Copycat Street-Food Fusion Tacos

Allergens

Soy (in soy sauce), Wheat (in corn tortillas)

Ingredients

• 2 pounds beef flank steak
• 1/4 cup soy sauce
• 1/4 cup freshly squeezed lime juice
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 corn tortillas
• 2 cups shredded iceberg lettuce
• 1 cup crumbled feta cheese
• 1 recipe Mango Salsa (see below) Mango Salsa:
• 2 ripe mangoes, diced
• 1/4 red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1/4 cup freshly squeezed lime juice
• 1/4 cup cilantro leaves, chopped
• Salt, to taste

Instructions

1. In a shallow dish, combine soy sauce, lime juice, olive oil, cumin, garlic powder, chili powder, salt, and pepper. Mix well.
2. Add the beef flank steak to the marinade, making sure it is fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat a grill or grill pan to medium high heat. Grill the marinated steak until desired doneness, about 5 7 minutes per side. Let it rest for 5 minutes before thinly slicing against the grain.
4. Warm the corn tortillas on the grill or in a dry skillet for about 10 seconds on each side. Keep them wrapped in a towel to prevent drying out.
5. Assemble tacos with sliced steak, lettuce, feta cheese, and a generous scoop of Mango Salsa. Serve immediately.

Chef’s Insight

The secret to the perfect fusion taco is balancing the smoky, savory steak with the sweet and tangy mango salsa.

Notes

The Mango Salsa recipe can be prepared ahead of time and refrigerated until ready to use.