Surf and Turf Steak Tacos with Tomatillo-Avocado Salsa

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  • Level: Advanced
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 6 to 8 servings
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1 pound skirt steak

1 small bottle tiger sauce, such as Try Me

Juice of 1 lime

Juice of 1 orange 

2 cloves garlic, crushed


Juice of 2 limes

1 tablespoon olive oil 

2 cloves garlic, minced 

1 jalapeno, finely diced 

Salt and pepper 

1 pound halibut fillet

Tomatillo-Avocado Salsa:

5 tomatillos

2 to 4 jalapenos, depending on spice preference 

1 avocado 

1/2 yellow onion 

Juice of 4 limes 

2 tablespoons olive oil 

1 bunch cilantro 

1 tablespoon agave nectar 

Salt and pepper

Jalapeno-Lime Slaw:

1/2 to 3/4 head cabbage, shredded

1 bunch cilantro, chopped

3 jalapenos, seeded and diced 

1 tablespoon mayonnaise 

1 tablespoon olive oil 

Juice of 3 limes 

1/2 tablespoon garlic powder 

Salt and pepper 

For serving:

6 to 8 corn or flour tortillas

1 cup crumbled feta

Sliced radishes, optional

Lime wedges


  1. For the steak: Marinate the flank steak in the tiger sauce, lime juice, orange juice and garlic. Grill for 5 minutes per side. Rest for 10 minutes before slicing against the grain into thin slices.
  2. For the halibut: Combine the lime juice, olive oil, garlic, jalapeno and some salt and pepper in a bowl. Add the halibut, turning to coat. Cover and marinate in the refrigerator. Grill for 3 to 6 minutes per side, depending on thickness -- the halibut will flake when done. Cut into small pieces.
  3. For the tomatillo-avocado salsa: In a blender, combine the tomatillos, jalapenos, avocado, onion, lime juice, olive oil, cilantro, agave and 1 teaspoon each salt and pepper. Blend until completely smooth. Set aside.
  4. For the jalapeno-lime slaw: Add the cabbage, cilantro and jalapenos to a large bowl. In a smaller bowl, stir together the mayonnaise, olive oil, lime juice, garlic powder and some salt and pepper. Toss the cabbage with dressing to taste.
  5. To serve: Begin plating with a corn tortilla. Add a little less than 1/4 cup of slaw, top with a few pieces of halibut, a tablespoon or so of the salsa and a few slices of steak. Finish with crumbled feta, sliced radishes, if using, and a lime wedge.
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