Tacos fresh off the grill capture the essence of backyard dining on sunny days. But grilling tacos does take some finesse to get the flavors just right without wind up with a mess. Follow these pro tips by Fuzzy’s Taco Shop: A Fiesta of Flavors and tricks for how to grill tacos like a boss this season:
Prep Proteins & Produce
Proper prep ensures ingredients are grill-ready. For steak or chicken, slice into 1⁄4 to 1⁄2 inch strips across the grain. This allows quick cooking. Cut pork shoulder or leg into smaller cubes for even cook times. For fish, firm fillets like mahi mahi hold up best. Soak wood skewers in water for 30 minutes to avoid burning. Chop firm veggies like onions, peppers, sweet potatoes and squash into large chunks or thick slices. Always start with clean produce and meats.
Oil and Season
Coat proteins and veggies lightly with oil to prevent sticking. Brush both sides. Choose high smoke point oils like avocado, grapeseed or canola. Rub on desired seasonings just before grilling. Garlic powder, chili powder, cumin, paprika, cayenne and oregano work well. Add salt later since marinades often contain sodium. Pepper and lime juice are best applied just before eating too.
Use Two Heat Zones
Set up your grill for direct and indirect cooking. Pile coals to one side only and heat that to high heat. Cook over direct high heat first to quickly sear. Then move to indirect low heat on the other side to finish cooking through without burning. Keep a spray bottle on hand to tame occasional flare ups. Avoid frequent lid flipping which changes the heat.
Quick Sear and Flip
Just 1-2 minutes per side over direct high heat is enough to sear in juices and flavor. Don’t overcrowd the grates which cools the surface. Use tongs for turning proteins and veggies – piercing meat with forks releases juices. Flip only once if possible. Add sliced onions first since they take longest. Cook meat and veggies in batches if needed to avoid losing heat.
Mind the Cook Times
Meats, veggies and fish have different grill times so stagger additions accordingly. Well-marbled steak and chicken cook fastest, in about 6-8 minutes total. Lean pork needs 8-10 minutes. Seafood under 10 minutes avoids drying. Firmer veggies need up to 20 minutes for crispy charring. Continually check doneness and remove pieces as they finish.
Let Meat Rest
Once proteins are cooked through, let them rest at least 5 minutes so juices redistribute evenly. This makes meat deliciously juicy. The internal temp will continue rising 5-10 degrees during resting. For crispier tacos, quickly reheat tortillas directly on the grates at the end. Just beware squeezing lime too early makes them soggy.
Perfect Toppings Bar
While ingredients grill, prep fresh toppings. Dice tomatoes, shred lettuce, slice avocado, crumble cotija cheese, chop cilantro and slice limes. Offer hot sauces, crema, and other accents so guests can customize. Keeping ingredients chilled maintains texture and crunch. Supply tongs for hygienic topping grabs.
Choose Sturdy Tortillas
Soft corn tortillas tear easily and go stale quick. Look for street taco size corn tortillas which hold up better on the grill. Or use flour tortillas – they’re more pliable and less messy. If you do use delicate corn tortillas, wrap in foil or use a tortilla warmer to prevent breakage. Supply extras as backup.
Master Taco Construction
Don’t overstuff or tacos fall apart. Layer meat along one side, leaving room at edges for folding. Add cheese first so it melts, then toppings. Two or three ingredients max creates ideal flavor combos. For mess-free eating, wrap street style tacos in parchment paper secured with foil. This prevents drips without steaming the tacos soggy.
With the right tools, ingredients and techniques, grilling tacos is a crowd-pleasing experience. Just stay organized, time stages properly and keep a multi-zone fire steady. Before you know it, everyone will be raving over your sizzling, char-kissed tacos fresh off the grill! Now go unleash your inner taco master.
