These tacos are so yummy! So much better than traditional ground beef. Grilled flank (or sirloin) steak is topped off with fresh corn, grilled zucchini, and tomatoes...or avocados, or whatever you want really. But what really makes these special is the sauce and cotija cheese. And don't forget to squeeze some fresh lime juice over the top. So, so good! As a side note, some days when I'm feeling like eating a little healthier, i nix the tortilla and just have eat the toppings in a bowl.
Grilled Steak Tacos
adapted from Our Sweet Basil Kitchen
Ingredients:
Tortillas
1 (1-2 lb flank steak)
kosher salt
pepper
cumin
garlic powder
1 zucchini, sliced thinly and drizzled with olive oil, salt, and pepper
2 ears corn on the cob
tomatoes
avocados (optional)
1 cup crumbled cojita cheese
Lime Wedges
For the sauce:
1/3 cup sour cream or crema Mexicana
1/2 tsp chili powder
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt, or to taste
juice from 1/2 lime
Place meat on a platter and season with kosher salt, pepper, cumin, and garlic powder. Heat up grill on high heat till it is nice and hot.
Open lid and reduce heat to medium-high. Place meat on the grill and close lid. Cook 6-9 minutes then flip over. Add zucchini and corn to grill. Cook veggies 2-3 minutes until grill marks appear, then flip. Cook meat an additional 6-9 minutes, or until meat thermometer reads 140 degrees F.
Remove meat and veggies from grill. Let meat rest 5-8 minutes.
Meanwhile prepare the sauce by combining sour cream, chili powder, garlic powder, paprika, salt, and lime juice.
Slice the corn off the cob and chop the zucchini into chunks.
Slice meat into thin strips.
Assemble your tacos and enjoy!
Tips:
Warm tortillas on a griddle on in the microwave by placing a damp paper towel on top of a pile of tortillas for 1-2 minutes.
If desired, cook corn on stove instead. Or if you really want to make these tacos extra amazing, try making Mexican Street Corn.
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