Smoky Tex-Mex Street Tacos with Grilled Corn Salsa

Allergens

Dairy (sour cream), Gluten (corn tortillas), Soy (optional)

Ingredients

• 1 lb skirt steak
• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 8 small corn tortillas
• 2 cups fresh corn kernels
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 jalapeño, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• Salt and pepper to taste
• 1 avocado, sliced
• 1/4 cup sour cream
• 1/4 cup cilantro, chopped

Instructions

1. In a small bowl, mix together chili powder, paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub the spice mixture onto the skirt steak and let it marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat a grill or grill pan over medium high heat. Grill the marinated steak to desired doneness, about 4 6 minutes per side for medium rare. Remove from grill and let rest for 5 minutes before thinly slicing against the grain.
3. In a large bowl, combine corn kernels, cherry tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste and toss gently. Set aside.
4. In another small bowl, mix together sliced avocado, sour cream, and chopped cilantro. Season with salt and pepper to taste.
5. Warm corn tortillas on the grill for about 30 seconds per side. Assemble tacos by layering steak slices, grilled corn salsa, and avocado cilantro sauce in each tortilla. Serve immediately.

Chef’s Insight

For an authentic street food experience, serve these tacos family-style at your next gathering or tailgate event.

Notes

For a spicier version, add more jalapeño or include a slice of pickled jalapeño on each taco.