Grilled Meat Tacos

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Recipes

Grilled Meat Tacos
Dietary Preferences: Dairy Free, Gluten Free
Serving Size:4|Prep Time:20minutes|Cook Time:15minutes
Grilled Meat Tacos

Ingredients

Tacos
  • 1 1/4 pounds lean meat chicken breast, sirloin, or pork loin
  • 2 tablespoons olive oil
  • 1 lime juiced
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon black pepper freshly ground
  • 1 teaspoon chile pasilla ground or any chili powder
  • 8 corn or flour tortillas
Sweet Corn & Summer Squash Salad
  • 1 ear sweet corn
  • 1 summer squash ends trimmed
  • 1/4 sweet red pepper cored, stemmed and seeds removed
  • 1/2 small red onion
  • 1/4 jalapeno chile
  • 1/4 poblano chile
  • 1/2 bunch cilantro leaves without stems
  • 1 tablespoon olive oil
  • 1 lime juiced
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper

Directions

Print Recipe
  1. Preheat a grill to medium heat.
  2. In a bowl, whisk together the oil, lime juice, salt, pepper and chile powder. Place the meat in the marinade and coat it on all sides.
  3. Place the meat on the grill and cook on both sides until internal temperature reaches 145°F for beef, 155°F for pork and 165°F for chicken.
  4. Shuck the corn and slice the kernels from the cob, place them in a bowl. Dice the squash, red pepper, and onion into ¼ inch pieces and combine with the corn. Stem and seed the jalapeño and poblano, mince finely and add to the salad. Add the cilantro leaves and dress the salad with the oil, lime juice, salt and pepper. Toss to combine, serve the salad on the side or spoon over the meat in the tacos.

Chef's Narrative

No need to limit tacos to Tuesdays with these delicious flavors. This recipe makes use of late summer produce at its best, with squash and corn salad dialing up taste and nutrition.

Recipe Substitutions

Toasted cumin, chili powder or smoked paprika are nice variations. Swap out corn tortillas for flour or flavored tortillas.
Nutrition Facts:
Total Calories Per Serving: 390, Total Fat: 15g, Saturated: 2.6g, Trans Fat: 0g, Sodium: 190mg, Potassium: 743mg, Carbohydrate: 34g, Dietary Fiber: 6g, Protein: 32g
Allergens:
None

Directions

Print Recipe
  1. Preheat a grill to medium heat.
  2. In a bowl, whisk together the oil, lime juice, salt, pepper and chile powder. Place the meat in the marinade and coat it on all sides.
  3. Place the meat on the grill and cook on both sides until internal temperature reaches 145°F for beef, 155°F for pork and 165°F for chicken.
  4. Shuck the corn and slice the kernels from the cob, place them in a bowl. Dice the squash, red pepper, and onion into ¼ inch pieces and combine with the corn. Stem and seed the jalapeño and poblano, mince finely and add to the salad. Add the cilantro leaves and dress the salad with the oil, lime juice, salt and pepper. Toss to combine, serve the salad on the side or spoon over the meat in the tacos.

Chef's Narrative

No need to limit tacos to Tuesdays with these delicious flavors. This recipe makes use of late summer produce at its best, with squash and corn salad dialing up taste and nutrition.

Recipe Substitutions

Toasted cumin, chili powder or smoked paprika are nice variations. Swap out corn tortillas for flour or flavored tortillas.
Nutrition Facts:
Total Calories Per Serving: 390, Total Fat: 15g, Saturated: 2.6g, Trans Fat: 0g, Sodium: 190mg, Potassium: 743mg, Carbohydrate: 34g, Dietary Fiber: 6g, Protein: 32g
Allergens:
None

Ingredients

Tacos
  • 1 1/4 pounds lean meat chicken breast, sirloin, or pork loin
  • 2 tablespoons olive oil
  • 1 lime juiced
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon black pepper freshly ground
  • 1 teaspoon chile pasilla ground or any chili powder
  • 8 corn or flour tortillas
Sweet Corn & Summer Squash Salad
  • 1 ear sweet corn
  • 1 summer squash ends trimmed
  • 1/4 sweet red pepper cored, stemmed and seeds removed
  • 1/2 small red onion
  • 1/4 jalapeno chile
  • 1/4 poblano chile
  • 1/2 bunch cilantro leaves without stems
  • 1 tablespoon olive oil
  • 1 lime juiced
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper
 

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