Steak and Rajas Tacos from Weeknight Gluten Free by Kristine Kidd

Name: Steak and Rajas Tacos from Weeknight Gluten Free by Kristine Kidd
Ingredients: Fresh cilantro, ¼ cup (⅓ oz/10 g) minced; Large avocado, 1, sliced; Heavy cream or gluten-free beef broth, ¼ cup (2 fl oz/60 ml); Gluten-free corn tortillas, 8–12 (5½–6 inches/14–15 cm in diameter), warmed; Kosher salt; freshly ground pepper; Skirt steak, about 1½ lb (750 g), cut crosswise into 3–4 inch (7.5–10 cm) lengths; Ancho chile powder, 1 teaspoon; Large red onion, 1, halved and thinly sliced; Poblano chiles, 2, halved lengthwise and crosswise, and then thinly sliced; Large red bell peppers, 2, halved lengthwise and crosswise, and then thinly sliced; Olive oil, 2½ tablespoons; Cumin, 1 teaspoon ground; Coriander seeds, 1 tablespoon crushed, or 2 teaspoons ground coriander

app.ckbk.com

Since going gluten-free, I love to wrap almost anything in gently toasted corn tortillas, like the spice-rubbed steak and peppers here. The steak can also be grilled or replaced with chicken breast...

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Cooking tools:

Mortar and pestle
Nonstick skillet
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Stove

Ingredients

Fresh cilantro, ¼ cup (⅓ oz/10 g) minced
Large avocado, 1, sliced
Heavy cream or gluten-free beef broth, ¼ cup (2 fl oz/60 ml)
Gluten-free corn tortillas, 8–12 (5½–6 inches/14–15 cm in diameter), warmed
Kosher salt
freshly ground pepper
Skirt steak, about 1½ lb (750 g), cut crosswise into 3–4 inch (7.5–10 cm) lengths
Ancho chile powder, 1 teaspoon
Large red onion, 1, halved and thinly sliced
Poblano chiles, 2, halved lengthwise and crosswise, and then thinly sliced
Large red bell peppers, 2, halved lengthwise and crosswise, and then thinly sliced
Olive oil, 2½ tablespoons
Cumin, 1 teaspoon ground
Coriander seeds, 1 tablespoon crushed, or 2 teaspoons ground coriander