Charcoal Grilled Tacos (Printable)
Smoky charcoal-grilled chicken or flank steak tacos with fresh salsa, avocado, cilantro and charred tortillas.
# 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 salt
09 - 1/4 teaspoon 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 tablespoons fresh cilantro, chopped
23 - Juice of 1 lime
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, black pepper, and lime juice until well combined. Add the chicken thighs or flank steak, turning to coat evenly, and let marinate for 15 minutes at room temperature.
02 - Light the charcoal and allow it to heat until the coals are covered with white ash. Spread the coals into an even layer and preheat the grill to medium-high heat, approximately 400°F.
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 to a cutting board and let 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 - Combine the finely chopped tomatoes, red onion, minced jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste, stir gently, and set aside.
06 - Layer sliced meat onto warm tortillas and 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 on the side.
# Expert Suggestions:
01 -
- That smoky char you can only get from cooking directly over real coals transforms simple seasoned meat into something people will beg you to make again.
- Everything comes together in about half an hour, which means you get maximum flavor without being chained to a grill all afternoon.
02 -
- Do not skip the resting step for the meat because slicing too early means all those beautiful juices end up on your cutting board instead of inside the tacos.
- Keep a spray bottle of water nearby because flare ups from dripping marinade can char the outside before the inside is cooked through.
03 -
- Pat the meat dry before adding it to the marinade so the spices stick directly to the surface instead of sliding off on a layer of moisture.
- Grill the tortillas at the very last moment because they cool down quickly and a warm tortilla is the difference between a good taco and a great one.