It’s 5 PM, your inbox is overflowing, the kids are wondering what’s for dinner, and you’re already picturing the mountain of dishes waiting to happen. Sound familiar? If weeknights often feel like a race against the clock, let me introduce you to my family’s weeknight savior: Steak Tacos with Avocado Salsa. These tacos have rescued me from “what’s for dinner?” panic more times than I can count—especially that frazzled Tuesday when a work call ran late and I needed something delicious fast but still felt like a treat.
Here’s the secret: these steak tacos are all about smart preparation and big flavor with minimal fuss. The steak marinates while you tackle homework or your to-do list, and once you’re ready to cook, it’s a quick broil and a fresh, vibrant salsa—no complicated steps, just a seriously satisfying dinner. They’re the answer to “I want something special, but don’t want to spend my whole evening cooking.” Even my pickiest eater lights up when taco night rolls around!
If you’re searching for a meal that’s easy to prep ahead, comes together fast, and will have everyone asking for seconds, this recipe is about to be your new favorite dinnertime hack. Let’s dive into your next weeknight win!
Your New Favorite Weeknight Steak Tacos with Avocado Salsa
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What to Grab (The Shopping List)
- 1 pound beef flank steak, trimmed of fat
- 2 medium limes
- 1 tablespoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, finely chopped
- 1 large avocado, pitted, peeled, and chopped
- 2 medium plum (Roma) tomatoes, chopped
- 1/4 cup chopped red onion
- 1/8 teaspoon salt (for salsa)
- 8 white corn tortillas (6-inch)
The Game Plan (Step-by-Step)
- Juice both limes. Reserve 1 tablespoon of juice for the salsa, and set the rest aside for the marinade.
- In a resealable plastic bag, combine the remaining lime juice, cumin, 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped garlic. Add the flank steak, seal, and shake to coat. Marinate in the fridge for 1 hour, turning occasionally.
- While the beef marinates, prep the avocado salsa: In a bowl, combine chopped tomatoes, red onion, avocado, reserved 1 tablespoon lime juice, and 1/8 teaspoon salt. Toss gently and chill until serving.
- Set your oven to broil. Remove steak from marinade and discard the bag. Place steak on a rack in a broiler pan.
- Broil 4–6 inches from the heat for 10–15 minutes, turning midway, until cooked to your liking.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
- Warm tortillas as package directs.
- Assemble tacos: Layer steak in tortillas and top with about 1/4 cup avocado salsa. Dig in!
Pantry Raid: Easy Ingredient Swaps
No flank steak? Skirt steak, sirloin, or even thinly sliced chicken breast work well—just adjust broiling time as needed. Out of fresh limes? Bottled lime or lemon juice will do in a pinch. Swap Roma tomatoes for cherry tomatoes, or use white or yellow onion if red isn’t on hand. If you’re out of tortillas, pile everything into a rice bowl for a no-fuss taco bowl!
Make It a Meal in Minutes: Quick Sides
Keep dinner easy with sides that require little effort: open a can of black beans and warm them with a dash of cumin, toss together a quick green salad with lime vinaigrette, or serve with store-bought tortilla chips and salsa. For an extra treat, a scoop of Mexican street corn (elote style) takes just minutes and pairs perfectly with these tacos!
Meal Prep Magic: Storing & Reheating Tips
Got leftovers? Store the steak and salsa separately in airtight containers in the fridge for up to 3 days. Reheat steak slices in a hot skillet or microwave for 30–60 seconds. Tortillas can be wrapped in a damp paper towel and microwaved for 20 seconds. Toss leftover salsa with greens for a quick salad or spoon onto eggs for a fast breakfast!
Time-Saving Hacks for This Recipe
Marinate the steak the night before or in the morning, so it’s ready when you get home. Chop salsa ingredients (except avocado) up to a day ahead; cube the avocado just before serving to keep it fresh. Use pre-chopped veggies from the produce section, and broil the steak while you heat tortillas for maximum multitasking!
