Grilled Carne Asada Tacos Recipe


  • About 2 lbs skirt steak
For the marinade:
  • 4 garlic cloves, minced
  • 2 minced jalapeno peppers, one with seeds and one without
  • 2 tbsp chopped fresh cilantro
  • 1 tsp black peppercorns, cracked (see note)
  • 2 limes, juiced
  • 1 1/2 tsp worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/4 cup chopped scallions
  • 1/2 cup orange juice
For serving:
  • 8-10 soft tacos (I used flour)
  • Chopped white onion
  • Cheese
  • Guacamole, or avocado slices
  • Chopped cilantro


  1. Place whole skirt steak in a container (it’s okay for the steak to be folded over on itself to fit in there). Combine all marinade ingredients and pour in container over skirt steak. Cover and refrigerate for preferably 2 hours, but 1 hour will work if you’re pressed for time.
  2. Brush the grill grates with oil before you add the steak. Heat the grill to medium-high heat (in the 400-450 degree F range). Once heated, add the steak in a single layer and allow it to cook with the lid closed for about 7-10 minutes, before flipping over and cooking for another 7-10 minutes on the other side.
  3. To check for doneness, insert an instant read meat thermometer about 1/2″ into the thickest part of the steak. You’ll want the temperature to reach 145 degrees F for about a medium-rare doneness. Because skirt steak is a thin cut of meat, you don’t have to worry too much about the temperature rising after it’s removed from the grill.
  4. Take the steak off the grill and allow to sit for just a minute or two. Meanwhile add tortillas to the grill and let them heat until grill lines begin to form. Flip and repeat on the other side, and then remove.
  5. Using a sharp knife, cut the steak into thin slices diagonally against the grain. You can use these strips as-is for the tacos, or cut into smaller chunks to cut down on any chewiness as you bite into the tacos (personal preference!).
  6. Top tortillas with carne asada and all your favorite toppings.

Grilled Spicy Blackened Salmon Tacos Recipe


  • 4 (6 ounce) salmon fillets
  • 2 Tablespoons olive oil
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Paprika
  • 1 Tablespoon Onion Powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano

Grilled Pineapple Salsa:

  • 4-5 pineapple spears
  • 2 roma tomatoes, chopped
  • ½ red onion, chopped
  • 2 avocados, diced
  • ¼ cup fresh cilantro, chopped
  • juice of one lime
  • salt and pepper to taste
  • 4-6 flour tortillas for serving


  1. Preheat grill to medium high heat. Arrange the salmon on a cedar plank (or on aluminum foil) and drizzle with olive oil. In a small bowl combine chili powder, paprika, onion powder, garlic powder, salt, pepper, thyme, basil and oregano. Rub on the salmon fillets.
  2. Place the salmon on the grill and grill for 12-15 minutes or until salmon is cooked though out and edges are slightly brown.
  3. While the salmon is on the grill make the pineapple salsa. Place the pineapple spears on the grill for 1-2 minutes until they slightly char. Remove from the grill and chop and add to a medium sized bowl. Add the tomatoes, red onion, avocados, cilantro and lime juice.
  4. Assemble the tacos with a flour tortilla and flake the salmon into pieces. Top with pineapple salsa and serve immediately.

Chipotle Shrimp Tacos Recipe


For shrimp: 

  • 2 tablespoons unsalted butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon chipotle chile powder
  • 4 cups broccoli slaw
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons brown sugar
  • Kosher salt and pepper, to taste
  • 1/2 cup chopped cilantro
  • 1/4 cup diced green onions
  • 1/3 cup mayonnaise
  • 2 teaspoons gochujang paste
  • 6-8 small flour tortillas, lightly steamed


For shrimp:

  1. In a large skillet set over medium high heat add unsalted butter.
  2. In a medium sized bowl add shrimp, paprika, curry and chipotle chile powder. Stir to combine.
  3. Add shrimp to the pan of melted butter. Cook just until the shrimp is pink and firm.

For slaw:

  1. In a medium bowl add all ingredients and stir to combine. Let it sit while you prepare the shrimp.

For sauce:

  1. In a small bowl whisk together and let sit while you prepare your tacos.

For serving:

  1. Top tortillas with equal amounts of slaw, shrimp, drizzle with gochujang mayonnaise and sprinkle with chopped cilantro and green onions.

Spicy Sriracha Shrimp Tacos Recipe



  • 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
  • 1 clove garlic, minced
  • 3/4 tsp ground cumin
  • 3/4 tsp chili powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 2 tbsp olive oil, divided
  • 1 tbsp fresh lime juice


  • 2 cups coleslaw/cabbage mix
  • ¼ cup sour cream
  • 2 tbsp finely chopped cilantro
  • 1 tbsp fresh lime juice
  • 1 clove garlic, minced
  • Salt and pepper


  • 1/4 cup sour cream
  • 1 tbsp sriracha


  • 1 avocado, diced
  • 1/4 cup finely chopped red onion
  • 3 tbsp cilantro
  • 1/2 jalapeno, seeded and diced
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • Salt


  • 6 small corn or flour tortillas
  • Feta cheese, crumbled


1. To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
3. In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
4. To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
5. To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
6. Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. Turn halfway through cooking. When finished cooking, remove from heat.
7. To assemble the tacos, spoon some slaw into the tortillas. Top with 5-6 shrimp, some guacamole and sriracha sauce. Finish off the tacos with a little feta cheese. Serve with Sutter Home White Zinfandel wine (recommended).


