Backyard Cookout Tacos

This recipe is sponsored by Old El Paso.

This time of year, all I want to do for dinner is fire up the grill and toss on some meats and veggies. I was inspired by the flavors of my typical cookout to make these tacos. I love popping corn and zucchini on the grill, and both of those veggies lend themselves to tacos very well. And what backyard cookout is complete without slices of watermelon?

The watermelon and corn went into a light and refreshing salsa that honestly is going to be on my picnic table all summer. It was the real MVP of these tacos, and paired perfectly with the deep salty sweet flavors of the tender grilled meat.

This corn and watermelon salsa was soo good!  I am thinking of making it into a full-on salad.

I may have “grilled” these in a pan for this recipe but using the actual grill is even better.

Grilled sirloin tips are summer to me.

Slice them against the grain and pop them into the taco shells with the zucchini.

Top with sour cream and some of that tasty watermelon corn salsa!

The crumbled cotija in the salsa adds just the right amount of sharp saltiness to the mix. The marinade on the steak makes it nice and tender and juicy.

Print Recipe Pin Recipe

Backyard Cookout Tacos

Grilled sirloin tips and zucchini in a taco shell with a corn and watermelon salsa. Everything you love about grilling in the back yard but in taco form!

Prep Time15 minutes mins

Cook Time30 minutes mins

marinate2 hours hrs

Total Time2 hours hrs 45 minutes mins

Course: Main Course

Cuisine: American, Tex-Mex

Keyword: grilled, Taco

Servings: 12 tacos

Ingredients

steak and marinade

• 2 pounds sirloin tips
• 2 tablespoons worcestershire
• 1 clove grated garlic
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 1 teaspoon cumin
• 1 teaspoon paprika
• salt and pepper

everything else

• 1/2 a small watermelon
• 5 ears corn
• 1 bunch scallions
• 1/4 cup crumbled cotija
• 1 small clove garlic grated
• 1 lime juice
• salt and pepper
• 2 zucchini sliced the long way into 6 spears each
• 12 Old El Paso Stand ‘N Stuff Taco Shells

Instructions

• Mix the steak with the rest of the marinade ingredients and allow to sit in the fridge for an hour and a half or as long as overnight.
• Grill the corn on high heat to char, remove from heat. Put the steak on the grill next and cook to medium doneness. Cook the zucchini slics as well to char.
• While the steak and zucchini cooks, cut the corn off the cob. Mix it with the watermelon, scallions, cotija, garlic, and lime.
• Cut any chunks of steak that are too big to fit in the taco shells so you end up with 12 equal portions of steak. Ideally when you cut the meat make sure to go against the grain.
• Build the tacos starting with the steak, then adding a zucchini spear, then the salsa.
• Serve immediately.