Name: Charcoal Grilled Tacos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1.5 lbs steak (skirt or flank) or boneless, skinless chicken thighs; 2 tbsp olive oil; Juice of 2 limes; 4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp dried oregano; Salt and black pepper to taste; 12-16 small corn tortillas; 1/2 red onion, finely diced; 1/2 cup fresh cilantro, chopped; 4-5 radishes, thinly sliced; 1/4 cup crumbled cotija cheese (optional); 1 avocado, sliced (optional); Homemade Salsa Verde (recipe follows); 1 lb tomatillos, husked and rinsed; 2-3 jalapeños (or serranos for more heat); 1/2 white onion, roughly chopped; 2 cloves garlic, peeled; 1/2 cup fresh cilantro; Juice of 1 lime; Salt to taste

Description

Experience the ultimate taco night with this recipe for smoky, flavorful Charcoal Grilled Tacos. Perfect for grilling enthusiasts, these tacos feature perfectly cooked meat and charred tortillas, all enhanced by the magic of charcoal.

Ingredients

1.5 lbs steak (skirt or flank) or boneless, skinless chicken thighs
2 tbsp olive oil
Juice of 2 limes
4 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
Salt and black pepper to taste
12–16 small corn tortillas
1/2 red onion, finely diced
1/2 cup fresh cilantro, chopped
4–5 radishes, thinly sliced
1/4 cup crumbled cotija cheese (optional)
1 avocado, sliced (optional)
Homemade Salsa Verde (recipe follows)
1 lb tomatillos, husked and rinsed
2–3 jalapeños (or serranos for more heat)
1/2 white onion, roughly chopped
2 cloves garlic, peeled
1/2 cup fresh cilantro
Juice of 1 lime
Salt to taste

Instructions

1. Marinate the Protein: In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, oregano, salt, and pepper. Add steak or chicken, ensuring it’s well-coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. Prepare Salsa Verde (optional): If making homemade salsa, roast tomatillos, jalapeños, onion, and garlic on a baking sheet under a broiler or on the grill until lightly charred and softened (about 10-15 minutes). Transfer to a blender with cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning.
3. Set Up Grill: Prepare a charcoal grill for two-zone cooking (direct high heat on one side, indirect on the other). Clove and oil grates once coals are ash-covered.
4. Grill Protein: Place marinated protein over direct high heat. Grill steak for 3-5 minutes per side for medium-rare (135-140°F internal). Grill chicken thighs for 4-6 minutes per side (165°F internal). Move to indirect heat if charring too quickly.
5. Rest and Slice Meat: Transfer grilled protein to a cutting board, tent with foil, and let rest for 5-10 minutes. Slice against the grain into thin strips or bite-sized pieces.
6. Warm Tortillas: Place corn tortillas directly over the hot coals for 20-30 seconds per side until soft, pliable, and lightly charred. Stack in a tortilla warmer or clean towel to keep warm.
7. Assemble Tacos: Fill each warm tortilla with sliced grilled meat, then top with diced red onion, fresh cilantro, sliced radishes, cotija cheese, avocado, and a generous spoonful of salsa verde. Serve immediately.

Prep Time: 30 mins
Cook Time: 20 mins