Dairy-Free Street Steak Tacos
Elevate your taco night with these irresistible Dairy-Free Street Steak Tacos, a perfect blend of bold flavors and simple preparation. Juicy, marinated flank steak seasoned with garlic, chili powder, smoked paprika, and lime juice takes center stage, offering a smoky, tangy profile that’s sure to impress. These tacos are perfectly complemented by vibrant toppings like crisp radishes, creamy avocado, fresh cilantro, and a hint of heat from optional jalapeño slices. Served on warm, lightly charred corn tortillas, this recipe is gluten-free adaptable with coconut aminos and comes together in just 30 minutes of active prep time. Ideal for quick weeknight dinners or festive gatherings, these tacos combine street-food charm with a health-conscious twist, completely free of dairy yet loaded with flavor.
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Recipe Information
Ingredients
- 1 lb flank steak
- 2 tbsp olive oil
- 3 tbsp lime juice
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 12 small corn tortillas
- 1 red onion, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 3 radishes, thinly sliced
- 1 avocado, sliced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 jalapeño, thinly sliced (optional)
Instructions
In a medium-sized bowl, whisk together olive oil, lime juice, soy sauce (or coconut aminos), minced garlic, ground cumin, smoked paprika, chili powder, sea salt, and black pepper to create the marinade.
Place the flank steak in a large resealable bag or shallow dish and pour the marinade over it, ensuring the steak is fully coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 8 hours for maximum flavor).
Preheat a grill, grill pan, or cast-iron skillet over medium-high heat.
Remove the steak from the marinade, letting excess marinade drip off, and pat it dry with paper towels.
Cook the steak for 4–5 minutes per side for medium-rare, or longer depending on your preferred doneness. Let the steak rest for 5–10 minutes before slicing it thinly against the grain.
Warm the corn tortillas by placing them directly over a gas flame or in a dry skillet for about 20–30 seconds on each side, until soft and lightly charred.
Assemble the tacos by layering slices of steak onto each tortilla. Top with red onions, cilantro, radishes, avocado slices, and jalapeño (if using).
Serve immediately, with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6143 mg | 267% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 14.4 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 444 mg | 34% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4050 mg | 86% | |
*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.
