Spicy Carne Asada Tacos with Grilled Corn Salsa - Dads That Cook
By Jason Glover
The combination of juicy, marinated steak and super fresh, grilled corn salsa makes for one killer taco! Perfect for Taco Tuesday or any day of the week!
In a medium bowl, stir together all of the marinade ingredients except for the cilantro and onions.
Pour the marinade into a large, shallow dish or a Ziploc bag. Add the cilantro and onion.
Add the skirt steak and flip to coat. Cover and refrigerate for 2-10 hours.
While the steak marinates, prepare the grilled corn salsa: Preheat grill to medium-high heat. Brush corn with 1 tablespoon of oil.
Grill the corn, uncovered, turning often, until charred, about 15-20 minutes.
Cool for a few minutes then cut the kernels from the cobs.
Combine the corn, remaining 2 tablespoons of oil, onion, cilantro, lime juice and rind, and salt. Mix until well combined. Cover and refrigerate until ready to serve. (Salsa will last up to a week in the fridge and is great on salads, chicken, eggs, and more!)
Remove the steak from the fridge about 30 minutes prior to grilling.
Preheat grill to medium-high heat (aim for about 450-475°F). Remove the steak from the marinade and discard remaining marinade. Oil the grill grates to prevent sticking.
Grill the steak for 3-5 minutes per side, until desired degree of doneness is reached. (135°F for med-rare, 145°F for medium.)
Let rest for 5-7 minutes then slice against the grain.
Grill the tortillas for a couple minutes on each side.
Add some carne asada to each tortilla and top with the grilled corn salsa, crumbled queso fresco, sour cream, radishes, and jalapeños, if you want it extra spicy!
Ingredients
Directions
In a medium bowl, stir together all of the marinade ingredients except for the cilantro and onions.
Pour the marinade into a large, shallow dish or a Ziploc bag. Add the cilantro and onion.
Add the skirt steak and flip to coat. Cover and refrigerate for 2-10 hours.
While the steak marinates, prepare the grilled corn salsa: Preheat grill to medium-high heat. Brush corn with 1 tablespoon of oil.
Grill the corn, uncovered, turning often, until charred, about 15-20 minutes.
Cool for a few minutes then cut the kernels from the cobs.
Combine the corn, remaining 2 tablespoons of oil, onion, cilantro, lime juice and rind, and salt. Mix until well combined. Cover and refrigerate until ready to serve. (Salsa will last up to a week in the fridge and is great on salads, chicken, eggs, and more!)
Remove the steak from the fridge about 30 minutes prior to grilling.
Preheat grill to medium-high heat (aim for about 450-475°F). Remove the steak from the marinade and discard remaining marinade. Oil the grill grates to prevent sticking.
Grill the steak for 3-5 minutes per side, until desired degree of doneness is reached. (135°F for med-rare, 145°F for medium.)
Let rest for 5-7 minutes then slice against the grain.
Grill the tortillas for a couple minutes on each side.
Add some carne asada to each tortilla and top with the grilled corn salsa, crumbled queso fresco, sour cream, radishes, and jalapeños, if you want it extra spicy!
