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    Classic Mexican Steak Tacos (Gluten-Free)


    Jefferson Adams

    Few foods bring me as much joy as a good taco. Simple, cheap, versatile and oh, so tasty, a good taco is one of the staples that can nurse me through a time-pressured lunch and keep a smile on my face all day long.


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    The finished classic mexican steak tacos. Photo: CC--marzbarsTacos can be made with beef, chicken or pork. They can be made with tripe, tongue, neck, head meat, and even, yes, even with brains, for those with a streak of culinary bravado.

    This recipe will help you deliver delicious steak tacos that will put smiles on the faces of your family or guests.

    Ingredients:
    1 pound top sirloin steak, cut into thin strips
    10-12 corn tortillas - 6-inch
    1 small onion, diced
    4 fresh jalapeño peppers, seeded and chopped
    6 limes, cut into wedges
    2 cups fresh cilantro, chopped
    Favorite taco sauce
    Salt and pepper to taste

    Directions:
    If possible, grill the steak to medium rare, and slice it into thin strips. Squeeze juice from two limes onto meat and season with salt and pepper.

    If you can't grill the steak, then heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until meat is brown on the outside and cooked medium rare, about 5 minutes. Season with salt and pepper. 

    Place tortillas on a plate, top with steak strips, squeeze a dash of lime, add onion, and cilantro. Top with your favorite taco sauce, wrap and eat.

    Makes 10-12 tacos.

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    Guest Quincy Dalton

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    Good recipe. Thanks

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    Guest Jared M.

    Posted

    Street tacos are the new burger! I could eat them everyday.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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  • Related Articles

    Scott Adams
    This recipe comes to us from Anne Barfield.
    2 pounds top sirloin, cut into 1-inch cubes
    1 Tab salt, or to taste
    ½ Tsp. pepper
    3 cloves garlic
    1 Tab oil
    1 medium onion, chopped
    1 bell pepper, chopped
    2 med.-large tomatoes, diced
    2 medium potatoes, cut into about ¾ inch cubes
    ½ cup tomato sauce
    corn tortillas
    salsa
    Heat a large, heavy, deep pan over medium heat. Add cubes of meat and season with salt, pepper and garlic. Cover and cook, stirring occasionally, until meat is about three-quarters cooked. Pour off and reserve the accumulated juices. Add oil to the pan, and then add onion, bell pepper, tomatoes and potatoes. Cook, stirring frequently, until onion begins to brown. Add tomato sauce and reserved meat juices and simmer over low to medium heat for approximately 15 minutes, or until potatoes are cooked through.
    Serve with fresh corn tortillas and salsa, if desired.

    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    Makes about 3½ cups.
    3 tbsp. vegetable oil
    1 medium-sized onion, chopped
    3 cloves garlic, minced
    2 tbsp. gluten-free all purpose flour
    1 (4-oz.) can mild green chilies, chopped
    1 (14½-oz.) can diced tomatoes
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    1 teaspoon chili powder, preferably Ancho chili powder
    1 teaspoon salt, or more to taste
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    Scott Adams
    This recipe comes to us from Nancy Haehl.
    Ingredients:
    One pound boneless, skinless chicken breasts cut in two to three pieces each.
    Two teaspoons (or more) taco seasoning mix
    Two thirds cup bottles salsa OR one can Ro Tel diced tomatoes with green chilies partially drained
    Two thirds cup shredded cheddar jack cheese
    One-four ounce can diced green chilies (can use less)
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    Directions:
    Combine chicken and seasoning mix in bowl and toss. Heat skillet with cooking spray and cook chicken until browned. Arrange chicken in a dish coated with spray. Top with salsa or tomatoes, cheese and chilies. Bake at 450F for approximately eight minutes or until done.
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    Jefferson Adams
    Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces.
    Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout,
    Mahi-mahi, red snapper, or any other favorite will do. Basically, this recipe will work with any white fish that will hold up to grilling.
    To make this recipe, first prepare the avocado salsa verde. Next, prepare the beurre blanc. Lastly, grill your favorite white fish. When fish is done, top sauce or salsa of choice, and serve with rice and your favorite steamed vegetables.
    Note: You may also pan fry, or even bake the fish as you like. Just make the beurre blanc sauce is warm.

    Beurre Blanc Sauce
    Ingredients:
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    1 cup white wine
    2 ounces lemon juice
    1 tablespoon heavy cream
    12 tablespoons (6 ounces) cold unsalted butter, cubed
    Salt and white pepper, to taste
    Directions
    Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
    Add the cream to the reduction. Once the liquid begins to bubble, reduce the heat to low.
    Add the butter, one cube at a time, whisking first on the heat and then off the heat.
    Keep whisking butter into the mixture until it becomes rich and creamy sauce. Add  salt and white pepper to taste. Serve beurre blanc right away, or keep in a thermos and serve later.
    A slightly healthier, though equally delicious option for fish is Avocado salsa verde. I've even been so bold as to make them both and let the quests work it out.
    Salsa Verde
    Ingredients:
    3-4 ripe avocados
    Juice of 1/2 lemon or 1 lime
    ¼ cup cilantro, chopped
    2 cans Herdez salsa verde (7 ounces)
    Salsa Directions:
    Slice avocados into a large bowl.
    Add juice 1 lemon or 2 lime.
    Lightly mash and fold avocados
    Add Herdez salsa verde.
    Fold in cilantro.
    Mix with a fork.


  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
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    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
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    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
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    Source:
    FoodProcessing.com.au

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    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
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    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.