45 Minutes (after marinating the meat) • Gluten-free • Low FODMAP • Serves 4 • For this recipe, you can grill the steak, cook it in your crockpot or instant pot, or even cook it on the stovetop. Just season it first and make sure you end up with thin flavorful slices. These tacos are easy and delicious!

INGREDIENTS:

2 pounds flank steak

1 tablespoon chili powder

1 teaspoon salt (or 1 teaspoon Smoke n Sanity lof FODMAP onion salt)

1 teaspoon smoked paprika

2 tablespoons garlic-infused olive oil

Zest and juice of 1 lime

1/2 cup gluten-free beer, such as Stone Delicious IPA (or water)

8 gluten-free corn tortillas

1/4 cup canola or vegetable oil to cook the tortillas

Serve with any/all of these additional items: sliced avocado, feta cheese, jalapeños, and shredded lettuce.

MEXICAN “FRITES”

4 potatoes, washed and cut into ¼-inch-thick matchsticks (leave the skin on)

3 tablespoon garlic-infused olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon salt (or to taste)

CILANTRO LIME CREAM

Zest and juice of 1 lime

1/2 cup lactose-free sour cream

1/2 cup fresh cilantro, finely chopped (or fresh chopped chives)

2 green onions (green part only), finely chopped

1/2 teaspoon garlic scape powder and 1/2 teaspoon salt (or 1/2 teaspoon Smoke n Sanity low FODMAP garlic salt)

Avocado, feta cheese, jalapeños, cilantro or chives, and shredded lettuce to serve.

DIRECTIONS:

Place the steak in a 9x13 inch pan or Ziploc bag. Combine the chili powder, paprika, pinch of salt, garlic-infused olive oil, lime juice, and zest. Rub the seasonings into the steak. Add the beer. Marinate 30 minutes or in the fridge as long as overnight. 

Preheat your grill or grill pan to high. (Or place in hot pot or crockpot and cook per appliance directions for flank steak.)

Remove the steak from its marinade and sear the steak for 5-8 minutes on one side and then flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly against the grain.

Meanwhile, make the Cilantro Lime Cream sauce. Combine all ingredients in a bowl and mix until combined. Season with salt. Set aside in the fridge.

Make the fries to be done when you are ready to eat (so they are hot).

Preheat the oven to 425 degrees F.

Toss the potatoes in a large bowl or Ziploc bag with the olive oil, chili powder, paprika, and a large pinch of salt

Line one or two rimmed baking sheets with parchment. Place the potatoes on the parchment-lined baking sheets. Spread the fries in one even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip the fries and bake for 10 minutes more until cooked through.

While the fries are cooking, prepare your tortillas. You may just heat them in a damp towel in the microwave. Or, heat 1 tablespoon of oil in a non-stick frying pan. When hot, cook one tortilla for about 30-45 seconds on each side so it starts to brown but remains a bit pliable. Remove from the pan and fold the tortilla over the handle of a wooden spoon (to create a rounded fold) then set on paper towels and proceed with the next tortilla until all are cooked and ready.

Stuff the steak into the prepared tortillas with fries, avocado, cilantro lime cream, lettuce, feta, and more cilantro. Enjoy every bite.  

Pro tip: If you don’t like cilantro you may substitute chopped chives for the cilantro in this recipe. If you don’t like steak, you can substitute chicken. They will still be delicious!

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