Low Iodine Pickled Jalapeño Beef Fajitas with Cilantro Slaw

Total time1 hr 15 min

Prep time30 min

Cook time15 min

Low Iodine Pickled Jalapeño Beef Fajitas with Cilantro Slaw

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Ingredients

4 servings

For the pickled jalapeños

½ cup white wine vinegar
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar
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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
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.
1 tbsp neutral oil (such as canola oil 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 tip
Warm briefly before folding to improve flexibility.
1 bell pepper, thinly sliced (optional)
sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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