In the summer of 2022, I was diagnosed with Hashimoto’s disease. It’s an autoimmune disease where my body has developed antibodies that attack my thyroid gland. The antibodies, essentially, cause inflammation in my thyroid gland and make it hard for my thyroid to make enough hormones for my body.
I also have nodules on my thyroid, and a whole laundry list of other symptoms I’m learning to manage on a daily basis.
One of the biggest (and hardest) changes I’ve had to make is cutting out gluten and dairy from my diet. Never in a million years did I ever dream of taking on a gluten-free diet. But, with Hashimoto’s (for various reasons), I don’t have much choice. As with any health condition and diagnosis, it feels like this part of the story is a mixed bag of science and speculation. People ask me if I really have to be free of dairy and gluten. Forever?, they ask. How will you sustain that?
I don’t know, I want to say. But I’m learning how to try.
So, I cut the dairy and gluten immediately, went on a short-term AIP (autoimmune protocol diet), then slowly began incorporating all foods (sans the gluten and diary) back into my diet.
I felt a world of a difference doing just that. (I’d been experiencing a long list of symptoms, all of which can be found here.) I’ve also had to welcome other lifestyle changes. (Will slowly unpack and share about those sometime.) It wasn’t easy. I moped around for a few months. It felt like I was being asked to break up with my one true love — bread. If you know, you know…
But then something happened.
I began to see my sadness give way to seeking. Where I found myself lost and unsure of what to eat or how to be , I began to ask questions.
Why don’t I eat more vegetables? More herbs?
What good things can I put into my body?
How can I enjoy food again, both the preparing of it and the partaking of it?
What did my ancestors eat? What did they forage? What did they hunt? What foods sustained them?
What is my relationship with the food that I eat? Am I just eating to eat and cooking to cook, or am I truly satisfying the needs of my body, my soul?
Do I know where my food comes from? Do I care about how it was sown, grown, harvested, raised, slaughtered, packaged, and sold?How can I use this part of my story to live deeper, slower, truer?
How can I use this reckoning to return to the things that actually matter to me?
How can I heal, not only my own body but, my relationship to the land, my fellow man, and to Creator?
In time, I’ll unravel more of what I’ve been learning. So much of what’s been grounding me and bringing me to gratitude involves digging into my Native descent—what and how the people of my tribe (Lenape) ate.
I hope to share about some of those Native foods and meals and methods of preparation, as well as dig into the African American and European areas of my descent.
So—these steak tacos. These tacos are most likely not a dish I’d find in the lineage of my people. But, gosh darn it, I just love a good taco!
A few years back, I flew out to see my dad when he was living in San Antonio, Texas. There, I was introduced to the goodness that is eating steak tacos for breakfast. Ever since then, I’ve been on a journey to find the best steak tacos near me.
I don’t think I’ll find anything as good as what I had in Texas. But a girl can try.
The below recipe is my try at mimicking a dish (from a local restaurant) that I’ve tried a few times. What intrigued me to try making it for myself?
I’m glad you asked.
There is nothing I love better than a recipe that calls for no more than like five ingredients. At this stage of life, I don’t have the time, money, or energy (also see: crying toddler above) to go buying jars and jars of items I’ll only use once.
I’ve also become really selective with what I put into my body—as, it turns out, gluten and dairy are actually not the only offenders to my health and well-being at the current moment.
So when I see that a recipe only calls for meat and fresh vegetables, or doesn’t have a laundry list of items with one thousand impossible steps that no one has time to try—I’m in.
I followed my tastebuds and gave this dish a try. The below recipe is what I’ve come up with, just in cooking this out on my own.
Simple. I need simple.
With my health, the heavy mental load I’m carrying in this current season, and everything else that limits me…I need simple.
These steak tacos call for steak, corn tortillas, parsley, garlic, olive oil, lime, seasoning, water, and salt + pepper. That’s only nine ingredients and, honestly, I don’t think the water, salt + pepper, and oil even count (because they’re staples we all already have on hand).
So six ingredients, all prepped and prepared in the time it takes to cook the steak. Easy to double up and save seconds for later. (Another win for a women maxed with health, time, and money constraints.)
The only ingredient that’s going to cost you some money is the steak.
Here, I’m working with a little over 1/2 pound of skirt steak, purchased from Whole Foods. This 1/2 pound cost me about $13.99—and here’s why I’m not willing to stoop low for the sake of cutting costs when it comes to meat.
It matters to me to buy meat that is traceable. Meaning, I know where it comes from and can therefore know what’s in it (no added hormones, etc. is better for my health)…and how it was treated before, during, and after it was slaughtered. As a mixed woman of faith, food responsibility, sustainability, and sovereignty matter deeply to me, and I hope to share more about that sometime.
