The Big Green Egg is perfect for cooking bold, flavorful Mexican dishes with ease.
From smoky tacos and grilled fajitas to roasted salsas, enchiladas, and charred vegetables, the possibilities are endless.
Mexican cuisine thrives on fresh ingredients, spices, and grilling, making it ideal for the Big Green Egg.
These 15 recipes bring authentic flavors to your weekend meals while taking advantage of the Egg’s versatility.
Whether hosting friends, family dinners, or casual weekend cookouts, these dishes will impress and satisfy every craving.
Fire up the Egg and bring Mexico to your backyard.
15 Flavorful Mexican Big Green Egg Recipes to Try
Mexican Big Green Egg recipes prove that backyard cooking can be bold, flavorful, and fun.
These 15 recipes include tacos, grilled meats, vegetables, and sides bursting with authentic Mexican taste.
The Big Green Egg allows for perfect searing, slow smoking, and consistent grilling for every dish.
Try different recipes each weekend to explore new flavors, textures, and spice combinations.
Bring friends, family, and delicious food together with these recipes and make your weekends unforgettable.
Grill, smoke, and savor the tastes of Mexico anytime.
Grilled Mexican Street Corn (Elote) on the Big Green Egg
This grilled Mexican street corn is smoky, creamy, and packed with flavor.
Charred corn is coated with a savory mixture of mayonnaise, lime juice, chili powder, and cotija cheese.
It’s perfect for a Saturday barbecue or a flavorful side dish.
The smoky grill flavor from the Big Green Egg enhances the sweetness of the corn and spices.
Ingredients
- 4 ears of fresh corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Preheat your Big Green Egg to medium-high heat, around 400°F.
- Brush the corn with a light coating of olive oil to prevent sticking.
- Place the corn directly on the grill grate and cook for 10–12 minutes, turning occasionally until charred and tender.
- In a small bowl, mix mayonnaise, sour cream, chili powder, and a pinch of salt and pepper.
- Remove the corn from the grill and immediately brush the creamy mixture evenly over each ear.
- Sprinkle crumbled cotija cheese generously over the coated corn.
- Serve with lime wedges for squeezing over the top.
Grilled Mexican street corn is smoky, creamy, and flavorful.
The Big Green Egg adds a perfect char that enhances the corn’s natural sweetness.
It’s a classic Mexican side dish ideal for any barbecue.
This dish is easy to prepare and packed with bold, authentic flavors.
Chipotle Lime Grilled Chicken Tacos
These chipotle lime grilled chicken tacos are smoky, tangy, and spicy.
Marinated chicken is grilled to perfection on the Big Green Egg and served in warm tortillas with fresh toppings.
They’re perfect for a Saturday family dinner or a festive taco night.
The smoky grill flavor elevates the tangy chipotle marinade for a bold Mexican taste.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chipotle chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Corn or flour tortillas for serving
- Optional toppings: diced onions, cilantro, avocado, and lime wedges
Instructions
- Preheat your Big Green Egg to medium-high heat, around 375°F.
- In a large bowl, mix olive oil, lime juice, chipotle chili powder, garlic powder, salt, and pepper.
- Add chicken thighs and coat evenly with the marinade.
- Let the chicken marinate for at least 30 minutes, preferably 1–2 hours.
- Place chicken directly on the grill and cook for 6–8 minutes per side until internal temperature reaches 165°F.
- Remove the chicken and let it rest for 5 minutes before slicing into thin strips.
- Warm tortillas on the grill for 1–2 minutes per side.
- Assemble tacos with sliced chicken and desired toppings such as onions, cilantro, avocado, and lime.
Chipotle lime grilled chicken tacos are smoky, tangy, and spicy.
The Big Green Egg imparts a perfect char that enhances the chipotle marinade.
They’re perfect for a Saturday dinner or festive taco night.
This dish is easy to prepare and bursting with authentic Mexican flavor.
Big Green Egg Carne Asada
This Big Green Egg carne asada is juicy, smoky, and full of bold flavors.
Beef is marinated in citrus, garlic, and spices, then grilled over high heat for the perfect sear.
It’s perfect for a Saturday barbecue, served with tortillas, salsa, and fresh lime.
The smoky flavor from the Big Green Egg enhances the natural richness of the beef.
