Paleo Gluten Free Salsa Verde Steak Tacos
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Learn more →Ingredients
4 servings
For the steak
- 1.5 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 salsa verde
- 1 lb tomatillos, husked and rinsed
- 2 jalapeños, stemmed (seeds removed for less heat)
- ½ white onion, roughly chopped
- 2 garlic cloves, peeled
- ½ cup fresh cilantro, loosely packed
- 1 tbsp fresh lime juice
- ½ tsp salt
For serving
- 8 small corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - ¼ cup white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Pat the skirt steak dry with paper towels. In a small bowl, combine the cumin, smoked paprika, garlic powder, salt, and black pepper. Rub 1 tbsp of the olive oil over both sides of the steak, then press the spice mixture evenly onto all surfaces. Let the steak rest at room temperature for 30 minutes.
- 2
While the steak rests, make the salsa verde. Place the tomatillos, jalapeños, onion, and garlic in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are soft and have turned from bright green to a dull olive color.
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