Description
Spicy skirt steak tacos get a fresh twist with grilled corn and cucumber salsa. Perfect with a glass of Beaujolais.
Ingredients
Scale
- 1 skirt steak
- 1 tbsp chili powder
- 0.5 tsp garlic powder
- 0.25 tsp cinnamon
- 1 tsp cumin
- 0.25 tsp salt
- 0.5 English cucumber (diced)
- 1 ear of corn (grilled)
- 1 lime (juiced)
- 0.25 red onion (diced)
- 0.25 jalapeño (diced)
- Salt
- 6 corn tortillas
- 1 avocado (optional)
- 1 tbsp cilantro
Instructions
- Mix all spices in a small bowl and rub onto the skirt steak.
- Preheat grill to medium-high heat.
- Cook skirt steak for 3-5 minutes per side.
- Let the steak rest under foil for 10 minutes.
- Grill one ear of corn, rotating frequently until charred on all sides.
- Make salsa by combining cucumber, corn, jalapeño, and red onion.
- Add lime juice and salt to taste to the salsa.
- Slice the steak thinly against the grain.
- Serve steak in tacos with cilantro, avocado, and queso fresco.
Notes
- For a richer flavor, marinate the steak in the spice rub for at least 30 minutes before grilling.
- If you don’t have fresh corn on the cob, you can substitute 1 cup of frozen corn kernels, thawed.
- To prevent the tortillas from becoming dry, warm them on the grill for 30 seconds per side before filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 80