Description
Delicious grilled steak tacos topped with street corn and a creamy jalapeño sauce for a flavorful meal.
Ingredients
Scale
- 1 lb flank steak
- 2 cups corn (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 jalapeños, seeded and chopped
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Preheat the grill to medium-high heat.
- Season the flank steak with olive oil, chili powder, cumin, salt, and pepper.
- Grill the steak for about 5-7 minutes on each side, or until desired doneness.
- While the steak is grilling, heat the corn in a skillet until slightly charred.
- In a bowl, mix mayonnaise, sour cream, chopped jalapeños, and lime juice to create the creamy sauce.
- Once the steak is done, let it rest for a few minutes before slicing it thinly.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing sliced steak, charred corn, and creamy jalapeño sauce on each tortilla.
- Garnish with fresh cilantro and serve immediately.
Notes
- For extra heat, leave some seeds in the jalapeños.
- Feel free to substitute the flank steak with chicken or shrimp.
- These tacos are best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg