Description
Grilled Steak Elote Tacos are a delicious fusion of grilled steak and Mexican street corn, served in warm corn tortillas.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
- Salt and pepper to taste
- 1 pound flank steak
- 1 tablespoon taco seasoning
- 8 small corn tortillas
- 1 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Preheat your grill to medium-high heat. If using frozen corn, thaw it and drain any excess water.
- In a bowl, combine the corn kernels, olive oil, chili powder, garlic powder, lime juice, salt, and pepper. Toss to coat evenly.
- Season the flank steak with taco seasoning on both sides. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.
- While the steak is resting, grill the corn mixture in a grill basket or on a piece of aluminum foil for about 5-7 minutes, stirring occasionally, until slightly charred.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- To assemble the tacos, place a few slices of grilled steak on each tortilla, top with the grilled corn mixture, crumbled queso fresco, avocado slices, and chopped cilantro.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For a spicier kick, add diced jalapeños to the corn mixture.
- Substitute the flank steak with grilled chicken or shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg