Grilled Steak Elote Tacos
Grilled steak elote tacos are a flavor-packed delight, combining smoky, tender steak with a creamy, tangy elote topping. Perfect for Taco Tuesday or any casual gathering, these tacos are sure to impress.
Equipment
- Grill
Ingredients
For the Steak
- 1 lb skirt steak
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 juice of lime
- salt and pepper to taste
For the Elote Topping
- 2 ears fresh corn husks removed
- 3 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt
- ½ cup cotija cheese crumbled
- 1 tsp chili powder or Tajín seasoning
- 1 juice of lime
- 2 tbsp fresh cilantro chopped
For the Tacos
- 8 small corn tortillas
Optional toppings
- sliced avocado
- pico de gallo
Instructions
- In a bowl, whisk together olive oil, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper. Coat the steak evenly with the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat your grill to medium-high heat. Grill the corn directly on the grates, turning occasionally until lightly charred, about 10 minutes. Let it cool slightly before cutting off the kernels.
- Preheat your grill to high. Grill the marinated steak for 3-5 minutes per side depending on thickness and desired doneness. Let the steak rest for 5-10 minutes before slicing.
- In a bowl, mix mayonnaise, sour cream (or Greek yogurt), lime juice, and chili powder. Stir in the grilled corn kernels, cotija cheese, and cilantro.
- Warm the tortillas on the grill for 30 seconds per side until pliable. Layer thinly sliced steak on each tortilla, followed by a generous scoop of the elote topping. Add optional toppings like avocado or pico de gallo.
Notes
These tacos are customizable. Feel free to swap the steak for chicken, shrimp, or even make a vegetarian version with mushrooms or jackfruit. You can also try adding extra toppings like avocado crema for a creamy kick.