Grilled Steak Elote Tacos

Grilled Steak Elote Tacos

If you’re craving more flavor-packed taco nights, you obviously have to try my Grilled Steak Elote Tacos recipe! This taco…

The post Grilled Steak Elote Tacos appeared first on Over The Fire Cooking.

Grilled Steak Elote Tacos

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.

Grilled Steak Elote Tacos are good to go and ready to eat!
Post sponsored by Oklahoma Joe’s.

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.

Why You’ll Love Grilled Steak Elote Tacos

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.

The flap steak is seasoned.

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.

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  • 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.

The flap steak gets a good char on the Oklahoma Joe's Judge grill.

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.

Grilled Steak is chopped up for the tacos.

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.

The Elote is prepared on the grill.

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.

The tacos are finished with melted cheese.

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!

If you’re looking for more taco recipe inspiration, you’ll without a doubt find it here: Tacos Al Pastor, Surf and Turf Smashburger Tacos, Chorizo Smash Tacos and Crispy Steak and Shrimp Tacos.

What to Serve with Grilled Steak Elote Tacos

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!

More Taco Action

What to Do with Leftover Elote Tacos

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.

Grilled Steak Elote Tacos
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Grilled Steak Elote Tacos

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 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 526kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Whole Flap Steak
  • 2 medium Limes juiced
  • 1 cup Cola
  • 2 tbsp Hot Sauce
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Elote Sauce:

  • 2.5 tbsp Mayonnaise
  • 1.5 tbsp Sour Cream
  • 1 tsp Hot Sauce
  • 2 medium Limes juiced

Grilled Corn:

  • 3-4 Corn on the Cob
  • 2 tbsp Chopped Cilantro
  • 2 tbsp Diced Red Onions
  • 1.5 tbsp Mayonnaise
  • 1.5 tbsp Cotija Cheese
  • 1.5 tsp Tajin Seasoning
  • Canola Oil as needed

Tacos:

  • Flour Tortillas
  • 2 cups Jack Cheese shredded

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!

Video

Nutrition

Calories: 526kcal | Carbohydrates: 30g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 3363mg | Potassium: 593mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1066IU | Vitamin C: 30mg | Calcium: 512mg | Iron: 3mg

The post Grilled Steak Elote Tacos appeared first on Over The Fire Cooking.

Cowboy Butter Steak Tacos

Cowboy butter steak taco

The cowboy butter sliders I made back in June were so freakin’ delicious, I had to try another version of a cowboy…

The post Cowboy Butter Steak Tacos appeared first on Over The Fire Cooking.

Cowboy butter steak taco

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!

Cowboy butter steak taco held up close.

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!

Why You’ll Love Cowboy Butter Steak Tacos

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. 

For more cowboy-inspired recipes, check out Cowboy Candy, Cowboy Campfire Breakfast Recipe and Cowboy Steak and Eggs.

Cowboy Butter Steak Tacos Ingredients

  • 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 butter and salsa verde ingredients

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.

Making Cowboy Butter Steak Tacos

​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.

Marinating skirt steaks in a glass pan.

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.

Grilling skirt steaks over the orange coals.

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.

Cutting skirt steak for cowboy butter steak tacos.

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!

Assembling cowboy butter steak tacos.

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.

For More Tacos

FAQs

Can I swap the ingredients in the cowboy butter? 

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.

