Eosinophilic Esophagitis Friendly Gluten Free Poblano-Lime Beef Fajitas
Total time1 hr 10 min
Prep time20 min
Cook time20 min
4.7(10)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup fresh lime juice (from about 2 limes)
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the fajitas
- 1 ½ lb skirt steak or flank steak
- 2 poblano peppers, stemmed, seeded, and sliced into ¼-inch strips
- 1 large red bell pepper, stemmed, seeded, and sliced into ¼-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
- 1 tbsp olive oil
- ½ tsp salt
For serving
- 8 gluten free tortillas (6-inch)
- lime wedges, for serving
- fresh cilantro, roughly chopped (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
Instructions
- 1
In a small bowl, whisk together the lime juice, 3 tbsp olive oil, cumin, smoked paprika, chili powder, garlic powder, 1/2 tsp salt, and black pepper until combined.
- 2
Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours. Remove the steak from the refrigerator 15 minutes before cooking.
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