Tacos al Pastor with Mexican Street Corn

If there is one cuisine that Troy and I could eat for the rest of our lives it would be Mexican. We love the spice and heat in these dishes. Thankfully, living in San Antonio we are never at a loss for amazing Mexican food.

I wanted to take the flavors I grew up on and turn them into one of our favorite tacos. It is a play on Tacos al Pastor-but with steak.

If you are short on time, marinate for at least an hour. It took everything in me to let these marinate overnight! Next time I might not have as much will power…. 🙂

Happy Eating!

Tacos al Pastor with Mexican Street Corn


For the Steak

2lbs beef skirt steak

salt and pepper

1/4 cup coconut aminos (or low sodium soy sauce)

1/4 cup white vinegar

1/4 cup extra virgin olive oil

1 orange, zested and juiced

2 limes, zest of one and both juiced

1 jalapeno, de-seeded

3.5 oz Achiote paste

1 tbs cumin

1tbs oregano

4 garlic cloves

1 bunch cilantro

1 package grain free tortillas (I use Siete)

For the Street Corn

12 oz frozen corn

1 tbs Avocado oil

1/2 cup white onion, chopped

1 jalapeno, de-seeded and diced

1/2 cup water

2 tsp chili powder

1/4 tsp cayenne pepper

2 tbs cream cheese

1 lime, zested and juiced

salt and pepper to taste


Salt and pepper steak on both sides.

In a food processor, combine the coconut aminos, vinegar, oil, orange and lime zest and juice, jalapeno, Achiote paste, cumin, oregano, garlic, and half the cilantro leaves. Process until completely combines.

Place steak in a gallon zip top bag and pour in marinade. Close and message the meat until completely covered. Let marinate 4 hours to overnight.
Place oven on high broil. Place meat on a foil lined baking sheet and broil on each side for 5 minutes for medium rare.

Take out and let rest for 10 minutes. Dice meat into small pieces for tacos. Squeeze lime juice over and toss with cilantro. Top tacos with pico de gallo.

For the Corn

In a skillet, saute the onion and jalapeno in oil.

Add frozen corn and water and bring to a simmer.

Add chili powder, cayenne, cream cheese, and lime zest and juice.

Simmer until cheese melts. Salt and pepper to taste.

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