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Cowboy butter steak taco
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Cowboy Butter Steak Tacos

Cowboy butter steak tacos are another way to use this spicy garlic herb butter, which is freakin' delicious on everything.
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 1.224kcal
Author Derek Wolf

Ingredients

Steak & Marinade:

  • 2-3 Whole Skirt Steaks
  • 1/4 cup Chipotle Garlic Seasoning or favorite steak seasoning
  • 1 cup Cola Soda
  • 2 tbsp FYR BLK Hot Sauce
  • 3 medium Limes juiced
  • 1 Navel Orange juiced
  • 1/2 cup Sliced White Onion
  • 1 Jalapeños diced
  • 2 tbsp Canola Oil

Cowboy Butter:

  • 2 cups Clarified Butter melted
  • ¼ cup Chopped Parsley
  • 2 tbsp Minced Garlic
  • 1 tbsp Dijon Mustard
  • 1.5 tsp FYR GLD Hot Sauce
  • 1.5 tsp Red Chili Flakes

Salsa Verde:

  • 5-6 Tomatillos removed from husk
  • 3-4 medium Limes juiced
  • 1/4 White Onion
  • 2 Jalapeños de-seeded
  • ½ cup Chopped Cilantro
  • 1/2 cup Water
  • Kosher Salt to taste

Tacos:

  • Corn Tortillas
  • Shredded Cheese
  • Chopped White Onion garnish
  • Chopped Cilantro garnish

Instructions

Steak & Butter:

  • 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 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. 

Nutrition

Calories: 1.224kcal | Carbohydrates: 30g | Protein: 40g | Fat: 110g | Saturated Fat: 61g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 399mg | Potassium: 915mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1.002IU | Vitamin C: 82mg | Calcium: 89mg | Iron: 5mg

The post Cowboy Butter Steak Tacos appeared first on Over The Fire Cooking.

Tacos Al Pastor

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!

The post Tacos Al Pastor appeared first on The Stay At Home Chef.

Summer Shiitake Tacos with Cilantro Ranch.

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!) […]

The post Summer Shiitake Tacos with Cilantro Ranch. appeared first on How Sweet Eats.

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.

summer shiitake tacos

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. 

summer shiitake tacos

Just look at the flavor on these!

summer shiitake tacos

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.

summer shiitake tacos

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.

summer shiitake tacos

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! 

summer shiitake tacos

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. 

summer shiitake tacos

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…)

The post Summer Shiitake Tacos with Cilantro Ranch. appeared first on How Sweet Eats.

Grilled Fish Tacos with Citrus Slaw and Green Sauce

Close up of Grilled Fish Taco with Citrus Slaw and Green Sauce.I can’t get enough of fish tacos so I am so excited to add another to the blog with these…

The post Grilled Fish Tacos with Citrus Slaw and Green Sauce appeared first on The Defined Dish.

Close up of Grilled Fish Taco with Citrus Slaw and Green Sauce.

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!

Grilled Fish Tacos with Citrus Slaw and Green Sauce assembled on tray.

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.

Close up of Grilled Fish Taco with Citrus Slaw and Green Sauce.

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.

Salmon filets marinating on sheet pan.

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.

Slaw for Grilled Fish Tacos on low plate.

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.

Green sauce in small bowl for Grilled Fish Tacos

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.

Grilled Fish Tacos with Citrus Slaw and Green Sauce assembled on tray.

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.

For More Fish Recipes:

Grilled Salmon Tacos with Jalapeño Tartar Sauce

Cedar Plank Salmon and Corn with Serrano-Butter

Paleo Battered Fish Tacos

Close up of Grilled Fish Taco with Citrus Slaw and Green Sauce.
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Grilled Fish Tacos with Citrus Slaw and Green Sauce

Gluten-Free
Total Time 50 minutes
Servings 6

Ingredients

For the Fish:

  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 lbs mahi mahi or halibut, cut into two 1-lb filets

For the Citrus Slaw:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons honey
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Kosher salt
  • 2 cups finely shredded green cabbage
  • 2 cups finely shredded purple cabbage
  • 4 green onions, thinly sliced on the diagonal
  • ½ cup roughly chopped cilantro leaves

For the Green Sauce:

  • 2 medium poblano peppers
  • 1 cup packed roughly chopped cilantro leaves
  • 3 garlic cloves
  • ¼ cup plain Greek yogurt
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon Kosher salt

For Serving:

  • 12 corn tortillas
  • 1 jalapeño or serrano pepper, very thinly sliced (optional)
  • 1 lime 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.

