Charcoal Grilled Tacos (Print Version)
Smoky charcoal-grilled tacos with lime-marinated chicken or steak, charred tortillas, fresh salsa and avocado.
# What You Need:
→ Protein and Marinade
01 - 1.1 lb boneless chicken thighs or flank steak
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1 lime (about 1 tablespoon)
→ 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 tablespoons fresh cilantro, chopped
23 - Juice of 1 lime (about 1 tablespoon)
24 - Salt and pepper to taste
# How To Make It:
01 - In a mixing bowl, whisk together the olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, pepper, and lime juice until well combined. Add the chicken thighs or flank steak, turning to coat evenly. Allow the protein to marinate for at least 15 minutes at room temperature.
02 - Ignite the charcoal and allow the coals to heat until they are covered with a layer of white ash, indicating medium-high heat. Spread the hot coals evenly across the grill grate for consistent direct-heat cooking.
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 fully cooked through with a nicely charred exterior. Transfer the meat to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
04 - While the meat rests, place the tortillas directly over the hot coals for 15 to 30 seconds per side, using tongs to flip them. Remove once they are lightly charred, pliable, and fragrant.
05 - In a small bowl, combine the chopped tomatoes, red onion, minced jalapeño, cilantro, and lime juice. Season with salt and pepper to taste, adjusting the heat level by adding more jalapeño if desired.
06 - Arrange the warm tortillas and layer each with sliced grilled meat, shredded lettuce, diced tomatoes, red onion, cilantro, and avocado slices. Spoon the fresh salsa over the top and add crumbled queso fresco or shredded cheese if using. Serve immediately with lime wedges alongside.
# Handy Tips:
01 -
- The char on the meat creates a depth of flavor that no stovetop trick can truly replicate, and once you taste it you will be hooked.
- Everything comes together in about half an hour, which means you can pull this off on a random Tuesday without thinking too hard.
02 -
- If the coals are not hot enough the meat will steam instead of char and you will lose that signature smoky flavor entirely.
- Letting the meat rest is not optional because slicing too early means all those beautiful juices end up on the cutting board instead of in the taco.
03 -
- Pat the meat completely dry before adding the marinade because excess moisture is the enemy of a good sear over charcoal.
- Keep a spray bottle of water near the grill for flare ups since fat dripping onto hot coals can send up flames that will char the outside too quickly if left unchecked.