Description
Delicious grilled steak tacos topped with sweet corn, avocado, and a spicy sauce. Perfect for a summer gathering!
Ingredients
Scale
- 2 tablespoons vegetable oil (or canola oil, for greasing grill)
- 1.5 to 2 pounds flank steak (or flat iron or skirt steak)
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon ground chili powder
- 1 tablespoon light brown sugar (firmly packed)
- 1.5 teaspoons salt
- 1.5 teaspoons pepper
- 2 tablespoons olive oil (divided)
- 2 large corn on the cob (fresh is best if available; or use frozen, about 2 cups)
- 1 large avocado (divided)
- 3 green onions (thinly sliced)
- 1/2 bunch cilantro (finely chopped)
- 1 tablespoon finely chopped jalapeño
- 1 teaspoon minced garlic (1 clove)
- 1 large lime
- 12 small tortillas (or street-sized tortillas, flour or corn)
- 1 can cooking spray
- 1/2 cup mayo (full-fat, such as Best Foods/Hellman’s)
- 2 limes
- 1/6 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha
Instructions
- Preheat grill to 450°F. Once heated, clean and liberally oil the grill.
- Shuck corn and discard leaves and silk. Drizzle corn with olive oil and sprinkle with salt and pepper. Grill corn over direct heat for about 10-12 minutes, rotating every 3-4 minutes until brightly colored and lightly charred. Let cool before cutting kernels off and adding to a large bowl.
- Prepare steak rub by mixing garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Blot steak dry and drizzle 1 tablespoon of oil on top, pressing in half the rub. Flip steak, drizzle remaining oil, and add remaining rub, pressing in.
- Grill steak for 4-5 minutes per side until desired doneness (130-135°F for medium rare or 145°F for medium). Tent with foil and let rest for 5-10 minutes before slicing against the grain.
- For the corn topping, chop half the avocado into small pieces and thinly slice the other half. Toss corn with chopped avocado, green onions, cilantro, garlic, and jalapeño. Add lime zest, lime juice, and a sprinkle of salt and pepper, then gently toss together.
- For the sauce, whisk together lime zest and juice with mayo, ground cumin, paprika, chili powder, and Sriracha. Adjust seasoning to taste.
- Spray both sides of tortillas with cooking spray and grill until charred or warm in the microwave covered with a damp paper towel.
- Assemble tortillas with steak slices, corn-avocado mixture, and a spoonful of sauce. Add avocado slices and optional toppings like lime juice, cilantro, or cotija cheese.
Notes
- Note 1: Adjust jalapeño amount to your spice preference.
- Note 2: Customize toppings such as cotija cheese or extra lime juice.
- Note 3: Allow steak to rest for more tender slices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg