Beach Tacos
Rated 3.0 stars by 1 users
Category
Main Course
Cuisine
Latin/South American
Cook Time
30 minutes
Author: Off the Line
Ingredients
- 1.5 lbs skirt steak
- 1.5 lbs boneless skinless chicken thighs
-
1/4 cup Spiceology Mesquite Peppercorn Lager Rub
-
1/4 cup Spiceology Jalapeño Lime Pilsner Rub
- 1 beer (used Corona and Mexican Beer)
-
1 tablespoon Spiceology Sriracha Salt (optional but delicious)
-
1 tablespoon Spiceology Jalapeno Salt (optional but delicious)
- Tortillas of choice
- 3 large ripe avocados, diced
- juice of 1 lime
- 1/2 bunch cilantro, chopped
- 1/3 cup tomato-based salsa
- 1 jalapeño
-
1 teaspoon Spiceology Ground Cumin
-
1 teaspoon Spiceology Ground coriander
-
1 teaspoon Spiceology Ground black pepper
- 1 tablespoon kosher salt
- 1 bunch radishes, sliced
- 1 white onion, fine diced
- 1 bunch cilantro
- Lime wedges
Tacos
Guacamole
Garnishes
Directions
- In a sealable bag add skirt steak, mesquite seasoning, sriracha salt and a cup of beer. Seal and let marinate for at least an hour.
- In another bag, add chicken, jalapeno seasoning, jalapeno salt and 1 cup beer, seal and marinate at least an hour.
- Make guacamole by mashing all ingredients together and set aside.
- On a medium/hot grill add your meat. For steak, cook 4 minutes on each side and set aside. For chicken thighs, cook approximately 8 minutes per side until internal temp is at least 165°F.
- Slice the steak across the grain and rough chop the chicken.
- Grill tortillas for 15 seconds or so.
- Serve with choice of garnishes.