Ingredients
- 2 pounds flank steak or skirt steak
- 1/4 cup lime juice
- 1/4 cup orange juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced onions, and fresh salsa
Instructions
- Preheat your Big Green Egg to high heat, around 450°F.
- In a bowl, combine lime juice, orange juice, garlic, cumin, paprika, salt, and pepper.
- Marinate steak in the mixture for 1–2 hours in the refrigerator.
- Remove steak from marinade and pat dry.
- Grill steak directly on the grate for 4–6 minutes per side for medium-rare, adjusting time for desired doneness.
- Let the steak rest for 5 minutes before slicing thinly against the grain.
- Serve with warm tortillas and toppings such as cilantro, onions, and fresh salsa.
Big Green Egg carne asada is juicy, smoky, and bold in flavor.
The high-heat grilling locks in juices and enhances the marinated flavors.
It’s perfect for a Saturday barbecue or taco night.
This dish is easy to prepare, flavorful, and authentically Mexican.
Smoked Mexican Pork Carnitas
These smoked Mexican pork carnitas are tender, juicy, and packed with flavor.
Pork shoulder is slow-cooked on the Big Green Egg with Mexican spices until it pulls apart easily.
They’re perfect for tacos, burritos, or bowls with your favorite toppings.
The slow smoke infuses the pork with rich, deep flavor, making it melt in your mouth.
Ingredients
- 3 pounds pork shoulder, trimmed
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Juice of 1 orange
Instructions
- Preheat your Big Green Egg to 250°F for low-and-slow smoking.
- Rub the pork shoulder with olive oil, cumin, paprika, garlic powder, oregano, salt, and pepper.
- Place the pork directly on the grill grate and smoke for 3–4 hours until internal temperature reaches 195°F and meat is tender.
- Remove the pork and let it rest for 15 minutes before shredding.
- Pour orange juice over the shredded pork to add moisture and brightness.
- Serve in tortillas, bowls, or with fresh toppings like cilantro, onions, and salsa.
Smoked Mexican pork carnitas are tender, juicy, and full of smoky flavor.
The Big Green Egg infuses the pork with a deep, rich taste that’s perfect for tacos or bowls.
They’re ideal for a Saturday feast or casual gathering.
This dish is easy to prepare and packed with authentic Mexican flavor.
Big Green Egg Mexican Grilled Shrimp Skewers
These Mexican grilled shrimp skewers are smoky, tangy, and lightly spiced.
Shrimp is marinated in lime, garlic, and chili, then grilled over high heat on the Big Green Egg.
They’re perfect for a Saturday seafood dinner or appetizer for friends and family.
The quick grilling locks in juices and imparts a smoky char for a flavorful bite.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Skewers, soaked in water for 30 minutes
Instructions
- Preheat your Big Green Egg to medium-high heat, around 400°F.
- In a bowl, combine olive oil, lime juice, garlic, chili powder, paprika, salt, and pepper.
- Toss shrimp in the marinade and let sit for 15–20 minutes.
- Thread shrimp onto skewers, leaving space between each shrimp.
- Grill shrimp for 2–3 minutes per side until pink and slightly charred.
- Remove from grill and serve immediately with lime wedges.
Big Green Egg Mexican grilled shrimp skewers are smoky, tangy, and flavorful.
The high-heat grilling enhances the marinade and locks in juiciness.
They’re perfect for a Saturday seafood dinner or festive appetizer.
This dish is quick, easy to prepare, and packed with authentic Mexican flavors
Big Green Egg Barbacoa Beef
This Big Green Egg barbacoa beef is tender, smoky, and deeply flavorful.
Beef cheek or chuck roast is slow-cooked with Mexican spices and chipotle peppers for hours.
It’s perfect for tacos, burritos, or a hearty family dinner on Saturday.
The slow smoking infuses the meat with rich flavor while keeping it melt-in-your-mouth tender.
Ingredients
- 3 pounds beef chuck roast or beef cheeks
- 2 tablespoons olive oil
- 2 chipotle peppers in adobo, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 cup beef broth
- Salt and pepper to taste
Instructions
- Preheat your Big Green Egg to 250°F for low-and-slow smoking.
- Rub beef with olive oil, cumin, paprika, oregano, salt, and pepper.
