Sweet-and-Spicy Chicken and Steak Taco Bar

My husband and I love spicy food! We prefer food that has complex flavor, full of yummy spices that delight the taste buds. When we came to the USA, over ten years ago, one of the first things we looked for was a good Indian restaurant as we love Indian food. Unfortunately, at that time, there wasn’t any reasonably good Indian restaurant where we resided so we were quite sad and thought we may no longer have our favorite food for a long time (unless we visited another city). Thankfully, the situation all worked out well as that motivated me to learn how to cook. If spicy food won’t be readily available, then I must do something about it. I am glad that because of this I learned how to cook curry and other Indian and even Thai specialties. Necessity is indeed a good motivator!

We discovered that even though good curry take-out houses were not available (we were spoiled in the UK as we lived in areas with curry houses all over the place), we found many delightful Mexican restaurants in the area. This time around, though a different kind of spicy food is on offer, we are glad that our spicy cravings are more than satisfied. Ever since then, Mexican food has become one of our top favorites. Occasionally, I still make curry, of course but when we fancy something spicy and yummy, we have Mexican food quickly to the rescue.

While my kids may not often like curry (especially the super-hot variety), they will never say no to a good taco! We often have tacos at our house and have served them to guests, too. I am glad I found this wonderful recipe for Sweet-and-Spicy Chicken and Steak Taco from Foodnetwork.com. It sounds delicious and uncomplicated and truly perfect for a summer get-together. So next time you fancy some Tacos, why not make this yummy recipe at home and enjoy it with your family and friends!


1 to 2
chipotles in adobo sauce, plus 1 to 2 tablespoons of the sauce
cup fresh orange juice
cup cider vinegar
cup dark brown sugar
cup vegetable oil
pound boneless skinless chicken thighs (4 to 5 pieces)
pound skirt steak


tablespoons vegetable oil, plus more for oiling the grill grates
4 ears
corn, shucked
salt and freshly ground black pepper
cup mayonnaise
teaspoons grated lime zest
tablespoons fresh lime juice
tablespoons grated Parmesan
cup loosely-packed cilantro leaves


soft corn tortillas
2 cups
shredded Monterey Jack
avocados, diced
limes, cut into 8 wedges each
1 cup
thinly-sliced red radishes
2 cups
prepared pico de gallo or salsa


the marinade:
Pulse the chipotles and adobo sauce, orange juice, cider vinegar,
dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender
until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside.
Place the chicken and steak in separate large resealable plastic bags, divide
the remaining marinade between the bags and toss the meats to coat. Seal the
bags and refrigerate for 1 hour.

the corn salsa:
Prepare a grill for medium-high heat. Lightly oil the grill
grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and
sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning
occasionally, until the kernels are cooked through and charred in spots, 10 to
15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.

the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until
combined. Cut off the corn kernels with a paring knife and stir into the
mayonnaise mixture. Mix in the cilantro and set aside.

the taco bar:
Transfer the chicken and steak to a rimmed baking sheet and
sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side
on the heated grill to warm while you cook the meat.

the chicken and steak on the grill, brush the tops with some of the reserved
marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through
and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8
for thicker. Right before you take the chicken and steak off the grill, brush
with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more
minute. Transfer the chicken and steak to a cutting board and let rest 5
minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice
the steak across the grain. Serve immediately with the tortillas, corn salsa,
Monterey Jack, avocados, limes, radishes and salsa.

Recipe and photo courtesy of Foodnetwork.com

If you wish to print the recipe, there’s a print icon at the end of the post. Click on the “remove images box” for easy and convenient printing.

If you like what you see and would like to receive new recipe updates we’d love you to subscribe to our posts and join our site. Also do like us in Facebook or follow us on Pinterest so you can get the latest updates and so much more. Thanks for visiting and happy browsing! 

Last updated on October 1st, 2019 at 10:00 am



Leave a Reply

Your email address will not be published. Required fields are marked *