Description
These Grilled Steak Elote Tacos combine tender, marinated flank or skirt steak with a creamy, cheesy Mexican street corn (elote) topping on warm tortillas. Perfect for a flavorful, satisfying meal that brings the taste of authentic Mexican street food to your table.
Ingredients
Scale
Steak and Marinade
- 1 pound flank or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Elote Topping
- 1 1/2 cups grilled corn kernels (about 2 ears)
- 1/3 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder (for elote)
To Serve
- 8 small corn or flour tortillas
- Chopped cilantro, for garnish
- Extra lime wedges, for garnish
Instructions
- Prepare the Marinade: In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Mix well to create a flavorful marinade.
- Marinate the Steak: Rub the marinade thoroughly all over the flank or skirt steak. Let it sit at room temperature for 20 to 30 minutes to absorb the flavors.
- Grill the Steak: Preheat your grill or grill pan to medium-high heat. Cook the steak for 4 to 5 minutes per side for medium doneness, or adjust time according to your preferred doneness. Once cooked, remove and let rest for 5 to 10 minutes to retain juices.
- Slice the Steak: After resting, slice the steak thinly against the grain to maximize tenderness and flavor.
- Make the Elote Topping: In a separate bowl, mix grilled corn kernels with mayonnaise, crumbled cotija cheese, lime juice, and a pinch of chili powder until well combined to create a creamy, zesty elote topping.
- Warm the Tortillas: Heat your tortillas on the grill or in a dry skillet until soft and slightly charred, making them pliable for assembling the tacos.
- Assemble the Tacos: Place slices of steak onto each warm tortilla, then spoon a generous amount of the elote topping over the steak.
- Garnish and Serve: Sprinkle chopped cilantro on top and add a squeeze of fresh lime juice if desired. Serve immediately for the best flavor and texture.
Notes
- For extra heat, add jalapeños or a splash of hot sauce to the elote topping.
- If fresh corn is unavailable, frozen fire-roasted corn makes a great substitute.
- You can swap the steak for grilled chicken or shrimp depending on your preference.
- Use corn tortillas to keep this dish gluten-free.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
