steak tacos
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Flank Steak Tacos with Corn-Avocado Salsa

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Its almost Cinco de Mayo and that obviously means its time for a taco post. Flank or skirt steak remains one of my favorite taco meats. Its flavorful and easy to cook. For this one, I went with a pretty traditional fajita mix for the seasoning. I have gotten this spice mix down and didn’t really feel like messing with a good thing.

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The real highlight of these tacos is the Corn-Avocado Salsa. Roasted corn and avocado provide a really nice flavor and textural contrast that really enhances the taco experience. This was also the first time we tried queso blanco as our cheese topping instead of Cotija. I am definitely a convert; its a little softer with a bit more flavor.

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I will admit that I cheated a bit with the corn for this recipe. Its frozen fire roasted corn that I found at Whole Foods. You could easily grill or roast your own, but when you want simple go simple!

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The other thing we did was zest some fresh lime and orange over the tacos at the end. This may not seem like much, but the orange zest really shined through to provide a nice pop of freshness to the tacos!

Flank Steak Tacos with Roasted Corn and Avocado Salsa

A fresh favorite perfect for Cinco de Mayo!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: avocado, cinco de mayo, corn, mexican, roast corn, salsa, serrano, Steak, taco, tacos, tortilla
Servings: 6 People



  • 1 Lb Flank or Skirt Steak
  • 1 Tbs Cumin
  • 1/2 Tbs Chili Powder
  • 1/2 Tbs Chipotle Powder
  • 1/2 Tbs Ancho Powder
  • 1 Tsp Oregano
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Red Pepper Flake
  • 1 Tbs Avocado or Grapeseed oil
  • Salt & Pepper to taste


  • 1 Avocado diced
  • 1 Cup Roasted Corn frozen or fresh
  • 1 Serrano Pepper finely diced
  • 2 Garlic Cloves finely diced
  • 1/2 Red Onion finely diced
  • 1 Lime zested and juiced
  • 1 Tbs Cilantro chopped
  • Salt & Pepper to taste

Orange Zest

    Flour Tortilla

      Queso Blanco



        • Dry the steak with paper towel. Coat in the spice mix.
        • Heat the oil in a skillet over medium-high heat.
        • Cook the steak on each side for about 4-5 minutes.
        • Let the steak rest for 10 minutes.


        • To defrost frozen corn, microwave with a little bit of water for about a minute. Strain off excess water after.
        • Combine all of the salsa ingredients.

        Taco Assembly

        • Heat the tortillas over an open gas range flame for about 30 seconds-1 minute per side.
        • Add the meat and salsa.
        • Top with cheese, orange zest, and torn cilantro.

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