25+ Irresistible Mexican Blackstone Recipes to Impress Your Guest

If you’re a fan of cooking outdoors or simply love the convenience and versatility of the Blackstone griddle, you’re in for a treat.

Mexican cuisine, known for its bold flavors, vibrant colors, and fresh ingredients, is perfect for cooking on a griddle.

The Blackstone griddle’s large surface allows you to sear, sauté, and cook a variety of dishes with ease, giving you a true taste of Mexico right in your own backyard.

In this blog article, we’ve compiled over 25 mouthwatering Mexican recipes that will elevate your cooking game.

Whether you’re craving tacos, sizzling fajitas, or cheesy queso fundido, these recipes are designed to make the most out of your Blackstone griddle while delivering authentic Mexican flavors.

Get ready to fire up the griddle and dive into these delicious Mexican-inspired dishes that are sure to become your go-to meals for family gatherings, weekend cookouts, or any occasion!

25+ Irresistible Mexican Blackstone Recipes to Impress Your Guest

Mexican cuisine offers an endless array of vibrant, flavorful dishes that can be easily prepared on the Blackstone griddle.

From sizzling fajitas to juicy tacos and savory chorizo dips, the griddle helps bring out the best in every ingredient.

These 25+ Mexican Blackstone recipes are just the beginning of what you can create using this versatile cooking tool.

Whether you’re a seasoned griddle pro or a beginner looking to try something new, these recipes will add excitement to your cooking routine and allow you to enjoy the bold, comforting flavors of Mexico right at home.

So next time you’re craving Mexican food, grab your Blackstone griddle and get ready to enjoy these flavorful dishes that are sure to impress.

Mexican Street Corn Queso Fundido

This indulgent dish combines two beloved Mexican flavors: the creamy, melted cheese of queso fundido and the smoky, charred sweetness of street corn. Topped with a spicy drizzle of chili mayo and fresh cilantro, this recipe is sure to be a hit for any gathering or as a hearty appetizer.

Ingredients:

• 4 cups of fresh corn kernels (or 3 ears of corn, grilled and husked)
• 2 tbsp butter
• 1 cup of cotija cheese, crumbled
• 1 cup of Oaxaca cheese, shredded
• 1/2 cup of sour cream
• 1 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tbsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tbsp olive oil for cooking

Instructions:

1. Heat your Blackstone griddle on medium-high heat and drizzle with olive oil. Add the corn kernels, allowing them to char slightly for about 3-5 minutes, stirring occasionally to avoid burning.
2. Once the corn is charred and tender, remove it from the griddle and set aside.
3. In a separate bowl, mix the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Adjust seasoning to your taste.
4. Return the griddle to medium-low heat, melting butter in the center. Add the cotija and Oaxaca cheese, allowing them to melt together into a gooey mixture.
5. Stir in the charred corn and toss gently until everything is combined.
6. Drizzle the chili mayo sauce over the corn and cheese mixture.
7. Garnish with fresh cilantro and serve immediately with tortilla chips, flour tortillas, or as a side dish.

This Mexican Street Corn Queso Fundido elevates the classic Mexican street corn, known as Elote, with the velvety richness of melted cheese. The sweet, smoky, and spicy flavors are perfectly balanced, making this dish a crowd-pleaser. Whether served as a snack, dip, or accompaniment to grilled meats, it adds a burst of flavor to any meal.

Carne Asada Tacos with Grilled Peppers and Onions

Carne Asada Tacos are a staple of Mexican cuisine, and this Blackstone griddle version takes it to the next level by grilling the carne asada alongside colorful peppers and onions, infusing each bite with smoky goodness. This recipe is perfect for a quick weeknight meal or a weekend barbecue.

Ingredients:

• 1 lb flank steak (or skirt steak)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp minced garlic
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a bowl, combine olive oil, soy sauce, lime juice, garlic, cumin, smoked paprika, salt, and pepper. Place the flank steak in the marinade and let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Preheat your Blackstone griddle to medium-high heat. Once hot, drizzle with a bit of oil and place the marinated steak on the griddle.
3. Grill the steak for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak cooked more thoroughly. Remove the steak from the griddle and let it rest before slicing it thinly against the grain.
4. On the griddle, add the bell peppers and onions. Drizzle with a bit more olive oil and grill until soft and slightly charred, about 5-7 minutes.
5. Warm the tortillas on the griddle for about 1 minute on each side.
6. To assemble the tacos, place a few slices of carne asada on each tortilla, then top with the grilled peppers and onions. Garnish with fresh cilantro and squeeze a lime wedge over the top.

