Ingredients
Equipment
Method
- Heat a cast-iron skillet over medium-high heat and add the corn. Cook until charred, about 5-7 minutes, turning occasionally. Set aside to cool and cut the kernels off the cob.
- In a large bowl, toss the diced flank steak with 1 tablespoon of oil and 1 teaspoon of salt, ensuring each piece is well-coated. Heat a skillet over medium-high heat and cook the beef for about 3-4 minutes per side, or until desired doneness.
- Warm the corn tortillas by placing them directly on the stovetop burner or wrapping in a damp paper towel and microwaving for 30 seconds.
- Lay out the warm tortillas, divide the cooked beef and charred corn among them, and top with chopped cilantro, crumbled queso fresco, and a squeeze of fresh lime juice. Add any additional toppings if desired.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 23gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 15mg
Notes
To enhance the flavor, consider marinating the beef in lime juice and garlic for 30 minutes before cooking. If you're looking for healthier options, you can swap beef for grilled chicken, shrimp, or vegetarian ingredients like black beans or roasted vegetables. Store leftover beef and corn separately from the tortillas and toppings in airtight containers. They can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving. Don’t forget to warm your tortillas for the best texture!
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