- In a small bowl, combine chipotle peppers and garlic, then rub onto the beef.
- Place beef directly on the grill grate and smoke for 4–6 hours until internal temperature reaches 195°F and meat is tender.
- Remove beef and let rest for 15 minutes before shredding with forks.
- Pour beef broth over shredded meat for added moisture.
- Serve in tacos, burritos, or bowls with your favorite toppings.
Big Green Egg barbacoa beef is tender, smoky, and full of flavor.
The slow-cooking method infuses the meat with authentic Mexican spices.
It’s perfect for a Saturday feast or taco night.
This dish is rich, make-ahead friendly, and incredibly satisfying.
Grilled Mexican Fajitas on the Big Green Egg
These grilled Mexican fajitas are smoky, colorful, and packed with flavor.
Chicken, beef, or shrimp is grilled with bell peppers and onions for a classic Mexican dish.
It’s perfect for a Saturday dinner with family or friends.
The Big Green Egg imparts a smoky char that enhances the sweet vegetables and seasoned protein.
Ingredients
- 1 pound chicken breasts, beef strips, or shrimp
- 2 bell peppers, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Tortillas for serving
Instructions
- Preheat your Big Green Egg to medium-high heat, around 400°F.
- In a bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper.
- Toss protein and vegetables in the seasoning mixture until evenly coated.
- Place vegetables directly on the grill for 5–7 minutes, turning occasionally until slightly charred and tender.
- Grill protein for 4–6 minutes per side, depending on the type, until cooked through.
- Remove from grill and slice chicken or beef, or keep shrimp whole.
- Serve with warmed tortillas and desired toppings such as guacamole, salsa, and sour cream.
Big Green Egg Mexican fajitas are smoky, tender, and bursting with flavor.
The combination of grilled vegetables and seasoned protein creates a colorful, satisfying meal.
They’re perfect for a Saturday dinner or casual gathering.
This dish is easy to prepare, quick, and authentically Mexican.
Big Green Egg Mexican Grilled Veggie Tacos
These Mexican grilled veggie tacos are smoky, healthy, and packed with flavor.
A medley of zucchini, bell peppers, mushrooms, and onions is grilled to perfection on the Big Green Egg.
It’s perfect for a vegetarian Saturday meal or side dish.
The smoky grill enhances the natural sweetness of the vegetables, creating a deliciously balanced taco filling.
Ingredients
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup mushrooms, sliced
- 1/2 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortillas and toppings: salsa, avocado, cilantro
Instructions
- Preheat your Big Green Egg to medium-high heat, around 400°F.
- In a large bowl, toss vegetables with olive oil, smoked paprika, cumin, salt, and pepper.
- Place vegetables directly on the grill grate and cook for 10–12 minutes, turning occasionally until tender and slightly charred.
- Remove from grill and allow to cool slightly before assembling tacos.
- Warm tortillas on the grill for 1–2 minutes per side.
- Assemble tacos with grilled vegetables and desired toppings such as salsa, avocado, and cilantro.
Big Green Egg Mexican grilled veggie tacos are smoky, tender, and flavorful.
The vegetables absorb the grill’s smoky essence while retaining natural sweetness.
They’re perfect for a Saturday vegetarian meal or side dish.
This dish is healthy, easy to prepare, and packed with authentic flavors.
Big Green Egg Mexican Grilled Fish Tacos
These Mexican grilled fish tacos are smoky, flaky, and tangy.
White fish is marinated in lime, chili, and garlic, then grilled to perfection on the Big Green Egg.
They’re perfect for a light Saturday dinner or seafood fiesta.
The smoky grill enhances the fish while the lime and spices create a bright, bold flavor.
Ingredients
- 1 pound white fish fillets (cod, tilapia, or mahi-mahi)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Tortillas and toppings: shredded cabbage, avocado, salsa, lime wedges
Instructions
- Preheat your Big Green Egg to medium-high heat, around 400°F.
- In a bowl, mix olive oil, lime juice, chili powder, garlic powder, salt, and pepper.
- Brush fish fillets with the marinade and let sit for 10–15 minutes.
- Place fish directly on the grill and cook for 3–5 minutes per side until opaque and slightly charred.
- Remove from grill and flake the fish into bite-sized pieces.
