If you’re a taco lover, these crispy summer carnitas tacos are for you. Crispy pulled pork in a warm tortilla, topped with refreshing, crisp sweet corn salsa and an herby jalapeño crema drizzled on top. So delicious and flavorful! Who loves tacos!! I’m very much raising both hands for these crispy carnitas summer tacos right […]
If you’re a taco lover, these crispy summer carnitas tacos are for you. Crispy pulled pork in a warm tortilla, topped with refreshing, crisp sweet corn salsa and an herby jalapeño crema drizzled on top. So delicious and flavorful!
Who loves tacos!!
I’m very much raising both hands for these crispy carnitas summer tacos right now. Crispy, juicy shredded pork on warm tortillas with crumbled cotija cheese, corn salsa and a jalapeno crema are calling my name. Always.
Yes, always. Tacos are always calling my name but these ones specifically?
Wowza.
Tons of flavor. Tastes super fancy. Are easy to throw together.
Definitely pleases a crowd!
Right now we’re in the midst of enjoying summer foods and preparing for football season parties and this is a recipe that works double time.
It’s both!
It can be a weeknight meal on a busy school night.
Or it can feed a crowd on a college football Saturday.
I’ve shared so many different recipes with pulled pork here for you. We love carnitas because crisping them in the oven right until they get that classic crunch is EVERYTHING.
If you’re a texture freak like I am, you know that it makes the dish. It’s the step you don’t want to skip!
Depending on the day, I may braise my pork on the stovetop but I most often use the slow cooker. It’s just the easiest and requires the least babysitting in my life right now.
But no matter what, I crisp the shredded pork in the oven before we enjoy it. Definitely the best part.
A quick salsa like this is a staple in our weeknight meals. I like using fresh corn that I slice right from the cob. It’s so sweet and super crunchy! Along with the corn, I add in:
Diced jalapeno
Diced shallot
And diced mango (!!!)
Chopped cilantro
Lots of lime juice
A big pinch of salt
Yes please!
I could eat this with a spoon! It’s perfect on the tacos but also so delicious served on grilled chicken or with rice or even thrown inside of a quesadilla!
The sweet and crisp and refreshing combo is absolutely perfect. (more…)
There’s no party like a taco party. And I say that because every taco night feels like a party, especially with the best taco recipes. Warm tortillas, freakin’ delicious proteins, your favorite toppings — it doesn’t get much better than that.
That’s probably why I’ve made many, many taco recipes over the years. So, I’ve rounded up my favorite taco recipes so you can find your go-to Taco Tuesday dinner.
First, I’ll start with what I love about tacos. It’s because you can go all-out a special occasion, make an easy recipe for family dinner or just throw together your favorite homemade tacos for any meal. Breakfast tacos or burritos, anyone? There’s really something for everyone!
And that something for everyone extends to how much you can vary tacos. You can go with corn tortillas and flour tortillas, or even crispy shells. You can cook up steak tacos, tacos al pastor, chicken tinga tacos, a smashburger take on classic ground beef tacos, fish tacos, shrimp tacos and so much more.
Then, don’t even get me started on the ways you can create your own taco seasoning mix or put out a variety of toppings — the possibilities are endless.
Tips for Making the Best Tacos
With all this variation, you want to make sure you’re set up for success. Here are my suggestions to make sure you deliver the best taco night.
Tortillas: First, you’ve got to decide if you’re going with soft shells or hard taco shells. I’m a soft corn tortilla guy myself, given the texture, flavor and ability to prepare them according to your personal preference. Whether you’re using corn tortillas or flour tortillas, make sure you heat them up in a dry skillet first so they don’t break on you. Dumping the contents of your perfect taco all over your plate before you even take a bit is the worst!
Proteins: When you’re picking your protein, double-check the cooking time. Ingredients like pork shoulder or chicken thighs will take longer than steak (though check your marinating times!), ground beef, ground chicken or fish taco recipes. So, make sure you’re allowing the right amount of time to cook your delicious taco filling.
Toppings: Here’s where your imagination can run wild. Refried beans, sour cream, pico de gallo, cotija cheese, diced red onion, fresh cilantro, avocado — the list goes on. Don’t forget the lime wedges and your favorite FYR hot sauce!
Seasonings: For homemade taco seasoning, chili powder, garlic powder, onion powder and ground cumin are great to have on hand, plus chiles to kick up the heat a notch.
A Note on Chiles
There are tons of different types of chiles out there. To make sure you’ve got the right spice level so you hit family favorite status, you can always check the spice level of chiles on the Scoville scale. The Scoville scale, named for Wilbur Scoville, measures the heat level in hot peppers. Good old Wilbur’s scale ranges from 0 to 16 million Scoville Heat Units (SHU). Zero is no heat, 16 million is burn your mouth maximum heat. Pick your chiles accordingly!
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Cheesy Gordita Crunch tacos are the best copycat recipe! Insted of ground beef, a spicy grilled steak, with the best flavor, gets tucked into a a crispy tortilla stuffed into a soft tortilla with melty cheese.
This showstopper of a taco recipe features marinated pork and an infusion of fresh flavors from the chile-pineapple marinade and homemade jalapeno salsa.
Anybody else up for cooking a pile of pork slices on a rotating spit? Taking our tacos to the next level with this Hatch Chile Mezcal Pork Tacos recipe!
The possibilities for taco side dishes are almost as endless as the tacos themselves. Given that, chips and salsa, Mexican rice or cilantro-lime rice, a simple slaw with lots of green onions and lime juice are all great options. Finally, add in a classic margarita and your taco party is complete.
Leftovers and Reheating
Keep your filling in an airtight container in the fridge for three days. Some proteins, like pork shoulder or brisket, taste even better the day after you make them. When you’re reheating, you want to make sure the meat doesn’t dry out. The best way to do this is to reheat in a large skillet over medium heat with a little bit of liquid.
