My Easy Steak Tacos with Corn Salsa are truly the perfect summertime taco recipe. They come together with a juicy skirt steak and a creamy, protein-packed corn salsa that is light, refreshing, and perfect for those warm summer days. Enjoy these tacos poolside (and with a beer in-hand) for the ultimate warm weather treat!
Ingredients
For the Steak:
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Ground Black Pepper
- ½ Teaspoon Coriander
- ½ Teaspoon Cinnamon
- ½ Teaspoon Chili Powder
- ½ Teaspoon Ground Coffee or Instant Coffee optional but highly recommended
- 16 Ounces Skirt Steak
For the Corn Salad:
- 2 Cups Cooked Corn Kernals this is approximately 3 ears of corn
- ¼ Cup Red Onion finely diced
- ¼ Cup Cilantro chopped
- 1 Lime zested and juiced
- 2 Cloves Garlic mashed
- ¼ Teaspoon Chili Powder
- ½ Teaspoon Kosher Salt
- 1 ½ Cups Greek Yogurt
For Assembling + Garnishing:
- 12 Street Corn Tortillas
- ½ - ¾ Cup Cotija Cheese crumbled
- 1 Spoonful Marinated Onions here is my recipe!
Instructions
- To make these tacos, start by preparing the seasoning. Add the kosher salt, garlic powder, onion powder, ground black pepper, coriander, cinnamon, chili powder, and ground coffee to a small bowl and mix to fully combined.
- Next, prepare the steak by rubbing it generously with the seasoning blend.
For Grilling the Steak:
- Then, heat your grill to 450 and grill the steak for 4 minutes on each side. This is for a medium-rare cook. If you prefer your steak well-done, you can cook it for longer.
For Pan-Searing the Steak:
- If you prefer to cook the steak on a stovetop, simply place a grill pan, on the stove, over high heat and add in 1-2 tablespoons of oil.
- Then, add the steak to the pan and allow it to cook for 4 minutes on each side, for a medium-rare cook.
- Regardless of preparation method, once the steak is done, remove it from the heat and allow it to rest for 5-10 minutes before slicing.
- Next, prepare the corn salad by cooking the corn. You can use fresh ears of corn and cook them on the grill or stovetop, alongside the steak- this will usually take approximately 10 minutes. However, if using frozen corn, simply prepare it according to the package instructions.
- Then, assemble the corn salad by adding the cooked corn to a large bowl alongside the red onion, cilantro, lime zest, and lime juice, garlic, chili powder, sea salt, and yogurt. Mix the ingredients together well, and taste and adjust the seasonings as needed.
- Finally, assemble the tacos. Warm the tortillas on a stovetop or in the microwave and top each one with the steak, corn salad, cotija cheese, and marinated onions.
- Once they're done, serve and enjoy!
Calories: 513kcal | Carbohydrates: 55g | Protein: 42g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 1981mg | Potassium: 777mg | Fiber: 8g | Sugar: 8g | Vitamin A: 321IU | Vitamin C: 8mg | Calcium: 271mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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