Lime marinated steak tacos with charred corn and goat cheese(Read article summary)
Plan ahead for Cinco de Mayo or simply get ready for a delicious and easy Taco Tuesday with these mouthwatering steak tacos.
The Kitchen Paper
I’m learning how to make killer tacos. The sweet potato tacos I posted a few months ago were my first real taco-making-experience (and they were AWESOME). I thought I should branch out: enter, STEAK!
I marinaded this steak in a spicy mixture of smoked paprika, onion powder, and garlic powder. Add some lime juice and olive oil and you have yourself a delicious marinade!
My favorite part about this recipe (besides the steak. and the goat cheese.) is the corn. I dry roasted it in a non-stick pan with a dash of smoked paprika until the kernels started to brown. YUM. I started with frozen kernels, but fresh would be even better, I'm sure!
Lime marinated steak tacos with charred corn and goat cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon smoked paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup lime juice
1/4 cup olive oil
12 oz steak (flank or skirt works well)
1/2 cup corn
1/2 teaspoon smoked paprika
6-8 small tortillas
salad greens (I used an herb mix)
1/2 cup goat cheese crumbles
1 Jalapeño, sliced
1 avocado, sliced
Cilantro + lime for garnish
1. Combine the onion powder, garlic powder, smoked paprika, pepper, salt, lime juice, and olive oil in a plastic bag. Mix well. Add the steak, coating it completely, and let marinade in the refrigerator for at least 2 hours.
2. Remove the steak from the refrigerator 1 hour prior to cooking, but leave it in the marinade.
3. Cook the steak to your liking, however you please. Let it rest 10 minutes before slicing into thin strips.
4. In a dry saucepan, combine the corn and ½ tsp smoked paprika. Cook over medium heat, swirling and flipping kernels for about 5 minutes. The kernels should begin to brown (or blacken). Remove from heat.
5. To assemble the tacos, first add salad greens to the tortilla, then goat cheese, jalapeño, steak, avocado, corn, cilantro, and lime.
Related post on The Kitchen Paper: Sweet Potato Tacos