These Carne Asada Tacos are a vibrant and flavorful dish that brings together tender, marinated beef with the smokiness of grilled vegetables. The addition of lime and cilantro gives each bite a fresh, zesty finish. With the versatility of the Blackstone griddle, the carne asada and veggies cook quickly while preserving their rich, savory flavors, making it an ideal recipe for taco nights.

Mexican Shrimp Fajitas

Spicy, succulent shrimp and sizzling vegetables come together in this mouth-watering Mexican Shrimp Fajitas recipe. Grilled on the Blackstone griddle, the shrimp are perfectly seasoned, while bell peppers and onions provide a crunchy, caramelized contrast. A quick, flavorful dinner that’s guaranteed to impress.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large bowl, combine the shrimp with olive oil, lime juice, chili powder, paprika, cumin, garlic powder, salt, and pepper. Toss to coat the shrimp evenly in the spices. Let it marinate for 10-15 minutes.
2. Preheat your Blackstone griddle on medium-high heat and drizzle with olive oil. Add the bell peppers and onions, cooking for 5-7 minutes until they start to caramelize and soften.
3. Push the veggies to the side and add the shrimp to the griddle. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
4. While the shrimp is cooking, warm the flour tortillas on the griddle for about 1 minute on each side.
5. To serve, spoon the shrimp and sautéed peppers and onions onto each tortilla. Garnish with fresh cilantro and a squeeze of lime juice.

These Mexican Shrimp Fajitas are bursting with flavor, thanks to the smoky, zesty seasoning on the shrimp and the sweet, caramelized peppers and onions. Quick and easy to prepare, they’re perfect for a weeknight dinner or weekend gathering. The sizzling fajitas, served on warm tortillas, create an irresistible combination of textures and tastes that will have everyone coming back for more.

Grilled Mexican Chicken Tacos with Avocado Crema

Grilled Mexican Chicken Tacos with Avocado Crema offer a flavorful and satisfying combination of juicy, spiced chicken paired with a cool, creamy avocado sauce. The Blackstone griddle gives the chicken a beautifully seared crust while locking in moisture, making every bite a deliciously savory experience.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

For the Avocado Crema:

• 1 ripe avocado
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1 tbsp cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper. Coat the chicken thighs in the marinade and let them sit for at least 30 minutes.
2. Preheat your Blackstone griddle to medium-high heat. Once hot, add the chicken thighs and cook for about 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and has a nice sear.
3. While the chicken is cooking, prepare the avocado crema. In a blender or food processor, combine the avocado, sour cream, lime juice, cilantro, salt, and pepper. Blend until smooth and creamy.
4. Warm the corn tortillas on the griddle for 1 minute per side.
5. Once the chicken is cooked, remove it from the griddle and let it rest before slicing it thinly.
6. To assemble the tacos, place the sliced chicken on the tortillas, then drizzle with avocado crema. Garnish with fresh cilantro and a squeeze of lime.

These Grilled Mexican Chicken Tacos with Avocado Crema are a perfect balance of smoky, spicy chicken and cool, creamy avocado. The Blackstone griddle ensures that the chicken is tender and juicy with a deliciously crispy exterior. Topped with the refreshing avocado crema and garnished with cilantro, these tacos are a refreshing and satisfying meal for any occasion!

Blackened Fish Tacos with Mango Salsa

Blackened Fish Tacos with Mango Salsa bring a tropical twist to the classic taco. The Blackstone griddle gives the fish a crispy, blackened crust while preserving its flaky texture. Paired with a bright, zesty mango salsa, these tacos are a burst of flavor and a perfect option for a light, yet satisfying meal.

