Fusion Tacos
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
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.
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.