Use Up Your CSA Box: Seasonal Add-Ins
Make these tacos your own with whatever’s in season: add diced mango or pineapple to the salsa for a sweet twist, toss in corn kernels or roasted peppers, or sprinkle with fresh cilantro. Swap avocado for diced cucumber or toss in shredded cabbage for crunch—these tacos are endlessly adaptable to your produce drawer finds!
Quick Questions, Simple Answers:
Can I make parts of this recipe ahead of time?
Absolutely! The steak can be marinated up to 24 hours in advance—just keep it in the fridge until ready to cook. Salsa components (tomatoes, onion, and lime juice) can be prepped earlier in the day; just add the avocado right before serving to keep it fresh and green. This makes weeknight assembly lightning fast!
How can I make this dish more kid-friendly?
If your kids are sensitive to onion or garlic, reduce these ingredients in the salsa or leave them out. Serve the steak and tortillas separately so picky eaters can assemble their own tacos. Add a sprinkle of shredded cheese, or serve with a mild salsa or plain avocado if they’re not fans of raw tomato.
What’s the best way to double this recipe for a larger crowd?
Simply double all the ingredients and use two broiler pans if needed to cook the steak in batches. Keep cooked steak tented with foil to stay warm. You can also set up a taco bar with extra toppings like cheese, lettuce, or sour cream for easy serving—everyone builds their own, and cleanup stays simple!
Can I cook the steak without a broiler?
Definitely. If you don’t have a broiler, grill the steak over high heat for about 4–5 minutes per side, or sear in a hot skillet on the stovetop. You’re looking for a good sear and your desired doneness; just let it rest before slicing to keep it juicy and tender.
What’s the best way to reheat leftovers?
For best results, reheat steak slices quickly in a hot skillet or the microwave (about 30–60 seconds) just until warmed through. Warm tortillas in a skillet or microwave as well. Keep salsa chilled and add fresh avocado if needed. Assemble tacos right before eating for the best texture!
How can I fit this recipe into my weekly meal plan?
Plan to marinate the steak the night before or in the morning to save time after work. Prep salsa ingredients ahead and store in the fridge. Leftover steak works great over salads, in quesadillas, or even as a protein for breakfast burritos, so nothing goes to waste and meals stretch further!
Steak Tacos with Avocado Salsa
Equipment
- broiler pan
Ingredients
Steak Marinade:
- 1 pound beef flank steak trimmed of fat
- 2 medium limes
- 1 tablespoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic finely chopped
Avocado Salsa:
- 1 large avocado pitted, peeled, and chopped
- 2 medium Plum (Roma) tomatoes chopped
- 1/4 cup chopped red onion
- 1/8 teaspoon salt
For Tacos:
- 8 pieces white corn tortillas 6-inch size
Instructions
- Begin by squeezing the limes into a measuring cup. Reserve 1 tablespoon of the lime juice for the salsa.
For Beef Marinade:
- In a resealable plastic bag, combine the lime juice (remaining) with cumin, salt, pepper, and garlic. Add the flank steak, seal, and shake to coat. Marinate in the fridge for about an hour, flipping occasionally.
For Avocado Salsa:
- While the steak marinates, prepare the avocado salsa by mixing the tomatoes, red onion, avocado, reserved lime juice, and additional salt in a medium bowl. Toss until everything is well blended.
For Cooking the Beef:
- When ready to cook, preheat the oven to broil. Remove the beef from the marinade and discard it. Arrange the steak on a rack in a broiler pan.
- Broil for 10 to 15 minutes, 4 to 6 inches from the heat, flipping halfway, until reaching your preferred doneness.
- Let the beef rest for 5 minutes before slicing thinly against the grain.
For Assembling Tacos:
- Warm the tortillas as per package instructions. To assemble, distribute the steak strips on the tortillas and top them with approximately 1/4 cup of avocado salsa. Serve and enjoy!
