Eosinophilic Esophagitis Friendly Gluten Free Pineapple Pico Steak Tacos
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak
- 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.
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