For the longer-cooking proteins like pork shoulder, chicken thighs or brisket, definitely! But I’d stick to stovetop for quicker-cooking ones like steak, ground beef, fish or shrimp.
How do I adjust the spice level?
For chiles, you can remove the ribs and seeds to take the heat down a notch (or keep ’em in if that’s what you’re into). That’s because the ribs and seeds are where most of the spice lives. You can also reduce or increase the amount of chiles or spicy pantry ingredients like chili powder.
Should I use corn or flour tortillas?
I’m sure people could spend hours debating this one. Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Then, flour tortillas are softer and sweeter. My opinion: you can’t really go wrong.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
These Slow Cooker BBQ Chicken Tacos are here to be your weeknight hero! It will take just a few minutes to throw everything into your slow cooker, then you will have a warm, delicious meal to please just about any palate at the end of the day!
Though these Slow Cooker BBQ Chicken Tacos are simple, they’re super flavorful and filled with fresh ingredients. The slow-cooked shredded chicken is so juicy, plus the slaw has a really unique flavor combination, which takes these tacos up another level!
If you take the time to get the chicken into the crockpot before starting your day, you’re going to come home to a delicious-smelling house! Plus, an incredibly easy and nourishing meal that your whole family will love! The chicken also makes fantastic leftovers to add to a sandwich, salad, or bowl for the next day.
Ingredients:
Red Onion
Garlic
Tomato Paste
Chili Powder
Onion Powder
Kosher Salt
Black Pepper
Low-Sodium Chicken Broth
Mild Green Chiles
Barbecue Sauce
Limes
Boneless Skinless Chicken Thighs
Avocado Oil Mayo
Pickled Jalapeños
Green Cabbage
Jalapeño
Cilantro
Cassava Flour or Corn Tortillas
Sharp Cheddar Cheese (Omit for Dairy-Free)
Step-by-Step:
Step one: make the sauce
In the bottom of the slow cooker, add the red onion, garlic, tomato paste, chili powder, onion powder, salt, pepper, chicken broth, green chiles, ½ cup of barbecue sauce, and lime juice. Stir to combine.
Step two: Add and cook the chicken
Nestle the chicken thighs into the mixture and cover with the lid. Cook on high for 4 hours or on low for 6-8 hours, until the chicken shreds very easily.
Step three: shred the chicken
Once the chicken is cooked through, using tongs, remove the chicken thighs from the cooking liquid and transfer them to a medium bowl. Using two forks, shred the chicken. Add the remaining ½ cup of the barbecue sauce and stir to combine. Taste and adjust seasoning as necessary. If the mixture seems dry at all, you can add a bit of the cooking liquid back to the chicken and stir to combine.
Step four: make the slaw
In a medium mixing bowl, add the garlic, avocado oil mayo, jalapeno brine, chopped pickled jalapenos, lime juice, salt and pepper. Whisk to combine. Add in the red onion, cabbage, jalapeno, and cilantro; toss the slaw until it is well combined. Set aside in the fridge until you are ready to serve.
Step five: Assemble the tacos, serve, and enjoy!
Serve the warm chicken mixture inside tortillas and topped with a few forkfuls of slaw and a sprinkle of shredded cheddar, if using.
Recipe FAQs:
This really makes a lot of chicken! Is that correct?
Yes! This recipe will yield a big batch of chicken and is intended to serve as a prep-ahead meal for busy school nights that can last for multiple meals, depending on the size of your family.
Can I use a different meat other than chicken thighs?
Chicken thighs are the perfect meat for this recipe because they are so flavorful and juicy! Plus, the timing for this is specifically for chicken thighs. I would recommend another slow cooker recipe if you do not like chicken thighs!
can this recipe be made ahead of time?
The chicken can definitely be made in advance and stored in the fridge! I do recommend making the slaw the day you plan to serve or else it will get too soggy.
how else can I serve this BBQ chicken?
Add the chicken and slaw on top of a tostada, make it into a salad or bowl. Whatever sounds best to you!
I hope you and your whole family love these Slow Cooker BBQ Chicken Tacos! Leave a comment after you try them, and let me know what you think!
1cupof your favorite barbecue sauce,divided (I used Noble Made)
2tablespoonsfreshly squeezed lime juice
3poundsboneless skinless chicken thighstrimmed of excess fat
For the Slaw:
1garlic clove,minced
2tablespoonsavocado oil mayo
1tablespoonpickled jalapeno brine
¼cupdrained and chopped pickled jalapenos
1tablespoonfreshly squeezed lime juice
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
½large red onion,thinly sliced
8heaping cups very thinly sliced green cabbage
1small jalapeno,thinly sliced
½cupwell chopped fresh cilantro
To serve:
16cassava flour or corn tortillas, warmed
1 cupgrated sharp cheddar cheese(omit for dairy-free_
Instructions
Make the Chicken:
In the bottom of the slow cooker, add the red onion, garlic, tomato paste, chili powder, onion powder, salt, pepper, chicken broth, green chiles, ½ cup of barbecue sauce, and lime juice. Stir to combine. Nestle the chicken thighs into the mixture and cover with the lid. Cook on high for 4 hours or on low for 6-8 hours, or until the chicken shreds very easily.
Once the chicken is cooked, using tongs, remove the chicken thighs from the cooking liquid and transfer them to a medium bowl. Using two forks, shred the chicken. Add the remaining ½ cup of the barbecue sauce and stir to combine. Taste for seasoning and adjust as necessary. If the mixture seems dry at all, you can add a bit of the cooking liquid back to the chicken and stir to combine.
Make the Slaw:
In a medium mixing bowl, add the garlic, avocado oil mayo, jalapeno brine, chopped pickled jalapenos, lime juice, salt and pepper. Whisk to combine. Add in the red onion, cabbage, jalapeno, and cilantro. Using tongs, toss to combine until the slaw is combined. Set aside in the fridge until ready to serve.
Serve:
Serve the warm chicken mixture inside tortillas and topped with a few forkfuls of slaw and a sprinkle of shredded cheddar.
