Description
A straightforward taco recipe featuring grilled steak and a creamy corn topping, perfect for quick meals.
Ingredients
Scale
- 1 lb flank or skirt steak
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp cumin
- Salt and black pepper to taste
- 2 cups corn kernels (fresh or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp fresh lime juice
- ½ cup crumbled cotija cheese
- 1 tsp chili powder
- Salt to taste
- 8 small corn or flour tortillas
- Fresh cilantro (chopped) for garnish
- Lime wedges for serving
Instructions
- Prep the Steak — Pat the steak dry and rub with olive oil and the dry spices. Let it sit at room temperature 10-15 minutes.
- Cook the Steak — Heat a grill or heavy pan to high. Sear the steak 3-5 minutes per side, depending on thickness and desired doneness. Rest 5-10 minutes.
- Prepare the Elote Topping — Sauté corn briefly until warm and slightly charred. Mix with mayo, sour cream, lime juice, cotija, chili powder, and salt. Taste and adjust.
- Warm the Tortillas — Heat tortillas on the grill or a dry skillet until soft and pliable, about 20-30 seconds per side.
- Assemble the Tacos — Slice steak thinly across the grain. Place steak on a tortilla, top with the corn mixture, sprinkle cilantro and extra cheese.
- Serve and Enjoy — Serve with lime wedges.
Notes
Store components separately for best results. Use a high heat to sear steak quickly and develop a crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg