Charcoal Grilled Tacos (Printable)
Smoky charcoal-grilled tacos with lime-marinated chicken or steak, charred tortillas, fresh salsa, avocado.
# What You Need:
→ For the 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
→ For the 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
→ For the 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
# Directions:
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 - Prepare a charcoal grill and bring it to medium-high heat. The coals should be glowing and covered with a light layer of gray ash before 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 fully cooked and charred. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
04 - While the meat rests, lay tortillas directly over the grill grates for 15 to 30 seconds per side until lightly charred and pliable. Stack and wrap in foil to keep warm.
05 - In a small bowl, combine the chopped tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
06 - Layer sliced meat onto 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 or shredded cheese if desired. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- That deep smoky flavor you simply cannot replicate on a gas grill or stovetop, no matter how hard you try.
- The entire meal comes together in about half an hour, which means you get maximum wow factor with minimal fuss.
02 -
- If you move the meat too early it will stick to the grate and tear, so wait until it releases naturally before flipping.
- Resting the protein is non negotiable because slicing immediately causes all those juices to pour out onto your cutting board instead of staying in the meat where they belong.
03 -
- Let the charcoal burn down slightly past its peak flame before cooking, because white ashed coals deliver more even heat than roaring red ones that will burn the outside raw.
- Keep a spray bottle of water nearby for flare ups, since rendered fat dripping onto hot coals can create small fire surprises that char your meal beyond recognition.