Skirt Steak Tacos with Charred Corn Salsa

Ingredients

• 1 1/2 cupcornAmount1 1/2 cupIngredientcorn, fresh, canned, or frozen and thawed, fresh, canned, or frozen and thawed
• 8 ozgrape tomatoes
• 1 bunch green onionsAmount1Ingredientbunch green onions, cut into 2-inch pieces, cut into 2-inch pieces
• 2 tbspcanola oil, divided
• 1/2small jicamaAmount1/2Ingredientsmall jicama, peeled and diced, peeled and diced
• 1small lime, juiced
• 1/2 tspsaltAmount1 tspIngredientsalt
• 1/4 tspsugarAmount1/4 tspIngredientsugar
• 1 lbskirt steakAmount1 lbIngredientskirt steak, cut into 4 steaks, trimmed of fat, cut into 4 steaks, trimmed of fat
• 1/2 tsponion powderAmount1/2 tspIngredientonion powder
• 1/2 tspgarlic powderAmount1/2 tspIngredientgarlic powder
• 1 tspsaltAmount1 tspIngredientsalt
• 1/2 tsppepper
• 1/2 tspchili powderAmount1/2 tspIngredientchili powder
• 8(6-inch) flour tortillasAmount8Ingredient(6-inch) flour tortillas, warmed, warmed

Instructions

1. 1

   Set the oven to broil on high. On a rimmed baking sheet, add the corn, tomatoes, and green onionsAmount1Ingredientbunch green onions, cut into 2-inch pieces. Toss with 1 tablespoon of the oil. Cook for 12-15 minutes, stirring every 2 minutes until the vegetables start to char and the tomatoes have burst. Remove from the oven and transfer to a medium bowl. Add the jicama, lime juice, salt, and sugar, stirring until well coated.

2. 2

   Season both sides of the steaks with the onion powder, garlic powderAmount1/2 tspIngredientgarlic powder, salt, pepper, and chili powder. In a large skillet over medium-high heat, warm the remaining oil. Add the steaks and cook for 2-3 minutes per side, until browned. Transfer to a plate, cover with foil, and let rest for 5 minutes.

3. 3

   Slice the steak into thin strips, cutting across the grain. Serve on a warmed tortilla topped with the prepared salsa.