Ingredients with Measurements:
- 1 lb. poolaki (thinly sliced beef)
- 1 tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8-10 small tortillas
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1/2 cup crumbled feta cheese
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
3. Brush the poolaki slices with the spice mixture.
4. Grill the poolaki slices for 2-3 minutes on each side, until cooked through.
5. Warm up the tortillas on the grill for about 30 seconds on each side.
6. Assemble the tacos by placing a few slices of poolaki on each tortilla.
7. Top with diced tomatoes, red onion, cilantro, and crumbled feta cheese.
8. Squeeze a lime wedge over each taco.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 8-10 small tacos
Nutritional information:
- Calories per serving: 240
- Total fat: 11g
- Saturated fat: 4g
- Cholesterol: 45mg
- Sodium: 420mg
- Total carbohydrates: 18g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 18g
Substitutions for ingredients:
- Poolaki can be substituted with thinly sliced chicken or pork.
- Feta cheese can be substituted with queso fresco or cotija cheese.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Serve with a side of salsa or hot sauce for extra flavor.
- Use lettuce leaves instead of tortillas for a low-carb option.
Tips and tricks:
- Make sure to brush the poolaki slices with the spice mixture evenly to ensure maximum flavor.
- Warm up the tortillas on the grill for added flavor and texture.
- Top the tacos with fresh ingredients for a burst of flavor.
Storage instructions:
- Store leftover poolaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the poolaki in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and a side of salsa.
- Garnish with extra cilantro for added freshness.
Garnishes:
- Lime wedges
- Chopped cilantro
- Salsa or hot sauce
Pairings:
- Serve with a side of black beans and rice for a complete meal.
- Pair with a cold beer or margarita for a refreshing drink.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Roasted vegetables
Troubleshooting advice:
- If the poolaki is sticking to the grill, brush the grill grates with oil before cooking.
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave for 10-15 seconds before warming up on the grill.
Food safety advice:
- Make sure to cook the poolaki to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Poolaki is a traditional Persian dish made with thinly sliced beef or lamb.
Flavor profiles:
- Smoky, spicy, and savory.
Serving suggestions:
- Serve the tacos as a main dish for a casual dinner party or backyard barbecue.
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