30+ Must-Try Mexican Big Green Egg Recipes for Every Palate

If you’re a fan of the Big Green Egg and the bold flavors of Mexican cuisine, then you’re in for a treat.

The Big Green Egg, with its unique ability to infuse a smoky depth into any dish, is the perfect tool for bringing Mexican recipes to life.

From sizzling carne asada to zesty grilled fish tacos, the Big Green Egg enhances the flavors of Mexican food in ways that regular grilling just can’t match.

In this blog post, we’ve compiled over 30 delicious and mouth-watering Mexican-inspired recipes that will make you the star of your next BBQ or dinner gathering.

Whether you’re craving tacos, grilled meats, or vibrant salsas, these recipes are sure to elevate your grilling game and bring the heat to your next meal.

30+ Must-Try Mexican Big Green Egg Recipes for Every Palate

The Big Green Egg is more than just a grill—it’s a game-changer for cooking authentic, smoky, and flavorful Mexican dishes.

Whether you’re hosting a summer BBQ or simply enjoying a weeknight meal, these 30+ Mexican Big Green Egg recipes provide a variety of options that will suit any taste and occasion.

From grilled meats to veggies and even delightful salsas, there’s something for everyone to enjoy.

So, fire up your Big Green Egg, gather your favorite ingredients, and get ready to explore the rich flavors of Mexican cuisine with a smoky twist.

Grilled Mexican Carne Asada Tacos on the Big Green Egg

Carne Asada tacos are a staple in Mexican cuisine, and cooking them on a Big Green Egg imparts a smoky flavor that elevates the traditional recipe. Marinated flank steak is grilled to perfection, sliced thin, and served in warm tortillas with your favorite toppings. The Big Green Egg allows the meat to develop a beautiful sear while keeping it juicy and tender, providing a great balance of smoky and savory flavors. This recipe is perfect for a family dinner or a backyard gathering.

Ingredients:

1. 2 pounds flank steak
2. 1/4 cup olive oil
3. 1/4 cup soy sauce
4. 2 tablespoons lime juice
5. 4 cloves garlic, minced
6. 1 tablespoon ground cumin
7. 1 tablespoon chili powder
8. 1 teaspoon smoked paprika
9. Salt and pepper to taste
10. 12 small corn tortillas
11. Fresh cilantro, chopped
12. Sliced radishes
13. Salsa (optional)

Instructions:

1. In a bowl, mix olive oil, soy sauce, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Pour the marinade over the flank steak in a large ziplock bag and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Big Green Egg for direct grilling at 500°F (260°C).
3. Remove the steak from the marinade and allow it to come to room temperature.
4. Place the steak on the grill and cook for 4-5 minutes per side, or until desired doneness (medium-rare to medium is ideal).
5. Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
6. Warm the tortillas on the grill for about 1 minute.
7. To assemble the tacos, place slices of carne asada on the tortillas, and top with cilantro, radishes, and salsa if desired.

These carne asada tacos are a true celebration of Mexican flavors, enhanced by the smoky goodness of the Big Green Egg. The grilling process adds depth and complexity to the meat, while the freshness of the toppings balances the rich, savory steak. Whether you’re serving these tacos for a casual meal or as part of a bigger BBQ feast, they are sure to be a hit with family and friends.

Mexican Grilled Chicken with Chipotle-Lime Marinade on the Big Green Egg

This grilled Mexican chicken recipe takes traditional pollo asado to the next level, thanks to a zesty chipotle-lime marinade and the Big Green Egg’s unique grilling capabilities. The chipotle peppers offer a mild heat with a smoky flavor that perfectly complements the citrusy lime. The chicken cooks evenly, remaining juicy and flavorful, while the grill imparts a delicious smoky char. This recipe is perfect for both weeknight dinners and entertaining guests.

