I’m trying to make Taco Thursday a thing. I feel it slips off the tongue easier than Taco Tuesday, no? Actually, I’d prefer it if we had both Taco Tuesday AND Taco Thursday. The more days there are to celebrate eating tacos, the better. Living in Southern California, it’s like I have been exposed to every single taco flavor combination made possible. My favorite tacos almost always need to have guacamole, plenty of onions and great meat. Tacos are plentiful here in SoCal, but it wasn’t until recently after visiting a restaurant in L.A. was I interested in trying to make tacos with plenty of flare in my kitchen.
A few months ago, I visited an Asian fusion restaurant for my fiance’s birthday. The restaurant is called Komodo, and it is a former taco truck that received so much praise for their outstanding flavors, finesse and food, they absolutely had to move into their own restaurant– in a building. We ended up ordering a few different kinds of Korean style tacos with quail eggs to boot, Italian sausage tacos and more. Then, the other day, I was wondering around on Yelp trying to figure out where to grab lunch with a friend and there I saw Komodo again, bookedmarked under my favorites. It was clear that I needed to leave my drool on my iPhone keyboard and head straight for my kitchen to try and create something magical. You know, so I could one-up Komodo and all. I’m not sure if I was able to one-up them, per say but I did create something full of Mediterranean flavors with a kick-ass exotic sauce that I am very proud of! I’ll say no more, except that you need NOT to skimp on the meat. Grab yourself a delicious flank steak from a local farmer or your nearest market. You’ll thank me later– the flank steak really brings all of the flavors together, and I don’t think it would be nearly the same with some ground beef or pulled pork. Oh, and careful with the sauce. It may have a bit of a kick to it.
Mediterranean Tacos with Honey & Spice Tahini
- 3 batches Stupid Easy Paleo's tortilla
- 1 pound grassfed flank steak
- 1 lime juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons ghee
- 1 1/4 cup diced yellow onion
- 1/2 cup dried apricot diced
- 1/2 cup raisins diced
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- sea salt and pepper to taste
- 2 tablespoons tahini
- Juice from one lemon
- 2 tablespoons raw honey
- 2 teaspoons chili garlic sauce/paste
|Cook Time||20 minutes|
|Prep Time||10 minutes|
- Head to Stupid Easy Paleo's website to make the tortillas first. After you make those, set them aside on a plate.
- Set the oven to 475 degrees Fahrenheit.
- Marinate the flank steak in the lime juice, sea salt and black pepper. Make sure you give it a nice rub. Then, place it on a baking sheet lined with a wire rack. If you have a broiler pan, use that.
- Cook on 4-5 minutes per side, until you cut through and it's a perfect medium rare.
- Pull it out of the oven, cover it with some aluminum foil and let it rest for about 10 minutes before slicing into it. After 10 minutes, cut the flank steak into little cubes.
- Heat up a large skillet on medium heat. Then, add in your ghee.
- Throw in the yellow onions and cook for 4-5 minutes until they are translucent. Next, add in the apricot, raisins, nutmeg and cinnamon. Let this cook for another couple of minutes until everything has gotten soft to the touch.
- Add in the cubed flank steak and lower the heat as low as possible. Just toss everything to combine and remove from heat.
- Prepare the sauce, by mixing all of the ingredients in a small tupperware container (preferably one that is spill proof, you'll really want to shake this thing!) The sauce should thicken up.
- Fill the tortillas with the taco filling and top off with the sauce, some goat cheese, and some fresh herbs.