Ingredients:

• 1 lb white fish fillets (such as tilapia, mahi-mahi, or snapper)
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 8 small corn tortillas

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1 small jalapeño, finely chopped (optional)
• Salt to taste

Instructions:

1. In a small bowl, combine the paprika, cumin, garlic powder, cayenne pepper, salt, and pepper. Rub the spice mixture evenly over both sides of the fish fillets.
2. Preheat your Blackstone griddle to medium-high heat. Drizzle with olive oil and place the fish fillets on the griddle.
3. Cook the fish for 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork. Remove the fish from the griddle and set aside.
4. In a small bowl, combine the diced mango, red onion, cilantro, lime juice, jalapeño (if using), and salt to taste. Stir to mix.
5. Warm the corn tortillas on the griddle for about 1 minute on each side.
6. To assemble the tacos, place a portion of the fish on each tortilla and top with the fresh mango salsa.

These Blackened Fish Tacos with Mango Salsa offer a fantastic mix of smoky, spicy fish and refreshing, sweet mango salsa. The Blackstone griddle perfectly cooks the fish to a flaky texture with a bold crust, while the salsa adds a burst of fresh flavors. These tacos are ideal for a quick, vibrant dinner or a fun summer gathering!

Mexican Breakfast Skillet with Chorizo and Eggs

This hearty Mexican Breakfast Skillet is the ultimate way to start your day. The Blackstone griddle brings out the rich flavors of chorizo while crisping up the potatoes, and the eggs are cooked to your liking. This breakfast dish is bursting with savory goodness, making it perfect for a family meal or brunch with friends.

Ingredients:

• 1/2 lb Mexican chorizo
• 2 medium potatoes, peeled and diced
• 1/2 cup red bell pepper, diced
• 1/2 cup onion, diced
• 1/4 cup cilantro, chopped
• 4 large eggs
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 small flour tortillas
• Crumbled cotija cheese for garnish (optional)
• Lime wedges for serving

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and drizzle with olive oil. Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes, until golden and crispy.
2. Push the potatoes to one side and add the chorizo. Cook for 5-7 minutes until the chorizo is browned and fully cooked.
3. Add the diced bell pepper and onion to the griddle and cook for an additional 3-4 minutes until softened.
4. Create small wells in the mixture and crack the eggs into them. Cover the griddle with a lid and cook the eggs to your desired doneness (sunny side up or scrambled).
5. While the eggs are cooking, warm the flour tortillas on the griddle for 1 minute on each side.
6. Once the eggs are cooked, sprinkle the skillet with fresh cilantro and cotija cheese, if desired. Serve with lime wedges.

This Mexican Breakfast Skillet with Chorizo and Eggs is a satisfying and flavorful dish that combines savory chorizo, crispy potatoes, and perfectly cooked eggs. The Blackstone griddle makes it easy to cook everything at once, creating a delicious one-pan meal. Whether you’re serving it for breakfast, brunch, or a comforting dinner, this dish will be a crowd-pleaser every time.

Mexican Tacos al Pastor with Pineapple

Tacos al Pastor are a classic Mexican street food, and when made on a Blackstone griddle, the flavors come to life with a beautifully caramelized pineapple and spiced pork. This recipe combines savory marinated pork with the sweetness of pineapple, creating the perfect balance of flavors in every bite.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• 2 tbsp olive oil
• 2 tbsp adobo sauce (from canned chipotle peppers)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1 tbsp lime juice
• 1 tbsp orange juice
• 1/2 cup fresh pineapple, diced
• 1/4 cup onion, finely diced
• 8 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a bowl, mix together olive oil, adobo sauce, chili powder, cumin, paprika, cinnamon, cloves, lime juice, and orange juice. Coat the thinly sliced pork with the marinade and let it sit for at least 30 minutes.
2. Preheat your Blackstone griddle to medium-high heat. Drizzle with olive oil and add the marinated pork. Cook for 5-7 minutes, stirring occasionally, until the pork is browned and cooked through.
3. Add the diced pineapple to the griddle and cook for an additional 3-4 minutes, allowing the pineapple to caramelize and release its sweetness.
4. Warm the corn tortillas on the griddle for 1 minute on each side.
5. To assemble the tacos, place a few slices of the pork and pineapple mixture on each tortilla, then top with fresh diced onion and cilantro. Squeeze a lime wedge over the top.

Tacos al Pastor with Pineapple bring together the perfect mix of savory, spicy, and sweet in each bite. The Blackstone griddle allows the pork to develop a crispy exterior while remaining juicy inside, and the caramelized pineapple adds a delightful sweetness. These tacos are a must-try for anyone looking to enjoy the flavors of Mexico in the comfort of their home.

