Wagyu Beef Tacos with Avocado Salsa

Tacos are the ultimate handheld joy—quick to make, endlessly customizable, and always satisfying. But swap out standard fillings for juicy, finely chopped Wagyu and you’ve got a game-changer. With smoky spice and creamy avocado salsa, these tacos are a fusion of indulgence and freshness that hit every note.

Ingredients

For the beef:

• 400g Wagyu flank or skirt steak
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• Salt & pepper

For the avocado salsa:

• 1 ripe avocado
• 1/4 red onion, finely chopped
• 1 clove garlic, minced
• Juice of 1 lime
• 1 tbsp chopped coriander
• Salt to taste

To serve:

• 8 small corn tortillas
• Pickled red onion
• Crumbled cotija or feta cheese
• Fresh coriander and lime wedges

Cooking Steps

1. Marinate Wagyu: Rub steak with olive oil and spices. Let sit at room temp for 20 minutes.
2. Grill steak: Sear on a hot grill or skillet for ~2 minutes per side. Rest for 5 minutes, then chop into small pieces.
3. Make salsa: In a bowl, mash avocado with lime juice. Stir in onion, garlic, coriander, and salt.
4. Warm tortillas: Heat in a dry pan or over an open flame until soft and slightly charred.
5. Assemble: Layer beef onto tortillas, spoon on salsa, and top with pickled onion, cheese, and extra herbs.

Cooking Tips

• Don’t skip resting the meat—it keeps juices locked in.
• For extra kick, add jalapeños to the salsa or drizzle with chipotle crema.
• Use fresh corn tortillas for the best flavor and texture.

Serving Suggestions

Serve tacos family-style on a platter with sides of lime wedges and extra salsa. Perfect with a crisp lager, grapefruit soda, or margarita.