Eosinophilic Esophagitis Friendly Gluten Free Sheet Pan Beef Fajitas
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Learn more →Ingredients
4 servings
For the fajitas
- 1 ½ lb flank steak, sliced against the grain into ¼-inch strips
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
- 3 tbsp olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
For the spice rub
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 8 gluten free tortillas (6-inch), warmed
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Stir until evenly mixed.
- 2
In a large mixing bowl, toss the sliced flank steak, bell peppers, and onion with the olive oil, lime juice, and spice mixture until everything is evenly coated. Let the mixture marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
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