Ingredients:

1. 4 bone-in, skin-on chicken thighs
2. 1/4 cup olive oil
3. 2 chipotle peppers in adobo sauce, minced
4. 2 tablespoons lime juice
5. 3 cloves garlic, minced
6. 1 tablespoon honey
7. 1 teaspoon ground cumin
8. 1 teaspoon chili powder
9. Salt and pepper to taste
10. Fresh cilantro, chopped
11. Lime wedges for garnish

Instructions:

1. In a bowl, combine olive oil, chipotle peppers, lime juice, garlic, honey, cumin, chili powder, salt, and pepper. Mix well.
2. Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 1 hour, up to 8 hours.
3. Preheat the Big Green Egg for indirect grilling at 375°F (190°C).
4. Remove the chicken from the marinade and allow it to come to room temperature.
5. Place the chicken on the grill, skin-side down, and cook for about 25-30 minutes, turning halfway through, until the internal temperature reaches 165°F (75°C).
6. Once the chicken is cooked, remove from the grill and let it rest for 5 minutes.
7. Garnish with chopped cilantro and serve with lime wedges.

This grilled Mexican chicken is full of bold, smoky flavors with a slight kick from the chipotle peppers. The lime marinade infuses the chicken with a fresh and tangy zest, balancing the heat perfectly. The Big Green Egg’s indirect cooking method ensures that the chicken stays moist, while the crispy skin adds a delightful texture. This dish is perfect for any Mexican-themed gathering or as a tasty weeknight dinner.

Grilled Mexican Street Corn (Elote) on the Big Green Egg

Grilled Mexican street corn, or “elote,” is a beloved snack in Mexico, often served at street vendors’ stalls. The corn is grilled until charred and then slathered in a creamy, tangy sauce made from mayonnaise, sour cream, and cotija cheese. The Big Green Egg adds an extra layer of smokiness to the corn, while the creamy topping provides a rich contrast to the charred kernels. This recipe makes for a great side dish or appetizer at any summer BBQ or Mexican-themed celebration.

Ingredients:

1. 4 ears of corn, husked
2. 1/4 cup mayonnaise
3. 1/4 cup sour cream
4. 1/2 cup cotija cheese, crumbled
5. 1 teaspoon chili powder
6. 1/2 teaspoon smoked paprika
7. 1 lime, cut into wedges
8. Fresh cilantro, chopped (optional)
9. Salt to taste

Instructions:

1. Preheat the Big Green Egg to 450°F (230°C) for direct grilling.
2. Place the corn directly on the grill grates and cook, turning occasionally, for 10-15 minutes until the corn is charred and tender.
3. While the corn is grilling, prepare the crema by mixing mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, and salt in a bowl.
4. Once the corn is grilled, remove it from the Egg and allow it to cool slightly.
5. Brush each ear of corn generously with the crema mixture, ensuring it is coated on all sides.
6. Garnish with extra cotija cheese, chili powder, cilantro, and a squeeze of lime juice before serving.

Grilled Mexican street corn is an irresistible side dish or snack that brings all the flavors of Mexico to your backyard. The smoky grilled corn, paired with the creamy, cheesy topping, creates a perfect balance of textures and flavors. The Big Green Egg enhances the corn’s natural sweetness while adding a subtle smokiness that can’t be replicated on a stovetop. This dish is a crowd-pleaser and will quickly become a favorite at any BBQ or outdoor gathering.

Mexican Grilled Shrimp Skewers with Cilantro-Lime Marinade on the Big Green Egg

These grilled shrimp skewers are a delightful and light Mexican-inspired dish, featuring succulent shrimp marinated in a flavorful cilantro-lime mixture. The Big Green Egg imparts a slight smokiness to the shrimp while ensuring they stay tender and juicy. The zesty cilantro-lime marinade is the perfect balance of fresh, tangy, and savory flavors. These skewers make a perfect appetizer or main course for a summer meal or any outdoor gathering.

