Grilled Skirt Steak and Elote Tacos

Ingredients:

For the Steak:

• 1 ½ lbs (680 g) skirt steak

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp cumin

• Juice of 1 lime

• Salt & pepper, to taste

For the Elote (Mexican Street Corn) Topping:

• 2 cups corn kernels (fresh or grilled off the cob)

• 3 tbsp mayonnaise

• 2 tbsp sour cream

• ½ tsp chili powder

• ½ tsp smoked paprika

• ¼ cup cotija cheese, crumbled (or feta as substitute)

• Juice of ½ lime

• Salt, to taste

Other Taco Components:

• 8 small corn or flour tortillas

• Fresh cilantro, chopped

• Lime wedges, for serving

• Optional: sliced radishes or pickled onions

Instructions:

1. Marinate the Steak

   • In a bowl, mix olive oil, garlic, smoked paprika, chili powder, cumin, lime juice, salt, and pepper.

   • Rub over skirt steak and marinate 30 minutes to 2 hours.

2. Make the Elote Topping

   • In a small bowl, mix corn, mayonnaise, sour cream, chili powder, smoked paprika, lime juice, and salt.

   • Fold in cotija cheese. Set aside.

3. Grill the Steak

   • Preheat grill or grill pan to high heat.

   • Grill steak 3–4 minutes per side for medium-rare (adjust for thickness).

   • Let rest 5 minutes, then slice against the grain into thin strips.

4. Warm Tortillas

   • Heat tortillas on the grill or in a dry skillet until soft and slightly charred.

5. Assemble Tacos

   • Place sliced steak on each tortilla.

   • Top with elote mixture, cilantro, and optional radishes or pickled onions.

   • Serve with lime wedges on the side.