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Steak Fajita Tacos with Mexican Street Corn Salsa

Kick up taco night with these Steak Fajita Tacos with Mexican Street Corn Salsa.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 1029kcal
Author Stacey aka the Soccer Mom

Ingredients

For the Steak Fajitas/Marinade:

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

Calories: 1029kcal | Carbohydrates: 24g | Protein: 58g | Fat: 79g | Saturated Fat: 23g | Cholesterol: 178mg | Sodium: 4002mg | Potassium: 1038mg | Fiber: 2g | Sugar: 9g | Vitamin A: 365IU | Vitamin C: 7.3mg | Calcium: 129mg | Iron: 6.4mg