Grab your partner and your best boots for dancin’ because there’s about to be a 2-Step Tacos hoedown! This is going to be the most delicious one yet! After a bite of these warm tortillas loaded with rosy slices of steak, piled with sweet avocado-corn salsa and creamy spicy aioli, you’ll be swinging your partner ’round and ’round with every delicious crunch! Make sure to top them with all your favorite taco toppings for a boot-scootin’ kind of time! Let the good times roll with these 2-Step Tacos!
Ingredients
For the spicy aioli:
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
- 1/8 teaspoon sesame oil
For the avocado-corn salsa:
- 1 medium ripe avocado, peeled and seeded, finely chopped
- 1/2 medium tomato, seeded and chopped
- 3 tablespoons ripe olives, sliced
- 2 tablespoons canned whole kernel corn
- 2 tablespoons sweet red pepper, chopped
- 2 tablespoons lime juice
- 4 teaspoons fresh cilantro, minced
- 1 teaspoon kosher salt
- 1 teaspoon onion, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon ground cumin
For the tacos:
- 2 teaspoons pepper
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon seafood seasoning
- 1 (1-pound) ribeye steak
- 8 (6-inch) flour tortillas, trimmed
Optional toppings:
- lettuce, to taste, shredded
- cheddar cheese, to taste, shredded
- cotija cheese, to taste, crumbled
Directions
Step 1 –Preheat the grill to medium heat.
Step 2 –In a small bowl, combine the mayonnaise, the Sriracha chili sauce, and the sesame oil, then refrigerate it until ready to serve.
Step 3 –In a medium bowl, mix the avocado, the tomato, the olives, the corn, the sweet red pepper, the lime juice, the cilantro, 1 teaspoon of the salt, the onion, the garlic, and the cumin, then refrigerate it until ready to serve.
Step 4 –In another small bowl, combine the pepper, the olive oil, the remaining salt, and the seafood seasoning.
Step 5 –Rub the seasoning mixture over both sides of the steak.
Step 6 –Transfer the steak to the grill and cook, covered, until it reaches the desired doneness, an internal temperature of 135 degrees F for medium-rare, about 3-4 minutes per side, and an internal temperature of 140 degrees F for medium-well, about 6-8 minutes per side.
Step 7 –Transfer the steak from the grill and let it stand for 5 minutes.
Step 8 –Grill the tortillas until warm, about 45 seconds on each side.
Step 9 –Slice the steak into thin strips and place them on each of the tortillas.
Step 10 –Top the steak with the spicy aioli, the avocado-corn salsa, the lettuce, the cheddar cheese, and the cotija cheese.
Step 11 –Serve.
