It’s always a happy day when tacos are on the menu. When my sister, Asher, requested some street-style steak tacos, I had no problem coming up with a recipe! She had a few specific requests, though. Since she’s my only recipe tester around right now, I ran with her requests and made what she’s calling her ideal taco. Steak seems to be Asher’s meat of choice these days. Her requests were: not too spicy but with a nice kick, and make sure to add some kind of vegetable. She suggested corn, topped street-style with cilantro, avocado, cheese, and sauce. Asher tends to be very specific. She also mentioned that soft tortillas are best for a more street-like feel. I followed her directions because when Asher gives directions, you follow them. I’m telling you, she’s going to be president someday. Well, maybe not president, that’s a lot, but she’s a boss, and you listen. Anyway, I’m glad I followed her lead. These ended up being simple, yet, delicious. She actually said 11 out of 10.
These are the details
Step 1: the seasoning Working on a sheet pan, rub the steak with my homemade blend of spices. My “taco mix” consists of chili powder, chipotle chili powder, smoked paprika, cumin, oregano, garlic powder, and salt. Next add a sliced onion and olive oil and really rub the seasonings into the steak. If time allows, let the steak marinate for 20 to 30 minutes.
Step 2: cook the steak Add the corn to the sheet pan with the steak. When ready, roast the steak at 450°F for 10 minutes, then broil for 2-5 minutes to give it a little char. Allow the steak to cook until it’s done to your liking. I found 12 minutes to be the perfect time, but keep in mind that this will vary depending on the thickness of the steak. Let the steak rest before you slice.
Step 3: the chipotle sauce While the steak is resting, make the chipotle sauce. This really is the “secret” sauce that makes these so yummy. Picture my buffalo sauce, but made with the addition of chipotle chilies. It’s a mix of melted butter, hot sauce, seasoned salt, and chopped chipotle chilies. It’s smoky, spicy, and great!
Step 4: serve Stuff the steak and corn into warmed flour tortillas. I love to char them on a gas burner—it’s the best way to warm a tortilla! Add cilantro, avocado, cheese, and extra sauce. I usually add a dollop of Greek yogurt mixed with lime, honey, and sea salt—it’s so delicious! We all loved the way these turned out. I foresee them being on rotation through September when fresh corn is still best at its best! I promise the whole family will love these! They’re so fun and yummy! My brothers, who are not here in Colorado, are dying to try them!
Looking for more simple weeknight recipes? Here are a few favorites: Crockpot Chipotle Pot Roast Tacos Crispy Cider Braised White Chili Chicken Tacos Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos Sheet Pan Buffalo Chicken Pizza Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips Healthier Homemade Crunchwrap Supreme Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch Crockpot Crispy Buffalo Chicken Tacos Lastly, if you make these Sheet Pan Steak and Chipotle Corn Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