Notes
This recipe will yield a big batch of chicken and is intended to serve as a prep-ahead for busy school nights that can last for multiple meals, depending on the size of your family.If you are making this recipe in advance, I suggest making the slaw the day you plan to serve it. Because of the salinity in the brine and the salt, it will make the cabbage release excess water and will compromise the texture. We suggest making the slaw the same day you plan to eat the meal.
I’ve professed my love for tacos many times, which is why I’m stoked to introduce you to my recipe for steak and egg tacos. Beyond tacos being so freakin’ delicious, they’re also so freakin’ versatile. Any meal, any topping, any filling — it’s happiness wrapped in a tortilla. That’s why these steak and egg tacos can be a fun breakfast tacos recipe, or really for any time. Breakfast for dinner, anyone?!
The steak in these tacos is next level thanks to Cowboy Charcoal, which burns super hot and clean and is really simple to use. Because it burns so cleanly, the company’s lump charcoal works perfectly for the smoked cilantro chimichurri in this recipe. I’ve gotten really into making smoked butters and chimichurri to boost the smoke flavor in my grilling recipes. When it comes to dropping in coals to flavor the butter, I’m always reaching for Cowboy Charcoal.
These steak tacos get extra oomph in the flavor department thanks to fried eggs, shredded cheese and smoked cilantro chimichurri. Overall, the chimichurri sauce is a great way to add fresh, herby notes to the steak and eggs. A salsa verde would be delicious on these tacos as well!
Steak: We’ll grill a whole ribeye steak (or two, depending on the size of your crowd or your hunger), seasoned with my Bourbon Prime Rub and FYR BLK Hot Sauce as a binder.
Eggs: Grab three or four fresh ones, canola oil for frying, and Everything Bagel Rub for a pit of flavoring, if that sounds good to your tastebuds.
Smoked Cilantro Chimichurri: This version of one of South America’s most beloved cowboy cooking sauces uses parsley, cilantro, red wine vinegar, garlic cloves, red onion, red chili flakes and olive oil to pack an extra flavor punch.
Taco Fixings: Because you can’t have proper tacos without corn tortillas, shredded cheddar cheese and FYR Red Hot Sauce.
Easy Salsa Verde
I know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more!
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
These are way more than just egg breakfast tacos. Let’s get grilling, frying and smoking!
Grilling the Steak
First, slather your 1-2 ribeye steaks with 3 tablespoons of Bourbon Prime Rub and enough FYR BLK Hot Sauce to act as a binder. Then, season the ribeye steak with kosher salt, black pepper and garlic powder.
Next, preheat your fire to high heat (around 450 degrees) for direct grilling. Place beef on the grill for about 4-5 minutes of cooking time per side, or until your meat thermometer reads 125 degrees internal temperature. Once the steaks reach temperature, pull the steaks off and let them rest for 10 minutes. Once the resting time is up, thinly slice your steaks.
Frying the Eggs
Add a heavy nonstick skillet — preferably cast iron — to the grill and wait until it’s smoking hot. Then, add some canola oil to coat the pan and let the oil heat until it’s smoking as well. Drop in your 3-4 eggs and fry ’em up to your liking. Finally, top the eggs with Everything Bagel Rub if you desire.
Making the Chimichurri Sauce
First, add all the ingredients for the chimichurri — 1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1/4 cup red wine vinegar, 4-6 minced garlic cloves, 2 tablespoons of finely diced red onion, 1 tablespoon of red chili flakes, kosher salt to taste and olive oil to reach your desired consistency — to a mason jar. Then, toss in a smoldering Cowboy Charcoal coal from the fire (ideally white hot). Cover the jar quickly to encapsulate the smoke, then set it to the side to marinate for 20-30 minutes. Once you’ve reached the end of the marinating time, remove the coal.
Assembling the Steak and Egg Tacos
For the finishing touch on our steak and egg tacos, add a cast iron skillet to the grill over medium heat to preheat. Next, add a tortilla and cook one side, then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
Pull the tortilla off the skillet and open it up. Add sliced steak, a fried egg and drizzle the chimichurri on top. Finish with some FYR RED Hot Sauce if you desire. Serve and enjoy!
What to Serve with Steak and Egg Tacos
You could go full breakfast here with hash browns! Or, if it’s lunch or dinner time, try Mexican rice or cilantro-lime rice, tangy slaw or even some grilled shishito peppers.
If you love tacos, make sure to check out my roundup of all my best tacos recipes!
If you have leftover steak tacos, store the steak and individual components separately in airtight containers in your fridge. To reheat, warm up slices of steak and tortillas in a hot skillet until heated through. Assemble your tacos with more of your favorite taco toppings. Enjoy within 2-3 days.
Store the smoked chimichurri sauce in its mason jar in the fridge. Keep it up for a week to add flavor to any other meals you’re making.
FAQs
Can I use a different type of steak?
Definitely! Skirt steak, flank steak, top sirloin steak are all good options for steak and egg tacos. Check out my recommendations for how to cook other types of steak in The Best Grilled Steak Recipes.
I think cilantro tastes like soap. What other herbs can I use instead?
This is totally a thing! If you don’t like cilantro, feel free to use all parsley in this steak and egg taco recipe. You can also toss in some fresh oregano for extra flavor.
Cowboy Charcoal has built a well-earned reputation as some of the cleanest and best stuff around, so you can find it almost anywhere. Check out the company’s store locator to see which hardware stores carry it near you.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Begin by slathering your steak in FYR BLK Hot Sauce and seasoning with salt, pepper and garlic powder.
Preheat your fire to high heat (around 450F) for direct grilling.
Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, thinly slice your steaks.
Add a cast iron skillet to the grill and wait until it’s smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire.
Smoked Cilantro Chimichurri:
Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done.
Tacos:
Add a cast iron skillet over medium heat to preheat.
Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some FYR RED Hot Sauce if you desire. Serve and enjoy!
Notes
Easy Salsa VerdeI know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more!
