These tacos have swiftly become our new Tuesday favorites. The steak is generously seasoned to perfection with some brown sugar, paprika, chili powder, garlic powder, onion powder and cumin. My motto is to feel it and sprinkle it. That brown sugar sweetness is optional but I would never leave it out. It levels up the taste so much.
The corn salsa is also ideal using some avocado, jalapeño, scallions, cilantro, lime and garlic. I used flour tortillas because that’s what we had on hand. But feel free to use the smaller corn tortillas, which would make this dish gluten free. Make sure you heat them up in a mini oven or on a pan.
The sauce is key, do not skip it! I used mayonnaise but you can sub in Greek yogurt to keep it lighter and healthier. Add the hot sauce Sriracha accordingly to your palate. Some like it hotter than others.
Thank you for swinging by Hungry Happens. If you create these tacos, or any other one of our recipes, we would greatly appreciate you taking the time to comment and rate the dish. LOVE YOUR LIFE!
Steak Tacos with Corn Salsa
- 2 lbs top sirloin steak tips, sliced into thin strips
- 2 tbs brown sugar
- paprika, chili powder, garlic powder, onion powder, cumin to taste
- salt and pepper to taste
- 2 tbs olive oil, divided
- 2 cups frozen corn, thawed
- 1 large avocado, diced
- 3 scallions, diced
- 1 tbs jalapeño, fine chop
- 1 small clove garlic, crushed
- 1/3 cup fresh cilantro, chopped
- 1 large lime, zested + juiced
- 12 small corn tortillas
- 4 oz Cotija cheese, crumbled
- Combine all of the ingredients in a medium bowl.
- Whisk together all of the ingredients in a small bowl until smooth. Taste and adjust seasonings if necessary.
- Rub your steak pieces with the seasonings (generously) and brown sugar.
- Heat up 1 tbs oil in your pan. Work in two batches and cook the meat for a few minutes per side. They are thin so don't over cook them. Remove the pieces and heat the second tablespoon oil and cook the next batch of strips.
- Heat your corn tortillas and then assemble tacos first with steak, then with corn salsa, next with some crema and lastly with some cotija cheese.