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steak tacos in small sheet pans lined with parchment paper.

Tacos al Carbón (Grilled Steak Tacos)

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

Juicy slices of grilled chipotle-lime steak get tucked into charred tortillas with a grilled jalapeno and scallion salsa and mexican crema. The ideal summer grilling recipe! 


Ingredients

Scale
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 ½ tablespoons minced canned chipotles in adobo sauce + 1 teaspoon adobo sauce
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons ground cumin
  • 2 teaspoons minced garlic 
  • 1 lime, zested and juiced + lime wedges for serving
  • 1 (1½–1¾-pound) flank steak
  • 2 jalapeños
  • 20 scallions
  • 12 (6-inch) corn tortillas
  • Fresh cilantro 
  • Mexican crema, full-fat Greek yogurt, sour cream or creme fraiche 

Instructions

Combine 1 tablespoon oil, minced chipotle, 1½ teaspoons salt, cumin, garlic and 1 teaspoon lime zest in bowl. Trim fat deposits on steak to ⅛-inch thickness. Cut steak lengthwise (with grain) into three 2–3-inch-wide strips. Rub chipotle mixture evenly over steak on all sides; transfer to a baking sheet or large plate.

For a gas grill: turn all burners to high, cover, and heat grill until hot, 10–15 minutes. Turn off 1 burner (if your grill has more than 2 burners, turn off burner farthest from primary burner); leave other burner(s) on high.

For a charcoal grill: open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

Brush grill grate clean, then brush grill grate with oil. Arrange scallions on cooler side of grill with white ends towards hotter end of grill. Arrange jalapenos on hot side of grill. Cook, covered, flipping scallions and rotating jalapeños every 2 minutes, until scallions are well-charred, 7–10 minutes, and jalapeños are blistered and charred in spots, 10–12 minutes.

Transfer scallions and jalapeños to a large bowl and cover tightly with plastic wrap; set aside. 

Arrange steak on hotter side of grill and cook, covered, flipping steak, every 3 minutes, until meat is well browned and an instant-read thermometer inserted in the centers registers about 135ºF (57ºC) for medium-rare, 7–10 minutes total. Transfer steak to clean cutting board; tent with foil.

Arrange 6 tortillas on hotter side of grill and cook until lightly charred, 45–60 seconds per side. Wrap warmed tortillas tightly in foil or a clean kitchen towel. Repeat with remaining 6 tortillas.

Without peeling, stem and seed jalapeños; reserve seeds. Finely chop jalapeños and transfer to bowl. Chop scallions and transfer to bowl with jalapeños. Stir in remaining 2 tablespoons oil, 1 teaspoon adobo sauce, remaining ½ teaspoon salt, and 2 tablespoons lime juice. Season to taste with salt, extra lime juice, and reserved jalapeño seeds for spice.

Thinly slice steak across the grain; transfer to a serving platter. Serve steak in tortillas, with charred scallion salsa, lime wedges, cilantro, and crema separately.



Nutrition

  • Serving Size: 2 tacos
  • Calories: 402
  • Sugar: 2g
  • Sodium: 868mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Carbohydrates: 25g
  • Fiber: 4.5g
  • Protein: 35g
  • Cholesterol: 62mg

Keywords: grilled steak tacos, tacos al carbon

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