Grilled Steak Tacos with Guacamole recipe

Here’s Chef Ed’s Corn Tortilla Tacos — loaded with grilled steak bits, creamy guacamole, and fresh Mexican salsa. This street-style taco recipe brings bold flavor, juicy meat, and vibrant toppings all wrapped in warm, rustic tortillas.

Tender grilled steak bits tucked into warm corn tortillas with fresh guac and salsa fresca

Chef Ed

Grilled Steak Tacos with Guacamole

Corn tortilla tacos loaded with grilled steak bits, creamy guacamole and fresh Mexican salsa. This street-style taco recipe brings bold flavor, juicy meat and vibrant toppings, all wrapped in warm, rustic tortillas.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4 servings (8 tacos)

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

For the grilled steak

• 1½ lbs skirt steak, flank steak or sirloin
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 lime juiced
• 1 tsp chili powder
• 1 tsp ground cumin
• salt and pepper to taste

For the guacamole

• 2 ripe avocados
• 1 lime juiced
• ¼ cup red onion diced
• 1 small tomato diced (optional)
• 1 tbsp cilantro chopped
• salt to taste

For the Mexican salsa (pico de gallo)

• 2 ripe tomatoes diced
• ¼ cup white onion diced
• 1 jalapeño minced (remove seeds for less heat)
• 2 tbsp fresh cilantro chopped
• ½ lime juiced
• salt to taste

To serve

• 8 small corn tortillas
• lime wedges for serving
• extra chopped cilantro optional garnish

Equipment

• Grill or cast-iron pan
• Dry skillet
• Mixing bowls

Method

 

1. In a bowl or zip-top bag, combine olive oil, garlic, lime juice, chili powder, cumin, salt and pepper. Add the steak and marinate for 20–30 minutes at room temperature (or up to 2 hours in the fridge).
2. In a bowl, mash the avocados with lime juice and salt. Stir in onion, tomato (if using) and cilantro. Taste and adjust the salt. Cover and chill until serving.
3. Mix tomatoes, onion, jalapeño, cilantro, lime juice and salt. Let sit for 10 minutes to meld the flavors.
4. Heat a grill or cast-iron pan over high heat. Grill the steak 3–4 minutes per side for medium-rare (depending on thickness). Rest for 5 minutes, then chop into bite-sized pieces.
5. Warm the corn tortillas on a dry skillet or grill until pliable and slightly charred, about 30 seconds per side. Keep warm in a clean towel.
6. Fill each tortilla with steak pieces. Top with a spoonful of guacamole and a scoop of salsa. Garnish with cilantro and serve with lime wedges.

Notes

Chef Ed’s tips

• For extra-tender steak, slice against the grain after grilling.
• Try charring your tortillas directly over a gas flame for real taco truck flavor.
• Add crumbled cotija cheese or pickled onions for extra flair.

Serving ideas

• Pair with Mexican rice, charro beans or street corn (elote).
• Serve with chilled Mexican beer or a lime margarita.
• Great for taco night, parties or casual summer cookouts.

Chef Ed’s Corn Tortilla Steak Taco recipe  

🌮 Chef Ed’s Grilled Steak Tacos with Guacamole recipe

🌮 Chef Ed’s Grilled Steak Tacos with Guacamole recipe

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