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Quick Grilled Steak Tacos Recipe with Charred Corn Pico and Lime Crema Made Easy

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A quick and easy grilled steak taco recipe featuring smoky charred corn pico and a bright lime crema, perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb (450 g) flank or skirt steak, trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 ears fresh corn, husked (or 1 ½ cups frozen corn, thawed)
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 medium tomato, diced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • ½ cup sour cream or Greek yogurt (full-fat Greek yogurt recommended)
  • Juice of 1 lime
  • 1 teaspoon honey or agave syrup
  • Salt to taste
  • 8 small corn or flour tortillas
  • Optional: sliced avocado, extra cilantro leaves, crumbled queso fresco

Instructions

  1. In a small bowl, mix olive oil, cumin, smoked paprika, salt, and pepper. Rub this mixture all over the flank steak. Let it marinate for at least 10 minutes or up to 1 hour.
  2. Heat grill or grill pan to medium-high. Place corn directly on grill and cook, turning occasionally, until kernels are charred in spots, about 8-10 minutes. Let cool slightly, then cut kernels off the cob into a bowl.
  3. Add diced red onion, jalapeño, tomato, cilantro, lime juice, and a pinch of salt to the corn kernels. Stir gently to combine and adjust seasoning as needed.
  4. Heat grill or pan to high. Cook marinated steak about 4-5 minutes per side for medium-rare (internal temp about 130°F/54°C). Transfer steak to cutting board and let rest for 5 minutes.
  5. Whisk together sour cream, lime juice, honey, and salt in a small bowl until smooth and creamy. Adjust sweetness and tanginess to taste.
  6. Warm tortillas on grill or in dry skillet about 20 seconds per side. Keep wrapped in a clean kitchen towel to stay warm.
  7. Thinly slice rested steak against the grain. Layer steak slices on each tortilla, spoon over charred corn pico, and drizzle with lime crema. Add optional avocado slices or crumbled queso fresco if desired.
  8. Serve immediately with extra lime wedges on the side.

Notes

Let steak rest after grilling to lock in juices. Use high heat for searing steak. Char corn carefully to avoid burning. Slice steak against the grain for tenderness. Lime crema can be made ahead and stored in fridge. For gluten-free, use corn tortillas. For dairy-free, substitute lime crema with cashew cream or coconut yogurt with lime and sweetener.

Nutrition

Keywords: grilled steak tacos, charred corn pico, lime crema, quick tacos, easy dinner, weeknight meal, Mexican tacos, backyard cookout

Find it online: https://vexifood.com/quick-grilled-steak-tacos-recipe-with-charred-corn-pico-and-lime-crema-made-easy/