Grilled Beef Tacos with Sweet Potatoes
This taco is designed for maximum flavour—and efficiency! We put the barbecue to work double-time: The sweet potato steams in foil (guests can smash their own) and the meat goes on the grill. The marinade—lime, Tabasco, soy sauce and a touch of cayenne—is a salty counterpoint to the soft and tender components.
Ingredients
- 1 lb (450 g) flap steak, cut in half
- 1 onion, quartered
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp brown sugar
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) soy sauce
- 1/4 tsp (1 ml) Tabasco Green Jalapeño Pepper sauce
- 1/2 tsp cayenne pepper
- 2 sweet potatoes, peeled and cut into cubes
- 2 tbsp (30 ml) vegetable oil
- 12 soft corn tortillas, about 6 inches (15 cm) in diameter
- 1 avocado, peeled and sliced
- Sour cream, to taste
- Chipotle-flavoured hot sauce, to taste
- Lime wedges
Instructions
- In a sealable bag or airtight container, mix all the ingredients. Seal tightly and let marinate in the refrigerator for 8 hours or overnight. Remove the meat and onion from the marinade and pat dry. Discard the marinade.
- Place a grill wok on the grill and preheat the grill, setting the burners to high. Oil the grate.
This taco is designed for maximum flavour—and efficiency! We put the barbecue to work double-time: The sweet potato steams in foil (guests can smash their own) and the meat goes on the grill. The marinade—lime, Tabasco, soy sauce and a touch of cayenne—is a salty counterpoint to the soft and tender components.