Slow Cooker Barbacoa Short Rib Tacos Recipe


  • 1 tablespoon vegetable oil
  • 6 pounds | 3kg beef short ribs (fat trimmed)
  • 4 chiptole peppers in adobo sauce, chopped (plus the adobo sauce)
  • 1 white onion, finely chopped
  • 1 tablespoon minced garlic (or 4 cloves garlic, minced)
  • ⅓ cup barbecue sauce
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • ½ cup beef broth / stock
  • Warm corn tortillas
Optional Fillings:
  • ½ cup chopped fresh cilantro leaves (or parsley if you don’t like cilantro)
  • ½ an onion, diced
  • 2 avocados, sliced
  • Sour cream (or Mexican Crema)


  1. Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 liter slow cooker.
  2. In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.
  3. Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).
For Oven Method:
  1. Once browned, place ribs in 2 large aluminium lined baking pan (or heavy based casserole pot). In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together; cover baking pan and slow cook in the oven at 175°C | 350°F for 4 hours or until falling off the bone.
For Pressure Cooker:
  1. Brown ribs in the cooker pot in batches until all browned. Transfer to a plate. Add the peppers, onion and garlic, and saute until onion is transparent. Add the rest of the ingredients (from barbecue sauce to broth), mix them well, then add the ribs back to the cooker pot. Cover and lock lid in place. Select High Pressure (or Meat / Poultry setting) and 50 minutes cook time. When cook time is complete, do a natural pressure release for 10 minutes and then release any remaining pressure (or follow your pressure cooker manufacturers instructions).

How To Make Authentic Carne Asada Tacos


  • 1½-2 lbs Flank Steak
  • ⅓ Cup Apple Cider Vinegar
  • ¼ Cup Soy Sauce (we always use low sodium)
  • ¼ Cup Olive Oil
  • 1 Ts Cumin
  • 1½ Ts Fresh Ground Black Pepper
  • 2 Ts Kosher Salt
  • 1 Ts Chili Powder
  • 1 Ts Onion Powder
  • 2 Teaspoons Fresh Oregano, chopped (we used gourmet garden tube herbs found in produce)
  • 2 Teaspoons Lime Juice
  • 5 Cloves of Garlic, minced
For the Tacos
  • Queso Fresco (found in the cheese section)
  • Pico De Gallo
  • Cilantro, Chopped
  • 1 lime sliced in wedges
  • Guacamole (we just used wholly guacamole from the store)
  • Corn tortillas


  1. In a large Ziploc bag, combine all ingredients and squish the bag to blend everything together. Add the flank steak and place in the fridge to marinate for at least 30 minutes up to overnight.
  2. Heat a grill to medium high heat. Add the steak and turn down to medium heat. Cook the meat for 6 min and flip for another 5-8 min. Flank steak does not have much fat so you really should serve this more like medium verses well done, otherwise the meat will be chewy instead of juicy.
  3. Remove the meat from the grill to a cutting board and tent with foil for 6-10 min.
  4. Slice thin and serve on a platter for build your own tacos.
  5. Meanwhile, head a griddle, grill or pan to medium heat and warm up (or cook) each side of the tortillas. Fill your taco with meat, pico de gallo, guacamole, cheese, cilantro and a squirt of lime juice.

Beer-Battered Catfish Tacos Recipe


for the beer batter:

  • 1 1/2 cup all-purpose flour
  • 1/4 cup dried Mexican (or regular) oregano
  • 1/2 cup mustard
  • 1/2 Tbs. vegetable oil
  • 1/2 tsp salt
  • 1/2 beer (Mexican is best)

for the fish and marinade:

  • 1 large catfish fillet, cut into strips
  • 4 cups water
  • 1/4 cup garlic powder
  • 1 Tbs. salt
  • 2 quarts vegetable oil (he used lard, which is awesome if you’re into that)
  • 1/2 cup all-purpose flour


  1. In a large bowl, mix all the beer batter ingredients together. It should have a pancake batter consistency. Cover and chill for about two hours.
  2. For the fish marinade, combine the fish, water, garlic powder and salt in a medium bowl. Let that chill for two hours, along with the batter.
  3. Pour the flour into a shallow baking dish.
  4. Heat the oil (or lard) in a deep, straight-sided pan to 350 degrees.
  5. Drain the fish from the marinade and pat each strip dry. Lightly dredge the fish through the flour, shaking off any excess, then dip it in the beer batter.
  6. In batches, fry the fish in the oil until golden brown all over, about two minutes per batch. Place on paper towels to drain.
  7. To serve, place a couple of fish “sticks” on a couple of corn tortillas. Top with pico de gallo, shredded green cabbage and cilantro cream.

