Street Tacos with Pineapple Pickled Jalapeno Peppers

This recipe is optimized for the Blackstone Griddle and Charcoal Grill Combo. 

Street Tacos with Pineapple Pickled Jalapeno Peppers

Serves 3-4 Time: 30 minutes Difficulty: Intermediate

Ingredients

For the Tacos:

  • 1 pound thinly sliced steak, top round works best
  • 2 tablespoons Blackstone Taco & Fajita Seasoning
  • 2 green jalapeno peppers, sliced
  • 2 red jalapeno peppers, sliced
  • ¼ cup pineapple juice
  • 3 tablespoons lime juice
  • 1 teaspoon minced garlic
  • Fresh cilantro
  • Olive oil, for the griddle
  • Corn tortillas, for serving

For the Sauce:

  • 1/3 cup sour cream
  • 3 tablespoons lime juice
  • 1 tablespoon Blackstone Taco & Fajita Seasoning

Directions

  1. In a small bowl, add the sliced peppers, pineapple juice, lime juice, olive oil, and minced garlic with a pinch of salt and pepper. Mix to evenly coat. Reserve on the side for later.
  2. Using a large plate, add a drizzle of olive oil and season the steak with the Taco & Fajita Seasoning. Allow to sit for 10 minutes so the meat has a chance to marinate.
  3. Heat your charcoal on your Blackstone Griddle Charcoal Grill Combo as hot as you can get it. Cook the thin steaks for 2 minutes per side and then dice.
  4. Add a few corn tortillas to the griddle side of your Blackstone Griddle Charcoal Grill Combo and lightly toast.
  5. To plate, add some of the steaks to the bottom of each tortilla and then some of the sweet peppers, add a drizzle of the sauce and some fresh cilantro.

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