I’m learning to buy only what I need…and also eat only what I need. I don’t want to cut corners to save money just because this will unnecessarily enlarge my portions. I’m teaching myself, and my kids, how to eat until satisfied—not until full.
The impulse, or perhaps it’s an American mindset, is to fill up on the meat and carbs…then to skimp on the vegetables, fruits, nuts, and herbs. I’m trying unlearn and reverse this. (And to supplement with easy sides.)
Three things to keep this recipe as simple as possible:
I use a garlic crusher
I use kitchen shears to cut the skirt steak
I use 1/2 of a taco seasoning packet to flavor the meat
Using the garlic crusher and kitchen shears saves me space and energy (don’t have to take out the cutting board, wash it, use it again, wash it). This is helpful when you’re tired and already have a sink drowning with dishes. (True story.)
Using the 1/2 of a seasoning packet is a tip I picked up from my mom, years ago. Ideally, we’d all like to make our meals with fresh ingredients and seasonings, right? But sometimes we really do find ourselves in seasons when simple is best. Even easier is best. And sometimes that means seasoning packets.
I try to get the best options I can find, in terms of seasonings. But even then, you still have to watch out for the sodium and additives! So use 1/2 of your seasoning packets. This also extends the usage of them.
It’s actually amazing how sufficient the flavor is when you cut back on the seasoning packets…
Tortillas only take a few moments to warm. No oil needed on the skillet. I’ve also sometimes just warmed them in the oven, straight on the wire rack. You want them warm and a little toasted, but not so toasted that they harden.
I use corn tortillas because they are gluten-free. I’m sure you could use flour tortillas or other gluten-free alternatives, although I still haven’t personally found gluten-free tortillas that I like.
The nice thing about this recipe, and any tacos in general, is you can’t really mess it up. Cook the meat as much as you want or don’t want. Add more seasoning or use less than 1/2 of the packet. Even better, use your own seasoning. Add more garlic gloves, or lime, or salt. Swap out the steak if you much rather prefer the taste and cost of chicken. You can adjust any of these components according to your preferences or what you have on hand.
However you prepare these tacos, just know—you might become a little obsessed. It’s a deeply satisfying flavor explosion. The seasoned meat against the blanket of a tortilla, topped with a medley of garlic, parsley, and lime (which, by the way is the true star of the show).
Seriously, the taste will linger in your mouth, tempting you to go back for seconds on the same day.
And—I hope you do.
6-Ingredient Steak Tacos with Garlic, Parsley, and Lime
Total Time: Under 30 minutes | Yield: 8+ small tacos
Ingredients
Garlic, Parsley, and Lime Medley (Chimichurri)
1 cup parsley
3-5 tablespoon olive oil
2-5 gloves garlic (crushed)
juice of 1 lime
pinch of salt/pepper
Steak Tacos
1/2 pound skirt steak
1/2 cup water
small tortillas (corn or flour)
1/2 packet taco seasoning (I use Siete)
cut lime wedges (for serving)
Ingredients
Heat skillet, drizzle olive oil. Sear skirt steak on high heat, then lower burner to medium heat. Cut into bite-sized pieces once browned. Sprinkle seasoning packet, add water, mix. Let skirt steak simmer, mix occasionally. You’ll want to see the seasoning coat the skirt steak and thicken. Use more water if you need. Always simmer down until it thickens. Move away from burner when finished.
While cooking the skirt steak, cut parsley into a mixing bowl. Add oil, garlic, and lime juice. Mix. This medley should remain full, bodied, and crisp, not watered down, heavy, or soggy. You’ll appreciate this texture on topped on your tacos. Add salt and pepper to taste. (Might/could be more than a pinch!)
Warm tortillas in a skillet. Add skirt steak and parsley medley. Sprinkle lime, if desired. Serve warm.
For leftovers, reheat skirt steak. Fluff parsley medley with a fork. Can be served chilled on top of skirt steak.⬩
Alright—your turn! Let me know if you appreciated this recipe, or anything else I shared, and if you’re going to give this a try. Feel free to share any and all questions. Share this with a friend, then let me know in the comments if you want more recipes. And tell me a little bit about your current health journey and/or if you’re needing (or wanting) to adjust what/how you eat.
I was really glad when some of you asked for the recipe. My heart goes out to those of you that are navigating challenging circumstances in life and health. I hope that sharing about my losses, and all I’m learning along the way, meets you with kindness and courage.
As now a fellow Hashi Girl ™️ looking and discerning how to best feed and nourish my body and family, love this Rachel pivot into food-blogging real quick. 👏🏼
Looking forward to trying this. Family history. 🩶