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 salt to taste
To serve
  • 1 corn tortillas
  • 6 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Marinate the steak
  1. Mix lime juice, olive oil, garlic, cumin, salt, and pepper in a bowl, then rub evenly over the flank or skirt steak. Marinate at room temperature for 30 minutes, uncovered, so the surface stays tacky and flavorful.
Grill and rest the steak
  1. Preheat a grill to high heat, then place the steak on the grates and cook for 4-5 minutes per side for medium-rare. Look for clear grill marks and a charred surface with a pink center.
  2. Transfer the steak to a cutting board and rest for 10 minutes. Keep it loosely tented so juices redistribute and slices stay moist.
  3. Slice the steak thinly against the grain. Aim for consistent strips so each taco gets a visible layer of charred steak.
Make the avocado salsa
  1. Gently mix avocados, cherry tomatoes, red onion, cilantro, lime juice, and salt until just combined. The salsa should look chunky, not mashed, with evenly distributed green and red pieces.
Warm tortillas and assemble tacos
  1. Warm corn tortillas on the grill until pliable and lightly charred. When they puff slightly and show brown spots, they’re ready for assembly.
  2. Assemble tacos by adding sliced steak to each tortilla and topping with avocado salsa. Finish with lime wedges for serving.

Notes

Resting helps the steak stay juicy—don’t skip the 10 minutes. Store salsa covered in the fridge up to 1 day (it will darken slightly); store cooked steak refrigerated up to 3 days and rewarm on a hot grill pan. Freezing is not recommended for the salsa, but you can freeze cooked steak up to 2 months and slice to reheat quickly. For a gluten-free option, use certified corn tortillas and serve with no flour additives.