Ingredients:

1. 1 pound large shrimp, peeled and deveined
2. 1/4 cup olive oil
3. 1/4 cup fresh lime juice
4. 1/4 cup chopped fresh cilantro
5. 2 cloves garlic, minced
6. 1 teaspoon ground cumin
7. 1/2 teaspoon chili powder
8. Salt and pepper to taste
9. Wooden skewers, soaked in water for 30 minutes
10. Lime wedges for garnish

Instructions:

1. In a bowl, combine olive oil, lime juice, cilantro, garlic, cumin, chili powder, salt, and pepper. Whisk until well combined.
2. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.
3. Preheat the Big Green Egg to medium-high heat (around 400°F or 200°C).
4. Thread the shrimp onto the soaked wooden skewers.
5. Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are opaque and slightly charred.
6. Remove the skewers from the grill and serve with lime wedges.

These grilled shrimp skewers are bursting with fresh, bright flavors thanks to the cilantro-lime marinade, and the Big Green Egg’s grilling method ensures a perfect char without overcooking. The smoky undertones elevate the shrimp, while the tangy marinade provides a refreshing contrast. These skewers are an easy, yet flavorful dish that will surely impress at your next barbecue or dinner gathering.

Mexican Grilled Stuffed Peppers with Ground Beef and Rice on the Big Green Egg

These stuffed peppers are a hearty and satisfying Mexican-inspired dish, packed with seasoned ground beef, rice, and beans, all cooked perfectly on the Big Green Egg. The smoky flavor from the grill complements the savory filling, while the peppers retain their crisp texture, creating a beautiful contrast. This dish is a complete meal in itself and can be served as a main course or as part of a larger Mexican-themed dinner.

Ingredients:

1. 4 large bell peppers, tops cut off and seeds removed
2. 1/2 pound ground beef
3. 1/2 cup cooked rice
4. 1/2 cup black beans, drained and rinsed
5. 1/2 cup shredded cheddar cheese
6. 1/2 cup salsa
7. 1 teaspoon ground cumin
8. 1 teaspoon chili powder
9. 1/2 teaspoon garlic powder
10. Salt and pepper to taste
11. Fresh cilantro, chopped for garnish

Instructions:

1. Preheat the Big Green Egg to 375°F (190°C) for indirect grilling.
2. In a skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain excess fat.
3. Add cooked rice, black beans, cumin, chili powder, garlic powder, salsa, salt, and pepper to the beef. Stir to combine and cook for an additional 2-3 minutes to heat through.
4. Stuff each bell pepper with the beef and rice mixture, pressing down gently to ensure it’s packed tightly.
5. Place the stuffed peppers on the grill and cook for 25-30 minutes, until the peppers are tender and the filling is hot.
6. During the last 5 minutes of cooking, sprinkle the shredded cheddar cheese over the stuffed peppers and close the lid to melt the cheese.
7. Remove from the grill and garnish with fresh cilantro before serving.

These Mexican grilled stuffed peppers are a great balance of flavors and textures, with the smoky grill giving the peppers a beautiful char while the hearty filling provides a satisfying and flavorful bite. The Big Green Egg’s even heat ensures that the filling stays moist, and the melted cheese adds a rich finish. Perfect for a family dinner or a party, this dish is a comforting, flavorful option that showcases the versatility of the Big Green Egg.

Mexican Grilled Pork Tacos with Pineapple Salsa on the Big Green Egg

These Mexican grilled pork tacos are vibrant and flavorful, combining tender marinated pork with a fresh and sweet pineapple salsa. The pork is seasoned with a savory adobo marinade and grilled on the Big Green Egg, which enhances its natural juices and infuses it with smoky flavors. Topped with a tangy pineapple salsa, these tacos are a perfect blend of savory, sweet, and spicy elements that make them irresistible.

