Mold Detox 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
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 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.
- 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 garlic powder
- ½ tsp onion 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.
- ¼ tsp cayenne pepper (optional)
Ingredient noteDried cayenne 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 cayenne pepper, please tap it and change its rating to Red.
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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