- Warm tortillas on the grill for 1–2 minutes per side.
- Assemble tacos with flaked fish and desired toppings such as shredded cabbage, avocado, salsa, and lime.
Big Green Egg Mexican grilled fish tacos are smoky, flaky, and flavorful.
The combination of lime and chili enhances the grilled fish for a bright, delicious taco.
They’re perfect for a Saturday seafood dinner or casual meal.
This dish is quick, easy, and authentically Mexican.
Big Green Egg Mexican Stuffed Poblano Peppers
These Mexican stuffed poblano peppers are smoky, cheesy, and full of flavor.
Poblano peppers are roasted on the Big Green Egg, then stuffed with seasoned ground beef, cheese, and spices.
They’re perfect for a Saturday dinner that’s hearty yet low-carb.
The smoky grill flavor enhances the peppers and filling for a deliciously complex taste.
Ingredients
- 4 large poblano peppers
- 1 pound ground beef or turkey
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Optional toppings: cilantro, sour cream, salsa
Instructions
- Preheat your Big Green Egg to medium-high heat, around 400°F.
- Roast poblano peppers directly on the grill for 5–7 minutes, turning occasionally until skins are charred and blistered.
- Remove peppers and allow to cool slightly, then carefully peel off the charred skins.
- In a skillet, cook ground beef with diced onions, garlic, cumin, smoked paprika, salt, and pepper until fully cooked.
- Stuff each poblano pepper with the cooked beef mixture and top with shredded cheese.
- Return stuffed peppers to the grill for 3–5 minutes until cheese is melted and bubbly.
- Remove from grill and serve with optional cilantro, sour cream, or salsa.
Big Green Egg Mexican stuffed poblano peppers are smoky, cheesy, and flavorful.
The combination of roasted peppers and seasoned meat creates a satisfying low-carb meal.
They’re perfect for a Saturday dinner or festive gathering.
This dish is hearty, easy to prepare, and authentically Mexican
Big Green Egg Mexican Smoked Brisket Tacos
This smoked brisket taco is tender, smoky, and packed with Mexican flavors.
Brisket is slow-cooked on the Big Green Egg with a blend of chili, cumin, and garlic until melt-in-your-mouth tender.
It’s perfect for a Saturday taco night or festive gathering.
The slow smoke infuses the meat with deep, rich flavor while keeping it juicy and tender.
Ingredients
- 3 pounds beef brisket
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3 cloves garlic, minced
- Salt and pepper to taste
- Tortillas for serving
- Optional toppings: diced onions, cilantro, lime wedges, salsa
Instructions
- Preheat your Big Green Egg to 225°F for low-and-slow smoking.
- Rub brisket with olive oil, chili powder, cumin, smoked paprika, garlic, salt, and pepper.
- Place brisket directly on the grill grate and smoke for 6–8 hours until internal temperature reaches 195°F.
- Remove brisket and let rest for 15–20 minutes before slicing thinly against the grain.
- Warm tortillas on the grill for 1–2 minutes per side.
- Assemble tacos with sliced brisket and optional toppings such as onions, cilantro, lime, and salsa.
Big Green Egg smoked brisket tacos are smoky, tender, and flavorful.
The slow cooking infuses the beef with rich, deep flavors while maintaining juiciness.
They’re perfect for a Saturday taco night or family gathering.
This dish is easy to prepare, make-ahead friendly, and authentically Mexican.
Big Green Egg Mexican Grilled Veggie Quesadillas
These Mexican grilled veggie quesadillas are smoky, cheesy, and full of flavor.
Bell peppers, onions, mushrooms, and zucchini are grilled on the Big Green Egg and sandwiched between tortillas with melted cheese.
They’re perfect for a Saturday lunch, snack, or casual dinner.
The grill adds a smoky char to the veggies while the cheese melts perfectly, creating a gooey, satisfying filling.
Ingredients
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large tortillas
- 1 1/2 cups shredded cheese (Mexican blend or cheddar)
Instructions
- Preheat your Big Green Egg to medium-high heat, around 400°F.
- Toss the vegetables in olive oil, chili powder, salt, and pepper until evenly coated.
- Place vegetables directly on the grill and cook for 8–10 minutes, turning occasionally, until tender and slightly charred.