Ingredients:

1. 2 pounds pork shoulder or pork tenderloin
2. 1/4 cup olive oil
3. 2 tablespoons apple cider vinegar
4. 2 tablespoons adobo sauce (from canned chipotle peppers)
5. 1 tablespoon ground cumin
6. 1 tablespoon chili powder
7. 1 teaspoon smoked paprika
8. Salt and pepper to taste
9. 1 cup pineapple, finely chopped
10. 1/4 red onion, finely chopped
11. 1/4 cup cilantro, chopped
12. 1 jalapeño, minced (optional)
13. 12 small corn tortillas

Instructions:

1. In a bowl, combine olive oil, apple cider vinegar, adobo sauce, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
2. Rub the marinade all over the pork and refrigerate for at least 1 hour, preferably overnight.
3. Preheat the Big Green Egg for direct grilling at 400°F (200°C).
4. Grill the pork on each side for about 4-5 minutes until charred, then reduce the heat to indirect grilling and cook for an additional 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
5. While the pork is grilling, prepare the pineapple salsa by combining pineapple, red onion, cilantro, and jalapeño in a bowl. Stir and set aside.
6. Once the pork is cooked, remove from the grill and let it rest for 5-10 minutes before slicing thinly.
7. Warm the tortillas on the grill and assemble the tacos with sliced pork and a generous spoonful of pineapple salsa.

These Mexican grilled pork tacos with pineapple salsa offer a delightful mix of smoky, spicy, and sweet flavors. The Big Green Egg’s ability to char the pork perfectly while keeping it juicy makes the meat irresistible, and the pineapple salsa adds a refreshing contrast. This dish is perfect for taco night or any casual gathering, providing a combination of bold and fresh flavors that everyone will enjoy.

Mexican Grilled Fish Tacos with Avocado Crema on the Big Green Egg

Fish tacos are a light and fresh option for a Mexican-inspired meal, and grilling the fish on the Big Green Egg imparts a beautiful smokiness that elevates the flavor. This recipe uses mild white fish like tilapia or cod, marinated in a zesty lime-cilantro dressing, and grilled to perfection. The tacos are topped with a creamy avocado crema that adds richness and smoothness, balancing the light fish. These fish tacos are perfect for a quick weeknight dinner or a beach-inspired backyard gathering.

Ingredients:

1. 4 fillets of white fish (tilapia, cod, or mahi-mahi)
2. 2 tablespoons olive oil
3. 2 tablespoons lime juice
4. 1 tablespoon chopped fresh cilantro
5. 1 teaspoon ground cumin
6. 1/2 teaspoon chili powder
7. Salt and pepper to taste
8. 1 ripe avocado
9. 1/4 cup sour cream
10. 2 tablespoons lime juice
11. 1/4 cup chopped cilantro
12. 8 small corn tortillas
13. Shredded cabbage (optional)
14. Salsa (optional)

Instructions:

1. In a small bowl, mix olive oil, lime juice, cilantro, cumin, chili powder, salt, and pepper. Brush the marinade over the fish fillets and refrigerate for 30 minutes.
2. Preheat the Big Green Egg to 400°F (200°C) for direct grilling.
3. While the fish marinates, make the avocado crema by blending the avocado, sour cream, lime juice, cilantro, salt, and pepper until smooth.
4. Place the marinated fish on the grill and cook for 3-4 minutes per side, or until the fish easily flakes with a fork.
5. Warm the tortillas on the grill for 1 minute, then assemble the tacos by placing a piece of grilled fish on each tortilla.
6. Top with a generous dollop of avocado crema, shredded cabbage, and salsa if desired.

These grilled fish tacos are fresh and full of flavor, with the smoky grilled fish and the creamy, tangy avocado crema creating a perfect contrast. The Big Green Egg ensures that the fish stays moist while adding a slight smokiness to the dish. This recipe offers a lighter, yet satisfying, alternative to traditional meat tacos, and it’s perfect for a casual dinner or a summer gathering.

Mexican Grilled Steak Fajitas on the Big Green Egg

Fajitas are a classic Mexican dish, and grilling the steak on the Big Green Egg gives it a delicious smoky flavor while ensuring the meat remains tender and juicy. This recipe features marinated flank steak, grilled alongside bell peppers and onions, and served with warm tortillas and fresh toppings. The smoky steak paired with the sweet, charred vegetables makes for a perfect combination. These grilled steak fajitas are great for a festive dinner with family or friends.

