Fixin’ Supper


  • 1.5 lbs Skirt Steak
  • ¼ Cup Olive Oil

2 Limes, zested and juiced

  • Salt & Pepper
  • 1 Bag Frozen Corn
  • ½ Cup Cotija Cheese
  • ½ Cup Cilantro, chopped
  • 1 Avocado, sliced
  • 1 Small Onion, diced
  • 2 tsp Chili Powder, divided
  • 2 tbsp Mayonnaise
  • 1 tsp Garlic Powder
  • Street Taco tortillas
  • 2 tbsp Butter
  • 1 tsp Canola Oil
  1. Pat steak to dry and season well with salt and pepper. In a small bowl, combine juice from 1 lime, lime zest, 1 tsp Chili Powder, 1 tsp Garlic Powder and the olive oil and stir to combine. Place seasoned steak in a gallon baggie and pour marinade over. Allow to marinate in refrigerator for at least 30 minutes or up to 8-10 hours.
  2. Heat butter in a skillet over medium heat. Add corn and cook for 8-10 minutes, turning infrequently to allow to brown. Season with a dash of salt, 1 tsp chili powder and the juice of 1 lime. Remove from heat. Add mayonnaise and ¼ cup of cotija cheese and stir to combine. Garnish with a little cilantro for serving.
  3. Preheat a large skillet (I use cast iron) over high heat with a little canola oil. Add your marinated steak to the pan and cook 3 minutes each side without moving steak much to allow a nice crust to form. Once internal temperature reaches 130 degrees, remove steak to a cutting board, tent with foil and rest for at least 10 minutes. Slice against the grain in strips. While steak is resting, warm your tortillas in a 400 degree oven for 4-5 minutes.
  4. Assemble tacos with steak, onion, cilantro, an avocado slice, a sprinkle of cotija cheese and a squeeze of lime juice, or with whatever toppings you prefer. Serve with warm street corn.


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