Claire Thomas is a food blogger who also has her own cooking show called Food for Thought. Her blog, The Kitchy Kitchen, has a bunch of great recipes, tips and beautiful photos of food.
She also has my favorite “Taco Night” recipes, from an episode of her show. (Click here for all the recipes) I haven’t tried all of them, but I have tried the Carne Asada Tacos and the Black Bean Corn Salsa recipes and they are my go-to recipes for when I want tacos. I combine both the steak and the black bean corn salsa on a warm flour tortilla and top with cheese and some tomato salsa. It’s perfection!
Here are the two recipes I love the most. I adjusted the steak recipe for 2 people, so I halved all the ingredients.
- 1 lb flank or skirt steak
- Salt and pepper
- 2 garlic cloves, minced
- 1 jalepeno, chopped
- 1/2 tsp ground cumin
- Fresh chopped cilantro (just grab a small handful)
- 1 1/2 limes, juiced
- 1/2 tsp brown sugar
- 1/4 cup olive oil
- Combine all ingredients (except steak) in a bowl. Put the steak in another bowl or dish, pour marinade over it and then seal with plastic wrap.
- Refrigerate for 1-4 hours.
- Pre-heat and prepare your grill as you normally would. (I use a small George Foreman grill)
- Season both sides of the stesk with salt and pepper.
- Grill each side for only a few minutes, until your desired doneness. I like the inside of my steak to be pink.
- Remove from grill and let it rest for 5 minutes.
- Cut into slices before serving.
Black Bean Corn Salsa
- 1-2 ears of corn or 1 8oz can of corn kernels
- Olive oil
- 1 cup of canned black beans, drained
- 1/2 red onion, finely chopped
- 2 tbsp cilantro, finely chopped
- 1/2 tsp cumin
- 1/2 tsp ancho chile powder
- 1 lime, juiced
- Salt and pepper
- Heat oil in a frying pan. Fry kernels until they are browned.
- Combine all other ingredients with the corn in a bowl.