If you’re craving more flavor-packed taco nights, you obviously have to try my Grilled Steak Elote Tacos recipe! This taco and corn fiesta brings the best of popular Mexican street food to your next summer cookout.
The steak tacos are super simple to make but also deliver killer flavors that will leave your taste buds salsa dancing. The key to these tacos is marinating the steak as long as possible to maximize flavor and serving everything hot so the cheese is perfectly melty.
The other secret is using the Oklahoma Joe’s Judge Grill. This awesome workhorse makes the process clean and easy, ensuring you grill steak perfectly every time. It always nails that perfect blend of char and smoke, which is why I’m always raving about it.
Now, you’ll love these Grilled Steak Elote Tacos because of all the flavorful components. Marinated and grilled steak with an incredible smoky flavor from the Oklahoma Joe’s Judge Grill complements the natural sweetness of the elote, Mexican street corn, and melted Jack cheese.
In the meantime, the marinated steak brings a depth of flavor that makes these tacos incredibly versatile. You can dress them up or down depending on your vibe. Whether you’re grilling for a family dinner or a summer BBQ, these tacos are definitely going to satisfy any hungry crowd.
Elote is a Spanish word meaning “corn cob”. I’m always playing around with the flavors of Mexican elote, which incorporates corn with some combination of mayo, chili powder, cheese and lime. I’ve added these flavors to make steak elote sliders and elote chorizo dogs. I’ve even made pulled pork elote tacos and elote style chicken wings. All were so freaking delicious and were fun new ways to enjoy all the flavors of elote. Make sure to give them a try!
Easy Steak Tacos Recipe Ingredients Round-Up
Steak – Grab yourself a whole flap steak, which comes from the bottom sirloin and has a looser grain, making it slightly more tender. You’ll marinate the flap meat with some lime juice, cola (trust me on this), hot sauce, kosher salt, black pepper, garlic powder and a bit of canola oil.
Elote Sauce – For that creamy, tangy elote sauce, you’ll need mayonnaise, sour cream, hot sauce (for a bit of heat) and fresh lime juice.
Grilled Corn – Pick up some fresh corn cobs. You’ll brush them with canola oil and grill them to perfection. Then, you’ll top them with fresh cilantro, diced red onions, mayonnaise, cotija cheese and a sprinkle of Tajin seasoning.
Tacos – Make sure to get flour tortillas for best results and a good amount of shredded Jack cheese to bring everything together. Corn tortillas could also work, but they tend to be smaller and do not hold up as well.
How to Make Grilled Steak Elote Tacos
Steak
First, start by mixing all the marinade ingredients in a bowl. Place steak in a food-safe bag or bowl and pour in the marinade, making sure the steak is thoroughly coated. Seal it up and let it marinate in the fridge for at least 4 hours, although overnight is even better for maximum flavor.
When you’re ready to cook, get your grill up to a high heat (around 450 degrees F) for direct grilling. Take the steak out of the marinade, tossing the excess liquid. Grill the steak on the hot grill for about 4-5 minutes on each side, aiming for an internal temperature of 125 degrees F.
Once done, let the steak rest for 10 minutes. Slice steak against the grain and then into bite-sized cubes.
Corn & Elote
Preheat your grill to a medium-high temperature (around 375 degrees F) for direct cooking. Place corn on grill and then let it hang there for 6-8 minutes until the corn kernels are slightly charred. Remove the corn from the grill and cut the kernels off the cob using a sharp knife.
Finally, mix the grilled corn with the other ingredients for the corn mixture in a bowl. Separately, mix all the ingredients for the elote sauce in another small bowl.
Tacos
To begin assembling the tacos, preheat a cast iron skillet over medium heat. Place a tortilla in the skillet and then cook one side before flipping it. Sprinkle a handful of shredded cheese on top, and then fold the tortilla in half with the cheese inside.
Cook both sides until the tortilla is slightly crispy and the cheese is melted. Open the warm tortillas, add the sliced steak, corn salsa and then drizzle the elote sauce on top. Serve up and enjoy. Cheers!
These tacos pair wonderfully with a side of Mexican rice, refried beans or a fresh avocado salad. Consider serving a cold cerveza or a tangy margarita for a refreshing drink. And don’t forget the salsa and guacamole for some extra dipping action!
If you have leftovers, store the steak and elote mixture separately in airtight containers in the refrigerator. Reheat the steak and elote before assembling more tacos. Alternatively, you can use the leftover steak in a salad or as a topping for nachos, and the elote can be a tasty side dish on its own.
FAQs for Grilled Steak Elote Tacos
What’s the difference between cotija cheese and queso fresco?
Cotija cheese is firmer and saltier, ideal for adding a strong, savory finish to dishes, while queso fresco is softer and milder, perfect for adding a fresh, creamy element.
What is Tajin seasoning?
Tajin seasoning is a popular Mexican spice blend that combines chili peppers, lime and sea salt. In general, it’s a versatile seasoning that adds a tangy, slightly spicy kick to a variety of dishes. Tajin is also commonly used to rim the glass of cocktails like micheladas and margaritas.
What does Elote mean?
“Elote” is the Spanish word for “corn on the cob.” In Mexican cuisine, elote typically refers to Mexican corn, a popular street food. Grilled corn on the cob is slathered with a mixture of mayonnaise, sour cream, cheese (usually cotija), chili powder and lime juice and then often sprinkled with cilantro.
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
For your next cookout, make some flavor-packed Grilled Steak Elote Tacos—the popular Mexican street food you can make in your own backyard.
