Anti Inflammatory Gluten Free Carne Asada Tacos

Total time1 hr 35 min

Prep time25 min

Cook time10 min

Anti Inflammatory Gluten Free Carne Asada Tacos

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Ingredients

4 servings

For the steak

1 ½ lb skirt steak
ALDI Grass Fed Beef Skirt Steak
See all
¼ cup fresh orange juice
3 tbsp fresh lime juice (about 2 limes)
2 tbsp tamari
2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the pico de gallo

3 medium roma tomatoes, finely diced
½ small white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt

For serving

8 small corn tortillas
1 large avocado, sliced or diced
lime wedges, for serving (optional)
hot sauce, for serving (optional)

Instructions

1
In a large zip-top bag or shallow dish, whisk together the orange juice, lime juice, tamari, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper until combined.
2
Add the skirt steak to the marinade, seal or cover, and refrigerate for at least 1 hour and up to 4 hours. Remove the steak from the marinade and discard the used marinade.

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