Marinated Tacos & Grilled Avocado Cups
Sunshine beckons us forth to get up and enjoy the world, to fix a picnic, walk ‘round the lake, or lay out on the beach. But sometimes, we need only go as far as our backyard. That’s because grilling season is upon us, and I’d be remiss if I didn’t enjoy my fair share of barbecues filled with the warmth of friends and family.
Naturally emerging from my Mexican heritage, carne asada tacos are first on my list to grill this summer. Now I’ve created a recipe using a marinade saturated in citrus and smokiness, which provides a great layer of acidity and blends well with the barbecue’s char. I prefer skirt steak on account of its buttery, rich flavor, to which I added garlic, ancho chili powder, and jalapeños in the marinade for a burst of spice. By the time you’ve grilled this, you need little more than a tortilla (though of course I added onions, radishes, and a squeeze of charred lime).
Another item I enjoy making at barbecues is avocado cups—a simple, delicious snack that comes together very quickly. I simply cut an avocado in half, brush it with oil, toss it on the grill for a couple minutes, then pack it with charred corn, cilantro, purple onion, diced jalapeno, lime juice, and queso fresco. So easy and oh so amazing. And if you don’t have a barbecue on hand, just use a cast iron grill pan and you’ll be fine!
When it comes to wines, there’s practically only one I ever really want all summer long, not least at barbecues. This is La Crema’s Monterey Pinot Noir Rosé, a rich rosé full of complex, refreshing flavor. It’s loaded with a lot of melon, strawberry, and citrus–all of which are perfect both for this time of year in general and for these two recipes in particular. Be sure to head over to La Crema’s blog to get the recipes to these tacos and avocado cups, and enjoy your next barbecue!
Thank you for supporting the brands that support The Broken Bread. This is a sponsored post and, as always, all words are my own.