Charcoal Grilled Tacos (Printable)
Smoky charcoal-grilled tacos with marinated chicken or steak, charred tortillas, fresh salsa, avocado, and lime.
# What You'll Need:
→ Protein
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
→ 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
→ 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 olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken or flank steak, turning to coat evenly. Allow the protein to marinate for at least 15 minutes.
02 - Ignite charcoal and allow coals to heat until they are covered with light gray ash. Spread the hot coals evenly and position the grill grate over them. The grill should reach medium-high heat.
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 with a well-developed char. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - While the meat rests, lay tortillas directly on the grill grate. Toast each side for 15 to 30 seconds until lightly charred and pliable. Stack and wrap in foil to keep warm.
05 - Combine the chopped tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Stir gently and set aside.
06 - Layer sliced grilled meat onto the warmed 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 alongside.
# Expert Hacks:
01 -
- The charcoal adds a depth of flavor that no stovetop or gas grill can replicate, giving each bite a campfire soul.
- You can swap the protein, skip the cheese, or load up the salsa and it still works beautifully every single time.
02 -
- If the coals are too hot, the outside of the meat will burn before the inside cooks through, so create a two-zone fire with coals on one side and an empty space on the other for a safer cooking zone.
- Pressing the meat flat with a spatula during the first minute of grilling ensures maximum contact with the grate and an even, beautiful char.
03 -
- Let the meat come to room temperature for ten minutes before grilling so it cooks evenly instead of being cold in the center.
- Doubling the marinade and reserving half before it touches raw meat gives you a quick sauce to drizzle over the finished tacos.