Steak & Elote Tacos

For the steak: In a bowl, mix olive oil, minced garlic, juice of 2 limes, chili powder, smoked paprika, cumin, salt, and black pepper. Coat the skirt steak and let marinate for at least 30 minutes.

For the Elote: In another bowl, mix corn kernels, 2 tbsp mayonnaise, 1 tbsp Greek yogurt, ¼ cup cotija cheese, 1 tbsp lime juice, ½ tsp tajin, and 2 tbsp chopped cilantro. Add 2 tsp Elote seasoning. Adjust seasoning with salt and extra lime to taste. Set aside.

For the Jalapeño Crema: Combine 2/3 cup Greek yogurt, ¼ cup mayonnaise, juice of 1 lime, 1 small garlic clove, 2 tbsp fresh cilantro, a dash of honey, and salt to taste in a blender. Blend until smooth.

Cook the steak: Heat a griddle over high heat. Cook the marinated steak for 3–4 minutes per side. Once done, set aside to let rest. Cut the steak into cubes. Warm the flour tortillas on the griddle and set aside.

Assembly: Place the cubed steak on warm tortillas. Top each taco with a generous spoonful of Elote, then drizzle with Jalapeño crema. Finish with grated cotija cheese and fresh cilantro leaves. Enjoy!