Charcoal Grilled Tacos (Printable)
Lime-marinated chicken or steak, charred over charcoal, topped with fresh salsa, avocado and cilantro for bold outdoor flavor.
# What You'll Need:
→ Protein & Marinade
01 - 1.1 lb boneless chicken thighs or flank steak
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper
10 - Juice of 1 lime
→ Taco Assembly
11 - 8 small corn or flour tortillas
12 - 1 small red onion, finely diced
13 - 1 cup fresh cilantro, chopped
14 - 1 cup shredded lettuce
15 - 2 medium tomatoes, diced
16 - 1 avocado, sliced
17 - 1/2 cup crumbled queso fresco or shredded cheese (optional)
18 - Lime wedges for serving
→ Fresh Salsa
19 - 2 medium ripe tomatoes, finely chopped
20 - 1/4 cup red onion, finely chopped
21 - 1 small jalapeño, seeded and minced
22 - 2 tbsp fresh cilantro, chopped
23 - Juice of 1 lime
24 - Salt and pepper to taste
# Method:
01 - In a mixing bowl, whisk together olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, pepper, and lime juice. Add the chicken thighs or flank steak, turning to coat evenly. Allow to marinate for at least 15 minutes at room temperature.
02 - Prepare the charcoal grill by arranging hot coals for direct grilling. Bring the grill to medium-high heat, approximately 400°F to 450°F, and allow the grate to preheat for several minutes.
03 - Place the marinated meat directly over the hot coals. Grill chicken thighs for 4 to 5 minutes per side until the internal temperature reaches 165°F, or flank steak for 2 to 3 minutes per side for medium-rare. Aim for a nicely charred exterior with juicy, cooked-through meat. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - While the meat rests, lay tortillas directly on the grill grate. Toast each side for 15 to 30 seconds until lightly charred in spots and pliable. Stack and wrap in foil to keep warm.
05 - In a small bowl, combine the chopped tomatoes, red onion, minced jalapeño, cilantro, and lime juice. Season with salt and pepper, adjusting to taste. Set aside to let the flavors meld.
06 - Lay warm tortillas flat and layer with sliced meat, shredded lettuce, diced tomatoes, red onion, cilantro, and avocado slices. Spoon fresh salsa over the top and add crumbled queso fresco or shredded cheese if desired. Serve immediately with lime wedges alongside.
# Expert Hints:
01 -
- That smoky char you can only get from real coals transforms a simple taco into something you will dream about for weeks.
- The marinade takes 15 minutes but tastes like you spent all day on it, which is the best kind of cooking trick.
02 -
- If the coals are too hot the marinade sugars will burn before the meat cooks through, so create a cooler zone by pushing coals to one side of the grill.
- Resting the meat is not optional because slicing immediately means all those juices end up on your cutting board instead of in your tacos.
03 -
- Slice flank steak at a 45 degree angle against the grain for pieces that practically melt rather than requiring aggressive chewing.
- Warm tortillas in a stack wrapped in foil on the cooler side of the grill if you are feeding a crowd and need them all ready at once.