Gluten-Free Steak Street Tacos
Satisfy your taco cravings with these Gluten-Free Steak Street Tacos, a mouthwatering blend of robust flavors and fresh, vibrant toppings. Perfectly seasoned flank steak is marinated in a zesty combination of gluten-free soy sauce, lime juice, olive oil, garlic, and bold spices like cumin and chili powder, then grilled to perfection for tender, juicy slices. Wrapped up in warm, gluten-free corn tortillas, these tacos are topped with a colorful mix of diced red onion, fresh cilantro, creamy avocado, and crisp radishes for a delightful crunch. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or casual gatherings. Serve with lime wedges to add a bright burst of citrus and personalize your plate. Enjoy the ultimate flavor-packed, gluten-free meal that’s sure to impress!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Gluten-free soy sauce or tamari
- 2 tbsp Fresh lime juice
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 10 Gluten-free corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 0.5 Red onion, finely diced
- 3 Radishes, thinly sliced
- 1 Avocado, diced
- 4 Fresh lime wedges
Instructions
In a small bowl, whisk together the gluten-free soy sauce, lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper to create a marinade.
Place the flank steak in a resealable plastic bag or a shallow dish, and pour the marinade over it. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 8 hours for best flavor.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the steak from the marinade, letting any excess drip off, and discard the marinade. Grill the steak for 3-4 minutes per side for medium-rare, or until cooked to your desired doneness.
Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5 minutes.
While the steak rests, warm the gluten-free corn tortillas on the grill or in a dry skillet over medium heat for about 30 seconds per side, until pliable.
Thinly slice the steak against the grain into small strips.
Assemble the tacos by dividing the steak slices among the warmed tortillas. Top with chopped fresh cilantro, diced red onion, sliced radishes, and diced avocado.
Serve immediately with fresh lime wedges for squeezing over the tacos.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 7050 mg | 307% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 20.7 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 630 mg | 48% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3986 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.