Course Dinner, Lunch
Cuisine American, Mexican
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 4people
Calories 526kcal
Author Derek Wolf
Ingredients
Steak:
1Whole Flap Steak
2medium Limesjuiced
1cupCola
2tbspHot Sauce
1.5tbspKosher Salt
1.5tbspBlack Pepper
1tbspGarlic Powder
Canola Oilas needed
Elote Sauce:
2.5tbspMayonnaise
1.5tbspSour Cream
1tspHot Sauce
2medium Limesjuiced
Grilled Corn:
3-4Corn on the Cob
2tbspChopped Cilantro
2tbspDiced Red Onions
1.5tbspMayonnaise
1.5tbspCotija Cheese
1.5tspTajin Seasoning
Canola Oilas needed
Tacos:
Flour Tortillas
2cupsJack Cheeseshredded
Instructions
Steak:
Begin by adding all the ingredients for the marinade to a bowl and mixing together thoroughly.
Next, add your steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
Preheat your fire to high heat (around 450 degrees F) for direct grilling.
Pull your steaks out of the bag and discard any excess marinade.
Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal.
Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.
Corn & Elote:
Preheat your grill to medium high temperature (around 375 degrees F) for direct cooking.
Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred.
Pull off the grill and slice the corn off the cob.
Add the corn to a bowl and mix together with all of the other ingredients for the Grilled Corn.
Finally, mix in a bowl all the ingredients for the Elote Sauce.
Tacos:
Add a cast iron skillet over medium heat to preheat.
Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
Pull the tortilla off and open up. Add sliced steak, corn salsa and drizzle the elote sauce on top. Serve and enjoy!
The cowboy butter sliders I made back in June were so freakin’ delicious, I had to try another version of a cowboy butter recipe. Behold: cowboy butter steak tacos! This super easy recipe packs a huge punch thanks to the the hot sauce, garlic, mustard and red pepper flakes in the butter. Plus, they’re tacos. Whether it’s steak, pork, lamb or seafood, tacos are just the best!
Just a couple notes to keep in mind as you get started on this recipe — make sure you marinate the steak in the fridge for at least four hours to get good color and flavor. Also, roast your salsa verde veggies over the fire to get that extra smoky flavor. You’ll be glad you did!
If you’ve been around here for a while, you know I’m a huge fan of cowboy butter. Combining unsalted butter, herbs, garlic, mustard, my FYR GLD Hot Sauce and red chili flakes gives you a sauce that’s out of this world. It’s a compound butter that’s the perfect accompaniment to any meat, so this recipe takes Taco Tuesday to the next level. I use skirt steak in this cowboy butter steak taco recipe, but you can use flap steak, flank steak or even flatiron steak if that’s what you have on hand.
Steak: We’ll marinate 2-3 whole skirt steaks (or whichever steak you choose) in cola soda, FYR BLK Hot Sauce, lime juice, orange juice, sliced white onion and jalapeño.
Cowboy Butter: Unsalted butter, herbs, garlic, mustard, my FYR GLD Hot Sauce and red chili flakes are all you need for a freakin’ delicious sauce to top these tacos.
Salsa Verde: This salsa is made of tomatillos, lime juice, white onions, jalapeños, fresh cilantro and water.
Tacos: Because you can’t have tacos without corn tortillas, shredded cheese, diced onion and chopped fresh cilantro, right?
Cowboy Caviar
While we’re on the theme, cowboy caviar — an easy bean salad — makes a great side dish for these tacos. Toss together a couple of diced tomatoes, a couple of diced avocados, 1 can of drained and rinsed black-eyed peas, 1 can of drained and rinsed black beans, a diced jalapeño, a diced bell pepper and about a cup of sweet corn (you can use frozen if you can’t find fresh). Then, make a dressing of 1/2 cup olive oil, 3 tablespoons of red wine vinegar, 2 tablespoons of lime juice and kosher salt, black pepper and garlic powder to taste. Pour the dressing over the vegetables, stir it all together and serve with tortilla chips.
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
I’m stoked for you to try this new way to use cowboy butter. We’re taking steak dinner to a whole new level!
Prepping the Steak and Cowboy Butter
Begin by seasoning your skirt steaks with my Chipotle Garlic Seasoning (or your favorite steak seasoning). Then add all the marinade ingredients — 1 cup cola soda, 2 tablespoons of FYR BLK Hot Sauce, juice from 3 medium limes, juice from 1 navel orange, 1/2 cup of sliced white onion, 1 diced jalapeño and 2 tablespoons of canola oil — to a bowl and mix them together thoroughly.
Next, add your 2-3 whole skirt steaks to a food safe bag or bowl and pour in your marinade. Mix everything together to coat all the steak. Seal the bag or cover the bowl, then place it in the fridge for at least 4 hours but ideally overnight.
In a separate small bowl, mix together 2 cups of clarified melted butter, 1/4 cup of chopped parsley, 2 tablespoons of minced garlic, 1 tablespoon of Dijon mustard, 1.5 tablespoons of FYR GLD Hot Sauce and 1.5 teaspoons of red chili flakes. This is your cowboy butter! Set that freakin’ delicious sauce to the side until you’re ready to assemble the tacos.
Grilling Your Steaks
Bring your grill fire up to high heat (about 450 degrees Fahrenheit) for direct cooking. After your steaks are done marinating, pull them out of the bag and discard any excess marinade. Place steak on the grill and let them cook for about 4-5 minutes per side, or until the internal temperature reaches 125 degrees F.
Once they’re done, pull the steaks off, top with a drizzle of the butter mixture and let them rest for 10 minutes. Once rested, slice your steaks against the grain, then into bite size cubes.
Making the Salsa
Preheat your grill to medium-high temperature (around 375 degrees F) for direct cooking. Grill 5-6 tomatillos, removed from the husk, 2 de-seeded jalapeños and 1/4 of a white onion over the high heat for 6-8 minutes, until the vegetables are slightly charred. Remove them from the grill. Then, add the roasted veggies and the juice of 3-4 medium limes, 1/2 cup of fresh cilantro, 1/2 cup of water and kosher salt to taste to a blender. Blend until smooth, then pour into a small bowl. Set to the side.
