Looking for a quick, flavorful taco dinner? These marinated steak tacos topped with a creamy avocado salsa come together fast and deliver savory, fresh, and spicy flavors in every bite. Making your own corn tortillas takes the meal to the next level, but store-bought tortillas work well too. This recipe is straightforward, fun to prepare, and perfect for a memorable taco feast.
Table of Contents
- Step 1: Prepare the marinade
- Recipe Tip
- Step 2: How to make a homemade avocado salsa.
- Step 3: Homemade corn tortillas
- Step : How the grill up the perfect marinated steak tacos.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Marinated Steak Tacos Recipe
Step 1: Prepare the marinade
This recipe benefits from a good marinade. For best flavor, make the marinade and let the steak rest overnight in the refrigerator. That way all the flavors penetrate the meat and all you’ll need to do the next day is grill.
Begin with outside skirt steak. Cut the long strip into shorter pieces about a foot long so the marinade coats the meat evenly and the pieces are easier to handle on the grill.
Recipe Tip
- Choose outside skirt steak when possible — it tends to be more flavorful and tender than the inside cut.
- Thin cuts are ideal for marinades and quick grilling.
Place the skirt steak pieces into a sealed bag or a deep container. Add orange juice, the grated white onion, chopped jalapeño, a handful of fresh cilantro, and your favorite taco seasoning. Mix everything so the meat is well coated, seal the bag, and refrigerate overnight for best results.
Dad’s Seasonings
Essential grilling seasonings for simple, bold flavor.
Step 2: How to make a homemade avocado salsa.
Fresh avocado salsa brightens these tacos with creaminess, acidity, and a touch of heat. It complements the rich, grilled skirt steak perfectly.
In a blender, combine 2 pitted avocados, a handful of cilantro, a pinch of salt, 2 tomatillos (or substitute with a small tomato if unavailable), 1/4 cup white onion (roughly grated or chopped), the juice of 2 limes, and about 1/2 cup water to reach a smooth, spoonable consistency. Add 1 tablespoon taco seasoning or to taste. Blend until smooth, then refrigerate until ready to serve.
If you prefer a chunkier topping, finely chop the ingredients and mix by hand instead of blending. Either way, refrigerate the salsa for at least 15 minutes to let the flavors meld.
Step 3: Homemade corn tortillas
Fresh tortillas make a big difference. If you can, try making them at home — warm, just-off-the-griddle corn tortillas have a texture and aroma that store-bought versions can’t quite match.
Use a good-quality corn masa. To prepare, slowly add one cup of warm water to one cup of masa harina and mix with your hands until a pliable dough forms. Roll the dough into golf-ball sized portions. Using a tortilla press, flatten each ball into a thin round. Heat a comal or cast-iron skillet over high heat until very hot, then cook each raw tortilla about one minute per side, flipping once. Keep cooked tortillas wrapped in a clean towel to stay warm and pliable.
No tortilla press? You can press masa between two sheets of plastic with a heavy pan or rolling pin. If you’re short on time, quality store-bought corn or flour tortillas work well. Corn tortillas are naturally gluten-free and have a clean corn flavor, while flour tortillas are softer and less likely to tear.
- Corn tortillas: Best for classic tacos — more fiber and a pure corn taste; they can be a bit more fragile.
- Flour tortillas: Softer, pillowy, and easier to fold without breaking; often preferred for larger fillings.
Step : How the grill up the perfect marinated steak tacos.
Preheat your grill to high heat (around 450°F / 230°C) and grill the marinated skirt steak pieces over direct heat. Because the pieces are thin, cook them quickly — about 2 minutes per side — until they develop a good char. Remove from the grill and wrap loosely in foil, letting the meat rest for about 10 minutes so the juices redistribute.
After resting, cut the steak into small, bite-sized cubes or thin slices against the grain for the most tender results. Serve immediately on warm tortillas with a spoonful of avocado salsa, and finish with freshly chopped white onion and cilantro. A squeeze of lime and a sprinkling of coarse salt bring everything together.
Frequently Asked Questions:
For tacos, outside skirt steak is an excellent choice thanks to its beefy flavor and texture. For other cooking methods, choose cuts suited to the technique — well-marbled steaks for quick searing, or tougher cuts for slow braises.
Internal temperature depends on preference. Aim for about 120–125°F for medium-rare and 135–140°F for medium. Because these are thin pieces, watch them closely and use rest time to finish cooking gently.
Yes. You can cook the marinated steak on a hot cast-iron skillet or under a broiler for a similar char. The important part is high heat and quick cooking.
Similar Recipe Ideas:
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Pin
Marinated Steak Tacos
Equipment
-
Tortilla press (optional)
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Comal or cast-iron skillet
-
Hot grill or heavy skillet
Ingredients
- 1 lbs Outside skirt steak
Steak Marinade Ingredients
- 2 cups Orange juice
- 2 Limes, juiced
- 1/4 White onion, grated
- 1 Jalapeño, chopped
- Handful of cilantro
- 2 tbsp Taco seasoning
Avocado Salsa Ingredients
- 2 Pitted avocados
- 2 Tomatillos
- 2 Limes, juiced
- 1 tbsp Taco seasoning (optional)
- 1/2 cup Water (to thin)
- 1/4 White onion
- Handful of cilantro
Homemade Tortilla Ingredients
- 1 cup Tortilla masa
- 1 cup Warm water
Instructions
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Cut the long outside skirt steak into smaller, manageable foot-sized pieces.
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Place the steak pieces in a sealed bag or container and add the marinade: orange juice, grated white onion, chopped jalapeño, cilantro, lime juice, and taco seasoning. Mix to coat thoroughly.
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Seal and refrigerate overnight, or at least several hours for good flavor.
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For the avocado salsa, blend pitted avocados, cilantro, salt, tomatillos, white onion, lime juice, water, and taco seasoning until smooth. Chill until serving.
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To make tortillas, combine masa and warm water, knead until a soft dough forms, and roll into golf-ball sized portions.
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Use a tortilla press or press between plastic to flatten each dough ball into a thin round.
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Heat a comal or cast-iron skillet over high heat and cook each raw tortilla about 1 minute per side, flipping once. Keep warm wrapped in a towel.
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Preheat the grill or skillet to high heat. Grill the marinated steak pieces about 2 minutes per side, until nicely charred but still tender.
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Remove the steak and let it rest loosely wrapped in foil for 10 minutes to retain juices.
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Slice or cube the rested steak into bite-sized pieces, cutting against the grain for tenderness.
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Assemble tacos: warm tortilla, a spoonful of steak, a sprinkle of chopped white onion and cilantro, a drizzle or spoonful of avocado salsa, and finish with a squeeze of lime. Serve immediately and enjoy.
Nutrition
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Carbohydrates: 31g
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Protein: 28g
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Fat: 24g
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