Charcoal Grilled Tacos (Printable)
Charcoal-grilled tacos with smoky spiced meat, bright tomato-jalapeño salsa, avocado and lime for bold outdoor flavor.
# What You Need:
→ Protein
01 - 1.1 lb boneless chicken thighs or flank steak
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp cumin
05 - 1 tsp chili powder
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lime
→ Tacos
11 - 8 small corn or flour tortillas
12 - 1 small red onion, finely diced
13 - 1 cup fresh cilantro, chopped
14 - 1 cup shredded lettuce
15 - 2 medium tomatoes, diced
16 - 1 avocado, sliced
17 - 1/2 cup crumbled queso fresco or shredded cheese (optional)
18 - Lime wedges for serving
→ Salsa
19 - 2 medium ripe tomatoes, finely chopped
20 - 1/4 cup red onion, finely chopped
21 - 1 small jalapeño, seeded and minced
22 - 2 tbsp fresh cilantro, chopped
23 - Juice of 1 lime
24 - Salt and pepper to taste
# Directions:
01 - In a mixing bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, black pepper, and lime juice. Add chicken thighs or flank steak and turn to coat evenly. Allow to marinate for at least 15 minutes.
02 - Ignite charcoal and allow coals to develop a light gray ash coating. Spread coals evenly and preheat the grill to medium-high heat, approximately 400-450°F.
03 - Place marinated meat directly over the hot coals. Grill chicken thighs for 4 to 5 minutes per side, or flank steak for 2 to 3 minutes per side, until fully cooked with a nicely charred exterior. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - While the meat rests, place tortillas directly over the grill for 15 to 30 seconds per side until lightly charred, softened, and pliable. Stack and wrap in foil to keep warm.
05 - In a bowl, combine chopped tomatoes, red onion, minced jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Toss gently and set aside.
06 - Layer sliced grilled meat onto warm tortillas. Top with shredded lettuce, diced tomatoes, red onion, cilantro, and avocado slices. Spoon fresh salsa over each taco and add crumbled queso fresco or shredded cheese if desired. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The charcoal gives everything a deep smoky flavor that turns simple ingredients into something unforgettable.
- You can swap the protein freely and it still works beautifully every single time.
02 -
- If the coals are still flaming when you start grilling you will get bitter blackened spots instead of clean char so wait for the ash.
- Resting the meat is not optional because slicing too early means all those juices end up on your cutting board instead of in the tacos.
03 -
- Pat the meat completely dry before applying the marinade because excess moisture prevents a good sear.
- Keep a spray bottle of water near the grill for flare ups because fat dripping onto hot coals can cause sudden flames.