Tacos Al Carbon with Avocado Salsa
Transform your taco night with these Tacos Al Carbon with Avocado Salsa—a smoky, grilled masterpiece paired with a creamy, zesty topping that’s sure to impress. Tender skirt steak is marinated in a bold blend of lime juice, garlic, chili powder, and cumin, then perfectly charred on the grill for a savory, flame-kissed flavor. The star of the show, however, is the homemade avocado salsa, blending ripe avocados, fresh cilantro, jalapeño, and lime juice for a silky finish with just the right amount of heat. Served on warm corn tortillas and garnished with fresh lime wedges, these tacos are quick to prepare (ready in just 35 minutes) yet packed with restaurant-quality flavor. Perfect for weeknight dinners, backyard cookouts, or Cinco de Mayo celebrations, this recipe is a must-try for any taco enthusiast.
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 12 pieces Corn tortillas
- 2 large Avocados, ripe
- 0.5 cup Cilantro, roughly chopped
- 1 medium Jalapeño, deseeded and chopped
- 0.25 cup White onion, diced
- 2 tablespoons Lime juice (for salsa)
- 0.5 teaspoon Salt (for salsa)
- 4 pieces Fresh lime wedges
Instructions
In a large bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, 1.5 teaspoons of salt, and 1 teaspoon of black pepper to create a marinade.
Place the skirt steak into the bowl and coat it evenly with the marinade. Cover and refrigerate for at least 20 minutes, or up to 2 hours for maximum flavor.
Meanwhile, prepare the avocado salsa. In a food processor, combine the avocados, cilantro, jalapeño, diced white onion, lime juice, and 0.5 teaspoon of salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and pat it dry with paper towels to remove excess moisture. Grill the steak for about 3-4 minutes per side for medium-rare, or longer for your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes. Then, slice it thinly against the grain for tender bites.
Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable.
To assemble, place several slices of grilled steak into a warm tortilla and top with a spoonful of avocado salsa. Serve with lime wedges on the side for an extra burst of citrus flavor.
Enjoy your Tacos Al Carbon fresh off the grill while they're warm and full of smoky flavor!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 2.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
