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These easy steak tacos feature tender marinated flank steak topped with a creamy avocado tomatillo salsa for a fresh, flavorful weeknight dinner everyone will love.
Why You’ll Love These Steak Tacos
- Juicy, Flavorful Steak – Using marinated flank steak ensures your tacos are tender, juicy, and packed with smoky chipotle-lime flavor. These aren’t just any tacos—they’re the ultimate flank steak tacos.
- Creamy Avocado Tomatillo Salsa – The homemade salsa is fresh, tangy, and creamy thanks to roasted tomatillos and ripe avocado. It’s the perfect topping to balance the rich steak.
- Better than Takeout – Skip the restaurant and make these marinated flank steak tacos at home in under an hour. You’ll get all the flavor of your favorite taqueria with fresher ingredients.
- Customizable & Crowd-Pleasing – Serve them with tortillas and toppings like chopped onions, queso fresco, radishes, or extra salsa. Whether it’s a weeknight dinner or taco night with friends, these tacos are always a hit.
- Meal Prep Friendly – Marinate the steak ahead of time or double the batch for leftovers. The creamy avocado salsa also keeps well, making these tacos an easy and delicious meal prep option.
What You’ll Need
Steak Tacos
- Flank Steak – Lean, flavorful, and perfect for tacos when sliced thin against the grain. If unavailable, try skirt steak, hanger steak, or flap steak. Sirloin is also a good backup option.
- Avocado Oil – Chosen for its neutral flavor and high smoke point, making it great for high-heat cooking. You can substitute with any neutral oil if needed.
- Chipotles in Adobo – I used jarred diced chipotles in adobo for convenience. If you can’t find them, grab a can of whole chipotles in adobo, chop the peppers finely, and add a couple spoonfuls of the smoky adobo sauce.
- Juice of Lime – Fresh lime juice brightens up the flavors and balances the richness of the steak.
- Brown Sugar – Adds a touch of sweetness that balances the smokiness of the chipotles. You can substitute with honey, agave, or white sugar if preferred.
- Salt – Essential for bringing out all the flavors.
- Black Pepper – Freshly cracked black pepper gives the best flavor.
- Garlic Powder – Adds a subtle, savory depth that blends evenly into the marinade.
- Baking Soda – A key tenderizer that helps break down proteins, keeping the steak juicy and tender. Don’t skip this step!
- Cornstarch – Works with the baking soda to lock in moisture and create a silky coating on the steak.
Avocado Tomatillo Salsa
- Tomatillos – These little green husked tomatoes add the signature tangy flavor. Look for ones that are firm and bright green.
- White Onion – Adds sharpness and depth. You can swap with yellow onion or even red onion for a slightly sweeter flavor.
- Jalapeños – Bring just the right amount of heat. For a milder salsa, remove the seeds and ribs. If you want more spice, add an extra jalapeño.
- Garlic – Roasted garlic mellows out and adds warmth to the salsa.
- Avocado Oil – Helps the veggies roast beautifully and adds a neutral flavor. Substitute with olive oil, canola oil, or any mild cooking oil you prefer.
- Juice of Lime – Fresh lime juice brightens the salsa and balances the richness of the avocado. In a pinch, bottled lime juice or even lemon juice works fine.
- Cilantro – Fresh cilantro gives a burst of herbal flavor. If you’re not a fan, you can swap it with parsley or leave it out entirely.
- Avocado – Makes the salsa creamy and smooth. If you want a lighter version, you can leave the avocado out — it will still be delicious, just a bit tangier and thinner.
- Salt – Essential for balancing and bringing out the flavors.
- Water – Helps thin the salsa to your desired consistency. Add a little at a time until it’s just right for dipping or drizzling.
Tools Used For This Recipe
- Nonstick Skillet
- Food Processor
- Baking Sheet
- Cutting Board
- My Favorite Kitchen Knife
- Mixing Bowls
- Measuring Spoons
- Lime Squeezer
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How to Make Steak Tacos with Creamy Avocado Tomatillo Salsa
Making the best steak tacos at home is easier than you think! These flavorful tacos start with tender marinated flank steak tacos that are quickly seared for that perfect char, then topped with a refreshing avocado tomatillo salsa for a creamy and tangy finish. Here’s how to make them step by step:
Prepare the Flank Steak
Start by slicing your flank steak into thin ¼-inch strips, making sure to cut against the grain for the most tender bite. In a bowl, whisk together chipotle peppers in adobo (with a little sauce), lime juice, brown sugar, garlic powder, salt, black pepper, baking soda, and cornstarch. Add the steak strips and toss well to coat. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 3 hours for maximum flavor. This marinade ensures juicy, flavorful flank steak tacos every time.
Cook the Steak
Heat avocado oil in a large skillet over medium-high heat. Once hot, spread the marinated flank steak strips in a single even layer. Avoid overcrowding the pan—you may need to cook in batches. Sear the steak for 3–4 minutes per side, until browned and caramelized, and cooked to your preferred doneness. Transfer the cooked steak to a plate and let it rest while you prepare the tortillas and salsa.
Make the Creamy Avocado Tomatillo Salsa
While the steak marinates or cooks, prepare the creamy salsa. Roast tomatillos, onions, jalapeños, and garlic until tender and slightly charred. Then blend them with ripe avocado, fresh lime juice, cilantro, water, and a pinch of salt until smooth. This creamy avocado salsa adds a rich, tangy, and slightly spicy element that pairs perfectly with the juicy steak.
