Eosinophilic Esophagitis Friendly Pickled Jalapeño Beef Fajitas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the pickled jalapeños
- ½ cup white wine vinegar
- ½ cup water
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 4 jalapeños, thinly sliced into rounds
For the marinade
- ¼ cup fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For the beef
- 1 ½ lb skirt steak, cut into 4–5 inch portions
- 1 tbsp neutral oil (such as canola or avocado oil)
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ tsp kosher salt
For serving
- 8 flour tortillas (6-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 1 bell pepper, thinly sliced (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
Instructions
- 1
Combine the white wine vinegar, water, sugar, and 1 tsp kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit in the brine for at least 30 minutes at room temperature until slightly softened and tangy. (The jalapeños can be made up to 1 week ahead and stored in the refrigerator.)
- 2
Whisk together the lime juice, olive oil, minced garlic, cumin, smoked paprika, chili powder, 1/2 tsp kosher salt, and black pepper in a large mixing bowl. Add the skirt steak portions and turn to coat thoroughly. Marinate at room temperature for 20–30 minutes, or cover and refrigerate for up to 4 hours.
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