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Tacos a la Nino… 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.

Tacos A La Nino

By Nadia Aidi
Tacos a la Nino… 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/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/pepper to taste
  • Flour tortillas, this yielded 8-10 tacos
  • Pickled turnips
  • Cherry tomatoes, quartered
  • Cilantro
  • Sumac to taste
  • Serranos to taste, sliced
  • Lime

Directions 

  • 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. Sear it in a preheated cast iron until browned. About 1 min 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 information is automatically calculated, so should only be used as an approximation.

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