Grilled Steak & Chicken Tacos

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. 

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.

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.

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.

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!