Steak Fajita Tacos with Mexican Street Corn Salsa
These Steak Fajita Tacos with Mexican Street Corn Salsa are a part of a shop thatย has been compensated by Collective Bias, Inc. and its advertiser. However, all opinions are 100% mine. #KingOfFlavor #CollectiveBias
Football season is one of my favorite times of the year!ย Even though I live far away from my home team (West Virginia University), on most Saturdays you can still find me cheering them on with my family from the living room.
When you’ve got the entire family over, you can’t let them go hungry– football and food go hand in hand! Fortunately my husband Mateoย is a chefย and loves to test out new recipes, and of course we are all more than happy to be his “guinea pigs.”
To kickoff the season this year,ย Mateo grilledย these amazing (seriously!!) fajita tacos and topped them with an Elote (Mexican street corn) salsa. The result is two of Mexico’s most beloved late-night eatsย coming together on one tortilla to createย one of the best tacos I’ve ever eaten in my life!
Tacos are the perfect game day food because they are easy, you can eat them with your hands, and they can feed a crowd. I don’t know if I’ll ever be able to go back to a “normal” taco after having these — you’ve got to try them!
Ingredients for Steak Fajita Tacos:
- 2lb of ribeye steaks
- 1 cup soy sauce
- 1 Tablespoon El Yucateco Green Sauce
- 1 Tablespoon garlic powder
- Corn tortillas
STEP ONE:ย Whisk togetherย 1ย cup soy sauce, 1 Tablespoon El Yucateco Green Sauce, 1 Tablespoon garlic powder, and juice from one lime.ย Pour to coat steak and allow to marinate for 10 minutes.
STEP TWO:ย Grill steaks for 3-5 minutes on each side depending on temperature desired. We used a charcoal grill with high heat on one side to get a nice char, then moved the steaks to the “cool” side of the grill to finish cooking. Your cooking time may vary depending on type of grill and heat level.
STEP THREE:ย Remove steaks from grill and allow to “rest” for 5-10 minutes to seal in the juices.
To make the Mexican Street Corn Salsa you’ll need:
- 4 ears of corn
- 1 cup mayonaise
- 1 Tablespoon El Yucateco Red Sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 Tablespoon lime juice
- 1/2 cup crumbledย Cotijaย cheese (may substitute Parmesan)
Cut corn from cob and add to medium mixing bowl with the rest of the ingredients. Stir together until well combined.
You probably noticed that we used El Yucateco Hot Sauce in two different parts of this recipe (and two flavors!) It’s the “secret ingredient,” but it adds so much flavor that it wouldn’t be fair to keep this secret to ourselves! Both the red and green hot sauces are pretty spicy if you try them alone, but when added to a marinade or salsa they add so much rich habanero pepper taste that it’s almost addictive!
Put it all together:
Put it all together:Slice steak into strips no more than 1/2′ thick. Place strips on warm corn tortillas and top with a generous spoonful of Mexican Street Corn Salsa. Finishย with an extra sprinkle ofย cheese, chili powder, and your favorite El Yucateco Hot Sauce.
Here’s the printable version of the recipe:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Soccer Mom Blog
Steak Fajita Tacos with Mexican Street Corn Salsa
Ingredients
For the Steak Fajitas/Marinade:
- 2 lb of ribeye steaks
- 1 cup soy sauce
- 1 Tablespoon El Yucateco Green Sauce
- 1 Tablespoon garlic powder
- Corn tortillas
For the Mexican Street Corn Salsa:
- 4 ears of corn
- 1 cup mayonaise
- 1 Tablespoon El Yucateco Red Sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 Tablespoon lime juice
- 1/2 cup crumbled Cotija cheese may substitute Parmesan
Instructions
For the Steak Fajitas/Marinade:
- Whisk together 1 cup soy sauce, 1 Tablespoon El Yucateco Green Sauce, 1 Tablespoon garlic powder, and juice from one lime. Pour to coat steak and allow to marinate for 10 minutes.
- Grill steaks for 3-5 minutes on each side depending on temperature desired. We used a charcoal grill with high heat on one side to get a nice char, then moved the steaks to the "cool" side of the grill to finish cooking. Your cooking time may vary depending on type of grill and heat level.
- Remove steaks from grill and allow to "rest" for 5-10 minutes to seal in the juices.
For the Mexican Street Corn Salsa:
- Add all ingredients to a medium mixing bowl and stir together until well combined.
Put it all Together:
- Slice steak into strips no more than 1/2' thick. Place strips on warm corn tortillas and top with a generous spoonful of Mexican Street Corn Salsa. Finish with an extra sprinkle of cheese, chili powder, and your favorite El Yucateco Hot Sauce
Nutrition
You can find El Yucateco Hot Sauces in the Hispanic Foods aisle at your local Walmart. We stocked up on all three flavors because it was such a hot deal (no pun intended!)
I’ve shared our “Secret Ingredient” for the bestย tacos everย and the perfect recipe for a game day menu your guests won’t forget โ now I’d love to hear from you! Do you have a recipe that could use an extra kick? Tell me how you would incorporate El Yucateco Hot Sauce into your tailgate favorites!
- Cookie Cutter Pumpkin Carving - October 11, 2024
- My King of Christmas Tree Review - October 9, 2024
- Chocolate Mayonnaise Cake - September 25, 2024
ooh i bet these were fabulous. How wonderful to have a chef in the family. I had heard of Elote but was never quite sure exactly how to make it, so thank you! #client
Thank you Cristi! You definitely have to try making Elote– super easy and so delicious!