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Grilled Elote Steak Tacos

Grilled Elote Steak Tacos Loaded with Flavor and Fun

These Grilled Elote Steak Tacos are bursting with flavor, featuring juicy ribeye steak and sweet corn, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Ribeye Steak Feel free to swap it with chicken or lamb.
  • to taste Salt
  • to taste Pepper
For the Corn
  • 2 ears Corn on the Cob Fresh corn is best, but frozen can work in a pinch.
For the Sauce
  • 1/2 cup Mayonnaise Greek yogurt can make a lighter alternative.
  • 1/4 cup Sour Cream Consider non-dairy options for a vegan twist.
  • 2 tbsp Lime Juice Always opt for fresh limes for the best taste.
  • 1 tbsp Lime Zest
  • 1/4 cup Cilantro Can be omitted if preferred.
For Assembly
  • 8 pieces Tortillas Choose between soft corn or flour based on your craving.
  • 1/2 cup Cotija Cheese Feta or parmesan are great substitutes.
  • 1 each Jalapeños Slice for topping; mild peppers can be a family-friendly substitute.

Equipment

  • Grill
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your grill to a medium-high heat of about 400°F (200°C). Let it warm up for an additional 5 minutes before adding any ingredients.
  2. Generously season both sides of the ribeye steaks with salt and pepper. Allow to sit at room temperature for approximately 15 minutes.
  3. Husk the corn on the cob and place it on the grill. Grill for about 10 to 12 minutes, rotating occasionally until charred and caramelized.
  4. Lay the seasoned ribeye steaks on the hot grill. Grill each side for about 4 to 5 minutes for medium-rare doneness. Allow the steaks to rest for a few minutes after grilling.
  5. Combine mayonnaise, sour cream, lime juice, lime zest, and chopped cilantro in a mixing bowl. Mix until smooth.
  6. Warm the tortillas on the grill for about 30 seconds on each side.
  7. Slice the rested steak into thin strips against the grain. Assemble tacos with steak, grilled corn, creamy sauce, cotija cheese, and jalapeños.
  8. Serve the tacos warm on a platter with additional lime wedges and cilantro for garnish.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 2.5mg

Notes

Allowing the grilled ribeye steak to rest for at least 5 minutes before slicing keeps it juicy. Using fresh lime juice and corn enhances the dish significantly.

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