Directions
1. Combine the onion powder, garlic powder, smoked paprika, pepper, salt, lime juice, and olive oil in a plastic bag. Mix well. Add steak, coating it completely, and marinate in the refrigerator for at least 2 hours.
2. Remove the steak from the refrigerator 1 hour prior to cooking, but leave it in the marinade.
3. Grill or sauté steak to your liking. We typically heat a deep, cast iron skillet over high heat and cook the steak until browned on one side, about 8 minutes, then flipping it only once, cook for an additional 6 minutes or so being careful not to over caramelize the meat. Let it rest 10 minutes before slicing into thin strips.
4. In a dry saucepan, combine the corn and smoked paprika. Cook over medium heat, swirling and flipping kernels for about 5 minutes. The kernels should begin to brown (or blacken). Use caution while cooking since corn can start ‘popping’ from the heat. When most of the kernels are browned, remove from heat.
5. Assemble tacos. Heat tortillas over a stove flame or in heavy pan, then add salad greens to the tortilla, steak, avocado, corn, cilantro, and top with a fresh squeeze of lime. Finish with goat cheese or sour cream, and cilantro.
