Grilled Meat Tacos
Serving Size:4|Prep Time:20minutes|Cook Time:15minutes
Directions
  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.
Ingredients
Tacos
  • 1 1/4poundslean meatchicken breast, sirloin, or pork loin
  • 2tablespoonsolive oil
  • 1limejuiced
  • 1/8teaspooncoarse salt
  • 1/8teaspoonblack pepperfreshly ground
  • 1teaspoonchile pasillaground or any chili powder
  • 8corn or flour tortillas
Sweet Corn & Summer Squash Salad
  • 1earsweet corn
  • 1summer squashends trimmed
  • 1/4sweet red peppercored, stemmed and seeds removed
  • 1/2small red onion
  • 1/4jalapeno chile
  • 1/4poblano chile
  • 1/2bunchcilantro leaveswithout stems
  • 1tablespoonolive oil
  • 1limejuiced
  • 1/4teaspooncoarse salt
  • 1/4teaspoonblack pepper
AllergensNone