Mexican Grilled Vegetable Fajitas

These Mexican Grilled Vegetable Fajitas are a delicious and vibrant vegetarian option that doesn’t skimp on flavor. The Blackstone griddle provides the perfect setting for grilling a mix of colorful vegetables, creating a smoky, tender filling for fajitas. Paired with a zesty lime dressing and served in soft tortillas, this dish is a feast for both the eyes and the taste buds.

Ingredients:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 onion, sliced
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 8 small flour tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your Blackstone griddle to medium-high heat. Drizzle with olive oil and add all the vegetables. Season with lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
2. Grill the vegetables for about 8-10 minutes, stirring occasionally until they are tender and slightly charred.
3. While the vegetables are cooking, warm the flour tortillas on the griddle for about 1 minute per side.
4. To assemble the fajitas, place a portion of the grilled vegetables in each tortilla, then garnish with fresh cilantro. Squeeze lime juice over the top.

These Mexican Grilled Vegetable Fajitas are an explosion of flavors with the smoky char from the griddle and the bright, zesty lime and spices. Perfect for vegetarians or anyone looking for a lighter meal, this dish is packed with flavor and color. The Blackstone griddle makes grilling the vegetables easy, ensuring a tender and smoky filling for each fajita.

Sizzling Mexican Skirt Steak with Chipotle Butter

This Sizzling Mexican Skirt Steak with Chipotle Butter is a decadent and flavorful dish, ideal for steak lovers. The skirt steak is seasoned with a bold Mexican spice blend and grilled to perfection on the Blackstone griddle. A rich chipotle butter is drizzled on top, adding an extra layer of smoky heat to this already delicious steak.

Ingredients:

• 1 lb skirt steak
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp butter
• 1 tbsp chipotle in adobo, finely chopped
• 1 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 8 small flour tortillas

Instructions:

1. Preheat your Blackstone griddle to medium-high heat. Drizzle with olive oil and season the skirt steak with chili powder, cumin, garlic powder, salt, and pepper.
2. Cook the skirt steak for about 4-5 minutes per side, or until it reaches your preferred level of doneness. Once cooked, remove from the griddle and let it rest for 5 minutes before slicing it thinly against the grain.
3. While the steak is resting, melt the butter on the griddle. Add the chopped chipotle in adobo to the butter and stir, letting it cook for 1-2 minutes until fragrant.
4. Warm the flour tortillas on the griddle for about 1 minute on each side.
5. To assemble, place a few slices of skirt steak on each tortilla, drizzle with the chipotle butter, and sprinkle with fresh cilantro. Finish with a squeeze of lime juice.

The Sizzling Mexican Skirt Steak with Chipotle Butter is a show-stopping dish that combines tender, flavorful steak with the smoky, spicy heat of chipotle butter. The Blackstone griddle gives the steak a perfect sear, while the chipotle butter adds richness and depth. These fajitas are a great option for a celebratory dinner or a special weekend meal.

Mexican Chili Con Carne on the Blackstone

This hearty and flavorful Mexican Chili Con Carne made on the Blackstone griddle is a perfect dish for cooler weather or when you’re craving comfort food with a spicy twist. The griddle enhances the depth of flavors, from the tender meat to the savory spices, while the addition of beans and vegetables adds a satisfying texture.

Ingredients:

• 1 lb ground beef or ground turkey
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1/2 cup beef or vegetable broth
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Lime wedges for serving
• Crumbled tortilla chips or shredded cheese for topping (optional)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and drizzle with olive oil. Add the ground beef or turkey and cook, breaking it apart with a spatula, until browned and fully cooked, about 5-7 minutes.
2. Add the diced onion, red bell pepper, and minced garlic to the griddle and cook for 3-4 minutes, until softened.
3. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Let the spices toast for 1 minute.
4. Add the diced tomatoes, kidney beans, black beans, and broth to the griddle. Stir to combine and bring to a simmer. Let it cook for 10-15 minutes, stirring occasionally, until thickened.
5. Taste and adjust seasoning as necessary. Serve the chili in bowls, topped with fresh cilantro, lime wedges, and optional crumbled tortilla chips or shredded cheese.

