Charcoal Grilled Tacos (Printable)
Charred tortillas filled with lime-marinated chicken or steak, topped with fresh salsa, cilantro and avocado; ready in 35 minutes.
# What You Need:
→ Protein
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 salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lime
→ Tacos
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
→ 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
# How To Make It:
01 - In a mixing bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, black pepper, and lime juice. Add the chicken thighs or flank steak, turning to coat evenly. Let marinate for at least 15 minutes.
02 - Light the charcoal and allow coals to heat until covered with gray ash, indicating medium-high heat. Spread coals in an even layer for direct grilling.
03 - Place the marinated meat directly over the hot coals. Grill chicken thighs for 4 to 5 minutes per side, or flank steak for 2 to 3 minutes per side, until nicely charred and cooked through. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - While the meat rests, place tortillas directly over the grill for 15 to 30 seconds per side until lightly charred and pliable. Stack and wrap in foil to keep warm.
05 - In a bowl, combine chopped tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Stir gently and set aside.
06 - Layer sliced meat over warm tortillas. Top with shredded lettuce, diced tomatoes, red onion, cilantro, and avocado slices. Spoon fresh salsa over each taco and add crumbled queso fresco if desired. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The smoky char from direct charcoal grilling gives these tacos a flavor that no indoor method can match.
- The spice rub comes together in minutes and works beautifully with chicken or steak.
02 -
- Letting the coals settle to gray ash before grilling prevents flare ups that will blacken the meat with bitter soot instead of clean char.
- Resting the meat those full 5 minutes is not optional because cutting early sends all the flavorful juices running onto your board instead of into your tacos.
03 -
- Press the spice rubbed meat onto the grill grate and resist the urge to move it for at least 3 minutes so a proper crust can form.
- Warm your tortillas on the grill right before serving because a cold tortilla turns chewy and tears under the weight of good fillings.