Gluten-Free Carne Asada Street Tacos
Elevate your taco game with these irresistible Gluten-Free Carne Asada Street Tacos, a vibrant blend of zesty citrus, smoky spices, and tender grilled steak wrapped in warm gluten-free corn tortillas. Perfect for a quick weeknight dinner or a festive gathering, this recipe features a marinade rich in lime juice, orange juice, garlic, and gluten-free soy sauce that infuses flank or skirt steak with bold flavors. The steak is grilled to perfection, sliced thin against the grain, and layered with fresh toppings like creamy avocado, crisp white onion, and bright cilantro. With just 20 minutes of prep time and quick grilling, these tacos bring the authentic taste of street food to your table while catering to gluten-free diets. Serve with lime wedges to add a tangy burst and enjoy a dish that’s as easy to prepare as it is unforgettable.
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Recipe Information
Ingredients
- 1 pound flank or skirt steak
- 0.25 cup gluten-free soy sauce
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 2 tablespoons orange juice
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 gluten-free corn tortillas
- 1 white onion, chopped
- 2 avocado, sliced
- 2 lime wedges
- 0.25 cup fresh cilantro leaves for garnish
Instructions
In a mixing bowl, combine gluten-free soy sauce, olive oil, lime juice, orange juice, minced garlic, cumin, chili powder, chopped cilantro, salt, and black pepper to create the marinade.
Place the flank or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over the steak. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Preheat your grill or stovetop grill pan to high heat.
Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.
Grill the steak on high heat for about 3-5 minutes per side, depending on the thickness and desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
Transfer the steak to a cutting board and let it rest for about 5 minutes to allow the juices to redistribute.
While the steak is resting, heat the gluten-free corn tortillas on the grill for about 30 seconds on each side or until warm and slightly charred.
Thinly slice the rested steak against the grain into bite-sized pieces.
Assemble the tacos by placing slices of steak onto each tortilla. Top with chopped white onion, sliced avocado, and fresh cilantro leaves.
Serve immediately, garnished with lime wedges to squeeze over the tacos just before eating.
Nutrition Facts
Calories |
3250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6495 mg | 282% | |
| Total Carbohydrate | 361.5 g | 131% | |
| Dietary Fiber | 63.6 g | 227% | |
| Total Sugars | 21.9 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4574 mg | 97% | |
*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.
