Taco Tuesday, done right. Smoky grilled skirt steak, creamy elote-style dip, and warm tortillas—this one’s built for backyard hangs and bold flavor. The dip gets a major upgrade with a spoonful of sour cream and a little Blue Plate mayo (you know the one), making it extra rich and tangy.
Ingredients
- 1 lb. skirt steak
- Boudreaux's Backyard Fire & Smoke Creole Seasoning
- Juice of 1.5 limes (divided)
- ½ onion, thinly sliced
- 4 cloves garlic, minced (divided)
- 2 tbsp jalapeño, minced (divided)
- Juice of 2 small mandarin oranges
- 1½ cups roasted corn kernels
- ½ cup cotija cheese, crumbled
- 1–2 tbsp cilantro, chopped
- Boudreaux's Backyard Prime Beef & Chop Seasoning
- ½ cup mayonnaise (Blue Plate if you know what’s good)
- ½ cup sour cream
- tortillas
Directions
-
Marinate the Steak
Toss skirt steak with Fire & Smoke Creole Seasoning, lime juice, onion, half the garlic and jalapeño, and that sweet mandarin orange juice. Let it hang out in the fridge for a few hours or overnight. -
Make the Elote Dip
Heat corn in a cast iron skillet, then stir in the remaining garlic, jalapeño, cotija, cilantro, and a splash of lime. Season with Prime Beef & Chop and Fire & Smoke. Finish it with mayo and sour cream for that creamy street corn magic. Let it get bubbly on the grill or stovetop. -
Grill & Assemble
Grill your steak to a nice char, slice thin, then pile it onto warm tortillas with a big scoop of that creamy elote dip. Top with extra cilantro if you’re feeling fancy.
