The Avocado-Corn Salsa that accompanies the steak tacos will soon become your favorite go-to salsa for using with corn chips. Nothing smells like summer more than the scent of fresh cut corn kernels, buttery ripe avocados, chopped fresh cilantro and a splash of lime. You may be tempted to just eat the salsa as a side, but use your imagination to find different ways to enjoy it. The salsa is excellent spooned over grilled chicken, and try it next time you make fish tacos. And of course, it makes a terrific appetizer. For this recipe, you can have these incredibly flavorful steak tacos ready and on the table in just 35 minutes. Simply grill the steaks, lightly seasoned with chili powder, ground cumin, salt and pepper. You can also use a flank steak instead of a skirt steak. Your family may never ask you to go out to eat Mexican again when they know you can whip these up in less than 40 minutes. You can whip up a few margaritas along with these tacos for you and friends for a fun girls night.

Robby Melvin


Credit: Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Recipe Summary test

25 mins
35 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (about 450°F). Stir together chili powder, cumin, pepper, and 1/4 teaspoon of the salt. Rub oil over steak, and coat with spice mixture. Let stand 10 minutes.

  • Meanwhile, to make the salsa, stir together corn kernels, avocados, chopped cilantro, lime zest, lime juice, and remaining 1/4 teaspoon salt.

  • Place steak on oiled grate, and grill, uncovered, to desired degree of doneness (2 to 3 minutes on each side for medium-rare). Let stand 5 minutes.

  • Place scallions on grate, and grill, uncovered and turning occasionally until charred and tender, about 2 minutes.

  • Cut steak across the grain into strips, and divide evenly among corn tortillas. Chop scallions, and sprinkle over steak. Top with salsa, and serve with lime wedges.