Steak and Rajas Tacos

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

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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.

Ingredients

Coriander seeds, 1 tablespoon crushed, or 2 teaspoons ground coriander
Cumin, 1 teaspoon groun

Dinner
Gluten-free

Method

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 v