Ingredients:

1. 1.5 pounds flank steak
2. 1/4 cup olive oil
3. 3 tablespoons lime juice
4. 2 cloves garlic, minced
5. 1 tablespoon ground cumin
6. 1 teaspoon chili powder
7. 1/2 teaspoon smoked paprika
8. Salt and pepper to taste
9. 2 bell peppers, sliced
10. 1 onion, sliced
11. 8 flour tortillas
12. Fresh cilantro, chopped
13. Salsa, sour cream, and guacamole for toppings

Instructions:

1. In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
2. Marinate the flank steak in the mixture for at least 1 hour, or overnight for more flavor.
3. Preheat the Big Green Egg to 450°F (230°C) for direct grilling.
4. Grill the steak for 4-5 minutes per side for medium-rare, or longer for desired doneness. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
5. While the steak is resting, toss the bell peppers and onions in a little olive oil, salt, and pepper, and grill them for 5-7 minutes, turning occasionally, until charred and tender.
6. Warm the tortillas on the grill for about 1 minute.
7. To assemble the fajitas, place slices of steak and grilled vegetables on the tortillas. Top with fresh cilantro, salsa, sour cream, and guacamole.

These grilled steak fajitas are a fantastic choice for a lively and flavorful meal. The Big Green Egg gives the steak a beautiful char while keeping it tender, and the smoky grilled vegetables add depth to the dish. The combination of fresh toppings and the grilled meat and veggies makes these fajitas a crowd-pleasing favorite, perfect for any Mexican-themed dinner or BBQ gathering.

Mexican Grilled Tacos al Pastor on the Big Green Egg

Tacos al Pastor are a beloved Mexican street food, traditionally made by cooking marinated pork on a vertical spit. However, this recipe simplifies the process by grilling the marinated pork on the Big Green Egg, which adds a rich smokiness to the meat. The pork is marinated in a delicious combination of spices and pineapple juice, resulting in tender and flavorful tacos. These tacos al Pastor are served with fresh toppings, making them a perfect addition to any taco night or outdoor gathering.

Ingredients:

1. 2 pounds pork shoulder, thinly sliced
2. 1/4 cup pineapple juice
3. 1/4 cup apple cider vinegar
4. 3 cloves garlic, minced
5. 1 tablespoon achiote paste
6. 1 tablespoon chili powder
7. 1 teaspoon cumin
8. 1 teaspoon paprika
9. 1/2 teaspoon ground cloves
10. Salt and pepper to taste
11. 1/2 cup fresh pineapple, chopped
12. 8 small corn tortillas
13. Fresh cilantro, chopped
14. Salsa and lime wedges for serving

Instructions:

1. In a large bowl, mix pineapple juice, apple cider vinegar, garlic, achiote paste, chili powder, cumin, paprika, ground cloves, salt, and pepper.
2. Add the sliced pork to the marinade and let it marinate for at least 2 hours, or overnight for more flavor.
3. Preheat the Big Green Egg to 400°F (200°C) for direct grilling.
4. Grill the pork slices for 2-3 minutes per side, until they are slightly charred and cooked through.
5. During the last minute of grilling, place the chopped pineapple on the grill to caramelize.
6. Warm the tortillas on the grill for 1 minute.
7. To assemble the tacos, place the grilled pork on the tortillas, top with grilled pineapple, and garnish with fresh cilantro. Serve with salsa and lime wedges.

These tacos al Pastor, grilled on the Big Green Egg, capture all the smoky and tangy flavors of the traditional dish. The marinade infuses the pork with deep, aromatic spices, and the grilled pineapple adds a sweet and juicy contrast. The smokiness from the Big Green Egg makes this recipe even more authentic and delicious. These tacos are a great choice for anyone craving bold, flavorful Mexican street food.

