Smoky Street Taco Feast with Grilled Corn & Mango Salsa

Allergens

Wheat (in tortillas), Dairy (cheese)

Ingredients

• 8 small corn tortillas 1 lb beef sirloin, thinly sliced 2 tbsp olive oil 1 tbsp chili powder 1 tsp ground cumin 1 tsp smoked paprika Salt and pepper, to taste 4 ears of corn, husked 1 large mango, diced 1 small red onion, finely chopped 1 jalapeño, seeded and finely chopped 2 tbsp fresh cilantro, finely chopped 1 lime, juiced 1 cup shredded Mexican cheese blend

Instructions

1. In a large bowl, mix together chili powder, cumin, smoked paprika, salt, and pepper. Add sliced sirloin and toss to coat. Set aside.
2. Heat olive oil in a grill pan or skillet over medium high heat. Cook corn for 5 minutes on each side until slightly charred. Remove from pan and let cool.
3. In a separate bowl, combine mango, red onion, jalapeño, cilantro, lime juice, and salt to taste. Set aside.
4. Wrap tortillas in aluminum foil and place in the grill pan or oven at 350°F for 5 minutes until warm and pliable. Remove from heat.
5. Working quickly, assemble tacos by placing a few pieces of sirloin on each tortilla, topping with corn, mango salsa, and cheese. Serve immediately.

Chef’s Insight

To enhance the smoky flavor, use a wood-fired grill or add smoked paprika to the carne asada seasoning.

Notes

Serve with refried beans or Spanish rice for a complete meal.