Grilled Steak and Cotija Salsa Tacos

Wisconsin Cheese Grilled Steak and Cotija Salsa Tacos Recipe
Active Time
50 Minutes
8 Tacos


Fresh Pico De Gallo:

Grilled Steak:



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cotija can be used in this recipe.


Fresh Pico De Gallo:

  1. Combine the pico de gallo ingredients in a large bowl. Season with salt and pepper to taste.

Grilled Steak:

  1. Grease grill grate. Heat grill to medium-high.
  2. Rub steak with seasoning blend. Let stand for 10 minutes. 
  3. Grill steak, covered, over medium-high heat for 4-5 minutes on each side or until a thermometer inserted into meat reads 145°F. Transfer steak to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice steak against the grain.


  1. Stir 1 1/2 cups cotija into pico de gallo. Divide tortillas by twos; top each tortilla stack with steak, pico de gallo, cilantro if desired and remaining cotija. Serve with lime wedges.

Recipe Tips

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.| Store-bought prepared pico de gallo could be substituted.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cotija cheese is known as the “parmesan of Mexican cooking.” This salty yet flavorful, crumbly cheese is commonly sprinkled over salads and warm savory dishes as both a seasoning and garnish.

write a review