I can’t say no to a taco.
No matter how full I could be , if I spot a taco truck, chances are, I’m getting one! And no, Taco Bell is not my favorite taco place or I ever craved their food… Unless you are starving after a long night of drinking and the only place you have to eat is Taco Bell, then that's acceptable, but let's be honest, even then, I’m sure you’ll find a taco truck on some corner, somewhere that serves real tacos!
Taco Tuesday was never big in my house. I dislike our American version of a taco.. ground meat, hard shell (PASS), shredded lettuce and diced tomatoes... no thanks.
So instead, I wanted to spice things up, change some ingredients around and create a quick & easy taco recipe with ingredients you most likely already have in your kitchen.
1 pound flank steak
1 tbsp. of olive oil
¼ cup of lime juice
2 garlic clove, minced
1 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
1 tbsp. minced jalapeño
1 radish, thinly sliced
4-5 tbsp of diced grilled pineapples
1 lime, sliced into wedges
1 handful cilantro
½ red onion, thinly sliced
1 charred corn cob
8 small flour or corn tortillas
Combine olive oil, lime juice, garlic, chili powder, cumin, paprika, and jalapeno in a larger bowl or zip-top bag. Season the steak with salt and pepper and place it in the bag or bowl covered with plastic and marinate at least 30 minutes at room temp. Or overnight in the refrigerator.
If chilled overnight, let it sit at room temperature for 30 minutes.Prepare a grill or grill pan over medium-high heat. Grill steak for around 7-10 minutes, or until the thickest part of the steak reads 125 degrees f. Remove from grill and allow to rest for 10 minutes. Slice the steak against the grain.
While it rests, prepare grilled pineapples and charred corn. Grill the pineapples for 1-2 minutes or until they achieve grill marks on both sides. Charr the corn by rubbing olive oil so it won't stick and place it on the medium-high heat grill. Turn frequently, until the entire cobb is nice and charred. Allow the cobb to cool before cutting the corn off the cob.
Warm the tortillas on the grill or on the stove top. If using the stove, use low heat and keep an eye because they will charr quickly.
Divide the steak among the tortillas and begin to layer with the grilled pineapples, corn, radishes, thinly sliced red onion, cilantro and finish with a wedge of lime.