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 or strips of boneless pork.
Coriander seeds, 1tablespoon crushed, or 2 teaspoons ground coriander
Cumin, 1teaspoon ground
Ancho chile powder, 1teaspoon
Skirt steak, about 1½lb (750g), cut crosswise into 3–4 inch (7.5–10 cm) lengths
Kosher salt and freshly ground pepper
Olive oil, 2½tablespoons
Large red bell peppers, 2, halved lengthwise and crosswise, and then thinly sliced
Poblano chiles, 2, halved lengthwise and crosswise, and then thinly sliced
Large red onion, 1, halved and thinly sliced
Heavy cream or gluten-free beef broth, ¼cup (2fl oz/60ml)
Fresh cilantro, ¼cup (⅓oz/10g) minced
Large avocado, 1, sliced
Gluten-free corn tortillas, 8–12 (5½–6 inches/14–15 cm in diameter), warmed
In a small bowl, mix the coriander, cumin, and chile powder. Sprinkle the steak pieces on both sides with half of the spice mixture and generously with salt and pepper.
In a large nonstick frying pan over medium-high heat, warm 1½ tablespoons of the oil. Add the bell peppers, poblano chiles, and onion. Sprinkle lightly with salt and pepper and sauté until the vegetables are almost tender, about 8 minutes. Transfer to a large bowl.
In the same frying pan over medium-high heat, warm the remaining 1 tablespoon oil. Add the steak and cook for 3–4 minutes per side for medium-rare. Transfer the steak to a cutting board. Return the pan to the heat and add the vegetable mixture, cream, and remaining spice mixture. Stir until heated through, scraping up any browned bits. Season to taste.
Arrange the vegetables on one side of a warmed platter. Slice the steak across the grain and arrange on the second side of the platter. Sprinkle the steak and vegetables with cilantro. Serve with the sliced avocado and tortillas, allowing diners to assemble their own tacos.