Grilled Elote Steak Tacos
A creamy, indulgent twist on classic lasagna—layers of tender chicken, rich Alfredo sauce, and a luscious ricotta filling baked to golden perfection
Ingredients
- For the steak
- 2 ribeye steaks
- Salt to taste
- Black pepper to taste
- For the elote topping
- 4 ears fresh corn husked
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- ¼ cup fresh cilantro chopped
- ½ cup cotija cheese crumbled
- Juice of 1 lime
- Zest of 1 lime optional
- For assembly
- 8 small flour or corn tortillas
- 1 jalapeño thinly sliced (optional)
- Extra lime wedges for serving
Instructions
- Step 1: Season ribeye steaks and let rest.
- Step 2: Grill corn until lightly charred.
- Step 3: Prepare elote topping with corn, mayo, sour cream, cilantro, cotija, and lime.
- Step 4: Grill steaks to preferred doneness, rest, then slice thin.
- Step 5: Warm tortillas on the grill.
- Step 6: Assemble tacos with steak, elote, and optional jalapeños; serve with lime wedges.