Main Dishes, Sandwiches

Chili-Spiced Steak Tacos with Corn and Black Bean Salsa

I made these for a Cinco de Mayo party, and they were definitely a hit! Skirt steak is marinated in a delicious blend of spices and sautéed, then placed on a tortilla with some homemade corn and black bean salsa and a dollop of chipotle sauce. It was sooooo tasty! The spice level can be customized to your taste. If you want it kicked up a bit, add more cayenne and adobo sauce. If you prefer it less spicy, you can completely omit the cayenne and reduce the adobo by half.  I sprinkled queso fresco on the tacos, but you can substitute whatever cheese you like. Give these a try!


For the marinade:
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. brown sugar
1 tsp. salt
1 tsp. black pepper
¼ tsp. cayenne pepper
Juice of one lime
¼ cup extra virgin olive oil

Corn and Bean Salsa:
3 corn on the cobs, husked and kernels cut off
1 can black beans, drained and rinsed
½ cup diced red onion
½ cup diced red bell pepper
½ a jalapeno, minced
1 clove garlic, minced
½ tsp. cumin
Juice of 1 lime
¼ cup fresh cilantro, chopped
3 tablespoons extra virgin olive oil, divided
¼ tsp. Salt and pepper

Chipotle Sauce:
3/4 cup sour cream
2 tbsp. adobo sauce
¼ tsp. cumin
Juice from half a lime
Salt and pepper to taste

1 ½ lb. skirt steak, cut into strips
1 tbsp. extra virgin olive oil
About 8-10 Soft flour or corn tortillas
Avocado slices
Queso fresco


Step 1: Combine the ingredients for the marinade in a bowl and whisk. Pour into a dish or a Zip lock bag and add the steak. Be sure the marinade has reached all parts of the steak.  We want as much flavor as possible on that meat! Cover and refrigerate for a few hours.

Step 2: Heat one tablespoon of oil in a skillet on high heat. Add the corn and sauté for a few minutes or until the corn just begins to get a few brown spots on it. Remove from the heat and transfer to a large bowl.  Add the rest of the ingredients for the salsa, including the two remaining tablespoon of oil, and stir to combine.

Step 3: In a small bowl whisk together the ingredients for the chipotle sauce. Set aside.

Step 4: Heat one tablespoon of oil in a skillet over medium-high heat. Remove the steak from the marinade and place in the skillet. Allow to cook for one minute without stirring, then stir to sear all sides. Cook for another minute, then remove the steak from the skillet. If you like your steak more on the well-done side, continue to cook for another minute or two.

Step 5: Put the tortillas on a microwavable plate and cover them with a damp paper towel. Microwave for about 20 seconds or until they are warmed through.

Step 6: Assemble the tacos!  Put a few pieces of steak on a tortilla. Spoon on some salsa, add a few slices of avocado, and top it with the chipotle sauce and some queso fresco.




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