Instructions

• Ignite all the burners to full whack and keep the lid open until the temperature gauge is at roughly 290°C.
• Peel and quarter the onion, prick the red chill and jalapeños, then place on the hot slate with the whole tomatoes to sear on all sides for 8 minutes, then remove to a board.
• Once cool enough to handle, finely chop the red chilli and put aside for garnish. Trim the jalapeños and finely chop with the coriander, stalks and all, saving a few leaves for garnish. Scrape the salsa into a bowl, squeeze over most of the juice of 1 lime and drizzle in 1 tablespoon of extra virgin olive oil. Peel and finely grate in ½ a clove of garlic, mix together and season to perfection.
• Halve, destone, peel and finely slice the avocado, dress with the remaining juice from 1 lime and ½ a tablespoon of extra virgin olive oil.
• Place the mince in a large bowl, peel and finely grate in the remaining 1 clove of garlic, add the cumin, oregano, smoked paprika, coriander seeds and a good pinch of sea salt and black pepper, then scrunch together well.
• Divide the mince mixture into 8 balls and place them on the hot slate, making sure they’re evenly spaced apart.
• Place a tortilla on top of each patty and use the griddle press to smash them onto the slate, cook for 3 minutes, then use a spatula to carefully flip them over. Grate over the cheese and let it melt, while the tortilla crisps up underneath, then use the spatula to carefully fold the tortillas in half.
• Remove the tacos to a serving board, spoon over a little salsa, add a dollop of soured cream and divide up the avocado. Scatter over the reserved chopped red chilli, along with the coriander leaves. Serve with lime wedges, for squeezing over.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.