Grilled Skirt Steak & Elote Tacos: A Flavorful Fiesta

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Grilled Skirt Steak Tacos with Mexican Street Corn: The Perfect Summer Dinner!

Skirt Steak Tacos

Taco Tuesday just got a lot more exciting! Summer’s my favorite time of year, and with the warm weather, I’m all about grilling. If you’re looking for a tasty idea for the grill, try these Mexican-inspired grilled skirt steak tacos. They’re topped with charred corn, crumbled cotija cheese, and a splash of lime—perfect for that smoky, char-grilled flavor, especially when enjoyed outside! For some great sides, consider making Cilantro Lime Rice and Quick Black Beans. And if you’re into more grilled steak options, check out my recipes for Grilled Steak Fajitas, Grilled Flank Steak with Chimichurri, or these low-carb Lettuce Wrap Grilled Steak Tacos.

Steak Tacos Are Always A Winner for Dinner

Taco nights are always a hit at my house, and these Mexican-inspired street tacos are a fantastic way to enjoy sweet summer corn. Tacos are perfect for feeding a crowd of picky eaters or accommodating different food allergies—just a few simple adjustments can make everyone happy.

No marinade needed here; a quick rub is all it takes to flavor the steaks. Each serving packs over 30 grams of protein and offers a tasty mix of tender steak and sweet, smoky corn. These tacos are not only flavorful but also cater to dietary needs—they’re high in protein, gluten-free, Weight Watchers-friendly, and can be made dairy-free by omitting the cheese.

Plus, they’re a breeze to prepare and sure to be a crowd-pleaser, making them ideal for entertaining at your next gathering, whether it’s Father’s Day, Memorial Day, or the Fourth of July.

Grilled Steak Taco Ingredients

Here’s everything you’ll need to whip up these delicious grilled steak tacos. (Check out the recipe card below for the precise measurements.)

Here’s what you’ll need for these grilled steak tacos:

For the Elote: Corn, light mayo, cilantro, ancho chili powder, lime juice, and salt.
Skirt Steak: A flavorful cut of beef that’s perfect for steak tacos.
Steak Seasoning: Cumin adds a smoky kick.
Corn Tortillas: A healthy, gluten-free tortilla option.
Taco Toppings: Cheese (Cotija, queso fresco, or feta), fresh cilantro, and lime wedges to finish off your tacos.

How to Make Skirt Steak Tacos

Here are the step-by-step photos for making these grilled steak tacos. For the full instructions, check out the recipe card below.

Season the Steak: Rub salt and cumin on both sides of the steak.
Prepare the Grill: Heat up your gas or charcoal grill. Once it’s hot, clean and oil the grates.
Grill the Corn: Cook the corn on medium-high heat, turning occasionally until it’s slightly charred.
Make the Elote: Cut the grilled corn kernels off the cob and mix them with the other elote ingredients in a bowl. Set aside.
Grill the Steak: Increase the grill’s heat to high and cook the steak for 1½ to 2 minutes on each side for medium-rare, or adjust the time for your preferred doneness.
Warm the Tortillas: Grill the corn tortillas for 30 to 60 seconds on each side.
Slice the Steak: Let the steak rest for 5 to 10 minutes before thinly slicing it against the grain (perpendicular to the muscle fibers).
Assemble the Tacos: Fill the tortillas with steak, top with elote, cheese, and cilantro, and serve with lime wedges.

Variations

Tortillas: My daughter loves corn tortillas, but if your kids prefer something else, you can use crispy taco shells, flour tortillas, or even lettuce wraps.Meat Options: Swap the steak for chicken or shrimp (or a combo), and grill some plain corn on the side for picky eaters. For a build-your-own taco night, offer a variety of toppings like cheddar cheese, shredded lettuce, tomatoes, and avocado so everyone can customize their tacos.

Mayo Alternative: You can replace mayonnaise with Greek yogurt or light sour cream, or skip it entirely if you prefer.

Cilantro: Not a fan of cilantro? You can omit it or serve it on the side for those who like it.

Cut of Beef: Flank steak works as a substitute if you can’t find skirt steak.

Cheese-Free Option: If you can’t eat cheese, simply leave it out.

Corn Cooking Tip: If you don’t have an outdoor grill, you can char the corn directly over the burner of a gas stove on low heat, turning frequently until it’s charred all over. You can heat the tortillas the same way. If you don’t have a gas stove, a grill pan will work for both the corn and tortillas.

What to Serve with Steak Tacos

Here are some great side dish ideas to serve with steak tacos:

Rice and Beans

Cilantro Lime Rice

Skillet Mexican Zucchini

Green Salad with avocado and red onion

Chips with guacamole and salsa

Storage:

Refrigeration: Store leftover steak and corn in separate containers in the refrigerator for up to 4 days.

Reheating: Microwave the steak until it’s warmed through, then assemble your tacos.

Freezing: You can freeze the steak for up to 3 months

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Grilled Skirt Steak and Elote Tacos

Cals:418 Protein: 31 Carbs: 33.5 Fat: 19.5

Grilled Skirt Steak Tacos with Mexican Street Corn:

The Perfect Summer Dinner!

Course: Dinner Cuisine: Mexican, mexican inspired

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Prep: 15 mins Cook: 20 mins Total: 35 mins

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Yield: 4 servings Serving Size: 2 tacos

Ingredients

For the corn (elotes):

2 medium ears corn, husks removed
2 tablespoons light mayonnaise
2 tablespoons chopped cilantro, plus more for garnish
1/2 teaspoon ancho chili powder
1/2 lime, juice of
1/4 teaspoon kosher salt

For the steak:

1 pound skirt steak, trimmed of fat

1 teaspoon kosher salt

1/2 teaspoon cumin

For the tacos:

8 corn tortillas
1/2 cup finely crumbled Cotija, queso fresco or feta cheese
1 lime, cut into wedges for serving

Instruction

Season the steaks on both sides with salt and cumin.
Heat the grill over medium-high heat, when hot clean and oil the grates, then grill the corn, turning occasionally until slightly charred, about 10 minutes.
Transfer to a cutting board, when cool enough to handle, cut the corn off the cob and place in a medium bowl, mix with mayo, cilantro, chili powder, lime juice and salt. Set aside.
Increase the flame to high heat, add the steaks and cook about 1 1/2 to 2 minutes on each side for medium rare, or longer to your desired likeness
Set aside on a cutting board and grill the tortillas until the edges become charred, about 30 to 60 seconds on each side.
Thinly slice the steak across the grain, place over the tortillas, top with elote, cheese, garnish with cilantro and serve with lime wedges.

Last Step:

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Nutrition

Serving: 2 tacos, Calories: 418 kcal, Carbohydrates: 33.5 g, Protein: 31 g, Fat: 19.5 g, Saturated Fat: 7.5 g, Cholesterol: 89 mg, Sodium: 738 mg, Fiber: 4.5 g, Sugar: 4 g