Japanese-Fusion Beef Tacos

Ready to take your tacos in a new direction? In this recipe spiced grass-fed beef is balanced with pickled daikon, salsa verde and salty salmon roe.

Ingredients (Makes 18 Tacos)

  • Salsa Verde Sauce:
  • 6 White Anchovy Fillets (aka Boquerones)
  • 1 C Olive Oil
  • 1 Lemon’s Juice
  • ½ Lemon’s Zest
  • ½ bunch Parsley
  • Leaves from ½ bunch Oregano
  • ½ bunch Mint
  • ½ bunch Chervil
  • Leaves from ½ bunch Thyme
  • 1 Garlic Clove
  • Pickled Daikon:
  • 1/2lb of Daikon Radish, peeled & cut into matchsticks
  • 1 t Coriander
  • 1 t Green Cardamom, outer pods discarded
  • 1 t Black Peppercorns
  • 2 Bay Leaves
  • 1 C Apple Cider Vinegar
  • Spiced Grass Fed Beef:
  • 2 1/4lb Top Sirloin (or other steak cut), cut into bite-sized pieces
  • 1 T Smoked Paprika
  • 1 T Shichimi Togarashi (Japanese Spice Blend
  • Salt & Pepper to taste
  • Optional: Porcini Powder

  • 18 Corn Tortillas
  • 1 C + 2 T Ikura (Salmon Roe)

Instructions

Part 1: Pickling the Daikon Radish

1
Put the apple cider vinegar in a pot with the herbs and spices. Put the daikon sticks in a ceramic, glass or other non-reactive bowl.
2
Bring the vinegar to a simmer, then pour it over the daikon to cover. Let the vinegar cool, then wrap the bowl with plastic wrap and transfer to your refrigerator for at least an hour.
Part 2: Making the Salsa Verde

1
Discard any woody stalks from the mint, parsley & chervil.
2
Chop the herbs in a food processor with the anchovies, lemon juice/zest & garlic.
3
Once the ingredients are chopped, continue to run the processor while you drizzle in the olive oil to form a sauce. Taste & add salt as needed.
4
Optional: Let the sauce rest for a few hours in the refrigerator to let the flavors develop.
Part 3: Cooking the Beef & Building Tacos

1
Season the meat with the spices, porcini powder (if desired) and salt.
2
Saute it in an oiled pan until it’s cooked the way you like it.
3
Fill the tortillas with the beef, daikon and ikura. Sauce them with the salsa verde & serve.