Best Spicy Steak And Corn Soft Tacos Recipes

STEAK TACOS

Steak Tacos image

These easy steak tacos marinated in lime juice and spices come out perfectly tender. Ready in twenty minutes and can be cooked on the grill or in the oven.

Provided by Kristen McCaffrey

Categories Dinner

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

2 limes, juice
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp oregano
1.33 lbs. lean sirloin steak, trimmed of all fat
8 corn tortillas
1/4 cup cilantro
1/4 cup onions, chopped
1/2 cup salsa

Steps:

Preheat the oven to broil. You can also use a grill.
Combine the lime juice and spices. Rub over the steak.
Broil (or grill) for 5-6 minutes per side for medium-rare, or to your desired doneness. Let rest for 10 minutes and slice thin or chop into small pieces. You can also chop the steak into smaller pieces and cook it in a skillet. It will take 3-5 minutes in a hot skillet with about one tablespoon of oil.
Warm the tortillas and top with cilantro and your other favorite toppings.

Nutrition Facts : ServingSize 2 tacos, Calories 325 cal, Carbohydrate 29 g, Fat 7 g, Protein 37 g, Fiber 5 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 904 mg, Sugar 2 g

GRILLED STEAK TACOS

Grilled Steak Tacos image

Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! -Michael Compean, Los Angeles, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 24

Ingredients

SPICY AIOLI:
1/4 cup mayonnaise
2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
1/8 teaspoon sesame oil
AVOCADO-CORN SALSA:
1 medium ripe avocado, peeled and finely chopped
1/2 medium tomato, seeded and chopped
3 tablespoons sliced ripe olives
2 tablespoons canned whole kernel corn
2 tablespoons chopped sweet red pepper
2 tablespoons lime juice
4 teaspoons minced fresh cilantro
1 teaspoon kosher salt
1 teaspoon finely chopped onion
1 garlic clove, minced
1/4 teaspoon ground cumin
STEAKS:
2 teaspoons pepper
2 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon seafood seasoning
1 beef ribeye steak (1 pound), trimmed
8 flour tortillas (6 inches)
Optional toppings: Shredded lettuce, cheddar cheese and Cotija cheese

Steps:

In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving., Combine the pepper, oil, salt and seafood seasoning; rub over both sides of steak. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes., Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice.

Nutrition Facts : Calories 650 calories, Fat 45g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 1843mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.

SPICY STEAK AND CORN SOFT TACOS

Spicy Steak and Corn Soft Tacos image

Categories Beef Herb Vegetable Sauté Quick & Easy Cinco de Mayo Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium red onion, sliced
1 red bell pepper, sliced
1/2 pound round, flank or skirt steak, cut into 1/4-inch-thick, long narrow strips
3/4 cup frozen whole kernel corn, cooked according to package directions, drained
1 jalapeño chili, minced with seeds
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and freshly ground pepper
1 1/2 tablespoons minced fresh cilantro
Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes
Sour cream

Steps:

Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper. Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.
Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.
Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.

SWEET-AND-SPICY CHICKEN AND STEAK TACO BAR

Sweet-and-Spicy Chicken and Steak Taco Bar image

This great summer party spread takes surprisingly little time to put together and gives guests plenty of ways to personalize their tacos. Chicken thighs and skirt steak get flavor from a chipotle marinade and cook in under 10 minutes. The corn for the relish, a spoonable version of the popular Mexican street food elote, also gets a quick char on the grill; the other toppings need no cooking.

Provided by Food Network Kitchen

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 to 2 chipotles in adobo sauce, plus 1 to 2 tablespoons of the sauce
1/2 cup fresh orange juice
1/4 cup cider vinegar
1/4 cup dark brown sugar
1/4 cup vegetable oil
Kosher salt
1 pound boneless skinless chicken thighs (4 to 5 pieces)
1 pound skirt steak
2 tablespoons vegetable oil, plus more for oiling the grill grates
4 ears corn, shucked
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan
1/4 cup loosely-packed cilantro leaves
24 soft corn tortillas
2 cups shredded Monterey Jack
2 avocados, diced
2 limes, cut into 8 wedges each
1 cup thinly-sliced red radishes
2 cups prepared pico de gallo or salsa

Steps:

For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour.
For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.
Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside.
For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.