Grilled Steak & Chicken Tacos with Zucchini & Jalapeño-Cilantro Sauce
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Grilled Steak & Chicken Tacos

with Zucchini & Jalapeño-Cilantro Sauce

45 MIN
+$4.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS RECIPE
This recipe can also be made on your stovetop, but we’re using the grill to get a delicious char and lightly smoky flavor on our steak, chicken, tortillas, and side of zucchini.

TECHNIQUE TO HIGHLIGHT
You’ll quickly pickle an onion by slicing and boiling it with water, vinegar, and sugar until softened, then set it aside to cool and absorb the irresistibly tangy-sweet flavors.
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  • Nutrition
    PER SERVING
  • Calories
    1020 Cals (est.)
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fresh
ingredients
Grilled Steak & Chicken Tacos with Zucchini & Jalapeño-Cilantro Sauce
Title
  • ¾ lb Boneless, Skinless Chicken Thighs
  • 1 8-Oz Flank Steak
  • 4 Flour Tortillas
  • 1 Red Onion
  • 1 Zucchini
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ¼ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Sour Cream
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Sugar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Tbsps Red Wine Vinegar
time-saving
tips & techniques
Prepare the ingredients & marinate the chicken
1 Prepare the ingredients & marinate the chicken

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 

Wash and dry the fresh produce. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in a bowl. Add the guajillo chile sauce and 1 tablespoon of olive oil; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve, peel, and thinly slice the onion. Cut the zucchini into 1/2-inch rounds. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the cilantro sauce and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the guacamole and sour cream; season with salt and pepper. 

Pickle the onion
2 Pickle the onion

In a small pot, combine the sliced onion, sugar, vinegar, a big pinch of salt, and ¼ cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 3 to 4 minutes, or until softened and the liquid is slightly reduced in volume. Turn off the heat. Set aside to cool, stirring occasionally, at least 10 minutes. Reserving 2 tablespoons of the pickling liquid, drain the pickled onion.

Cook the steak & chicken
3 Cook the steak & chicken

GRILL: Meanwhile, pat the steak dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill the seasoned steak 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Grill the marinated chicken 4 to 5 minutes per side, or until cooked through.* Transfer to a cutting board and let rest at least 5 minutes.

STOVE: Meanwhile, pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness.* Add the marinated chicken (letting any excess marinade drip off). Cook 5 to 7 minutes per side, or until cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F for steak and 165°F for chicken.

Cook the zucchini
4 Cook the zucchini

GRILL: Place the zucchini rounds in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned zucchini 2 to 3 minutes per side, or until charred and softened. Transfer to a plate.

STOVE: In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and softened. Turn off the heat.

Finish & serve your dish
5 Finish & serve your dish

GRILL: Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred. Transfer to a plate.

STOVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. 

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Slice the cooked chicken crosswise. Assemble the tacos using the warmed tortillas, sliced steak and chicken, pickled onion, creamy guacamole, and half the jalapeño-cilantro sauce. Serve the cooked zucchini on the side. Top the zucchini with the reserved pickling liquid and remaining jalapeño-cilantro sauce, then garnish with the almonds and cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients & marinate the chicken
1 Prepare the ingredients & marinate the chicken

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 

Wash and dry the fresh produce. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in a bowl. Add the guajillo chile sauce and 1 tablespoon of olive oil; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve, peel, and thinly slice the onion. Cut the zucchini into 1/2-inch rounds. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the cilantro sauce and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the guacamole and sour cream; season with salt and pepper. 

2 Pickle the onion

In a small pot, combine the sliced onion, sugar, vinegar, a big pinch of salt, and ¼ cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 3 to 4 minutes, or until softened and the liquid is slightly reduced in volume. Turn off the heat. Set aside to cool, stirring occasionally, at least 10 minutes. Reserving 2 tablespoons of the pickling liquid, drain the pickled onion.

Pickle the onion
Cook the steak & chicken
3 Cook the steak & chicken

GRILL: Meanwhile, pat the steak dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill the seasoned steak 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Grill the marinated chicken 4 to 5 minutes per side, or until cooked through.* Transfer to a cutting board and let rest at least 5 minutes.

STOVE: Meanwhile, pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness.* Add the marinated chicken (letting any excess marinade drip off). Cook 5 to 7 minutes per side, or until cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F for steak and 165°F for chicken.

4 Cook the zucchini

GRILL: Place the zucchini rounds in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned zucchini 2 to 3 minutes per side, or until charred and softened. Transfer to a plate.

STOVE: In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and softened. Turn off the heat.

Cook the zucchini
Finish & serve your dish
5 Finish & serve your dish

GRILL: Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred. Transfer to a plate.

STOVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. 

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Slice the cooked chicken crosswise. Assemble the tacos using the warmed tortillas, sliced steak and chicken, pickled onion, creamy guacamole, and half the jalapeño-cilantro sauce. Serve the cooked zucchini on the side. Top the zucchini with the reserved pickling liquid and remaining jalapeño-cilantro sauce, then garnish with the almonds and cheese. Enjoy!

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