This Mexican Chili Con Carne is a rich, savory dish full of bold flavors. The Blackstone griddle cooks the meat and vegetables evenly, while the spices meld beautifully as they simmer. This chili is perfect for a cozy meal, and the option to top it with crunchy tortilla chips or creamy cheese adds a satisfying finish to each bite.

Blackstone Mexican Carnitas Tacos

Mexican Carnitas Tacos made on the Blackstone griddle are full of tender, juicy, slow-cooked pork, which gets a beautiful crispy exterior when seared on the griddle. These tacos are topped with fresh salsa, pickled red onions, and cilantro for a perfect balance of flavors.

Ingredients:

• 1 lb pork shoulder, trimmed and cut into chunks
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, quartered
• 1 orange, juiced
• 1 lime, juiced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp cinnamon
• 1 bay leaf
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro for garnish
• Pickled red onions and salsa for topping

Instructions:

1. In a large pot, heat olive oil over medium-high heat and add the pork chunks. Brown the pork on all sides, about 5 minutes.
2. Add the minced garlic, onion, orange juice, lime juice, chili powder, cumin, oregano, cinnamon, bay leaf, salt, and pepper. Pour in enough water to cover the pork. Bring to a simmer, then reduce the heat to low and cook covered for 2-3 hours, or until the pork is tender and easily shreds.
3. Once the pork is cooked, remove it from the liquid and shred it using two forks.
4. Preheat your Blackstone griddle to medium-high heat. Drizzle with a little olive oil and place the shredded pork on the griddle. Let it cook for 4-5 minutes, stirring occasionally, until crispy and browned.
5. Warm the corn tortillas on the griddle for 1 minute per side.
6. To assemble, place the crispy carnitas on each tortilla, and top with fresh cilantro, pickled red onions, and salsa. Serve with lime wedges.

These Blackstone Carnitas Tacos are full of deep, savory flavors thanks to the slow-cooked pork. The griddle adds a crispy texture to the shredded meat, creating a contrast with the tender inside. Topped with fresh, zesty salsa and tangy pickled onions, these tacos are an irresistible treat that can be served at any occasion.

Mexican Queso Fundido with Chorizo

Queso Fundido with Chorizo is a rich, indulgent dip that’s perfect for sharing. The Blackstone griddle melts the cheese beautifully while the spicy, savory chorizo adds a burst of flavor. This dish is great as an appetizer for a party or a fun snack with tortillas and chips.

Ingredients:

• 1/2 lb chorizo, casings removed
• 2 cups Oaxaca cheese, shredded
• 1 cup Chihuahua cheese, shredded
• 1/4 cup heavy cream
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, chopped
• 8 small flour tortillas or tortilla chips for serving

Instructions:

1. Preheat your Blackstone griddle to medium heat. Place the chorizo on the griddle and cook for 5-7 minutes, breaking it apart with a spatula, until it’s fully cooked and browned.
2. While the chorizo cooks, in a bowl, mix together the Oaxaca cheese, Chihuahua cheese, and heavy cream.
3. Once the chorizo is cooked, push it to one side of the griddle. Add the cheese mixture to the other side, stirring gently as the cheese begins to melt.
4. Once the cheese has melted into a smooth and gooey dip, combine it with the chorizo. Stir well to mix everything together.
5. Garnish with chopped cilantro and green onions. Serve with warm flour tortillas or tortilla chips for dipping.

Queso Fundido with Chorizo is a crowd-pleasing dip that’s loaded with flavor. The Blackstone griddle ensures the cheese is perfectly melted, while the chorizo adds a rich, spicy kick. This dish is a perfect appetizer or snack, bringing a warm, comforting, and savory experience to any table.

Mexican Shrimp Fajitas on the Blackstone

These Mexican Shrimp Fajitas are bursting with bold flavors, thanks to the Blackstone griddle’s ability to perfectly sear the shrimp and vegetables. The shrimp are marinated in a tangy, zesty lime and spice blend, and when cooked on the griddle, they develop a delightful smoky char. Paired with sautéed bell peppers and onions, these fajitas are vibrant and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 8 small flour tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss the shrimp in the marinade and let it sit for at least 15 minutes.
2. Preheat your Blackstone griddle to medium-high heat. Drizzle with olive oil and add the shrimp to the griddle. Cook for 2-3 minutes per side, until they turn pink and are fully cooked.
3. Remove the shrimp from the griddle and set aside. Add the bell peppers and onions to the griddle, cooking them for 5-7 minutes until they are tender and slightly charred.
4. Warm the flour tortillas on the griddle for about 1 minute per side.
5. To assemble the fajitas, place the cooked shrimp and sautéed vegetables on each tortilla. Garnish with fresh cilantro and a squeeze of lime.

