Grilled skirt steak tacos topped with Mexican street corn (elote) are a perfect, easy choice for summer dinners. The combination of smoky, charred steak and sweet, tangy corn makes these tacos a memorable meal whether you’re cooking for family or entertaining friends.
Skirt Steak Tacos
Taco night gets an upgrade with skirt steak and charred Mexican street corn. Skirt steak grills quickly and pairs beautifully with a simple spice rub of cumin and salt. Top warmed corn tortillas with thin slices of steak, a spoonful of elote salad, a sprinkle of crumbly cheese and a squeeze of lime for bright, satisfying tacos. These tacos are ideal for grilling season and work well with easy sides like cilantro-lime rice or quick black beans.
Steak Tacos: A Reliable Dinner Favorite
Taco nights are a go-to in many households because everyone can customize their plate. These skirt steak street tacos use fresh summer corn and simple toppings to please a range of tastes, from picky eaters to guests with dietary restrictions. With only a few steps and minimal prep, they’re an easy way to feed a crowd.
- Fast and simple: No lengthy marinating required—just a light rub before grilling.
- Protein-packed: Each serving delivers over 30 grams of protein.
- Bold flavor: The tender, smoky steak pairs wonderfully with sweet, charred corn and tangy lime.
- Diet-friendly: These tacos are naturally gluten-free and can be made dairy-free by omitting the cheese. They also fit into many high-protein or weight-conscious meal plans.
- Great for gatherings: Easy to scale up and perfect for backyard parties, holidays, or casual dinners where guests build their own tacos.
If you make these tacos, feel free to share your photos on social media and tag the recipe creator on Instagram or Facebook.
Grilled Steak Taco Ingredients
Below are the main ingredients you’ll need to make these grilled skirt steak and elote tacos. Exact measurements are provided in the recipe section.
- Elote (Mexican street corn): Fresh corn, light mayonnaise, chopped cilantro, ancho chili powder, lime juice, and salt.
- Skirt steak: A flavorful, quick-cooking cut—trimmed of excess fat.
- Seasoning: Kosher salt and ground cumin for a warm, smoky note.
- Tortillas: Corn tortillas are naturally gluten-free and ideal for street-style tacos.
- Toppings: Crumbled cotija or queso fresco (or feta), extra cilantro and lime wedges.
How to Make Skirt Steak Tacos
Follow these steps to grill the steak and prepare the elote topping. The full recipe card below lists exact times and quantities.
- Season the steak: Pat the skirt steak dry and rub both sides with kosher salt and ground cumin.
- Prepare the grill: Heat a gas or charcoal grill and clean and oil the grates once hot.
- Grill the corn: Place ears of corn on the grill over medium-high heat, turning occasionally until you get a nice char, about 10 minutes.
- Make the elote: When the corn is cool enough to handle, cut the kernels off the cob into a bowl. Stir in light mayonnaise, chopped cilantro, ancho chili powder, lime juice and a pinch of salt.
- Grill the steak: Turn the grill to high and sear the steak 1½ to 2 minutes per side for medium-rare, or longer to reach your desired doneness.
- Warm tortillas: Quickly warm corn tortillas on the grill, about 30–60 seconds per side, until just charred at the edges.
- Slice the steak: Let the meat rest 5–10 minutes, then slice thinly across the grain to ensure tenderness.
- Assemble tacos: Fill warmed tortillas with sliced steak, top with elote, crumble on cheese, add cilantro and serve with lime wedges.
Charcoal Grill Recommendation
If you prefer a smoky, charcoal flavor, a well-built ceramic or kamado-style grill produces excellent results and retains heat for a consistent sear. Any sturdy charcoal grill will also do the job and add great flavor to both the steak and the corn.
Variations
- Tortillas: Use flour tortillas, crispy taco shells, or lettuce wraps if preferred.
- Protein swaps: Substitute chicken or shrimp for the steak, or offer a combination for guests with different tastes.
- Mayo alternatives: Swap mayonnaise in the elote for Greek yogurt or light sour cream, or omit it altogether.
- Cilantro: If you aren’t a fan, omit it or serve it on the side.
- Beef cuts: Flank steak can substitute for skirt steak if desired.
- No cheese: Simply leave the cheese off for a dairy-free option.
- Indoor cooking: If you don’t have an outdoor grill, char corn over a gas burner, use a grill pan on the stovetop, and warm tortillas in a dry skillet.
What to Serve with Steak Tacos
These sides pair well with skirt steak tacos:
- Rice and beans
- Cilantro lime rice
- Skillet Mexican zucchini
- Green salad with avocado and red onion
- Tortilla chips with guacamole and salsa
Storage
Store leftover steak and corn separately in airtight containers in the refrigerator for up to 4 days. Reheat the steak gently in the microwave or in a skillet, then assemble tacos just before serving. Cooked steak can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating and serving.
More Taco Recipes You’ll Love
- Beef Tacos
- Ground Turkey Tacos
- Grilled Chicken Tacos with Lettuce Slaw
- Healthy Cod Fish Tacos
- Slow Cooker Chicken Tacos
Grilled Skirt Steak and Elote Tacos
Yield: 4 servings (about 2 tacos per serving)
Calories: 418 kcal | Protein: 31 g | Carbs: 33.5 g | Fat: 19.5 g
Prep: 15 mins | Cook: 20 mins | Total: 35 mins
Ingredients
For the corn (elotes):
- 2 medium ears corn, husks removed
- 2 tablespoons light mayonnaise
- 2 tablespoons chopped cilantro, plus extra for garnish
- 1/2 teaspoon ancho chili powder
- Juice of 1/2 lime
- 1/4 teaspoon kosher salt
For the steak:
- 1 pound skirt steak, trimmed of excess fat
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
For the tacos:
- 8 corn tortillas
- 1/2 cup finely crumbled cotija, queso fresco, or feta
- 1 lime, cut into wedges
Instructions
- Season the skirt steak on both sides with kosher salt and ground cumin.
- Heat the grill to medium-high. Clean and oil the grates. Grill the corn, turning occasionally, until the kernels are lightly charred, about 10 minutes.
- Transfer corn to a cutting board. Once cool enough to handle, cut the kernels off the cob into a bowl. Stir in the mayonnaise, cilantro, ancho chili powder, lime juice and salt; set aside.
- Increase the grill heat to high. Add the steaks and cook about 1½ to 2 minutes per side for medium-rare, or longer to your preferred doneness.
- Remove the steak to a cutting board and let it rest. While it rests, grill the tortillas briefly until the edges char, about 30 to 60 seconds per side.
- Thinly slice the steak across the grain. Place slices on warmed tortillas, top with elote, sprinkle with crumbled cheese, garnish with cilantro and serve with lime wedges.
Nutrition (per serving)
Serving: 2 tacos • Calories: 418 kcal • Carbohydrates: 33.5 g • Protein: 31 g • Fat: 19.5 g • Saturated Fat: 7.5 g • Cholesterol: 89 mg • Sodium: 738 mg • Fiber: 4.5 g • Sugar: 4 g
Did You Make This Recipe?
Share a photo and tag the recipe creator to show how your tacos turned out.