Gluten free, Dairy free, Steak Fajitas [I Like To Share Recipes]

Makes about 12. You will need a cast iron skillet. Please note: photo that was just added uses very small steak tips, instead of thin steaks...everything else is the same.


12 (6") white corn tortillas, gluten free
2 thin steaks, about 1/2" thick
2 bell peppers, one red, one green or yellow, cut in strips
8 oz baby bell portobello mushrooms, sliced.
6 cloves garlic, mashed and then sliced.
1 large yellow onion, cut in thin wedges.
6 large green onions, sliced.
2-4 small avocadoes, mashed and mixed with 1 tsp lemon juice and a good squirt of sriracha sauce.
3 tablespoons butter
1 Tablespoon flax seed oil
Taco seasoning
Salt
Spanish smoked paprika
Garlic powder


Do all the chopping first and place veggies in bowls and set aside.

Next, heat a non cast iron skillet to medium high, and cook the tortillas about one minute per side, or less. You just want a little brown on them. Set them aside on a small plate when done.

Preheat cast iron skillet to medium low. Add flax seed oil to pan, and saute yellow onion wedges. When done, (15 minutes, remove to a bowl).

Add bell peppers to pan. Cook about 15 minutes, then add 2 tablespoons butter to pan, and sprinkle peppers with smoked paprika, salt, and a small amount of Taco seasoning. About 1/2 tsp of each. Stir to coat peppers with butter and seasonings. Remove to a bowl.

Cook garlic next. There should be enough butter in the pan to saute the tiny bits. Push the garlic to one side of the pan while it cooks, and do the steaks next. If the steaks are very thin, you can take them right from the freezer to cook them. Heat pan to medium. Lay steaks in one at a time. Sprinkle with salt, and garlic powder. Cook 3 minutes per side for each steak. Remove to a meat cutting board and allow them to rest. Remove the garlic and put it on top of the peppers.

Keep the cast iron skillet heated to medium and add the portobello mushroons. Add the remaining butter. Stir and turn the mushrooms until they are browned in the butter. While the mushrooms are cooking, you can mash the avocadoes and mix with lemon juice and siracha.

Cut the steaks into very thin strips, !/4", and cut the strips to bite size. Top each tortilla with about 1/3 cup of steak, and top with peppers, mushrooms and onions. Top the mound of veggies with the mashed avocado, and sprinkle with sliced green onions.