Eosinophilic Esophagitis Friendly Gluten Free Steak Tacos
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak
- 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
- 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
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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