Beef Tenderloin and Elote Tacos Recipe
Beef Tenderloin and Elote Tacos have tender steak topped with Mexican street corn for an easy and delicious dinner or summer cookout. These steak tacos have just 5 steps and are ready in just 20 minutes!
Equipment
- 10.25" cast iron skillet or non-stick skillet
Ingredients
For the steak:
- ½ pound beef tenderloin
- ½ teaspoon coarse salt
- ¼ teaspoon cumin
For the Mexican corn:
- 1 cup frozen corn
- 1 Tablespoon mayonnaise
- 1 Tablespoon chopped fresh cilantro (plus more for garnish)
- ¼ teaspoon ancho chili powder
- 1 teaspoon fresh lime juice
- ⅛ teaspoon table salt
For the tacos:
- 4 corn tortillas (taco sized)
- ½ cup queso fresco cheese, finely crumbled (or Cotija cheese, or feta cheese)
- ½ lime (cut into wedges for serving)
Instructions
- Season the beef tenderloin steak on both sides with salt and cumin and set aside.
- Heat a cast iron skillet over medium-high heat. Spray with non-stick spray, then add the steak and cook for 3-4 minutes on each side for medium rare, or longer to your desired doneness. Set aside on a cutting board to rest.
- Fry the tortillas in the same pan, one at a time, for 30 to 60 seconds on each side.
- Place the corn in a medium bowl and mix with the mayo, cilantro, chili powder, lime juice, and table salt. Microwave, covered, for about 2 minutes.
- At the same time, thinly slice the steak across the grain, place over the tortillas. Top with the elote corn mixture, and cheese. Garnish with cilantro and serve with lime wedges for squeezing over the tacos.
Notes
- The steaks can be fried in a skillet or grilled on a grill.
Nutrition
Serving: 1Calories: 326kcalCarbohydrates: 23gProtein: 16gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 52mgSodium: 544mgPotassium: 378mgFiber: 3gSugar: 1gVitamin A: 178IUVitamin C: 6mgCalcium: 118mgIron: 2mg
Tried this recipe?Please consider Leaving a Review!