When it comes to food, I love giving old favorites a new twist. And I think I can safely say, tacos are definitely an old favorite. But tacos with grilled corn and arugula? Now, that’s a new twist.
I came across this recipe when Freddie and I first got married. Tacos seemed to be a “go to” meal for us but I was getting a bit bored with the same predictable renditions.
Enter MyRecipes.com. A mecca for delicious, healthy and easy to prepare meals. And back in the day, I would spend hours perusing their pages collecting recipe after recipe for potential weeknight dinners. When I found this one, I knew I had a winner.
You see, I kind of have a thing for arugula. I love its crunchy texture and I am wild about the flavor. Peppery. Spicy. Yum.
And then of course you have the grilled corn. Sweet, caramelized kernels that explode in your mouth with each bite. It doesn’t get much better than that.
Throw them on top of tender marinated steak and you might just nominate every night to be taco night.
1 cup fresh lime juice (about 8 limes)
1 (2 lb) flank steak, trimmed
2 tablespoons ground cumin
2 tablespoons ground coriander
1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
6 garlic cloves, minced
4 ears shucked corn
8 (8-inch) flour tortillas
2 cups trimmed arugula
2 cups thinly sliced red onion
1 cup chopped tomato (about 2 plum tomatoes)
8 lime wedges
Combine lime juice and steak in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 1 hour, turning bag occasionally.
Remove steak from bag; discard marinade. Combine cumin, and next 4 ingredients (cumin through garlic)l rub over both sides of steak.
Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak into small cubes.
Place corn on grill rack coated with cooking spray; grill 8 minutes or until tender, turning occasionally. Cut kernels from ears of corn; discard cobs.
Heat tortillas according to package directions. Divide steak evenly among tortillas; top each serving with about 1/4 cup corn, 1/4 cup arugula, 1/4 cup onion, and 2 tablespoons tomato. Serve with a lime wedge and enjoy!
When it comes to the toppings, feel free to go nuts. Throw in some of your favs…fresh jalapeño, avocado, cilantro, cheese, sour cream. The possibilities are endless. These are just some of the toppings that were suggested in the original recipe and I kind of dig how clean and simple the flavors are.
As usual, I had to serve my tacos with a side of rice and beans. I went with my new favorite Mexican Rice and a delicious pinto bean recipe (look for the details in an upcoming post). I like to switch it up once in a while. Guess that’s just the theme of the day.
For all of those non-meateaters out there, this recipe works great with chicken breast as well. The marinade and rub are pretty interchangeable when it comes to your choice of protein.
Judging by the mess I made in my kitchen, it looks like Taco Saturday at our place was a success. But I still have one more taco recipe to share. And I can’t wait. So hold tight and I’ll make sure to deliver that one in a few days. In the meantime, I would love to hear from you:
What are some ways you like to spice up an old favorite?
Looking forward to your tips and tricks.