Go Back Email Link
–+ servings
3 lomo saltado tacos in a cast iron dish with taco toppings.

Lomo Saltado Tacos

QR Code
Tamara Andersen
Peruvian Chifa-style fusion tacos with savory beef strips, tomatoes, and onions in an exciting mixture of Chinese and Peruvian ingredients... all wrapped up in a tortilla!
5 from 1 vote

Click to rate!

Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Fusion/Eclectic, Peruvian
Servings 2 servings
Calories 423 kcal

Equipment

Ingredients
 
 

  • 1 tablespoon neutral oil - canola, vegetable, refined coconut oil
  • 8 ounces tender beef - sirloin, petite sirloin, NY strip, etc.
  • 1 medium red onion - about 6 ounces; sliced in thin wedges
  • 5 ounces tomatoes, sliced in bite-sized pieces - see Ingredients photo for reference
  • 1 long fresh ají pepper (amarillo, limo, etc.) - sliced thin OR
  • 2 tablespoons ají panca paste - OR 1 fresh ají pepper (above)
  • 1 inch ginger - grated or minced (or 1.5 teaspoons)
  • 3 cloves garlic - minced
  • 1 teaspoon ground cumin
  • 2 tablespoons soy sauce
  • 1 tablespoons red wine vinegar
  • 2 scallions green parts cut in 3/4" pieces - white parts chopped
  • ½ lime - squeezed
  • tortillas - warmed by your preferred method

Instructions

  • Prepare toppings and garnishes with the exception of the avocado. Prep all of the ingredients.
  • Add oil to a hot wok or cast iron skillet. Add the beef, and stir-fry until you see some caramelized edges. Remove and set aside.
  • Add the sliced red onion to the skillet, and stir-fry until the onion begins to soften and brown. Add the tomatoes, ají panca paste or sliced ají pepper, ginger, garlic, and ground cumin to the skillet.
  • Stir-fry until the tomatoes begin to burst, and the onions are soft.
  • Add the soy sauce and vinegar. Stir to combine. Add the beef back into the pan, along with the scallions. Squeeze half a lime over the top. Stir to combine. Taste for seasoning.
  • Warm tortillas, and slice the avocados. Assemble the tacos, and garnish with lime wedges and/or cilantro as desired.

Notes

NOTE: I did not quantify number or type of tortillas. In quantifying macronutrients, I included 3 street-sized low carb tortillas. I used 8 ounces of sirloin in the calculation, and ají panca paste rather than a whole pepper.
 

Nutrition

Calories: 423kcal | Carbohydrates: 47g | Protein: 33g | Fat: 19g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com