Mexican Grilled Chicken Fajita Bowls on the Big Green Egg

Grilled chicken fajita bowls are a fresh and flavorful Mexican dish, perfect for a healthy and satisfying meal. The chicken is marinated in a zesty lime and spice mixture, then grilled to perfection on the Big Green Egg, where it absorbs a smoky flavor. Paired with grilled peppers, onions, and a variety of toppings, this dish is a colorful and customizable bowl that’s perfect for any occasion, whether it’s a weeknight dinner or a crowd-pleasing lunch.

Ingredients:

1. 4 boneless, skinless chicken breasts
2. 1/4 cup olive oil
3. 3 tablespoons lime juice
4. 1 teaspoon ground cumin
5. 1 teaspoon chili powder
6. 1/2 teaspoon smoked paprika
7. 1 teaspoon garlic powder
8. Salt and pepper to taste
9. 2 bell peppers, sliced
10. 1 onion, sliced
11. 1 cup cooked rice (brown or white)
12. 1/2 cup black beans, drained and rinsed
13. 1/4 cup fresh cilantro, chopped
14. 1 avocado, sliced
15. Salsa, sour cream, and lime wedges for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Whisk together to form the marinade.
2. Coat the chicken breasts in the marinade and refrigerate for at least 30 minutes to 1 hour.
3. Preheat the Big Green Egg to 400°F (200°C) for direct grilling.
4. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes before slicing.
5. While the chicken is grilling, toss the bell peppers and onions with a little olive oil, salt, and pepper, and grill them for 5-7 minutes until charred and tender.
6. In a bowl, layer rice, black beans, grilled chicken, grilled vegetables, and avocado.
7. Garnish with fresh cilantro and serve with salsa, sour cream, and lime wedges.

These Mexican grilled chicken fajita bowls are a balanced and flavorful meal, combining the smoky grilled chicken with fresh toppings and hearty rice and beans. The Big Green Egg adds a subtle smokiness to both the chicken and the vegetables, making each bite deliciously complex. This customizable bowl is a great choice for a nutritious lunch or dinner, and its versatility allows everyone to add their favorite toppings.

Mexican Grilled Carne Asada with Cilantro-Lime Rice on the Big Green Egg

Carne Asada is a classic Mexican dish that features marinated grilled steak, and when cooked on the Big Green Egg, it takes on a rich, smoky flavor. Paired with a side of fluffy cilantro-lime rice, this dish is a perfect combination of savory, fresh, and aromatic elements. The smoky beef combined with the tangy lime rice creates a satisfying meal that will transport you straight to Mexico with each bite.

Ingredients:

1. 2 pounds flank steak
2. 1/4 cup olive oil
3. 1/4 cup lime juice
4. 3 cloves garlic, minced
5. 1 tablespoon ground cumin
6. 1 tablespoon chili powder
7. 1/2 teaspoon smoked paprika
8. Salt and pepper to taste
9. 1 cup white rice
10. 2 cups water
11. 1/4 cup fresh cilantro, chopped
12. 1 tablespoon lime zest
13. Lime wedges for serving

Instructions:

1. In a bowl, mix olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Coat the flank steak with the marinade and refrigerate for at least 2 hours, preferably overnight.
2. While the steak marinates, prepare the cilantro-lime rice. In a saucepan, bring water to a boil. Add the rice, reduce the heat, and cover. Simmer for about 15 minutes until the rice is tender and the water is absorbed.
3. Fluff the rice with a fork, then stir in the chopped cilantro, lime zest, and a pinch of salt. Set aside.
4. Preheat the Big Green Egg to 450°F (230°C) for direct grilling.
5. Grill the flank steak for 4-5 minutes per side, or until desired doneness. Let it rest for 5 minutes before slicing against the grain.
6. Serve the carne asada slices with a generous scoop of cilantro-lime rice and lime wedges on the side.

This grilled carne asada with cilantro-lime rice is a flavorful and satisfying meal, perfect for any occasion. The Big Green Egg imparts a smoky richness to the carne asada, while the tangy, fresh cilantro-lime rice serves as the perfect complement. The combination of textures and flavors makes this dish a standout, and the addition of lime wedges ensures a burst of fresh acidity with every bite. This recipe is sure to become a favorite for any Mexican-themed dinner.

