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Grilled Skirt Steak and Elote Tacos

4.62 from 18 votes

Grilled skirt steak tacos topped with Mexican street corn is a match made in heaven for an easy summer dinner idea!

Prep Time: 15

Cook Time: 20

Total Time: 35

Yield: 4 servings

Course: Dinner

Cuisine: Mexican, mexican inspired

Ingredients

For the corn (elotes):

2 medium ears corn (husks removed)
2 tablespoons light mayonnaise
2 tablespoons chopped cilantro (plus more for garnish)
1/2 teaspoon ancho chili powder
1/2 lime (juice of)
1/4 teaspoon kosher salt

For the steak:

1 pound skirt steak (trimmed of fat)
1 teaspoon kosher salt
1/2 teaspoon cumin

For the tacos:

8 corn tortillas
1/2 cup finely crumbled Cotija (queso fresco or feta cheese)
1 lime (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.

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

- WW Points: 6

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