Photography and styling by Eat Love Eats.

The post Grilled Fish Tacos with Citrus Slaw and Green Sauce appeared first on The Defined Dish.

Chicken Tacos

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.

Chicken tacos

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!

“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 and season the chicken.

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: Pan sear the chicken breast

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 and toppings.

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.

Chicken tacos recipe

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:

Sides to serve alongside

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:

Storing leftovers

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:

Dietary notes

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.

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Chicken tacos

Chicken Tacos


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos (4 servings)

Description

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)*
  • 1 to 1 1/4 teaspoons kosher salt
  • ½ teaspoon smoked paprika or sweet paprika
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon black pepper
  • ⅛ teaspoon celery seed
  • ⅛ teaspoon cayenne
  • 2 tablespoons olive oil

For the lime crema (or cilantro sauce or chipotle sauce for dairy-free)

  • 1 cup sour cream or Mexican crema (or ¾ cup Greek yogurt plus ¼ cup mayonnaise)
  • 2 tablespoons lime juice, plus the zest of ½ lime
  • 1 small garlic clove, minced
  • ¼ teaspoon kosher salt

For the tacos

  • Guacamole
  • Red onion, minced (or pickled red onions)
  • Cilantro, finely chopped 
  • Shredded lettuce or slaw (optional)
  • Cotija, queso fresco, or feta cheese, crumbled (optional)
  • 8 small flour or corn tortillas

Instructions

  1. 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.)
  2. 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.
  3. Make the lime crema by stirring all ingredients together in a small bowl. Refrigerate for up to 2 weeks.
  4. 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).
  5. 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.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chicken
  • Diet: Gluten Free

Crispy Cheesy Breakfast Tacos.

These cheesy breakfast tacos are the perfect morning treat. They are also excellent if you enjoy breakfast for dinner! A crispy cheese jacket melts onto a flour tortilla, then it’s filled with scrambled eggs and pico de gallo. It’s wonderful! HELLO lover. These cheesy breakfast tacos are a serious dream. Crispy cheese covering a fluffy […]

The post Crispy Cheesy Breakfast Tacos. appeared first on How Sweet Eats.

These cheesy breakfast tacos are the perfect morning treat. They are also excellent if you enjoy breakfast for dinner! A crispy cheese jacket melts onto a flour tortilla, then it’s filled with scrambled eggs and pico de gallo. It’s wonderful!

HELLO lover.

crispy cheesy breakfast tacos

These cheesy breakfast tacos are a serious dream. Crispy cheese covering a fluffy flour tortilla, filled with melty cheddar, scrambled eggs and an easy salsa. 

SO super delicious. I could eat something like this every single day! 

crispy cheesy breakfast tacos

I mean, just look at that crispy cheese coat! Can’t even stand it.

crispy cheesy breakfast tacos

I already have a breakfast taco recipe that I like to make in the summer. And I make it often.

But! This is similar, with a little elevation. One extra step of a crispy cheese exterior.

It feels life changing.

crispy cheesy breakfast tacos

Words cannot explain how much we LOVE these crispy cheese breakfast tacos. And while I’m calling them “breakfast,” I’ll tell you that we eat these for dinner sometimes too. Or even lunch!

crispy cheesy breakfast tacos

This is how they come together.

First, I make a batch of scrambled eggs. I keep things relatively simple because of the kids, but that is the beauty of this recipe. You can add anything you like into the scrambled egg portion! I usually throw in some sliced green onions. 

When the scrambled eggs are done, transfer them to a bowl. I use the same skillet to make the crispy cheese tacos! Easy easy. 

crispy cheesy breakfast tacos

Next, while the skillet is still hot, I sprinkle some cheese in a somewhat circular shape. It doesn’t matter what shape, really. It just matters that the cheese sprinkle is roughly the same size as the tortilla you’re going to use. 

