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Shop the Grill Dads

No Shell Steak Breakfast Taco

Cook Time 20 Minutes

Serves 4

Bring the steak to room temperature then season on all sides with Salt Pepper + Chocolate Chile rub.

 

Heat a flat top griddle or large cast iron skillet to medium high heat. Add the steak directly to the skillet and sear on all sides for 3 to 4 minutes per side, about 12 minutes total. Set aside to rest for 10 minutes while you make the cheese and egg shells.

 

On the same skillet, spread about about 1/2 cup of the cheese in a 3-inch circle. You may need to work in batches. When the cheese is beginning to melt, crack an egg onto the cheese. Season the egg with Salt Pepper + Three Chiles and then use a spatula to crack the yolk. Cover the pan and cook until the egg is cooked through and the cheese is golden brown. Repeat as needed.

 

When the shells are complete, slice the steak into bite sized pieces and pile the pieces on to the shells. Top with your favorite salsa, hot sauce, cream, cotija, cilantro, pickled red onions, jalapenos….basically any of your favorite taco toppings.

Two-Way

Lobster Tacos

with grill lobster tails and tempura fried claws

For the lobster tails and claws

  • 4 large lobster tails, about 8 ounces each
  • Red Tuxedo, our spice blend from Spiceology
  • 8 lobster claws, about 8 ounces, from 4 large lobsters
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups ice cold water
  • 2 large egg yolks
  • 1 tablespoon cornstarch

For the Sriracha Aioli

  • 1/2 cup mayonnaise
  • 1/4 cup crema or sour cream
  • 1 to 2 tablespoons Sriracha sauce
  • 1 small bunch cilantro, roughly chopped
  • 2 limes, zested and juiced
  • Kosher salt, for seasoning

For the tacos

  • 1/2 head green cabbage, thinly sliced
  • 1 bunch green onions, thinly sliced
  • 12 small tortillas
  • Bachan’s Japanese BBQ Sauce
  • Pickled red peppers, for garnish

Make the Sriracha Aioli by combining the mayo, crema, Sriracha, lime juice, cilantro and salt in a medium mixing bowl. Taste and add a heavy pinch of salt, as needed.

Heat a grill to medium high heat for grill the lobster tails. Remove the tail meat from the shells and slice in half, Season the tails with Red Tuxedo and skewer each with a wooden skewer — this keeps them from curling up on hot grill.

Grill the tails for 2 minutes per side and set aside.

Using a propane burner or on a stovetop, heat a quart of oil in a deep skillet. While the oil heats, mix together the self-rising flour and water. Do not whisk until smooth, some lumps are welcome. Add the egg yolks and cornstarch and whisk to combine. Dip the lobster tails in the batter and fry at 325 for 2 to 3 minutes or until golden and crispy.

Build the tacos by layering each tortilla with thinly cabbage, a lobster tail pieces, a fried claw, the aioli, Bachan’s sauce, and garnish with the pickled peppers and  green onions.

Garlic Chili Shrimp Tacos

with Avocado Salsa

Serves 8

Prep Time 30 Minutes

Cook Time 20 Minutes

Ingredients

  • 10 soft taco tortillas
  • 1 ½ pounds large shrimp, peeled and deveined
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon ancho chile powder
  • Zest of 2 limes
  • 4 cloves garlic, smashed
  • Kosher salt, for seasoning

Avocado Salsa

  • 2 tomatillos, husks removed
  • 1 jalapeno, stemmed and seeded
  • 2 cloves garlic, smashed
  • 1 small white onion, chopped
  • 1 large avocado
  • Juice of 2 limes
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ cup water
  • ¼ cup chopped cilantro
  • Kosher salt, for seasoning

Baja Citrus Slaw

  • ½ head green cabbage
  • ½ head red cabbage
  • Zest and juice of one orange
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Kosher salt

Combine olive oil, ancho, honey, lime zest, garlic and a big pinch of salt. Skewer your shrimp and coat with the marinade. Allow to marinate in the fridge for an hour in the fridge .

 

Make the avocado salsa: Combine all ingredients in a blender. Check for seasoning and add more salt and lime juice as needed.

 

Make the slaw: Thinly slice the cabbage and dress with the orange juice, honey, olive oil and salt to taste.

 

Heat a gas or charcoal grill to medium-high, direct heat. We used our @biggreenegg XL.

 

Grill the shrimp until they start to get a nice sear on the outside and turn completely pink, about 3 minutes per side. Then pull them off.

 

Grill your tortillas and build your tacos — start with one shrimp per tortilla, add your slaw and drizzle with avocado salsa.

Grilled Chicken Fajitas

Serves 4 to 6

Cook Time 30 Minutes

Cook Time 20 Minutes

  • 2 pounds boneless skinless chicken thighs, about 8 total
  • 1 ½ tablespoons Fajita Seasoning
  • 1 large bell peppers, yellow or orange, sliced into strips
  • 1 large jalapeno or poblano pepper, sliced into strips
  • 1 large white onion, cut into lyonnaise style strips
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ cup crumbled Cojita cheese
  • ½ cup Crema
  • 12 (8-inch) flour tortillas
  • 2 large limes, cut into wedges, for serving
  • Our Pico De Gallo, for serving

Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature. 

 

Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan – we love @madein Cookware grilling pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat. 

 

Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces. 

 

Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.