Mold Detox Friendly Gluten Free Poblano-Lime Beef Fajitas
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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
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp chili powder
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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