The cheese will start to sizzle and melt. As soon as it does, place the flour tortilla right on top! Let it cook for a few seconds. Then, add more cheese to the top! 

The scrambled eggs come next.  

crispy cheesy breakfast tacos

Then, I add some salsa or pico de gallo or something fresh and delicious. I made a quick little pico with avocado for these photos. 

Finally, fold the taco over and press it together so it sticks. Since there is a good bit of cheese, it usually sticks together without popping open. And the outside is SO incredibly crispy and crunchy. 

crispy cheesy breakfast tacos

As if tacos could be any better?! These are incredibly satisfying. I love having something super filling like this on a weekend morning. It will keep you full for hours! 

One thing to note is that because we make this cute little cheese jacket for the taco, these are best served right after eating. Sure, you can reheat them. But they are just the absolute best right after making – like anything with cheese is. 

crispy cheesy breakfast tacos

Seriously cannot beat these! (more…)

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30 Of My Favorite Tex Mex and Margarita Recipes!

Sharing 30 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side! Tacos and margaritas coming in hot today! Today I’m sharing over 30 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made […]

The post 30 Of My Favorite Tex Mex and Margarita Recipes! appeared first on How Sweet Eats.

Sharing 30 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side!

Tacos and margaritas coming in hot today!

Today I’m sharing over 30 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made here on the blog. Since anything tex-mex is basically a staple of our weekly menu, I have tons of dishes that I absolutely love. Some days we do tacos, sometimes it’s enchiladas, often it’s a version of a burrito bowl and I can always go for a sheet pan nacho situation.

I mean, who wouldn’t?!

And! I’m a bit partial to the bubbly jam margaritas below but also ADORE my classic margarita recipe that I’ve been making for over a decade. It’s just so darn good. Scroll down and let me know what your pick would be! I’m thinking bang bang cauliflower tacos for tonight…

25 Favorite Tacos and Margaritas

Bang bang cauliflower tacos

Sheet pan roasted shrimp tacos

Grilled fish tacos

Weeknight baked ground turkey tacos

Summer salmon tacos

Honey chipotle shrimp tacos

Our favorite ground beef tacos

Sheet pan lime shrimp fajitas (more…)

The post 30 Of My Favorite Tex Mex and Margarita Recipes! appeared first on How Sweet Eats.

Easy Egg Tacos

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any…

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.

Egg tacos

Looking for a 5-minute breakfast idea, an easy lunch, or a fast and easy dinner? Well, here’s a recipe that’s all three at once. (Audible gasp.) Meet these amazing egg tacos! This is one of our favorite kitchen tricks of all time. We created it as a dare from my sister to create a dinner recipe that can be made in 5 minutes. Sounds impossible, but it works!

Did you know that eggs can taste like taco meat? Yes, somehow the spiced scrambled eggs filling channels the flavor of taco meat. Alex and I have used this trick over and over to get fast dinners on the table, and our kids love it! It works for easy breakfasts or lunch ideas, too. This one’s in our arsenal of recipes every cook should know.

The key ingredients for egg tacos

Wait a minute: egg tacos that taste like they have meat? Yes, this trick is like kitchen magic. These scrambled eggs are perfectly seasoned and they take only 5 minutes to make. Here are the ingredients you need for the filling:

  • Eggs: Buy organic eggs if you can, and local eggs if possible.
  • Chili powder, garlic powder, cumin, and salt: You’ll notice it’s a heavy amount of seasoning: ½ tablespoon each for the chili powder, garlic powder and cumin. But trust us: this is what brings the meaty flavor!
  • Tortillas: Flour tortillas are our preference, but as a gluten free recipe this works with corn tortillas or grain free tortillas.
  • Toppings: We like pico de gallo, red onion, and cilantro, but you can use any toppings you like.
Egg Tacos Ingredients

How to cook the eggs: a few tips!

