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Beach Tacos

Beach Tacos

  • Difficulty Easy
  • Time 30 minutes
BEACH TACOS // OFF THE LINE


Beach Tacos Recipe

Ingredients:

Tacos

  • 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 Jalapeño Salt (optional but delicious)
  • Tortillas of choice

Guacamole

  • 3 large ripe avocados, diced
  • juice of 1 lime
  • 1/2 bunch cilantro, chopped
  • 1/3 cup tomato-based salsa
  • 1 jalapeño
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt

Garnishes

  • 1 bunch radishes, sliced
  • 1 white onion, fine diced
  • 1 bunch cilantro
  • Lime wedges

Instructions:

  1. 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. 
  2. Make guacamole by mashing all ingredients together and set aside. 
  3. 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. 
  4. Serve with choice of garnishes.

Used in this Recipe

Sriracha Salt

$21.99

Jalapeno Salt

$21.99

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