Assembling Your Tacos
Place a cast-iron skillet on your grill over medium heat. Add 1 corn tortilla to the skillet, cook one side, then flip the tortilla and top it with a handful of shredded cheese. Fold the tortilla with cheese in half, then cook both sides until slightly crispy and the cheese is melted. Remove the tortilla from heat, open it up, and add your sliced steak and salsa verde. Finally, drizzle that delicious melted butter on top. Serve and enjoy!
What to Serve with Cowboy Butter Steak Tacos
Cowboy caviar with tortilla chips, Mexican rice or cliantro-lime rice, or a simple red cabbage slaw with lots of lime juice and scallions would be delicious to round out this recipe!
Leftovers and Reheating
Store steak, salsa and leftover butter in separate containers in the fridge. The steak will last for 3-5 days in an airtight container. The salsa and cowboy butter should be good for up to a week. To reheat your steak, wrap it in foil to keep it from drying out and place it in a 350-degree oven for about 10 minutes. For the butter, just heat it low on the stovetop until it melts again.
Definitely. Cowboy butter is really just a catch-all term for a spicy garlic butter with fresh herbs. It’s versatile because it can be served melted or as classic cold compound butter. Depending on what flavors you want, you can substitute fresh cilantro or fresh chives for the parsley, and chili powder, paprika or thyme for the red chili flakes.
What are some other uses for cowboy butter?
A cowboy butter sauce recipe opens up all kinds of flavor possibilities. It’s so freakin’ delicious on grilled meats like steak, chicken or pork. You can toss it with pasta and seafood to take your meal up a notch. I also love to drizzle it on bread (cowboy garlic bread, anyone?) or baked potatoes. Try my grilled ribeye with cowboy butter or use your imagination!
What’s better, corn or flour tortillas?
I’m sure people could spend hours debating this one. Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Flour tortillas are softer and sweeter. My opinion: you can’t really go wrong. But, I think the flavor of corn tortillas is perfect for these cowboy butter steak tacos.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Begin by adding all the ingredients for the marinade to a bowl and mixing together thoroughly.
Next, add your steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
In a bowl, mix together all the ingredients for the Cowboy Butter and set to the side.
Preheat your fire to high heat (around 450F) for direct grilling.
Pull your steaks out of the bag and discard any excess marinade.
Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal.
Once done, pull the steaks off, top with a drizzle of the butter sauce and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.
Salsa:
Preheat your grill to medium high temperature (around 375F) for direct cooking.
Grill your tomatillos, jalapenos and onion over the high heat for 6-8 minutes until slightly charred.
Pull off the grill and add the roasted veggies and the rest of the ingredients for the salsa to a blender. Blend until smooth and pour into a bowl. Set to the side.
Tacos:
Add a cast iron skillet over medium heat to preheat.
Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
Pull the tortilla off and open up. Add sliced steak, salsa verde and drizzle the cowboy butter on top. Serve and enjoy!
Notes
Cowboy CaviarWhile we’re on the theme, cowboy caviar — an easy bean salad — makes a great side dish for these tacos. Toss together a couple of diced tomatoes, a couple of diced avocados, 1 can of drained and rinsed black-eyed peas, 1 can of drained and rinsed black beans, a diced jalapeño, a diced bell pepper and about a cup of sweet corn (you can use frozen if you can’t find fresh). Then, make a dressing of 1/2 cup olive oil, 3 tablespoons of red wine vinegar, 2 tablespoons of lime juice and kosher salt, black pepper and garlic powder to taste. Pour the dressing over the vegetables, stir it all together and serve with tortilla chips.
We’ve packed as much flavor as possible into our marinade for Al Pastor. Let the sauce do all the work, cook the pork up hot and fast, and enjoy one of the best tacos out there!
The post Tacos Al Pastor appeared first on The Stay At Home Chef.
We've packed as much flavor as possible into our marinade for Al Pastor. Let the sauce do all the work, cook the pork up hot and fast, and enjoy one of the best tacos out there!
These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish! Hello! This is how to make dinner tonight. A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) […]
These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish!
Hello! This is how to make dinner tonight.
A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) and a creamy cilantro ranch that is fantastic enough to eat with a spoon.
We.love.these.
Just look at the flavor on these!
This might just be my favorite kind of taco. I love a veggie-heavy, meatless taco – and yes, my 2012 self has no idea who I am today. I am glad I have changed!
But still, they are my favorite.
First, they are simple and easy. You can really throw any vegetable in a taco, but mushrooms are a go-to for me because they cook so quickly. I don’t necessarily care about their meaty texture. It’s more about the ease and flavor for me.
Second, the flavors are endless! I made these mushrooms have a pretty smoky, garlicky flavor, almost mimicking my favorite carnitas. Again, not in texture, but flavor. And they are just so super good.
Finally, ALL the toppings work on mushroom tacos. Years ago, you might remember that I shared a mushroom and corn taco recipe. It was a copy of our favorite little taco shack that was only open for a hot second, and I’ve never forgotten how incredible their mushroom tacos were. In fact, I credit them with my infatuation with mushrooms in tacos.
Give me tortillas, mushrooms and cheese and I am set!
Well, almost.
In order to give these the ultimate summer twist, I make a quick mango salsa. The bright, refreshing sweet punch is what makes these feel super summery. Warm weather adjacent, if you will.
We eat mango salsa all year round, but definitely more in the summer. Our family can demolish a bowl of it with a bag of chips and it’s one of our favorite snacks. Plus, it can be made ahead of time too.
The cilantro ranch is what really takes things over the edge for me. These make the tacos taste restaurant-quality FABULOUS and add such incredible flavor. I use my classic ranch recipe and add a ton of fresh cilantro, blending it together and boom – done. It’s also a wonderful dip for veggies or even crackers and chips.
And you can make it days ahead of time – it lasts great in the fridge. (more…)
I can’t get enough of fish tacos so I am so excited to add another to the blog with these flavorful Grilled Fish Tacos with Citrus Slaw and Green Sauce!