Carnitas Tacos And Carnitas Flautas Recipe


  • Slow-Cooked Mexican Carnitas (see instructions)

Quick Pickled Onions:

  • 1 cup apple cider vinegar
  • 2 Tbsp sugar
  • 1 Tbsp kosher salt
  • 1 red onion, thinly sliced

Mexican Crema:

  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 teaspoon salt

For the taco and/or flautas:

  • 9- inch flour tortillas
  • Romaine or iceberg lettuce, thinly sliced
  • Jalapeno pepper, thinly sliced in to rings
  • Mexican cotija cheese or feta cheese, crumbled
  • Cilantro or flat-leafed parsley, chopped, for garnish

For the flautas:

  • Vegetable, canola or other neutral cooking oil for frying.


  1. Slow-Cooked Mexican Carnitas Recipe  Note that the carnitas cooking time is about 2 hours, so plan accordingly. The carnitas can be made well ahead and refrigerated or frozen. Re-warm before using.

  2. For the Mexican Crema: Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours. Refrigerate if making well ahead, but bring to room temperature before serving.
  3. For the Quick Pickled Onions: Combine vinegar, sugar and salt in a medium bowl. Add sliced onion and stir to combine. Press onion below the surface of the vinegar as much as possible. Let stand at room temperature for 1 hour. If making well ahead, cover and refrigerate. Drain onions from liquid before using.
  4. For the tacos: Fill tortillas with warm carnitas. If desired, you can crisp up the carnitas by frying in a skillet with a little oil over medium-high heat until crisp. Top with sliced lettuce. Sprinkle with cheese and drizzle with Mexican crema. Top with pickled onions and garnish with jalapeno rings and chopped cilantro.
  5. For the flautas: Lay a stack of flour tortillas on a cutting board in front of you. Cut the curved sides off both sides of the circle (the 9 o’clock and 3 o’clock edges), but about 1 inch at the widest point. Working with one tortilla at a time, spoon a line of carnitas down the tortilla, from 12 o’clock to 6 o’clock, being sure to fill right to the ends. Take one side of the tortilla and roll it over the carnitas, tucking it around a bit, then continue rolling. Use a toothpick through the top to keep it from unraveling. Repeat with the rest of the tortillas.
  6. Heat a thin layer of oil in a skillet over medium-high heat. Add flautas and cook until golden, rotating to ensure all sides are crispy. Remove to a cooling rack, then serve topped with sliced lettuce, cheese crumbles, Mexican crema drizzle. Top with pickled onions and garnish with jalapeno rings and chopped cilantro.

Pulled Pork Tacos with Chipotle Slaw Recipe

Chipotle Slaw Ingredients:

  • 2 cups shredded green cabbage
  • 2 chipotles in adobo sauce, chopped
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon lime juice
  • salt to taste

Pulled Pork Taco Ingredients:

  • 1 tablespoon avocado oil
  • 3 cups leftover pulled pork
  • 2 teaspoons adobo sauce (from canned chipotles)
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • salt
  • 8 corn taco shells
  • oil
  • diced tomatoes
  • chopped fresh cilantro


  1. Combine all of the ingredients for the slaw together in a bowl. Mix well. Cover and refrigerate for at least 30 minutes.
  2. Heat avocado oil in a pan over medium heat. Add in pulled pork, adobo sauce, cumin and garlic. Mix well. Cook until warmed through, season to taste with salt. Reduce heat to low and keep warm.
  3. In another skillet, add enough oil to coat the bottom of the pan. Fry tortilla over medium heat just until softened, about 30 seconds per side. Transfer to a paper towel lined plate and repeat until all tortillas are cooked.
  4. To assemble a taco, spoon pulled pork into the taco shell and top with chipotle slaw, diced tomatoes and chopped fresh cilantro. Serve.

Tequila Lime Pulled Pork Tacos Recipe


Tequila Lime Pulled Pork

  • 3 to 3 1/2 lbs pork shoulder
  • 1 cup tequila
  • 1/4 cup lime juice
  • 3 garlic cloves, smashed
  • 2 Tbsp chili powder
  • 1/2 Tbsp ground cumin
  • 1 tsp cayenne pepper
  • 2 cups chicken stock


  • 8 to 10 small corn tortillas
  • 1 jalapeño, seeded and diced
  • 1/2 red onion, diced
  • 1 avocado, mashed
  • Lime wedges
  • Crumbled queso fresco
  • Chopped cilantro


  1. Add pork, tequila, lime juice, garlic, chili powder, cumin, cayenne and chicken stock to a crockpot or pressure cooker.
  2. Cook on high in a slow cooker for 5 to 7 hours, or for 80 to 90 minutes in a pressure cooker.
  3. When cooked, remove from cooker and shred using two forks.
  4. Serve up in corn tortillas and top with mashed avocado, jalapeño, red onion, queso fresco and cilantro. Serve with lime wedges.