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\nFor the Steak:<\/strong><\/p>\n 1 lb flank or skirt steak<\/p>\n 2 tbsp olive oil<\/p>\n 1 tbsp Dan-O\u2019s seasoning (or a mix of garlic powder, onion powder, paprika, salt, and pepper)<\/p>\n Juice of 1 lime<\/p>\n Salt & black pepper, to taste<\/p>\n For the Elote Salad:<\/strong><\/p>\n 2 cups corn kernels (fresh, grilled, or canned)<\/p>\n 1\/4 cup mayonnaise<\/p>\n 1\/4 cup crumbled cotija cheese (or feta)<\/p>\n 1 tbsp fresh cilantro, chopped<\/p>\n 1 tbsp green onions, chopped<\/p>\n 1 clove garlic, minced<\/p>\n Juice of 1\/2 lime<\/p>\n 1\/2 tsp chili powder<\/p>\n Salt & black pepper, to taste<\/p>\n For the Tacos:<\/strong><\/p>\n 8 small flour or corn tortillas<\/p>\n Lime wedges, for serving<\/p>\n Fresh cilantro, for garnish<\/p>\n <\/p>\n<\/div>\n \nPrep the Steak:<\/strong><\/p>\n Pat the steak dry. In a bowl, mix olive oil, Dan-O\u2019s seasoning, lime juice, salt, and pepper. Rub the mixture over the steak and let it marinate for 15\u201320 minutes.<\/p>\n Make the Elote Salad:<\/strong><\/p>\n If using fresh corn, grill or char the kernels in a skillet for 3\u20134 minutes. In a bowl, mix corn with mayonnaise, cotija cheese, cilantro, green onions, garlic, lime juice, chili powder, salt, and pepper. Set aside.<\/p>\n \ud83d\udd25 Grill Time!<\/strong><\/p>\n Preheat your grill or skillet to medium-high heat (about 400\u00b0F \/ 200\u00b0C).<\/p>\n Grill the steak for 4\u20135 minutes per side for medium-rare (135\u00b0F \/ 57\u00b0C internal temperature). Let it rest for 5 minutes, then slice thinly against the grain.<\/p>\n Warm the tortillas on the grill for 30 seconds per side.<\/p>\n \ud83c\udf2e Assemble the Tacos:<\/strong><\/p>\n Place a few slices of steak on each tortilla.<\/p>\n Top with a generous spoonful of elote salad.<\/p>\n Garnish with fresh cilantro and a squeeze of lime.<\/p>\n \ud83c\udf4b Serve It Like This:<\/strong><\/p>\n Serve the tacos on a cutting board or platter.<\/p>\n Pair with a side of Mexican rice or a refreshing agua fresca \ud83e\udd64<\/p>\n \ud83d\udd25 Pro Tips:<\/strong><\/p>\n For extra char, grill the corn directly on the cob before cutting off the kernels.<\/p>\n Add a drizzle of crema or hot sauce for a spicy kick.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" \ud83d\uded2 Ingredients (Serves 4) For the Steak: 1 lb flank or skirt steak 2 tbsp olive oil 1 tbsp Dan-O\u2019s seasoning (or a mix of garlic powder, onion powder, paprika, salt, and pepper) Juice of 1 lime Salt & black pepper, to taste For the Elote Salad: 2 cups corn kernels (fresh, grilled, or canned) […]<\/p>\n","protected":false},"author":1,"featured_media":6302,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\n\ud83d\udd2a Prep the Ingredients<\/strong><\/h1>\n