Tex-Mex Explosion Cookout Dinner

Allergens

Gluten (in taco seasoning), Dairy (cheese)

Ingredients

• 1. 2 bone
• in pork ribeye steaks (1 inch thick) 2. 1 cup of homemade taco seasoning blend 3. 1/4 cup canola oil 4. 6 corn tortillas 5. 1 cup shredded monterey jack cheese 6. 1 cup black bean and corn salsa 7. 2 avocados, sliced 8. 1 lime, cut into wedges 9. Fresh cilantro leaves for garnish 10. Sour cream for serving

Instructions

1. Prepare your grill for direct cooking over high heat (450°F to 550°F). Oil the grill grate.
2. Coat both sides of the pork ribeye steaks with the homemade taco seasoning blend, pressing gently to adhere.
3. Place the steaks on the hot grill and cook for 2 3 minutes per side, or until your desired doneness is reached. Remove from grill and let rest for a few minutes.
4. Lightly brush both sides of each corn tortilla with canola oil and place them on the still hot grate. Cook for about 1 minute on each side or until crisp and slightly charred. Transfer to a plate lined with paper towels to absorb excess oil.
5. Slice the rested pork steaks against the grain into 1/2 inch strips.
6. Assemble your tacos by layering steak strips, shredded monterey jack cheese, black bean and corn salsa, avocado slices, and a squeeze of lime juice on each crisp tortilla.
7. Garnish with fresh cilantro leaves and serve with sour cream on the side.

Chef’s Insight

The combination of smoky pork and creamy avocado creates a perfect symphony of Tex-Mex flavors in every bite.

Notes

The key to the perfect taco is in the balance of flavors and textures. Don't skimp on the salsa, avocado, or cheese.