Categories: Grilling
Ingredients
- 2 tbsp vegetable oil, plus more for the grill and brushing
- Grated zest and juice of 1 lime
- 1 garlic clove, grated
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dark brown sugar
- Kosher salt and black pepper
- 1 lb. skirt steak, cut into 4 to 6-inch-long pieces
- 1 lb. chicken breasts
- 3 bell peppers (assorted colors), halved lengthwise and seeded
- 2 large onions, sliced into 1/2-inch-thick rounds
- 12 to 16 small flour tortillas
- Shredded Mexican cheese blend, sour cream, salsa and guacamole, for serving
Directions
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Whisk the vegetable oil, lime zest and juice, garlic, chili powder, cumin, coriander, brown sugar, 1 tsp salt and black pepper in a small bowl. Put the steak in a medium bowl. Place the chicken between 2 pieces of plastic wrap and pound on both sides with a mallet until 1/2-inch thick. Transfer to a separate bowl. Divide the marinade between the steak and chicken and toss well. Refrigerate 30 minutes.
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Preheat a grill to medium high. Oil the grates. Remove the steak and chicken from the marinade and season with salt. Grill, covered, 3 to 5 minutes per side for the steak and 6 to 7 minutes per side for the chicken. Transfer the steak and chicken to a cutting board and let rest 10 minutes.
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Meanwhile, brush the bell peppers and onions with vegetable oil; season with salt. Cover and grill, turning, until charred, 6 to 8 minutes. Transfer to the cutting board. Wrap the tortillas in foil and warm on the grill, flipping once, 5 minutes. Slice the bell peppers and separate the onions into rings. Slice the steak and chicken. Serve the meat and vegetables with the tortillas and assorted toppings.