These Mexican Shrimp Fajitas are packed with smoky, spicy shrimp and tender, caramelized vegetables, making them a perfect meal for a quick and flavorful dinner. The Blackstone griddle’s heat allows the shrimp to sear beautifully, while the vegetables develop a sweet, smoky flavor. These fajitas are sure to be a hit at any meal, with vibrant colors and bold tastes in every bite.

Mexican Carne Asada Tacos with Roasted Tomatillo Salsa

Carne Asada Tacos are a Mexican classic, and when made on the Blackstone griddle, the steak develops a perfect sear while remaining juicy inside. Paired with a smoky, tangy roasted tomatillo salsa, these tacos are a great combination of savory meat and fresh, flavorful toppings.

Ingredients:

• 1 lb flank steak or skirt steak
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas

For the Roasted Tomatillo Salsa:

• 4-5 tomatillos, husked and halved
• 1 small onion, quartered
• 1-2 jalapeños (depending on heat preference)
• 2 cloves garlic, peeled
• 1/4 cup fresh cilantro
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Preheat your Blackstone griddle to medium-high heat. While it’s heating, marinate the flank steak by combining olive oil, lime juice, soy sauce, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Coat the steak with the marinade and let it sit for at least 30 minutes.
2. While the steak is marinating, prepare the salsa. Place the tomatillos, onion, jalapeños, and garlic on the griddle. Roast for about 5-7 minutes, turning occasionally until they develop a slight char. Remove from the griddle and allow to cool.
3. In a blender, combine the roasted vegetables with cilantro, lime juice, and salt. Blend until smooth and set aside.
4. Once the griddle is hot, cook the marinated steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the griddle and let it rest for a few minutes before slicing it thinly against the grain.
5. Warm the corn tortillas on the griddle for 1 minute on each side.
6. To assemble the tacos, place a few slices of carne asada on each tortilla and top with roasted tomatillo salsa.alhamdulillah

These Carne Asada Tacos with Roasted Tomatillo Salsa are bursting with flavor, thanks to the perfectly seared steak and the smoky, tangy salsa. The Blackstone griddle creates a perfect sear on the meat while keeping it juicy, and the salsa adds a refreshing contrast with its depth of flavor. These tacos are sure to impress at any gathering or family meal.

Mexican Stuffed Poblano Peppers

These Mexican Stuffed Poblano Peppers are a flavorful and satisfying dish that combines tender roasted poblanos with a savory filling of seasoned beef, rice, beans, and cheese. The Blackstone griddle helps to evenly roast the peppers and cook the filling, while the result is a hearty meal that’s perfect for a weeknight dinner or special occasion.

Ingredients:

• 4 large poblano peppers
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat your Blackstone griddle to medium heat. Drizzle with olive oil. Place the poblano peppers on the griddle and cook, turning occasionally, for about 8-10 minutes, until the peppers are charred on all sides. Remove from the griddle and let them cool slightly.
2. While the peppers are cooling, cook the ground beef or turkey on the griddle for about 5-7 minutes, breaking it apart with a spatula. Once browned, stir in cumin, chili powder, garlic powder, salt, and pepper.
3. Add the cooked rice and black beans to the meat mixture, stirring to combine. Cook for another 3-4 minutes to heat through.
4. Once the peppers are cool enough to handle, carefully slice a small slit down the side and remove the seeds. Stuff the peppers with the meat and rice mixture.
5. Top each stuffed pepper with shredded cheese, then place them back on the griddle. Cover with a lid and cook for 3-4 minutes, until the cheese is melted.
6. Garnish with fresh cilantro and serve with lime wedges.

These Mexican Stuffed Poblano Peppers are an incredibly flavorful and hearty dish, perfect for those who love bold, savory flavors. The Blackstone griddle allows the peppers to char perfectly while the filling gets a satisfying mix of crispy edges and tender texture. These stuffed peppers are not only delicious but also visually stunning, making them a great choice for dinner parties or family gatherings.

Note: More recipes are coming soon!