Don’t let the ingredient list or steps overwhelm you with this recipe. I promise you it all comes together beautifully! For this #DDGrillWeek 2024 recipe, you’ll start by simply marinating the fish with olive oil and dried spices. Next, you’ll toss together the simple slaw and let that marinate as you hit the grill.
Once your grill is prepped, you’ll start by grilling the poblanos for your green sauce then set those aside as you grill the fish and tortillas. The fish and tortillas will be kept warm as you blend up your green sauce with the poblanos, Greek yogurt, cilantro, and more. After your sauce is blended up, flake your fish, assemble your tacos, and enjoy! With a Clayton Margarita if you are feeling extra festive.
Grilled Fish Tacos with Citrus Slaw and Green Sauce Ingredients:
Ground Cumin
Smoked Paprika
Garlic Powder
Onion Powder
Dried Oregano
Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil
Mahi Mahi or Halibut
Freshly Squeezed Lime Juice
Freshly Squeeze Lemon Juice
Honey
Shredded Green Cabbage
Shredded Purple Cabbage
Green Onions
Fresh Cilantro
Poblano Peppers
Garlic
Greek Yogurt
Corn Tortillas
Jalapeño or Serrano Pepper
Lime Wedges
Recipe Step-by-Step:
Step One: Make the Fish Marinade
In a small bowl, combine the cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and olive oil. Stir until well combined until it turns into a paste-like consistency.
Step Two: Marinate the Fish
Pat the fish dry and brush the spice mixture over the top flesh of the fish and rub it in so that it evenly coats the fish. Set aside for 15 minutes to marinate while you prepare the slaw.
Step Three: Make the Slaw
In a large bowl, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper until well combined. Add the green and purple cabbage, green onion, and cilantro. Gently toss to coat. Set aside.
Step Four: Prep the Grill
When ready to cook, heat the grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Step Five: Grill the Poblano Peppers
Add the poblano peppers to the hot grill and grill for about 12 to 15 minutes until the skin is charred and blackened, flipping here and there to achieve an even grill. Transfer the cooked poblanos to a bowl and cover with foil or saran wrap to allow to steam while you cook the fish.
Step Six: Grill the Fish
Add the fish to the greased grill and cook until the fish is opaque and flakes easily with a fork, 5 to 6 minutes per side. Transfer to a platter and cover with foil until ready to serve.
Step Seven: Grill the Tortillas
Add the tortillas to the grill and char until just warm and more pliable, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm until ready to serve.
Step Eight: Make the Green Sauce
After the poblanos have steamed, they should peel very easily. Peel off the skin on the top layer, then remove the stem and seeds. Add the peeled poblanos to a blender with the cilantro, garlic, Greek yogurt, lime, and salt to make the sauce. Blend until smooth.
Step Nine: Serve and Enjoy!
To serve, flake fish and serve in the warm tortillas. Top with the slaw, a drizzle of the green sauce, and thinly sliced jalapeño or serrano pepper if desired! Serve with a wedge of lime.
Recipe FAQs:
Is the green sauce spicy?
I do not find poblanos particularly spicy! If you want to spice up your tacos, serve with thinly sliced jalapeño or serrano peppers.
Could I omit the tortillas?
Yes! This is great served in a bowl over the cabbage slaw and with a side of rice if preferred.
1jalapeño or serrano pepper,very thinly sliced (optional)
1lime cut into wedges
Instructions
Marinate the Fish:
In a small bowl, combine the cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and olive oil. Stir until well combined until it turns into a paste-like consistency.
Pat the fish dry and brush the spice mixture over the top flesh of the fish and rub it in so that it evenly coats the fish. Set aside for 15 minutes to marinate while you prepare the slaw.
Make the Slaw:
In a large bowl, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper until well combined. Add the green and purple cabbage, green onion, and cilantro. Gently toss to coat. Set aside.
Grill the Fish, Poblanos, and Tortillas:
When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Add the poblano peppers to the hot grill and grill for about 12 to 15 minutes until the skin is charred and blackened, flipping here and there to achieve an even grill. Transfer the cooked poblanos to a bowl and cover with foil or saran wrap to allow to steam while you cook the fish.
Add the fish to the greased grill and cook until the fish is opaque and flakes easily with a fork, 5 to 6 minutes per side. Transfer to a platter and cover with foil until ready to serve.
Add the tortillas to the grill and char until just warm and more pliable, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm until ready to serve.
Make the Green Sauce:
After the poblanos have steamed, they should peel very easily. Peel off the skin on the top layer, then remove the stem and seeds. Add the peeled poblanos to a blender with the cilantro, garlic, Greek yogurt, lime, and salt to make the sauce. Blend until smooth.
Serve and Enjoy:
To serve, flake fish and serve in the warm tortillas. Top with the slaw, a drizzle of the green sauce, and thinly sliced jalapeño or serrano pepper if desired! Serve with a wedge of lime.
This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring…
This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.
Need an easy flavor-packed dinner that’s ready in 30 minutes? We’ve found it’s deceptively tricky to find dinnertime hits, but this one seems to please everyone every time we serve it! The juicy chicken strips are seasoned to perfection, nestled into a tortilla with guacamole, cheese crumbles and topped with a zingy lime crema.
Why we love this recipe: We could (and do!) eat this over and over. The chicken works on the stovetop or grilled, and it comes together simply. We just made it for a dinner party with ranch water and black bean and corn salad, and everyone raved. You can also make it as a taco bowl for gluten-free eaters. It’s totally versatile!
Featured reader comment
“Made the chicken tacos for dinner tonight. These are so so good! Great flavor and they come together so quickly. I appreciate how simple yet tasty the lime crema is. The kids had the chicken inside quesadillas and loved them. These are definitely going into the monthly rotation!” -Tanvee
Key ingredients for chicken tacos
Tacos are where it’s at for weeknight dinners over here (especially with kids!), and we love how this version can be either pan fried or grilled so you can make it in any season. Here are the key ingredients you’ll need:
Boneless skinless chicken breasts: Try to find organic chicken if at all possible, for the best flavor and most sustainable option. You can buy either chicken breasts and butterfly your own, or cutlets.
