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Summer BBQ Beef Tacos with Charred Corn Salsa

Est. Cost: $10.16 | $2.54 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

MexicanEasyPrep: 15 minCook: 15 minServes: 4

Grilled eye round steaks sliced thin and topped with a fresh corn and avocado salsa, celebrating peak summer grilling season.

Ingredients

  • 1 lb Whole Eye Round, sliced (On Sale: $5.99 lb)

  • 3 Avocados, diced (On Sale: 5/$5)

  • 8 Ortega Soft Taco Shells (On Sale: 2/$5)

  • 2 Limes, juiced (On Sale: 3/$2)

  • 2 ears corn, grilled and cut off cob

  • 1/2 cup diced red onion

  • 2 tbsp olive oil

  • 1 tsp cumin

  • Salt and pepper to taste

  • Fresh cilantro for garnish

Directions

Step 1: Season eye round slices with cumin, salt, and pepper. Brush with olive oil.

Step 2: Grill steak slices over high heat 2-3 minutes per side. Let rest 5 minutes, then slice thin.

Step 3: Grill corn until charred, about 8 minutes, turning occasionally. Cut kernels off cob.

Step 4: Mix corn with diced avocado, red onion, lime juice, salt, and cilantro.

Step 5: Warm taco shells on the grill for 30 seconds per side.

Step 6: Fill shells with sliced steak and top generously with corn-avocado salsa.

Step 7: Garnish with extra cilantro and serve with lime wedges.

Chef's Tip: Let the eye round rest 5 minutes after grilling before slicing thin against the grain for maximum tenderness.

Save by using Eye round is an affordable cut when sliced thin, and summer corn and avocados on sale stretch this into a festive meal. and Serve with Cilantro lime rice and refried beans.

Sale Prices Valid July 19, 2026 to July 25, 2026

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