Steak Tacos with Corn, Avocado and Tomato Salad

  • Author: Jenna
  • Yield: 6 tacos 1x


1 teaspoon ground chipotle chile pepper
1 teaspoon paprika
1/4 teaspoon salt
1 (1-pound) flank steak, trimmed

8 corn tortillas

Grilled Corn, Avocado and Tomato Salad 

pint grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

Honey Lime Dressing:

Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper


Combine first 3 ingredients for the steak. Sprinkle steak with chipotle mixture. Place on a grill; cook 5 minutes on each side. (We only did 3 minutes per side
since it was a thin steak) Let stand 5 minutes. Cut thinly across grain.

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. You can grill the corn during the same time the steak is cooking. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.


7 points plus (1 taco) 

9 smart points (1 taco)

  • Category: Dinner
  • Method: Grill
  • Cuisine: Mexican


  • Serving Size: 1 taco
  • Calories: 256
  • Fat: 10.7g
  • Carbohydrates: 20.8g
  • Fiber: 2.8g
  • Protein: 20.9g