Anti Inflammatory Gluten Free Pineapple Pico Steak Tacos

Total time1 hr 5 min

Prep time25 min

Cook time10 min

Anti Inflammatory Gluten Free Pineapple Pico Steak Tacos

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the steak

1 ½ lb skirt steak
ALDI Grass Fed Beef Skirt Steak
See all
2 tbsp olive oil, divided
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the pineapple pico

1 ½ cups fresh pineapple, finely diced (about ¼ of a medium pineapple)
½ cup red onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (about 1 lime)
¼ tsp salt

For serving

8 gluten free corn tortillas (6-inch)
lime wedges (optional)

Instructions

1
In a mixing bowl, combine the pineapple, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine, then set aside at room temperature for at least 20 minutes so the flavors come together.
2
Pat the skirt steak dry with paper towels. In a small bowl, stir together the cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Rub 1 tbsp of the olive oil over both sides of the steak, then press the spice mixture evenly onto both sides. Let the steak rest at room temperature for 10 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!