Steak Tacos with Creamy Avocado Salsa Verde
These flavorful steak tacos get a wonderful boost from a bright and silky avocado salsa verde.
recipesbynani.comThere is something special about the combination of juicy grilled steak and fresh, tangy toppings. This recipe brings that experience home with a unique avocado salsa verde that uses raw tomatillos for a sharp, fresh flavor that cuts through the rich meat perfectly.
I love serving these for casual dinners because the process is very manageable. My best tip is to get your steak marinating in the lime and garlic mixture early so the flavors have plenty of time to soak in while you prep the salsa and cabbage.
🧺 Ingredients
- 1 pound flank steak
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 3 tomatillos, husked and rinsed
- 1 ripe avocado, pitted and peeled
- 1/2 cup fresh cilantro
- 1 tablespoon lime juice for the salsa
- 1 cup shredded cabbage
- 1 tablespoon lime juice for the cabbage
- 8 small corn tortillas
- 1/4 cup diced white onion
- Salt to taste
👩🍳Instructions
- 1
Combine the minced garlic, lime juice, olive oil, and chili powder in a bowl. Add the steak and coat it well, then let it marinate for at least 30 minutes.
- 2
Place the tomatillos, avocado, cilantro, and lime juice into a blender. Blend until the sauce is smooth and creamy. Add a pinch of salt to taste and set it aside.
- 3
Toss the shredded cabbage with a splash of lime juice and a pinch of salt in a small bowl.
- 4
Heat a heavy skillet or grill pan over medium high heat. Cook the steak for about 4 to 5 minutes per side until it reaches your desired level of doneness.
- 5
Remove the steak from the heat and let it rest for 10 minutes before slicing it thinly against the grain.
- 6
Warm your corn tortillas in a clean pan until they are soft and pliable.
- 7
Assemble the tacos by placing slices of steak on the warm tortillas, topping with the cabbage, a generous spoonful of the avocado salsa, diced onion, and extra cilantro.
💡 Tips
Store the leftover salsa in an airtight container in the fridge for up to two days, though it is best served fresh. You can also toast your corn tortillas directly over a gas flame for a few seconds to get a nice char. These tacos pair beautifully with a side of black beans or seasoned rice.
Made this recipe? Let us know how it went.
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