Tex-Mex Fiesta Cookout Dinner: Grilled Street Tacos with Smoky Chipotle Slaw

Allergens

Dairy (in the smoky chipotle slaw) - Wheat (in the corn tortillas)

Ingredients

• 1 lb steak or chicken breast, thinly sliced
• 8 small corn tortillas
• 2 cups shredded iceberg lettuce
• 1 cup halved cherry tomatoes
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges
• Salt and pepper, to taste
• Olive oil, for brushing Smoky Chipotle Slaw:
• 3 cups shredded cabbage (green and red)
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon chipotle pepper in adobo sauce, minced
• Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together mayonnaise, lime juice, apple cider vinegar, chipotle pepper, salt, and pepper until well combined. Set aside.
2. Season steak or chicken with salt and pepper to taste. Thread the meat onto skewers and brush with olive oil.
3. Preheat a grill or grill pan over medium high heat. Grill the skewers for 4 6 minutes per side, or until cooked through. Remove from heat and let rest for 5 minutes before slicing.
4. Warm tortillas on the grill for 10 seconds per side.
5. Assemble tacos by layering sliced steak or chicken, shredded iceberg lettuce, halved cherry tomatoes, crumbled queso fresco, and a generous scoop of smoky chipotle slaw. Serve with lime wedges on the side.

Chef’s Insight

To enhance the smokehouse atmosphere, grill the tortillas until they have charred spots for an added depth of flavor and visual appeal.

Notes

Use a mix of green and red cabbage for a vibrant, colorful slaw. - To achieve the perfect char on your tortillas, watch them closely while grilling.