Mexican Street Corn Steak Tacos
Elevate taco night with these irresistible Mexican Street Corn Steak Tacos, ready in just 20 minutes. Tender Heritage Shaved Ribeye Steak pairs perfectly with smoky charred corn tossed in a creamy, zesty blend of mayo, lime, and chili powder. Topped with fresh avocado slices, crumbled queso fresco, and a sprinkle of cilantro, these flavorful tacos are a deliciously bold twist on a classic favorite.
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 1 tablespoon olive oil
- 1 cup corn kernels. fresh or frozen and thawed
- 1/4 cup red onion, finely diced
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8-10 flour tortillas, lightly charred
- 2 avocados, peeled, pitted and sliced
- Queso fresco, crumbled
Prep time: 10 minutes
Cook time: 10 minutes
Ready in: 20 minutes
Serves: 4
Directions
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Heat olive oil in a skillet over high heat. Add corn and cook until lightly charred, about 5 minutes. Transfer corn to mixing bowl and reduce heat to medium. Add Heritage Shaved Ribeye Steak and cook until lightly browned, about 5 minutes. Remove from heat.
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Add red onion, mayonnaise, fresh cilantro, chili powder, lime juice, salt and pepper to bowl with corn and toss to combine.
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Divide shaved steak evenly onto each tortilla. T op with a generous spoonful of corn mixture, slices of avocado, and sprinkle of queso fresco. Garnish with additional cilantro and serve.
