These easy marinated steak and avocado tacos are built from flavorful marinated flank or skirt steak, smashed avocado, pickled red onions, sliced jalapeño, cilantro, and thinly sliced radishes. They deliver big flavor and are perfect for Taco Tuesday or any weeknight.
Easy to prepare and wildly delicious, tacos made with marinated steak are one of life’s best handheld dinners. No fork or knife required—just bright, bold flavors wrapped in a warm tortilla.
With warmer weather approaching, we’re turning to tacos more often. This marinated steak and avocado version has quickly become a favorite in our rotation.
We’re even trying a year-long project of different taco recipes for Taco Tuesday. Past favorites include Mexican roasted cauliflower tacos, sheet-pan shredded chicken tacos, and ground pork tacos with creamy slaw—each offering a different flavor profile to keep things exciting.
How to make these easy marinated steak tacos
These tacos require a handful of simple ingredients and a short marinating window—about one to four hours. The marinade is balanced between salty, sour, and slightly sweet notes for a bold but harmonious flavor.
The marinade includes:
- grated garlic
- fresh lime juice
- red wine vinegar
- a touch of honey (optional)
- chili powder
- salt and pepper
- avocado oil
Marinate the steak for 1–4 hours. Longer than that and the acidity can begin to break down the meat’s fibers, changing its texture.
Prep while the steak marinates
- Quick-pickle the red onions.
- Thinly slice radishes; use a mandoline for extra-thin slices. Store sliced radishes in cold water to keep them crisp.
- Chop cilantro.
- Slice jalapeños.
- Cut lime wedges.
- Cut and smash avocado just before serving.
When ready to cook, heat a skillet and cook the steak about 3–4 minutes per side over medium heat, depending on your preferred doneness and the cut’s thickness. Medium heat prevents the honey in the marinade from burning while still creating tasty caramelized bits.
Allow the steak to rest at least 5 minutes after cooking so the juices redistribute. Warm tortillas just before serving, then assemble with smashed avocado, sliced steak, radishes, cilantro, pickled red onions, and a squeeze of lime.
What cut of steak works best?
Flank or skirt steak are ideal: they cook quickly, take on the marinade flavor, and slice thin for tender bites. Cook to medium and be sure to slice thinly against the grain—cutting perpendicular to the muscle fibers—to avoid chewiness.
Serving suggestions
These marinated steak tacos pair well with any Mexican-style sides. To round out the meal, consider serving:
- rice or cauliflower rice
- black beans or pinto beans
- a big green salad with a tangy vinaigrette
- chips and salsa
Notes and make-ahead tips
If you prefer, grill the steak instead of cooking it in a skillet. Flank and skirt steaks are budget-friendly and become tender when marinated and sliced thin against the grain.
Pickled red onions can be made ahead and stored in the refrigerator. Other toppings—sliced radishes, jalapeños, cilantro, and smashed avocado—can be prepped in advance and stored in covered containers. Mix the marinade ahead of time and keep it separate until you’re ready to marinate the steak.
Easy Marinated Steak and Avocado Tacos – Gluten Free!
- Author: Nyssa Tanner
- Total Time: 30 minutes
- Yield: 4 servings
Description
Marinated steak and avocado tacos with smashed avocado, pickled red onions, sliced jalapeño, cilantro, and radishes—simple, bold, and perfect any night of the week.
Ingredients
- 3/4 lb flank or skirt steak
For the marinade:
- 2 cloves garlic, grated or pressed
- Juice of 1 lime
- 1 tablespoon red wine vinegar
- 1 teaspoon honey (omit for Whole30)
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon avocado oil
To cook the steak:
- 2 tablespoons avocado oil
For pickled red onions:
- 1/2 small red onion, thinly sliced
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 teaspoon salt
For serving:
- tortillas or lettuce cups
- avocado
- radishes
- jalapeño
- pickled red onion
- cilantro
- lime wedges
Instructions
- Whisk the marinade ingredients in a shallow dish or bowl. Add the steak, turn to coat, and refrigerate to marinate for 1–4 hours. Avoid marinating longer than four hours to prevent the acid from altering the meat’s texture.
- While the steak marinates, prep toppings and make the pickled red onions.
- For quick pickled onions: combine red wine vinegar, water, and salt until the salt dissolves. Add thinly sliced red onions, making sure they’re mostly submerged. If not fully submerged, stir or turn them occasionally until they soften.
- Thinly slice radishes and place them in cold water to keep them crisp.
- When ready to cook, heat 2 tablespoons avocado oil in a large cast-iron or heavy skillet over medium heat. Remove steak from the marinade, letting excess drip off, and add to the pan. Cook about 3–4 minutes per side, watching carefully since the honey can burn; reduce heat if needed.
- Transfer the cooked steak to a cutting board and let rest for about 5 minutes.
- Warm tortillas and smash avocado onto each one with a fork.
- Slice the steak thinly against the grain.
- Assemble tacos: divide steak among tortillas and top with radishes, pickled red onion, jalapeño, cilantro, and serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 10 minutes