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Fusion Tacos ❤️ Having a Syrian dad but living in Mexico meant some fun food combos growing up… He always made these (makes them to this day) and say they were a mix of a sonoran taco & shawarma… obviously not authentic on either direction but a fusion of sorts.

If you loved this recipe, check out my Ribeye Chicharrones!

Why You’ll Love Fusion Tacos

Let me take you on a journey to my childhood! These fusion tacos are sooo freaking good. The yogurt mix adds a creamy garlicky touch and it is delicious! The spices on the meat, like the za’atar, sumac and all the other ones add the best taste!

Fusion Tacos

How To Prepare Fusion Tacos

🌿 First, mix together za’atar, paprika, salt, onion powder, garlic powder, allspice and cumin.

❄️ Secondly, coat the meat in it completely and wrap tightly in plastic. Let sit in freezer for 30-45 minutes.

🧂 Then, mix together the yogurt, tahini, garlic, seasoned salt and water.

🥩 Slice the meat super thinly. Then, sear it in a preheated cast iron until browned. About 1 minute per side.

🔥 Heat up the tortillas on that pan.

🌮 Lastly, assemble the tacos by adding the meat, sauce, tomatoes, Serranos, sumac, pickles, cilantro and lime.

Substitutions and Variations

  1. You can use any cut of meat instead of ribeye.
  2. You can do chicken instead of ribeye.
  3. Herbs and spices are always very easy to swap out for your favorite ones or which ever ones you have on hand.

Chef Nadia’s Tip

Make sure you let the meat sit in the freezer for 30-45 minutes.

Tacos A La Nino

Similar Recipes

Common Questions

Can I do a different cut of steak?

Yes of course! You can do any cut of steak you would like.

Can I use a different protein?

Yes absolutely! You can do chicken instead.

What za’atar do you use?

I use Za’atar by Z&Z that I get from Amazon. I also use which ever one I can find at my local Mediterranean market.

What sumac do you use?

I use Sumac by Z&Z.

What tahini do you use?

I use Tahini by 365.

Fusion Tacos

By Nadia Aidi
Prep 10 minutes
Cook 10 minutes
Freezing Time 30 minutes
Total 50 minutes
Servings: 8
Fusion Tacos ❤️ Having a Syrian dad but living in Mexico meant some fun food combos growing up… He always made these (makes them to this day) and say they were a mix of a Sonoran taco & shawarma… obviously not authentic on either direction but a fusion of sorts.

Ingredients 

  • 1.5 lb ribeye , or sirloin
  • 1 tbsp za’atar
  • 1 tbsp smoked paprika
  • 2 tsp salt and pepper , to taste
  • 1/4 tsp allspice
  • 1/8 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup plain yogurt
  • 2 tbsp tahini
  • 2-3 tbsp water
  • 1 small garlic clove, grated
  • Seasoned salt and pepper , to taste
  • Flour tortillas, this yielded 8-10 tacos
  • Pickled turnips
  • Cherry tomatoes, quartered
  • Cilantro
  • Sumac , to taste
  • Serranos, sliced, to taste
  • Lime

Directions 

  • First, mix together za’atar, paprika, salt, onion powder, garlic powder, allspice and cumin.
  • Secondly, coat the meat in it completely and wrap tightly in plastic. Let sit in freezer for 30-45 minutes.
  • Then, mix together the yogurt, tahini, garlic, seasoned salt and water.
  • Slice the meat super thinly. Then, sear it in a preheated cast iron until browned. About 1 minute per side.
  • Heat up the tortillas on that pan.
  • Lastly, assemble the tacos by adding the meat, sauce, tomatoes, Serranos, sumac, pickles, cilantro and lime.

Video

YouTube video

Nutrition

Calories: 278kcal, Carbohydrates: 3g, Protein: 25g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 70mg, Sodium: 841mg, Potassium: 379mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 622IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mediterranean, Mexican

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