Ingredients
Scale
- 2 tablespoons avocado oil
- 1 pound tomatillos (husks peeled and rinsed well)
- ½ yellow onion (sliced in half)
- 2 cloves garlic (skins peeled)
- 1 jalapeño (sliced in half, seeds removed for mild heat)
- ¼ cup water
- ¼ cup fresh cilantro
- Juice of 1 lime (around 2 tablespoons, plus more to taste)
- ½ teaspoon dry oregano
- ½ teaspoon kosher salt (plus more to taste)
- 1 ripe avocado
- 16 ounces skirt steak (cut into 6-inch sections; substitute flap steak or flank steak)
- Juice of 1 orange (around ¼ cup)
- Juice of 1 large lime (around 2 tablespoons)
- ½ cup finely chopped fresh cilantro (divided in half)
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon freshly-cracked black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dry oregano
- 2 tablespoons avocado oil
- 6 green onions
- 6 corn tortillas
- ¼ cup finely chopped white onion (for serving)
Instructions
- Prepare the avocado salsa by blending tomatillos, yellow onion halves, garlic, jalapeño, water, cilantro, lime juice, dry oregano, and kosher salt until smooth.
- Marinate skirt steak in orange juice, lime juice, half of the chopped cilantro, paprika, kosher salt, onion powder, black pepper, smoked paprika, ground cumin, and dry oregano for at least 30 minutes.
- Preheat grill or stovetop grill pan over medium-high heat. Grill marinated steak for 4-5 minutes per side for medium-rare.
- Let the steak rest before slicing thinly against the grain.
- Warm corn tortillas on the grill or in a skillet and assemble tacos with sliced steak and avocado salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg