Description
Grilled skirt steak tacos topped with Mexican street corn is a match made in heaven for an easy summer dinner idea!
Yield: 4servings | Serving Size: 2tacos
Ingredients
For the corn (elotes):
2medium ears corn, husks removed
2tablespoonslight mayonnaise
2tablespoonschopped cilantro, plus more for garnish
1/2teaspoonancho chili powder
1/2lime, juice of
1/4teaspoonkosher salt
For the steak:
1poundskirt steak, trimmed of fat
1teaspoonkosher salt
1/2teaspooncumin
For the tacos:
8corn tortillas
1/2cupfinely crumbled Cotija, queso fresco or feta cheese
1lime, cut into wedges for serving
Instructions
Season the steaks on both sides with salt and cumin.
- Heat the grill over medium-high heat, when hot clean and oil the grates, then grill the corn, turning occasionally until slightly charred, about 10 minutes.
- Transfer to a cutting board, when cool enough to handle, cut the corn off the cob and place in a medium bowl, mix with mayo, cilantro, chili powder, lime juice and salt. Set aside.
- Increase the flame to high heat, add the steaks and cook about 1 1/2 to 2 minutes on each side for medium rare, or longer to your desired likeness.
- Set aside on a cutting board and grill the tortillas until the edges become charred, about 30 to 60 seconds on each side.
- Thinly slice the steak across the grain, place over the tortillas, top with elote, cheese, garnish with cilantro and serve with lime wedges.
Last Step:
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Nutrition
Serving: 2tacos, Calories: 418kcal, Carbohydrates: 33.5g, Protein: 31g, Fat: 19.5g, Saturated Fat: 7.5g, Cholesterol: 89mg, Sodium: 738mg, Fiber: 4.5g, Sugar: 4g
