Mold Detox Friendly Gluten Free Beef Fajitas with Avocado Crema

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Mold Detox Friendly Gluten Free Beef Fajitas with Avocado Crema

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Ingredients

4 servings

For the steak

1.5 lb skirt steak or flank steak
Signature Farms USDA Choice Beef Boneless Skirt Steak - 1.5Lbs USDA Choice Beef Skirt Steak Boneless - 1.50 Lb USDA Choice Beef Skirt Steak Swift Beef Inside Skirt Steak Wegmans Skirt Steak
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3 tbsp olive oil, divided
2 tsp ground cumin
1 tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
1 tsp chili powder
Ingredient note
Dried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
2 tbsp fresh lime juice (from about 1 lime)

For the peppers and onion

1 red bell pepper, seeded and sliced into ¼-inch strips
1 yellow bell pepper, seeded and sliced into ¼-inch strips
1 medium yellow onion, halved and sliced into ¼-inch half-rings
¼ tsp salt

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
Chef's tip
Swap 1:1; crème fraîche is richer and holds up to heat without curdling.
3 tbsp fresh lime juice (from about 1–2 limes)
¼ cup fresh cilantro leaves
¼ tsp salt

For serving

8 gluten free tortillas (6-inch)
lime wedges (optional)
fresh cilantro sprigs (optional)

Instructions

1
In a small bowl, combine the cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture all over the steak, then drizzle with 1 tbsp of the olive oil and the 2 tbsp lime juice. Let the steak marinate at room temperature for 30 minutes.
2
While the steak marinates, make the avocado crema. Combine the avocados, sour cream, 3 tbsp lime juice, cilantro leaves, and salt in a blender or food processor and blend until completely smooth. Taste and adjust salt if needed, then transfer to a bowl and press plastic wrap directly onto the surface to prevent browning.

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