Low FODMAP Beef Tacos de Carne Asada

Total time1 hr 30 min

Prep time20 min

Cook time10 min

4.8

(18)

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Ingredients

4 servings

For the steak

1 ½ lb skirt steak, trimmed of excess fat
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fresh orange juice
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1 1/2 teaspoons per serving, so it is likely fine.
2 tbsp olive oil
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
1 tsp kosher salt
½ tsp black pepper

For serving

8 small corn tortillas
½ cup white onion, finely diced
Can be omitted
white onion
½ cup fresh cilantro leaves, roughly chopped
2 limes, cut into wedges
salsa verde or tomatillo salsa, for serving (optional)
Can be omitted
tomatillo salsa

Instructions

1
In a small bowl, whisk together the lime juice, orange juice, olive oil, garlic, cumin, chili powder, oregano, salt, and pepper until combined.
2
Place the skirt steak in a shallow dish or zip-top bag and pour the marinade over it, turning to coat on all sides. Reserve no portion of the marinade — it will be discarded after marinating. Cover and refrigerate for at least 1 hour and up to 4 hours.

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