Fiery BBQ Street Tacos
This smoky and spicy game day snack recipe for Fiery BBQ Street Tacos will transport your taste buds to a bustling Mexican street market. Prepare these tasty morsels on the grill with hickory wood chips and serve them alongside tangy tomato-chipotle sauce for an unforgettable experience.
Allergens
Dairy, Egg (present in store-bought tortillas), Gluten (in some corn tortillas)
Ingredients
- 1 lb boneless chicken thighs or pork tenderloin, thinly sliced
- 2 tbsp vegetable oil
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 avocado, mashed
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Prepare the grill for direct heat, approximately 450°F.
- Season the chicken or pork with salt and pepper to taste.
- In a large bowl, combine the chicken or pork with vegetable oil and toss until evenly coated.
- Thread the seasoned meat onto skewers or place it directly on the grill grate. Grill for 2 3 minutes per side, or until cooked through. Remove from heat and let rest.
- Warm the corn tortillas on the grill for about 30 seconds on each side. Keep them wrapped in a clean towel to prevent drying out.
- Assemble the tacos: top each warm tortilla with the cooked meat, Monterey Jack cheese, avocado, and a squeeze of lime juice.
- Serve immediately, with the tangy tomato chipotle sauce on the side for dipping.
Chef’s Insight
The smokiness from hickory wood chips adds a depth of flavor to these tacos, reminiscent of the bustling streets of Mexico City.
Notes
For a quicker option, use pre-made tomato-chipotle sauce or salsa from the grocery store.