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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 he would 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 and they certainly never disappoint! The yogurt mix adds a creamy garlicky touch that is just delicious! The za’atar and the sumac are the perfect blend of seasoning along with the other spices and they add the best taste that’s unlike anything you have tried.
How To Prepare Fusion Tacos
🌿 Mix together za’atar, paprika, salt, onion powder, garlic powder, allspice and cumin.
❄️ Coat the meat in it completely and wrap tightly in plastic and then let sit in freezer for 30-45 minutes.
🧂 Mix together the yogurt, tahini, garlic, seasoned salt and then the water.
🥩 Slice the meat super thinly and then sear it in a preheated cast iron until browned, about 1 minute per side.
🔥 Heat up the tortillas on that pan.
🌮 Assemble the tacos by adding the meat, sauce, tomatoes, Serranos, sumac, pickles, cilantro and then lime.
Substitutions and Variations
- You can use any cut of meat instead of ribeye.
- You can do chicken instead of ribeye.
- 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, don’t skip this step.
Similar Recipes
Common Questions
Yes of course, you can do any cut of steak you would like!
Certainly, you can do chicken instead.
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.
I use Sumac by Z&Z.
I use Tahini by 365.
Fusion Tacos
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
Instructions
- Mix together za’atar, paprika, salt, onion powder, garlic powder, allspice and cumin.
- Coat the meat in it completely and wrap tightly in plastic. Let sit in freezer for 30-45 minutes.
- 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.
- Assemble the tacos by adding the meat, sauce, tomatoes, Serranos, sumac, pickles, cilantro and lime.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
