Grilled Veggie Tacos with Elote
Summer Grilling

Grilled Veggie Tacos

with Elote

45 MIN
+$2.95/serving 2 Servings
Wellness at Blue Apron
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Available Options

  • No Change
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  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
    • with Flank Steaks

    From the Test Kitchen

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Tucked inside toasted flour tortillas, bites of grilled poblano pepper, onion, and zucchini find cooling contrast from a layer of sour cream. For an easy take on Mexican street corn, or elote, we’re serving these tacos with a side of grilled corn on the cob dressed with layers of creamy lime mayo and tangy cotija cheese.
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    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Grilled Veggie Tacos with Elote
    Title
    • 2 Flank Steaks
    • 4 Flour Tortillas
    • 1 Poblano Pepper
    • 1 Red Onion
    • 2 ears Of Corn
    • 1 Lime
    • 4 oz Grape Tomatoes
    • 1 Zucchini
    • 2 Tbsps Grated Cotija Cheese
    • 2 Tbsps Mayonnaise
    • ¼ cup Sour Cream
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

    Grilled Veggie Tacos

    Prepare the ingredients & make the salsa
    1 Prepare the ingredients & make the salsa

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Quarter the zucchini lengthwise. Remove any husks and silks from the corn. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the lime crosswise. Halve the tomatoes. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, 2 teaspoons of olive oil, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to coat.

    2 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with 2 teaspoons of olive oil and season with salt and pepper on both sides. Grill the seasoned steaks 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the grilled steaks; thinly slice crosswise against the grain.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Grill the steaks
    Grill & chop the vegetables
    3 Grill & chop the vegetables

    Place the quartered zucchini, onion rounds, and halved pepper in a large bowl. Drizzle with 2 teaspoons of olive oil and season with salt, pepper, and all but a pinch of the spice blend; turn to coat. Grill the prepared corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Transfer to a work surface. Grill the seasoned zucchini, onion, and pepper 3 to 6 minutes per side, or until lightly charred and softened. Transfer to a cutting board; roughly chop. 

    4 Toast the tortillas

    Add the tortillas to the grill and toast 30 seconds to 1 minute per side, or until charred. Transfer to a work surface.

    Toast the tortillas
    Make the elote & serve your dish
    5 Make the elote & serve your dish

    In a bowl, combine the mayonnaise and the juice of the remaining lime half. Season with salt and pepper. Evenly top the grilled corn with the lime mayo, cheese, and remaining spice blend. Season with salt and pepper. Assemble the tacos using the toasted tortillas, sliced steaks, sour cream, chopped vegetables, and salsa. Serve the tacos with the elote on the side. Enjoy!

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