Low Iodine 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
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than 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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