Mexican Grilled Pork Tenderloin with Mango Salsa on the Big Green Egg

Grilled pork tenderloin is a tender, juicy, and flavorful option for a Mexican-inspired dish, and when paired with a sweet and tangy mango salsa, it creates a perfect balance of savory and fresh flavors. The Big Green Egg adds a smoky depth to the pork, while the mango salsa brings a burst of tropical sweetness. This recipe is ideal for a casual dinner or a festive gathering, offering a unique twist on traditional grilled pork.

Ingredients:

1. 2 pork tenderloins (about 1 pound each)
2. 2 tablespoons olive oil
3. 2 tablespoons lime juice
4. 1 tablespoon honey
5. 1 teaspoon chili powder
6. 1 teaspoon ground cumin
7. Salt and pepper to taste
8. 1 ripe mango, peeled and diced
9. 1/2 red onion, finely chopped
10. 1/4 cup chopped fresh cilantro
11. 1 jalapeño, minced (optional)
12. 1 tablespoon lime juice

Instructions:

1. In a small bowl, combine olive oil, lime juice, honey, chili powder, cumin, salt, and pepper. Rub the marinade over the pork tenderloins and refrigerate for at least 1 hour.
2. While the pork marinates, prepare the mango salsa by combining diced mango, red onion, cilantro, jalapeño (if using), and lime juice in a bowl. Stir gently to combine and set aside.
3. Preheat the Big Green Egg to 400°F (200°C) for direct grilling.
4. Grill the pork tenderloins for 6-7 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove from the grill and let it rest for 5-10 minutes.
5. Slice the pork tenderloin and serve with the fresh mango salsa on top.

This grilled pork tenderloin with mango salsa offers a delightful contrast of smoky, savory pork and bright, sweet salsa. The Big Green Egg’s unique grilling method infuses the pork with a rich, smoky flavor while keeping it juicy and tender. The refreshing mango salsa adds a tropical flair to the dish, making it perfect for a summer barbecue or a flavorful weeknight dinner. The balance of sweet and savory flavors makes this recipe a standout choice for any occasion.

Mexican Grilled Corn on the Cob with Chili-Lime Butter on the Big Green Egg

Mexican-style grilled corn on the cob, or “Elote,” is a delicious and popular street food that combines smoky grilled corn with creamy, spicy, and tangy toppings. Grilling the corn on the Big Green Egg imparts a smoky char, while the chili-lime butter adds a rich and flavorful finish. This dish is perfect as a side or a snack for any Mexican-inspired meal, BBQ, or summer gathering.

Ingredients:

1. 6 ears of corn, husked
2. 1/2 cup unsalted butter, softened
3. 2 tablespoons mayonnaise
4. 1 tablespoon lime juice
5. 1 teaspoon chili powder
6. 1/2 teaspoon smoked paprika
7. 1/2 teaspoon garlic powder
8. 1/4 teaspoon cayenne pepper (optional for extra spice)
9. Salt to taste
10. Fresh cilantro, chopped (for garnish)
11. Crumbled Cotija cheese (optional)

Instructions:

1. Preheat the Big Green Egg to 400°F (200°C) for direct grilling.
2. Grill the corn directly on the grill grates for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through.
3. While the corn is grilling, prepare the chili-lime butter. In a bowl, mix together the softened butter, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, cayenne pepper, and salt.
4. Once the corn is done grilling, remove it from the Big Green Egg and slather it generously with the chili-lime butter.
5. Garnish with chopped cilantro and crumbled Cotija cheese, if desired, and serve with extra lime wedges on the side.

This Mexican grilled corn on the cob with chili-lime butter is the ultimate summer side dish. The smoky flavor from the Big Green Egg perfectly complements the creamy, spicy butter, making each bite an explosion of flavors. Whether served at a BBQ or alongside your favorite Mexican dishes, this elote recipe is sure to be a crowd favorite, with its balance of spice, citrus, and creaminess.