Assemble the Steak Tacos
Warm your tortillas until soft and lightly charred (I love doing this quickly over an open flame for extra flavor). Pile on the juicy marinated flank steak, then top generously with the creamy avocado tomatillo salsa and a sprinkle of crisp white onions. Serve right away while everything is warm and flavorful—you’ll want more than one!
Recipe Tips & Tricks
- Don’t overcrowd the pan: For perfectly seared marinated flank steak, cook the strips in a single layer. If you add too much at once, the meat will steam instead of developing that delicious golden crust. Work in batches for the best results.
- Tenderize with baking soda: The small amount of baking soda in the marinade helps break down the beef fibers, keeping your steak tacos extra tender and juicy.
- Char your tortillas: Warm your tortillas in a dry skillet or directly over an open flame until they’re soft, pliable, and lightly charred. This simple step adds tons of flavor to your tacos.
- Adjust the spice level: Love heat? Add an extra jalapeño or two to your avocado tomatillo salsa. Prefer a milder flavor? Use just one (or even remove the seeds) for a creamy, flavorful salsa with less kick.
- Toppings are customizable: These flank steak tacos are delicious on their own, but don’t be afraid to load them up with queso fresco, fresh cilantro, pickled onions, or sliced radishes.
- Storage: Store the cooked marinated flank steak separately from tortillas and toppings in an airtight container in the fridge for up to 3–4 days. Store the avocado tomatillo salsa in an airtight container in the refrigerator for up to 3–4 days. To help minimize browning, press a piece of plastic wrap directly onto the surface before sealing. Give it a good stir before serving.
More Mexican Favorites You’ll Love
- Quick and Delicious Steak Quesadillas
- Chipotle Braised Short Rib Tacos
- Honey Lime Shrimp Tacos
- Crispy Barbacoa Tacos with Slow Braised Beef
- Roasted Tomatillo Salsa Verde
Easy Steak Tacos with Creamy Avocado Tomatillo Salsa
These easy steak tacos feature tender marinated flank steak topped with a creamy avocado tomatillo salsa for a fresh, flavorful weeknight dinner everyone will love.
Equipment
Ingredients
Steak Tacos
- 1 ½ lbs flank steak thinly sliced (¼ inch) against the grain
- 2 tbsp avocado oil
- 2-3 chipotle peppers in adobe + 2 tbsp chipotle sauce
- 1 lime juiced
- 1 tbsp brown sugar
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp baking soda
- 1 tbsp cornstarch
Avocado Tomatillo Salsa
- 6-8 tomatillos diced into 1 inch chunks
- ½ white onion diced into 1 inch chunks
- 1-3 jalapenos diced into 1 inch chunks
- 5 garlic cloves
- 1 tbsp avocado oil
- ⅓ cup cilantro
- 2 limes juiced
- 1 tsp salt
- 1 avocado
- 1/3 cup water
For Serving
- tortillas
- chopped white onion
- chopped cilantro
Instructions
Steak Tacos
- Thinly slice the flank steak into ¼-inch strips, cutting against the grain for maximum tenderness. Place the strips in a mixing bowl and add chipotle peppers in adobo (along with the adobo sauce), lime juice, brown sugar, salt, black pepper, garlic powder, baking soda, and cornstarch. Mix well to coat the steak evenly, then cover and marinate in the refrigerator for at least 30 minutes, or up to 3 hours for deeper flavor.
- Heat avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated flank steak in a single, even layer—being careful not to overcrowd the pan. (Work in batches if needed.) Sear the steak for 3–4 minutes per side, until it’s caramelized on the outside and cooked to your desired doneness. Transfer the steak to a plate and set aside.
Avocado Tomatillo Salsa
- Preheat the oven to 400℉ (200℃) Dice the tomatillos, white onion, and jalapeños into 1-inch chunks, and peel the garlic cloves. Spread everything in a single layer on a baking sheet, then drizzle with avocado oil. Roast for 30 minutes, stirring halfway through, until the vegetables are lightly charred and softened.
- In a food processor, combine the roasted vegetables with avocado, lime juice, cilantro, salt and water. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
Assemble the Steak Tacos
- Layer the warm tortillas with flank steak, avocado tomatillo salsa and chopped white onions. Finish with a sprinkle of chopped cilantro for garnish. Serve immediately.
Notes
- Don’t overcrowd the pan: For perfectly seared marinated flank steak, cook the strips in a single layer. If you add too much at once, the meat will steam instead of developing that delicious golden crust. Work in batches for the best results.
- Tenderize with baking soda: The small amount of baking soda in the marinade helps break down the beef fibers, keeping your steak tacos extra tender and juicy.
- Char your tortillas: Warm your tortillas in a dry skillet or directly over an open flame until they’re soft, pliable, and lightly charred. This simple step adds tons of flavor to your tacos.
- Adjust the spice level: Love heat? Add an extra jalapeño or two to your avocado tomatillo salsa. Prefer a milder flavor? Use just one (or even remove the seeds) for a creamy, flavorful salsa with less kick.
- Storage: Store the cooked marinated flank steak separately from tortillas and toppings in an airtight container in the fridge for up to 3–4 days. Store the avocado tomatillo salsa in an airtight container in the refrigerator for up to 3–4 days. To help minimize browning, press a piece of plastic wrap directly onto the surface before sealing. Give it a good stir before serving.
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