From the grill
Chicken & Beef Fajita Tacos
This step-by-step guide shows you how to master the ultimate grilled tacos right on your gas grill. Learn the secrets to achieving the perfect juicy chicken fajita and a beautifully seared beef fajita (using tender strip steak), paired with savory smoked sausage. Tossed with a colorful medley of sautéed peppers and onions, this triple-protein recipe delivers bold flavor with precise grill temperature tips.
Ingredients
Preparation
- Preheat the Grill
- Fire up your gas grill with all burners set to low heat. Lightly oil the grates by dipping a paper towel in high-heat cooking oil and wiping the grates with tongs. This helps prevent food from sticking.
- 2. Season the Meat
- Season your meats generously with Mexican seasoning, coarse salt, and black pepper to taste.
- 3. Grill the Meat
- Place the meats on the grill and cook while monitoring internal temperatures.
- For steaks or chops, once they reach about 100°F internal temperature, move them over higher heat to get a good sear and cook to your preferred doneness.
- If cooking poultry, cook until the internal temperature reaches 157–160°F, then remove from the grill and allow it to rest. The carryover heat during resting will allow the chicken to safely rise to the recommended 165°F internal temperature while helping keep the meat juicy.
- For the smoked sausage, follow the package directions and check whether it is sold fully cooked. Once all meats are finished cooking, slice or dice into bite-size pieces.
- 4. Cook the Vegetables
- Slice the onions and peppers. Heat a lightly oiled skillet, season the vegetables, and cook until they reach your desired tenderness.
- 5. Warm the Tortillas
- Warm the taco shells over low heat on the grill until soft and pliable.
- 6. Build the Tacos
- Fill each taco with grilled meat and sautéed vegetables. Top with cotija cheese, chopped cilantro, and Mexican hot sauce.