Seasonings: Our homemade seasoning blend includes smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed and cayenne. You can substitute sweet paprika for the smoked, but it’s well worth the purchase for the smoky flavor it infuses (you might also find it labeled pimentón).
Lime crema: Mix up your own lime crema using sour cream, lime juice and zest, garlic and salt.
Taco toppings: We like using guacamole for a base for the chicken strips, then topping with fresh cilantro, queso fresco or feta cheese, and minced red onion. If you have time to make them, pickled red onions take the flavor over the top.
Tortillas: We like flour tortillas, but corn works too. You can also use any type of grain free tortilla.
Pro tip
We like using mini tortillas (4.5 inch) if we can find them! They are often easier to eat and bonus: you can eat more tacos.
How to make chicken tacos: step by step
These chicken tacos come together simply: you’ll season the chicken, pan sear it on the stovetop, then slice it into strips for the tacos. Here’s the basic outline of steps:
Step 1:Butterfly the chicken (if not in cutlets) by slicing in half horizontally, then opening it up and cutting along the fold to separate the two halves. Pat it dry and season with salt. In a small bowl, mix the seasonings, then sprinkle on both sides of the chicken.
Step 2: Add olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, 4 to 5 minutes per side. When the internal temperature is 165°F, remove to a plate and rest for 3 minutes. Then slice into strips.
Step 3: Make the lime crema by stirring together the sour cream, lime juice and zest, garlic and salt in a small bowl.
Step 4: Warm the tortillas. To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema.
Alternate method: grilled chicken tacos
This chicken tacos recipe works grilled, too! We’ve made it both ways and it comes out fantastic.
For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook another 2 to 4 minutes until the internal temperature is 165°F. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
Chicken tacos toppings
The best part of any tacos recipe is the toppings, of course! For these chicken tacos, we like to make sure there is a good mix of soft and creamy textures to offset the texture of the chicken. We like the chicken strips on a bed of guacamole, but you can mix and match toppings here. Here are a few more chicken tacos toppings we love:
Chicken tacos are a fun easy dinner idea to serve any time of year! We like them especially in the summer as a patio party meal, but they work in any season. (Of course, they’re always great with a margarita, too!) Here are a few sides we like to serve alongside:
Leftovers of this meal keep on giving! Leftover cooked chicken lasts up to 3 days refrigerated. Leftover lime crema stores up to 2 weeks refrigerated.
A few more chicken recipes
We hope you love these chicken tacos as much as our family! Our kids especially gobble this one up. Let us know in the comments what you think. Here are a few more chicken dinners you might enjoy:
This chicken tacos recipe is gluten-free with corn tortillas (or serve it in a bowl for a chicken taco bowl), and dairy-free with cilantro sauce, omitting the cheese.
Frequently asked questions
What are some other ways to season the chicken?
Here are some ideas: Taco seasoning: A quick and easy option with a blend of chili powder, cumin, paprika, and other spices. Fajita seasoning: Similar to taco seasoning, but often with a smokier flavor profile. Adobo sauce: For a Latin twist, marinate the chicken in adobo sauce for bold and flavorful tacos. DIY spice rub: Get creative with your own blend of spices like chili powder, cumin, paprika, garlic powder, onion powder, smoked paprika, or cayenne pepper.
What toppings go well with sliced chicken breast tacos?
All the classic taco toppings work great! Here are some ideas: Shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend. Salsa: Choose your favorite, from mild to spicy. Lettuce and pico de gallo: Add freshness and crunch. Sour cream and guacamole: Creamy toppings for extra richness. Cilantro and lime wedges: A squeeze of fresh lime and a sprinkle of cilantro brighten up the flavors.
Can I make chicken tacos low-carb?
Absolutely! You can use lettuce wraps instead of tortillas, or try cauliflower rice tortillas for a lower-carb option.
What are some good side dishes for chicken tacos?
Here are some ideas: Cilantro lime rice: A refreshing and classic pairing. Mexican corn: Sweet corn with a kick of spice. Refried beans: A hearty and filling side dish. Guacamole and chips: A crowd-pleasing appetizer or side. Chopped salad: A light and healthy option.
Do you have any tips for leftover chicken taco meat?
You can use leftover chicken taco meat in many ways! Here are a few ideas:
Taco salad: Toss the chicken with lettuce, tomatoes, beans, cheese, and your favorite dressing. Burrito bowls: Serve the chicken over rice or quinoa with your favorite toppings. Quesadillas: Fill tortillas with cheese and leftover chicken, then cook on a griddle until golden brown. Nachos: Top nachos with leftover chicken, cheese, beans, and your favorite toppings.
These easy chicken tacos are packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.
Ingredients
For the chicken
2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
Cotija, queso fresco, or feta cheese, crumbled (optional)
8 small flour or corn tortillas
Instructions
Pat the chicken dry with a paper towel.Season the chicken with the salt (if you’re using 1 ½ pounds, use 1 ¼ teaspoons salt). In a small bowl, mix the seasonings together. Sprinkle both sides of the chicken with the seasoning mix. (If desired, you can do this up to 12 hours in advance and allow the chicken to sit marinate before cooking.)
Stovetop instructions:** Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned (and seasoning is starting to blacken), on both sides, about 4 to 5 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes. Then slice the chicken into strips.
Make the lime crema by stirring all ingredients together in a small bowl. Refrigerate for up to 2 weeks.
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them in a skillet or in the oven (see How to Warm Tortillas).
To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema. Leftover chicken stores up to 3 days refrigerated.
Notes
*If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken: Place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
**For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.
These Slow Cooker BBQ Chicken Tacos are here to be your weeknight hero! It will take just a few minutes…
I can’t get enough of fish tacos so I am so excited to add another to the blog with these…
Prep Time:
Yield:
Print Recipe
Pin Recipe
Category:
Method:
Cuisine:
Diet: