- 1 lb. Meat (1)
- 1/4 c. Fresh Squeezed Lime Juice
- 1/4 c. Soy Sauce
- 2 tbsp Oil (2)
- 2 tbsp Brown Sugar, packed
- 2 tsp Chili Powder
- 2 tsp Cumin Powder
- 1 tsp Ground Black Pepper
- 3 Garlic Cloves, minced
- 1 Onion (3)
- 1/2 Bell Pepper (3)
- 1 can Corn Kernels
- 1 Tomato
- 1 Avocado
- 1 box Spanish Rice
- Non-Fat Greek Yogurt
- 1/2 Head Lettuce, Iceberg or Romaine (4)
- Combine soy sauce, lime juice, oil, brown sugar, chili powder, cumin, black pepper, and garlic into a bowl and stir to combine.
- Slice chicken into thin pieces for maximum surface area. If using thicker steak, slice into thin pieces as well.
- Put meat into ziplock bag and pour marinade in. Seal, removing as much air as possible. Squish meat around to fully coat in marinade, and then spread back out so the meat lies as flat as possible. Put into fridge for at least 6 hours, flipping at least once, or overnight if desired.
- Cook Spanish Rice according to the directions on your box.
- Pre-Heat grill to ~500*. (5)
- Slice onion and bell pepper. Rinse and dry corn. Dice avocado and tomato. Shred lettuce.
- Add meat to grill, cooking 1-2 minutes per side, then remove and cover with foil to rest and keep warm. Cook chicken through, and steak to your desired doneness.
- Add wok or cast iron pan to grill. (6)
- When pan is ripping hot, add a touch of oil, onions, and bell pepper, cooking hot and fast for ~2 minutes. Items should be charred on the outside but not totally wilted. Remove, season with salt and pepper, and set aside.
- Add a little more oil and corn. Cook for 1-2 minutes, until outside is charred. Remove, season with salt and pepper, and bring all ingredients back inside.
- Chop up meat and prepare your bowl as you desire, with rice, lettuce, tomato, avocado, corn, and veggies. Optional garnishes include Sour Cream, Non-Fat Greek Yogurt, Cilantro, and Hot Sauce. (7)
- Usually I go 1/2 boneless skinless chicken breast and 1/2 beef. I’ve used skirt steak, flank, and filet before. They all work well. If using a more traditional cut like filet or sirloin, cut the steak into 1/2 inch thick slices to increase the surface area. This will allow more marinade to stick, and also will give you more sear and char when cooked, while decreasing cooking time.
- I usually use avocado oil because that’s what is on hand, but you can use olive, canola, or really anything you’d like.
- You can use as much of these ingredients as you’d like, and any color bell pepper. I usually slice them 1/8-1/4 inch thick, depending on how soft you want them. If you desire crunchier, then stick with 1/4. If you like your veggies softer when cooked, go 1/8. Later they will cook for only a couple minutes to sear and char, so it wouldn’t be cooking too long.
- I’ve used both. Iceberg is nice because it’s always crunchy, but romaine is probably the better lettuce to use, and with stalks included you’ll get some crunch. I like to slice it very thin, like shredded lettuce on top of tacos thin, but feel free to keep it larger like a traditional salad size.
- In this recipe I’m using live fire for the meat, then transitioning to a wok for the veggies. You can use anything that gets hot to cook the meat, including propane grill, cast iron, Baking Steel, or traditional cookware. If you’re not afraid of a little smoke you could also broil the meat in your oven.
- If you’re able to juggle a couple tasks and are using a large grill, you can heat and cook with the Baking Steel or cast iron pan on one side, and cook the meat on the other. For a wok, I like that really centralized high heat, so I remove the grates from my Green Egg and insert a wok contraption to localize the heat.
- Garnishes are what make this dish particularly fun. You can get as creative as you’d like with it. I’m a huge advocate of the greek yogurt for the same flavor as sour cream, but a much healthier alternative.