Steak Tacos with Cucumber and Corn Salsa
Steak Tacos with Cucumber and Corn Salsa are the perfect summer dinner. Spicy skirt steak topped with the freshest cucumber and grilled corn salsa. (gluten free)
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Servings: 6
Calories: 225kcal
Ingredients
- 1 skirt steak
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cinnamon
- 1 tsp cumin
- ¼ teaspoon salt
- ½ English cucumber, diced
- 1 ear of corn, grilled
- 1 lime, juiced
- ¼ red onion, diced
- ¼ jalepeno, diced
- salt to taste
- 6 corn tortillas
- 1 avocado, optional
- 1 tablespoon cilantro
Instructions
- Mix together all spices in a small bowl and rub all over the skirt steak. Preheat grill to medium high.
- Cook skirt steak for 3-5 minutes on each side. Let rest under foil for ten minutes.
- While steak is cooking put one ear of corn on the grill. Rotate frequently until you get some char on each side.
- Make salsa by tossing together all cucumber, corn, jalepeno and red onion. Squeeze the juice of one lime on the salsa and add salt to taste.
- Slice steak thinly against the grain and serve tacos. Add cilantro, avocados and queso fresco for toppings.
Nutrition
Calories: 225kcal | Carbohydrates: 20g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 174mg | Potassium: 503mg | Fiber: 5g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 9.3mg | Calcium: 44mg | Iron: 2.2mg
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