Go Back
–+ servings
Two finished steak tacos on a silver platter topped with charred corn, pickled onion, cilantro and lime.
Print Recipe
Be the first to rate this recipe!

Steak Tacos with Avocado Sauce

Seared steak, charred corn, quick pickled red onions and a creamy avocado sauce, piled into warm tortillas. No marinade required.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 4 people (3 tacos each)
Calories: 665kcal
Author: Emily Roz

Ingredients

For the tacos

  • 2 steaks about 1 inch thick (12 oz / 350g total)
  • 12 corn or flour tortillas 6-inch (small)
  • 1 tablespoon oil for searing
  • Salt and black pepper

For the pickled red onions

  • 1 red onion halved and very thinly sliced
  • 1 cup white vinegar (240ml)
  • 1 cup water (240ml)
  • 2 tablespoon sugar
  • 1 tablespoon salt

For the avocado sauce

  • 1 avocado ripe
  • 1 garlic clove
  • 1 tablespoon pickled jalapeños
  • 1 lime juiced
  • ½ cup fresh cilantro (15g)
  • 2 tablespoon olive oil
  • 2 tablespoon plain yogurt
  • ½ teaspoon ground cumin

For the charred corn

  • 1 cup canned corn (200g) drained and patted dry

To garnish (optional)

  • Fresh cilantro
  • Lime wedges
  • Pickled jalapeños

Instructions

  • Season the steaks generously with salt and pepper on both sides. Set aside at room temperature.
  • Combine the sliced red onion, vinegar, water, sugar and salt in a bowl. Leave to pickle for at least 20 minutes.
  • Heat the oil in a skillet over high heat. Sear the steaks for 2 minutes per side for medium rare. Remove and rest for at least 5 minutes.
  • In the same pan over high heat, add the drained corn. Cook for 2 to 4 minutes, stirring occasionally, until charred. Remove and set aside.
  • Meanwhile, let's make the avocado sauce. Blend the avocado, garlic, pickled jalapeños, lime juice, cilantro, olive oil, yogurt and cumin until smooth. Season with salt and pepper to taste. Add a touch of water to loosen the sauce if you'd like a runnier dressing.
  • Slice the steak against the grain, then cut into rough cubes.
  • Warm the tortillas. Spread each with avocado sauce, then top with steak, pickled onion, charred corn, cilantro and a squeeze of lime. Enjoy!!

Notes

  • Pickled onions keep for 2 weeks in the fridge in their brine and improve after day one.
  • Avocado sauce keeps for 2 days with plastic wrap pressed onto the surface. Loosen with water before serving.
  • For skirt or flank steak, slice thin against the grain instead of cubing.
  • Cook the corn in the steak pan. The browned bits left behind are most of the flavor.

Nutrition

Calories: 665kcal | Carbohydrates: 55g | Protein: 30g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 1956mg | Potassium: 832mg | Fiber: 9g | Sugar: 9g | Vitamin A: 291IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 4mg