Nitrate & Nitrite Free Gluten Free Beef Fajitas with Avocado Crema
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Learn more →Ingredients
4 servings
For the steak
- 1.5 lb skirt steak or flank steak
- 3 tbsp olive oil, divided
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 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
- 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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