These delicious tacos will put a new twist on your summer barbecues. The combination of a grilled steak or chicken taco combined with the beautiful vegetables of portobello fajitas make this dish a must have for any outdoor fiesta!
- 4 lb Tri Tip Roast/Triangle Steak, well marbled and trimmed
- 4-5 Lg Chicken Breasts
- 3 Lg Portobello Mushrooms, remove stems, clean and slice
- 4 Lg Roma Tomatoes, chopped
- 1 Lg Sweet Onion, sliced
- 3 Red Bell Peppers, hulled, sliced into strips
- 3 Green Bell Peppers, hulled, sliced into strips
- 2 bunches Cilantro, chopped well (set aside one bunch for marinade and taco toppings)
- 4 Garlic Cloves, minced
- 3 Lg Jalapeno peppers, hulled and chopped
- 1/3 cup Extra Virgin Olive Oil or Extra Virgin Garlic Olive Oil
- Sea Salt and Fresh Ground Pepper to taste
- 1/4 tsp Crushed Red Pepper
- Corn and Flour Tortillas
Taco Topping Ingredients:
- Cotija Cheese, crumbled
- Guacamole and or Sliced Avocados
- Fresh Salsa
- Fresh Cilantro, chopped
Steak Rub/Marinade Ingredients & Directions:
- 1 Tb Garlic Powder
- 1 Tb Onion Powder
- 1 Tb Sea Salt
- 1 Tb Fresh Ground Pepper
- 3/4 tsp Crushed Red Pepper
- 1/2 cup Tamari Sauce
Mix first 4 ingredients together to create your rub, and rub onto the steak making sure to cover all sides of the tri tip. In a small bowl mix Tamari Sauce and crushed red pepper to create your marinade, coat steak well and place in a large zip lock bag making sure to include any excess marinade, seal bag removing as much air as possible and place in refrigerator to marinate overnight.
Chicken Marinade Ingredients & Directions:
- 1/3 cup Lemon Extra Virgin Olive Oil
- 3 Limes
- 1 Lemon
- 1/4 cp Fresh Cilantro, chopped
- 1/4 tsp Crushed Red Pepper
- Sea Salt & Fresh Ground Pepper
On a baking sheet salt and pepper chicken on both sides. In a small bowl mix olive oil and crushed red pepper with the juice of the lemon and limes to create your marinade, coat chicken well. Sprinkle with chopped cilantro and place in a Lg zip lock bag making sure to include any excess marinade, seal bag removing as much air as possible. Place in the refrigerator and marinade over night.
- Clean and slice Bell Peppers, Onions and Mushrooms, place in a large Baking dish. Add Garlic, Tomatoes, Jalapeños, Cilantro, Crushed Red Pepper, Salt, Ground Pepper and top with Olive Oil by drizzling it over the top of the vegetables, cover with foil and set aside.
- Bake Covered vegetables in a 375 degree oven for about an hour. Midway through baking, stir gently to let the juices fully coat all ingredients. Turn oven down to 325 degrees and bake for another 30 minutes or until peppers are tender and bubbling. At this point they can stay in a warm oven at 200 degrees until ready to serve.
- Grill Steak and Chicken. Steak temperature of the interior of the tri-tip should be 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. Chicken should be cooked slowly over indirect heat and reach an internal temperature of 160°F before serving. After meat comes off the grill always let rest for about 5 minutes before slicing to keep all of the wonderful flavors and juices inside.
- Prepare the toppings for your tacos and set aside.
- When meat is ready and has rested properly, slice thinly going against the grain of the meat and place on a serving tray. Remove vegetables from oven. Wrap the tortillas in foil and place in a 200 degree oven until warmed and ready to serve.
- When serving tacos I always like to make a “taco bar” by setting everything out and letting my guests build their own tacos. Set out the sliced steak, chicken, vegetables, toppings and warm tortillas and enjoy building your delicious creations.
- Serve with chips & salsa, black beans/refried beans, fresh grilled corn and a nice salad to compliment your taco bar if desired!
- Depending on the amount of people you’re feeding, you can adjust the amount of meat used. In the pictures above I used two 4 pound Tri Tips.