Cinco de Mayo is right around the corner, so there’s no better time to be sharing my favorite tacos. As is the beauty of Mexican food, you can add or remove toppings to your taste preferences, but there’s something about this combination that’s so magical.
You start with good quality, well-seasoned steak that’s then elevated with sweet caramelized onions, salty cotija, creamy avocado, and spicy salsa. All in all, they’re pretty simple to make but the end result tastes like restaurant quality. If you’re short on time, you could easily caramelize a bunch of onions well in advance and store in the fridge until you’re ready to use them.
If you’re hosting a Cinco de Mayo party (or just a #tacotuesday), these tacos are just begging to be the star. Plus, I don’t think I’ve ever met someone who doesn’t like tacos.
Grilled Steak Tacos
3 tacos per person
- 2 yellow onions, thinly sliced
- 2 tablespoons ghee
- 20 ounces flat iron steak
- Salt and pepper
- 12 small corn tortillas
- 2 avocados, mashed
- Cotija cheese, crumbled
- Chipotle salsa
Heat a large sauté pan over medium-low heat and melt the ghee. Add the onions and cook, stirring often, for 30-40 minutes until soft and golden brown. Remove from heat and set aside.
Turn your grill to high heat and remove the steaks from the refrigerator to sit at room temperature for at least 20 minutes. Generously season the steak with salt and pepper, and transfer to the grill. Sear for about 2-3 minutes on each side, then lower the grill to medium heat until cooked through. A meat thermometer inserted in the thickest part of the steak should read about 155ºF for medium and 165°F for well done. Allow the steak to rest for 10 minutes before slicing into bite sized pieces.
Place each tortilla briefly on the grill until warmed and slightly charred. Assemble the tacos with the grilled steak, caramelized onions, mashed avocado, crumbled cotija and chipotle salsa.