- Remove vegetables from the grill.
- Place a tortilla on a flat pan or skillet on the grill, sprinkle half the cheese evenly, then add grilled vegetables and top with remaining cheese.
- Cover with the second tortilla and grill for 2–3 minutes per side until cheese is melted and tortilla is golden brown.
- Remove, slice into wedges, and serve warm with salsa or guacamole.
Big Green Egg Mexican grilled veggie quesadillas are smoky, cheesy, and satisfying.
The grilled vegetables and melted cheese create a flavorful, comforting filling.
They’re perfect for a Saturday lunch, snack, or casual dinner.
This dish is easy to prepare and packed with authentic Mexican flavors.
Big Green Egg Mexican Smoked Sausage and Peppers
This Mexican smoked sausage and peppers dish is smoky, savory, and full of bold flavors.
Sausage links are smoked on the Big Green Egg alongside colorful bell peppers and onions.
It’s perfect for a Saturday dinner or hearty appetizer.
The smoky flavor enhances the sausage while the peppers and onions caramelize, creating a deliciously balanced dish.
Ingredients
- 1 pound Mexican chorizo or smoked sausage
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your Big Green Egg to medium heat, around 375°F.
- Toss bell peppers and onions with olive oil, smoked paprika, salt, and pepper.
- Place sausage links directly on the grill and cook for 6–8 minutes per side until fully cooked.
- Add peppers and onions to the grill, turning occasionally, and cook for 10–12 minutes until tender and slightly charred.
- Remove sausage and vegetables from the grill and slice sausage into bite-sized pieces.
- Serve immediately with warm tortillas or on their own.
Big Green Egg Mexican smoked sausage and peppers are smoky, savory, and flavorful.
The caramelized vegetables and smoky sausage make a hearty, satisfying dish.
It’s perfect for a Saturday dinner or casual gathering.
This dish is quick, easy to prepare, and authentically Mexican.
Big Green Egg Mexican Grilled Avocado
These Mexican grilled avocados are smoky, creamy, and full of flavor.
Avocado halves are grilled on the Big Green Egg and topped with lime, chili, and cheese for a unique appetizer.
They’re perfect for a Saturday snack or starter for dinner.
The smoky char enhances the creamy texture of the avocado, making it irresistibly delicious.
Ingredients
- 2 ripe but firm avocados, halved and pitted
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup crumbled cotija cheese
- Lime wedges for serving
Instructions
- Preheat your Big Green Egg to medium-high heat, around 400°F.
- Brush avocado halves with olive oil and season with chili powder, salt, and pepper.
- Place avocado halves directly on the grill, cut side down, and cook for 2–3 minutes until grill marks appear.
- Flip avocados and cook for an additional 1–2 minutes.
- Remove from grill, sprinkle with cotija cheese, and serve with lime wedges.
Big Green Egg Mexican grilled avocados are smoky, creamy, and flavorful.
The charred exterior enhances the natural creaminess of the avocado.
They’re perfect as a snack, appetizer, or side dish for a Saturday meal.
This dish is quick, easy to prepare, and authentically Mexican.
Big Green Egg Mexican Grilled Pineapple with Chili and Lime
This grilled Mexican pineapple is smoky, sweet, and tangy with a hint of spice.
Pineapple slices are grilled on the Big Green Egg and topped with chili powder, lime, and a touch of salt.
It’s perfect for a Saturday dessert, snack, or side dish with grilled meats.
The smoky char enhances the pineapple’s sweetness while the chili and lime create a bold, balanced flavor.
Ingredients
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 lime, juiced
- Pinch of salt
Instructions
- Preheat your Big Green Egg to medium-high heat, around 400°F.
- Brush pineapple slices with olive oil and sprinkle with chili powder and salt.
- Place pineapple directly on the grill and cook for 3–4 minutes per side until grill marks appear and pineapple is slightly caramelized.
- Remove from grill and drizzle with fresh lime juice.
- Serve warm as a dessert or side dish.
Big Green Egg Mexican grilled pineapple is smoky, sweet, and tangy.
The smoky char enhances the natural sweetness of the pineapple, complemented by chili and lime.
It’s perfect as a dessert or side for a Saturday meal.
This dish is easy to prepare, flavorful, and authentically Mexican.
