Low Sodium Gluten Free Steak Tacos

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the steak

1 ½ lb skirt steak
Signature Farms USDA Choice Beef Boneless Skirt Steak - 1.5Lbs USDA Choice Beef Skirt Steak Boneless - 1.50 Lb USDA Choice Beef Skirt Steak Swift Premium USDA Choice Beef Skirt Steak Fresh Wegmans Skirt Steak
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3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fresh orange juice
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For cooking

1 tbsp olive oil

For the pico de gallo

3 medium roma tomatoes, finely diced
½ cup white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8–12 small corn tortillas
2 ripe avocados, sliced
lime wedges, for serving (optional)
hot sauce, for serving (optional)

Instructions

1
In a medium bowl, whisk together the lime juice, orange juice, 2 tbsp olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until combined. Add the skirt steak, turning to coat on all sides. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
2
While the steak marinates, combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside at room temperature to let the flavors develop.

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