Nickel Allergy Friendly Gluten Free Sizzling Beef Fajitas
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1.5 lb skirt steak, trimmed
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 3 tbsp tamari
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced into half-moons
- 1 tbsp olive oil
- ½ tsp salt
For serving
- 8 gluten free tortillas (6-inch)
- 1 lime, cut into wedges
- ½ cup sour cream (optional)
- 1 avocado, sliced (optional)
Can be omittedavocado
Instructions
- 1
In a medium bowl, whisk together the lime juice, 2 tbsp olive oil, tamari, cumin, chili powder, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper until combined.
- 2
Add the skirt steak to the bowl and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes. Reserve 2 tbsp of the marinade in a separate small bowl before adding the steak — set it aside to use as a finishing drizzle.
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