| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 18g | 5g | 20g |
| sugars | fibre | protein | salt |
| 3g | 4g | 19g | 1.0g |
When I first crafted the Tomatillo-topped Steak Tacos recipe, I was aiming to create something that not only tantalized the taste buds but also showcased a harmonious blend of flavors and nutritional benefits. My Pacific Northwest roots and my Japanese heritage always guide my culinary endeavors, and this recipe is no exception. The tomatillos bring a unique tanginess that perfectly complements the rich, smoky steak, creating a taco experience that is unlike any other.
Fusion of Flavors
The reason I love the Tomatillo-topped Steak Tacos so much is that they represent a beautiful fusion of flavors. The spices—ground cumin, smoked paprika, garlic powder, and onion powder—imbue the flank steak with deep, smoky notes, while the tomatillo salsa offers a refreshing counterpoint. Each bite is a dance of savory, spicy, and mildly tart flavors. The avocado adds a creamy texture that ties everything together, making each taco mouthwateringly delightful.
Given my background, it’s not surprising that I often draw inspiration from the flavors of both the Pacific Northwest and Japan. Although this dish is firmly rooted in Mexican cuisine, the meticulous attention to fresh ingredients and balanced flavors is something I hold dear, regardless of the culinary tradition.
Health Benefits
Beyond the incredible taste, these tacos are packed with health benefits. Flank steak is a lean cut of meat, providing high-quality protein while being lower in fat. The tomatillos, rich in antioxidants like vitamin C and vitamin A, contribute to overall health by supporting the immune system and reducing inflammation. Additionally, the fresh cilantro and lime juice offer detoxifying properties, while the avocado supplies heart-healthy monounsaturated fats.
The use of corn tortillas instead of flour ones makes this recipe gluten-free, appealing to those with gluten sensitivities. In terms of similar dishes, you might find a bit of overlap with Carne Asada Tacos or even a simplified version of Tacos al Pastor. Pair these Tomatillo-topped Steak Tacos with a side of Mexican Street Corn Salad or a serving of Mexican Rice for a full, satisfying meal.
In crafting this recipe, my goal was to create something deeply satisfying and healthful. Every element, from the spiced steak to the tangy tomatillo salsa, has been thoughtfully chosen to ensure a robust and balanced flavor profile. I hope you enjoy these Tomatillo-topped Steak Tacos as much as I do, and that they bring a little bit of joy to your dining table.
What You’ll Need
- 1 ½ lbs flank steak
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½(for serving)
Method
Step One: Prepare the Steak
In a small bowl, mix together the ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the flank steak with olive oil, then coat it evenly with the spice mixture. Let the steak marinate at room temperature for 30 minutes.
Step Two: Cook the Steak
Preheat a grill or a large skillet over medium-high heat. Cook the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the heat and let it rest for 10 minutes before slicing it thinly against the grain.
Step Three: Prepare the Tomatillo Topping
In a medium bowl, combine the chopped tomatillos, red onion, jalapeño, fresh cilantro, and lime juice. Mix well to combine. This will be the fresh tomatillo topping for your tacos.
Step Four: Warm the Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 1 minute on each side, or until they are warm and pliable. You can also wrap them in a damp paper towel and microwave for about 30 seconds.
Step Five: Assemble the Tacos
Place a few slices of steak on each tortilla. Top with the tomatillo mixture, sliced avocado, and crumbled queso fresco. Serve with lime wedges on the side for an extra burst of citrus flavor.
