Meet the Crew:
- Jake – The grill master who insists everything tastes better with a char.
- Mikey – The self-proclaimed sauce king who takes crema VERY seriously.
- Rob – The detail guy, making sure the tacos are chef’s kiss perfection.
- Danny – The one sneaking bites when he thinks no one is looking.
Jake: “Alright, boys, let’s fire up the grill and make some Mini Grilled Elote Steak Tacos!”
These tiny tacos pack HUGE flavor—perfect for appetizers, game nights, or when you just want to eat 12 tacos in one sitting without feeling guilty. We’re talking charred steak, creamy elote, and zesty lime crema—all loaded onto mini tortillas for the ultimate handheld bite.
Ingredients (for about 12 mini tacos)
For the Steak:
- ½ lb flank or skirt steak (or whatever’s on sale, we’re not picky)
- 1 tbsp olive oil
- 1 tbsp lime juice (aka a squeeze of a tiny lime)
- ½ tsp chili powder
- ½ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- Salt & black pepper to taste
For the Mini Elote (Mexican Street Corn) Topping:
- 1 ear corn (or ½ cup frozen corn, thawed)
- 1 tbsp mayo
- 1 tbsp sour cream
- ½ tsp chili powder
- 1 tbsp crumbled cotija cheese
- Juice of ½ lime
- 1 tsp chopped cilantro
For the Mini Tortillas:
- 12 mini street taco tortillas (or cut regular tortillas into tiny circles)
For the Lime Crema:
- ¼ cup sour cream
- Juice of ½ lime
- ¼ tsp chili powder
- Pinch of salt
- A little water (to thin, if needed)
Extras:
- Chopped cilantro for garnish
- Extra cotija cheese for sprinkling
- Lime wedges for squeezing
- Pickled red onions (if you’re feeling fancy)
Step-by-Step Instructions
Step 1: Marinate the Steak (Jake’s on it!)
“Look, you gotta let the steak soak up all the goodness. No shortcuts!”
- Mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl.
- Rub this all over the steak and let it marinate for at least 15 minutes (but longer = better).
Step 2: Cook the Corn (Rob’s meticulous about it)
“Charred, not burnt, people!”
- If using fresh corn, grill it over medium heat until charred, turning occasionally (about 5-7 minutes).
- If using frozen corn, sauté it in a small pan over medium-high heat until slightly golden.
Step 3: Make the Mini Elote Mix (Mikey’s masterpiece)
“This is where the magic happens, fellas.”
- Cut the corn off the cob (careful, it flies everywhere).
- Mix it with mayo, sour cream, chili powder, cotija cheese, lime juice, and cilantro.
- Set it aside (and don’t eat it all before the tacos are ready, Danny).
Step 4: Cook the Steak (Jake, it’s showtime!)
“Sizzling steak = happiness.”
- Heat a small grill pan or skillet over medium-high heat.
- Cook the steak for about 3 minutes per side (for medium-rare).
- Remove from heat, let it rest for 5 minutes, then slice thinly against the grain.
Step 5: Make the Lime Crema (Mikey’s obsession)
“If you don’t have a sauce, is it even a taco?”
- Mix sour cream, lime juice, chili powder, and salt in a small bowl.
- Add a tiny splash of water if you need it to be more drizzle-able.
Step 6: Assemble the Mini Tacos (Team effort, but Rob makes sure it’s perfect.)
“Tiny tacos, BIG flavors!”
- Warm the mini tortillas in a dry pan for 30 seconds per side.
- Place a few slices of steak on each tortilla.
- Spoon on a bit of the elote mix.
- Drizzle with lime crema.
- Sprinkle cotija cheese and cilantro.
- Add pickled red onions if you’re feeling extra fancy.
- Serve with lime wedges for squeezing.
Final Touch: Serve & Devour (Danny’s favorite part)
“Oh no, we made 12 mini tacos and now there are only 8… weird.”
- Arrange the tacos on a big wooden board (or straight from the pan, no judgment).
- Squeeze some fresh lime juice over the top.
- Take a picture for Instagram, then fight over who gets the last taco.
Mini Taco Pro Tips
✔ Tiny tortillas hack: No mini tortillas? Use a round cookie cutter to cut smaller circles from regular tortillas!
✔ Make it spicier: Add diced jalapeños or drizzle with hot sauce.
✔ Make ahead: Marinate the steak and make the elote mix a few hours ahead to save time.
✔ Cheese swap: If you can’t find cotija, use feta or grated Parmesan.
✔ Vegetarian version: Swap steak for grilled mushrooms or black beans.
Storage & Reheating
- Refrigerate: Keep leftover steak and elote mixture in separate containers for up to 3 days.
- Reheat steak: Warm it in a skillet for 1-2 minutes—not too long, or it’ll get chewy.
- Reheat tortillas: Always warm before serving so they stay soft!
FAQs (Because Danny Keeps Asking)
1. Can I use chicken instead of steak?
Yes! Marinate it the same way and grill it for 4-5 minutes per side.
2. What if I don’t have a grill?
A cast-iron skillet or stovetop grill pan works great!
3. Can I make these ahead of time?
Yep! Just grill the steak and make the elote mix ahead, then assemble fresh.
4. What if I can’t find cotija cheese?
Feta works, or even a sprinkle of Parmesan for a salty bite.
5. How do I keep tortillas from breaking?
Warm them first! Either in a dry pan or wrapped in a damp towel in the microwave.
Conclusion
And that’s how you make Mini Grilled Elote Steak Tacos—small in size, MASSIVE in flavor. Whether you’re making them for a party, game night, or just because you love tacos (duh), these bad boys will disappear FAST.
Who’s getting the last one? 🌮🔥 Let us know in the comments!
