Red Meat Allergy Friendly Gluten Free Cilantro-Lime Steak Tacos
Total time1 hr
Prep time20 min
Cook time10 min
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1.5 lb skirt steakSee all
Simple Truth Boneless & Skinless Chicken Thighs
Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh
Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb
Nature's Promise Boneless Skinless Chicken Thigh Family PackChef's tipUse the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak. - 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- ½ cup fresh cilantro, roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For cooking
- 1 tbsp olive oil
For serving
- 8 small corn tortillas
- ½ cup fresh cilantro, roughly chopped
- ½ medium white onion, finely diced
- 2 limes, cut into wedges
- 1 medium avocado, sliced (optional)
- hot sauce, for serving (optional)
Instructions
- 1
In a large zip-top bag or shallow dish, combine the lime juice, 2 tbsp olive oil, chopped cilantro, cumin, chili powder, smoked paprika, salt, and black pepper. Add the skirt steak and turn to coat thoroughly. Seal and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
Remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels.
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