Latin Americanmeatgluten-freevia groq
Venezuelan Tacos
A flavorful twist on traditional tacos, featuring roasted Venezuelan-style beef and topped with fresh leaves and a hint of aromatic spices.
⏱30 min🍽4 servings📊medium
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Ingredients
- ●1 pound flank steakcut into thin strips
- ●1 tsp aromatic spicessuch as cumin and chili powder
- ●2 medium roasted pepperssuch as bell peppers or poblano
- ●1 cup shredded venezuelan cheesesuch as queso fresco or mozzarella
- ●1 cup diced vine-ripened tomatoessuch as cherry or grape tomatoes
- ●1 head lettuce tacos leavessuch as romaine or iceberg
- ●8-10 corn tortillas tortillassuch as flour or corn tortillas
- ●1 cup vegan sour creamsuch as cashew or soy-based
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Instructions
- 1
Preheat the grill to medium-high heat.
- 2
Season the flank steak with aromatic spices and cook for 3-4 minutes per side, or until cooked through.
- 3
Meanwhile, roast the peppers in a dry skillet over medium heat until charred, about 5 minutes.
- 4
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 5
Assemble the tacos by slicing the cooked steak and placing it onto a warmed tortilla.
- 6
Top with roasted peppers, venezuelan cheese, vine-ripened tomatoes, and tacos leaves.
- 7
Serve with a dollop of vegan sour cream and enjoy!