Charcoal Grilled Tacos (Printable)
Charred, lime-kissed tacos with grilled chicken or steak, fresh salsa, cilantro and avocado.
# What You'll Need:
→ Protein and 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 salt
09 - 1/4 tsp 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
# How-to Steps:
01 - In a mixing bowl, whisk together 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 at room temperature.
02 - While the protein marinates, combine the finely chopped tomatoes, red onion, minced jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Stir well and set aside to allow the flavors to meld.
03 - Light the charcoal and allow the coals to develop a white-gray ash coating. Spread the coals evenly and bring the grill to medium-high heat, approximately 400°F to 450°F.
04 - Place the marinated protein directly over the hot coals. Grill chicken thighs for 4 to 5 minutes per side until the internal temperature reaches 165°F and char marks appear. For flank steak, grill 2 to 3 minutes per side for medium-rare doneness. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
05 - While the protein rests, lay tortillas directly over the grill grates. Toast each side for 15 to 30 seconds until lightly charred and pliable. Stack and wrap in foil to keep warm.
06 - Layer sliced grilled protein onto each warm tortilla. Top with 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 on the side.
# Expert Pointers:
01 -
- That deep smoky char you can only get from cooking directly over real coals makes these tacos taste like they came from a street cart.
- The spice rub comes together in about two minutes and works on chicken or steak, so you never have to choose.
02 -
- Never skip the resting step because slicing immediately lets all the juices run out onto your cutting board instead of staying inside the meat where they belong.
- Patting the meat dry before adding the marinade helps the spice paste adhere better and produces a far superior char on the grill.
03 -
- Use a chimney starter instead of lighter fluid because petroleum flavor is the last thing you want in your carefully seasoned meat.
- Soak wooden skewers or toothpicks in water for thirty minutes if you need to secure anything on the grill, and always keep a spray bottle of water nearby for flare ups.