Dairy-Free Steak Street Tacos
Elevate taco night with these Dairy-Free Steak Street Tacos, a vibrant and flavorful dish that's perfect for any occasion. Featuring marinated flank or skirt steak infused with zesty lime juice, smoky paprika, and savory spices, the recipe offers a tantalizing combination of bold flavors. Grilling the steak to juicy perfection ensures every bite is melt-in-your-mouth delicious. Served on warm corn tortillas, these gluten-free tacos are topped with fresh cilantro, creamy avocado, diced tomato, and a kick of jalapeño for extra flair. Whether you finish them off with salsa, hot sauce, or a squeeze of lime, these quick-to-make tacos are a crowd-pleaser for dairy-free diners and steak lovers alike. Perfect for weeknight dinners, entertaining, or a casual fiesta, these tacos are sure to become a new favorite.
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Recipe Information
Ingredients
- 1 pound flank steak or skirt steak
- 3 tablespoons lime juice
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 2 tablespoons tamari or coconut aminos (for gluten-free option)
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoons black pepper
- 12 small corn tortillas
- 0.5 medium red onion
- 0.5 cup cilantro
- 1 small fresh jalapeño (optional)
- 1 large avocado
- 1 medium tomato
- dairy-free hot sauce or salsa (optional)
- 2 whole lime wedges (for serving)
Instructions
In a mixing bowl, combine lime juice, orange juice, olive oil, tamari (or coconut aminos), minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper to create the marinade.
Place the steak in a large resealable bag or shallow dish and pour the marinade over it. Massage the marinade into the steak, ensuring it's evenly coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Grill the steak for 4-5 minutes per side (for medium-rare) or until it reaches your desired doneness. Use a meat thermometer if needed (130°F for medium-rare).
Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute.
While the steak is resting, warm the corn tortillas by placing them directly on the grill for about 30 seconds per side, or until lightly charred and pliable.
Thinly slice the rested steak against the grain into small, bite-sized strips.
Prepare the toppings: thinly slice the red onion, chop the cilantro, dice the jalapeño (if using), cube the avocado, and dice the tomato.
Assemble the tacos by placing a few slices of steak on each tortilla and topping them with the prepared onion, cilantro, jalapeño, avocado, tomato, and a drizzle of dairy-free hot sauce or salsa, if desired.
Serve the tacos with lime wedges on the side for extra flavor, and enjoy!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4845 mg | 211% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 25.9 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3983 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