The key to these egg tacos is the special method for cooking the eggs. Many people over cook scrambled eggs, and break them into too small of pieces. This method makes luscious folds of eggs, so the filling texture holds up in the tacos. Here’s what to know:

  • Cook over medium low heat. Don’t have the heat too high: you’ll want it just above low heat.
  • Scrape with a spatula as the eggs solidify, for 3 to 4 minutes. They’ll start to form together into a meat-like texture.
  • Don’t stir too much! You don’t want tiny bits of eggs, you’ll want it to hold together into a cohesive texture.

Toppings for egg tacos

Once you’ve cooked the eggs (in just 5 minutes!), all you have to do is top the tacos! For this egg tacos recipe, we tried to keep it as simple as possible. But if you have more time, the sky’s the limit! Here’s what we added to these tacos, then a few more ideas to get your wheels turning:

  • Salsa fresca or pico de gallo: We used store-bought to keep it quick, but you can also use homemade.
  • Jarred salsa: Or go traditional with a jar of red salsa or salsa verde.
  • Red onion: Use thinly sliced fresh onion (rinse and drain it a few times to remove the bite, if you like!). Pickled red onion adds a tangy flair.
  • Cilantro: Quickly tear off a few leaves for a great garnish
  • Lettuce: Crunchy romaine lettuce adds another nice texture
  • Sour cream: Use standard or dairy free sour cream.
  • Jalapeno: Add a kick! Try thin sliced fresh or pickled jalapenos.
  • Crema or sauce: Try Cilantro Lime Crema, Cilantro Lime Sauce or Creamy Cilantro Sauce.
Egg tacos recipe

Tip: how to warm tortillas

You absolutely must warm your tortillas for egg tacos: it gives them just the right supple texture. No one likes a tough, cold tortilla! While you’re at it, place them in a tortilla warmer to keep them toasty while you’re eating (here’s the tortilla warmer we use). Here are two ways for how to warm tortillas:

  • Stovetop: 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 (this also infuses a charred flavor).
  • Oven: Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place on the oven grates to 350°F for 15 to 20 minutes.

Sides to serve with egg tacos

Want to make these egg tacos into a full-blown meal? They work as a fast breakfast, healthy lunch or easy dinner. If we only have 5 minutes, we just whip these up and scarf them down. But if we have a few extra minutes, here are some sides we like to pair:

More egg recipes

These egg tacos are one of our favorite tricks that we make again and again! Egg recipes are always saving us for quick weeknight meals. Here are some of our other ways to make eggs into a meal:

Dietary notes

This egg tacos recipe is vegetarian and gluten-free.

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Egg tacos

Easy Egg Tacos (5 Minutes!)


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings (4 tacos)

Description

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.


Ingredients

  • 4 eggs
  • ½ tablespoon chili powder
  • ½ tablespoon garlic powder
  • ½ tablespoon cumin
  • ¼ teaspoon kosher salt
  • ½ tablespoon olive oil
  • 4 taco-sized flour tortillas or corn tortillas
  • Pico de gallo or salsa fresca
  • 1 handful thinly sliced red onion
  • Torn cilantro leaves
  • Hot sauce

Instructions

  1. In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
  2. In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together! 
  3. If time, warm and 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. (See How to Warm Tortillas.)
  4. Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian

Keywords: Egg tacos

Ground Turkey Tacos

The BEST Ground Turkey Tacos from scratch for a healthy, quick and easy taco dinner the whole family will love! Ground Turkey Tacos This is the best turkey taco recipe, it’s my go-to for taco nights! While traditional tacos typically use beef or …

The BEST Ground Turkey Tacos from scratch for a healthy, quick and easy taco dinner the whole family will love! Ground Turkey Tacos This is the best turkey taco recipe, it’s my go-to for taco nights! While traditional tacos typically use beef or pork, ground turkey tacos are a much leaner alternative without sacrificing flavor. It’s […]