Grilled Beef Taco

This Grilled Beef Taco recipe offers a delicious twist on traditional Mexican fare, combining tender, marinated beef with hearty roasted baby potatoes. The beef is seasoned with smoked paprika and garlic, then grilled to perfection for a charred, savory flavor. Accompanied by crisp-tender potatoes and sweet peppers, this dish provides a wonderful balance of textures. It is an ideal choice for weeknight dinners or casual gatherings where you want something substantial yet easy to prepare. The fresh elements keep it light, while the robust spices ensure it remains deeply satisfying. A perfect blend of comfort food and vibrant flavors that everyone will enjoy.

Cooking Method: Baking, Grilling, Roasting

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 657.5

Dietary: Gluten-free

Description

This Grilled Beef Taco recipe offers a delicious twist on traditional Mexican fare, combining tender, marinated beef with hearty roasted baby potatoes. The beef is seasoned with smoked paprika and garlic, then grilled to perfection for a charred, savory flavor. Accompanied by crisp-tender potatoes and sweet peppers, this dish provides a wonderful balance of textures. It is an ideal choice for weeknight dinners or casual gatherings where you want something substantial yet easy to prepare. The fresh elements keep it light, while the robust spices ensure it remains deeply satisfying. A perfect blend of comfort food and vibrant flavors that everyone will enjoy.

Ingredients

g black olives, sliced
2 Scatter over both the feta and mozzarella
kg baby new potatoes, halved, if large
Tbsp olive oil
Tsp smoked paprika
3 Garlic cloves, crushed
g mini sweet peppers, sliced into
g jar of roasted red peppers in brine,

Directions

1
Preheat your oven to 190&# 194;Â°C (374ÃÂ°F) (Gas Mark 5). Line a baking tray with parchment paper.
2
Halve the baby new potatoes if they are large. Toss them with 2 tablespoons of olive oil and smoked paprika on the prepared tray.
3
Roast the potatoes in the preheated oven for 30 minutes.
4
Remove the tray from the oven, add the crushed garlic cloves, and toss gently to coat the potatoes.
5
Return the potatoes to the oven and roast for a further 10 minutes until tender.
6
While the potatoes roast, slice the mini sweet peppers and season with salt and black pepper.
7
Add the sweet peppers to the baking tray with the potatoes and roast for another 10 minutes until softened.
8
Soak bamboo skewers in cold water for 30 minutes to prevent burning.
9
Thread the roasted potatoes and peppers onto the soaked skewers.
10
Grill the beef strips separately until cooked to your liking, seasoning with salt and pepper.
11
Serve the grilled beef alongside the vegetable skewers, garnished with sliced black olives.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 657.5kcal

% Daily Value *
Total Fat 41.9g65%
Saturated Fat 11.4g58%
Cholesterol 35.0mg12%
Sodium 348.0mg15%
Total Carbohydrate 71.5g24%
Dietary Fiber 29.8g120%
Sugars 7.5g
Protein 26.1g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soak bamboo skewers in cold water for at least 30 minutes before use to prevent them from burning on the grill.

If using wooden skewers, ensure they are fully submerged to avoid charring.

For best results, season the beef with salt, pepper, and a pinch of smoked paprika before grilling.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently in the oven or microwave to maintain texture.

Keywords: grilled beef, taco, mexican, potatoes, garlic, paprika, peppers, olive oil, dinner, main course, roasted, skewers, easy, family meal, charcoal, flavorful, healthy, quick, comfort food, spicy

Read it online: https://www.chefs-mate.com/recipe/grilled-beef-taco-4/