Tamar and Madison's Tacos de Rico y Dulce

For the Meat Rub:

Preheat grill to medium-high heat.

Combine all the ingredients for the rub in a mortar and pestle and grind into a paste. Moisten meat with oil, then rub on the seasoning mixture. Allow meat to rest for 5 to 10 minutes to let the rub set.

Place meat on the greased rack of the grill and cook 2 to 3 minutes per side. Remove from grill and thinly slice. Place atop tortillas with some of the Pico de Gallo, Guacamole and Peppers.

For the Pico de Gallo:

In a medium bowl, combine all the ingredients, seasoning to taste with salt and ground black pepper.

For the Guacamole:

In a large bowl, combine avocados, lime juice, salt, black pepper and garlic. Mash avocados slightly. Continue to stir until all ingredients are well combine. Cover until ready to use.

For the Peppers:

In a large skillet over medium high heat, heat the butter and olive oil. Add the peppers, onions and cook, stirring frequently, for 10- 12 minutes, or until peppers are softened and slightly browned. Season to taste with salt and ground black pepper.

For the Chocolate Caramel Apples:

Cook all ingredients in a saut pan until apples are tender and sauce is thick and gooey.

Drizzle it with vanilla yogurt and crushed pistachio.