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–+ servings

Mexican Street Tacos-Low FODMAP

Serving Size: 10
These delicious mini tacos are made without onions or garlic and sub fresh sliced radishes for a spicy kick. Plus they're gluten-free!

Recipe by: Damn Delicious

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive60
Total Time1 hour 25 minutes
Recipe Serving Size10

Cooking Tools Required

12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Ingredients

For the marinade:

  • 3 1/2 tablespoon gluten free soy sauce
  • 3 1/2 tablespoon lime juice
  • 3 tablespoon avocado oil divided
  • 3 1/2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon dry oregano

For the tacos:

  • 2 1/2 pound skirt steak cut into 1/2-inch pieces
  • 20 mini corn tortillas warmed
  • 1 bunch radish thinly sliced
  • 3/4 cup fresh cilantro chopped fresh
  • 2 lime cut into wedges

Instructions

  • In a medium bowl, combine soy sauce, lime juice, 1/3 of the oil, chili powder, cumin and oregano.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  • Heat remaining oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with radishes, cilantro and lime.
Reheating Instructions
Store toppings separately. Heat steak in a saute pan over medium-high heat until heated through.

Nutrition

Calories: 338kcal | Carbohydrates: 26g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 465mg | Potassium: 502mg | Fiber: 4g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 3mg