Mexican Grilled Shrimp Tostadas on the Big Green Egg

These Mexican grilled shrimp tostadas are a flavorful and light option for anyone craving a delicious seafood dish with a smoky twist. The shrimp are marinated in a zesty lime and garlic marinade, then grilled on the Big Green Egg to achieve a perfect smoky char. Served on crispy tostada shells and topped with fresh avocado, salsa, and a tangy crema, these tostadas make for a refreshing and satisfying meal that’s perfect for a Mexican-themed dinner or party.

Ingredients:

1. 1 pound large shrimp, peeled and deveined
2. 1/4 cup olive oil
3. 2 tablespoons lime juice
4. 2 cloves garlic, minced
5. 1 teaspoon ground cumin
6. 1/2 teaspoon chili powder
7. Salt and pepper to taste
8. 4 tostada shells
9. 1 avocado, sliced
10. 1/2 cup salsa
11. 1/4 cup sour cream
12. 1 tablespoon lime juice
13. Fresh cilantro, chopped

Instructions:

1. In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper to create the marinade.
2. Add the shrimp to the marinade and toss to coat evenly. Let the shrimp marinate for 20-30 minutes.
3. Preheat the Big Green Egg to medium-high heat (around 400°F or 200°C).
4. Grill the shrimp for 2-3 minutes per side, or until they turn opaque and are cooked through.
5. While the shrimp grill, warm the tostada shells on the grill for about 1 minute.
6. In a small bowl, mix together sour cream and lime juice to create a simple crema.
7. To assemble the tostadas, spread a layer of crema on each tostada shell, then top with grilled shrimp, avocado slices, salsa, and fresh cilantro.

These grilled shrimp tostadas are a vibrant, fresh, and smoky dish that’s perfect for a light meal or appetizer. The smoky shrimp, combined with the creamy avocado and tangy crema, create a delicious contrast of textures and flavors. This recipe is a fun and satisfying way to enjoy seafood with a Mexican twist, making it ideal for summer gatherings or taco nights.

Mexican Grilled Chicken and Vegetable Skewers on the Big Green Egg

These Mexican grilled chicken and vegetable skewers are packed with flavor and easy to make, making them an ideal dish for a backyard BBQ or casual dinner. The chicken is marinated in a vibrant mixture of lime, garlic, and chili powder, while the vegetables—such as bell peppers, onions, and zucchini—are grilled to perfection alongside the meat. The Big Green Egg adds a smoky depth to the skewers, making this a flavorful and visually appealing dish that everyone will love.

Ingredients:

1. 2 chicken breasts, cut into 1-inch cubes
2. 1 red bell pepper, cut into chunks
3. 1 yellow bell pepper, cut into chunks
4. 1 zucchini, cut into slices
5. 1 red onion, cut into chunks
6. 2 tablespoons olive oil
7. 2 tablespoons lime juice
8. 1 tablespoon chili powder
9. 1 teaspoon ground cumin
10. 2 cloves garlic, minced
11. Salt and pepper to taste
12. Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic, salt, and pepper to create the marinade.
2. Toss the chicken cubes in the marinade and let them sit for at least 30 minutes to absorb the flavors.
3. Preheat the Big Green Egg to medium-high heat (around 400°F or 200°C).
4. Thread the marinated chicken, bell peppers, zucchini, and onion onto the soaked wooden skewers, alternating between the chicken and vegetables.
5. Grill the skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender with a slight char.
6. Remove from the grill and serve immediately.

These Mexican grilled chicken and vegetable skewers are not only delicious but also colorful and healthy, making them perfect for any outdoor gathering. The smoky flavor from the Big Green Egg gives the chicken and vegetables a beautiful char, while the marinade adds a burst of flavor. Whether served as a main dish or alongside a salad, these skewers will quickly become a favorite for anyone craving a light, flavorful meal.

Note: More recipes are coming soon!