Name: Charcoal Grilled Tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 lbs flank or skirt steak (or boneless, skinless chicken thighs/thinly sliced pork shoulder); 1/4 cup olive oil; 3 tbsp fresh lime juice; 4 cloves garlic, minced; 1/2 white onion, finely diced; 1/4 cup chopped fresh cilantro; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 16-20 corn or flour tortillas; For Toppings: Diced white onion, chopped fresh cilantro, lime wedges, avocado or guacamole, salsa, cotija cheese (optional)

Description

Experience the ultimate flavor with these charcoal grilled tacos, featuring tender, smoky meat and perfectly charred tortillas. This recipe is easy to follow and guarantees a delicious, crowd-pleasing meal.

Ingredients

1.5 lbs flank or skirt steak (or boneless, skinless chicken thighs/thinly sliced pork shoulder)
1/4 cup olive oil
3 tbsp fresh lime juice
4 cloves garlic, minced
1/2 white onion, finely diced
1/4 cup chopped fresh cilantro
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
16–20 corn or flour tortillas
For Toppings: Diced white onion, chopped fresh cilantro, lime wedges, avocado or guacamole, salsa, cotija cheese (optional)

Instructions

1. Prepare Marinade & Meat: In a bowl, whisk together olive oil, lime juice, minced garlic, diced onion, cilantro, chili powder, cumin, oregano, salt, and pepper. Add the steak (or chosen meat) to the marinade, ensuring it’s fully coated. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
2. Set Up Grill: Prepare your charcoal grill for two-zone cooking: pile hot coals on one side for direct heat, leaving the other side empty for indirect heat. Let the grill heat up for 10-15 minutes with the lid closed.
3. Grill the Meat: Pat the marinated meat dry. Place over direct high heat and sear for 2-4 minutes per side until a good char develops. Move the meat to the indirect heat side, close the lid, and cook until desired doneness (130-135°F for medium-rare steak, 165°F for chicken).
4. Rest & Slice Meat: Remove meat from grill and let it rest, loosely tented with foil, for 10 minutes. Slice against the grain into thin strips.
5. Warm Tortillas: While meat rests, warm tortillas on the indirect heat side of the grill (or briefly over direct heat) for 15-30 seconds per side until pliable and slightly charred. Keep warm in a tortilla warmer or towel.
6. Assemble Tacos: Fill warm tortillas with sliced grilled meat and your favorite toppings. Serve immediately.

Prep Time: 20 mins
Cook Time: 25 mins