Tacos are one of my favorite foods ever. They truly never get old, and they’re usually gluten free which is great for me and my fellow gluten intolerant folks!
Maya Kaimal Foods reached out to me and asked if I could create a recipe for Indian fusion tacos using some of their products, and I immediately agreed. This company incorporates traditional Indian flavors into delicious products that can transform and elevate any dish ✨ Using Maya Kaimal’s mouthwatering marinades and hot sauces took these steak tacos to a whole new level!
If you can’t get your hands on Maya Kaimal products, do not fear! I have provided substitute ingredients below. For this recipe I used the Green Chili and Turmeric Marinade to coat the steak, and Red Chili Sauce for the yogurt sauce, but both of these products can be switched out for things you likely have in your kitchen.
The cool part about this post is that you’re getting three recipes in one! If you’re only looking for a taco meat recipe, follow the instructions only for the steak & marinade. If you want to make a fresh mango salsa or a tangy yogurt sauce, you’ll find that here too! I am so generous 😌
This meal can be put together pretty quickly if you marinate your meat ahead of time. I prefer to do it overnight so that I get maximum flavor while cooking. If you’re not a fan of tacos, this steak, mango salsa, and yogurt sauce can be used to top off a taco bowl or salad!
Indian Fusion Steak Tacos (GF & DF)
Equipment
- Cutting Board
- Chef's knife
- Non-stick pan
- 2-3 bowls or containers
Ingredients
Steak & Marinade Ingredients
- 1.5-2 lbs Cubed taco meat flank, skirt, or sirloin steak
- 1 packet Maya Kaimal Foods Green Chili & Turmeric Marinade sub 1/3 cup olive oil, 3 tsp garam masala, 1/2 juiced lemon, salt and pepper
- 1.2 small Yellow onion finely sliced
- 4 cloves Garlic halved
Mango Salsa Ingredients
- 1 large Mango diced
- 1/2 small Red onion finely diced
- 1/3 cup Cilantro finely chopped
- 2 Jalapeños seeded, finely chopped
- 1 Lime juiced
- Salt & pepper
Tangy Yogurt Sauce Ingredients
- 1/2 cup Plain Greek yogurt for dairy free, sub vegan yogurt
- 1 medium Lemon worth of zest
- 1/2 medium Lemon juiced
- 2-3 cloves Garlic minced
- 3 tbsp Maya Kaimal Red Chili Sauce sub hot sauce of choice
- 3-5 tbsp Water to dilute if needed
- 2 tbsp Cilantro finely chopped
- Salt & pepper
Other Ingredients
- Corn tortillas for serving
- Neutral oil for cooking
- Sliced radish optional topping
- Chopped cilantro optional topping
Instructions
- Gather all steak and marinade ingredients, mix together until completely combined, and place them into a large container with a lid. Refrigerate for at least 2 hours or overnight.
- Prepare all mango salsa ingredients and mix together well. The mango salsa can be prepared ahead of time or right before cooking the steak.
- Whisk together all yogurt sauce ingredients until fully combined. The resulting sauce should be fairly runny and not too thick. Add water if it needs to be diluted until you reach desired consistency.
- Heat neutral oil in a medium pan over medium-high heat. Once it’s hot, add the marinated steak pieces and cook for 4-6 minutes, mixing every minute or so.
- Heat corn tortillas and start assembling your tacos! Start with a base of steak, add mango salsa, and finish off with the tangy yogurt sauce! Enjoy 🙂
