Description
Delicious grilled steak tacos topped with charred corn and queso fresco, perfect for summer gatherings.
Ingredients
Scale
- 1 lb steak (flank or skirt steak)
- 8 small corn tortillas
- 2 cups corn (fresh or frozen)
- 1/2 cup crumbled queso fresco
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the grill to medium-high heat.
- Season the steak with salt and pepper, then grill for about 4-5 minutes per side, or until it reaches your desired doneness. Remove from the grill and let rest.
- Grill the corn for a few minutes until charred, then remove and let cool.
- Mix the mayonnaise, lime juice, chili powder, and season with salt in a bowl.
- Cut the corn off the cob and mix it with the mayo mixture and crumbled queso fresco.
- Warm the corn tortillas on the grill for about 30 seconds per side.
- Slice the steak against the grain, then assemble the tacos by placing steak and elote mixture on the tortillas.
- Garnish with fresh cilantro and additional queso if desired. Serve immediately.
Notes
For a diabetes-friendly option, consider using sugar substitutes and be mindful of seasoning ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg