Gluten-Free Steak Tacos
Savor the bold and vibrant flavors of these Gluten-Free Steak Tacos, a crowd-pleasing recipe perfect for taco night! Featuring tender skirt or flank steak marinated in a zesty blend of lime juice, olive oil, gluten-free soy sauce or coconut aminos, and aromatic spices like cumin and smoked paprika, the steak is grilled to perfection for a juicy, flavorful bite. Served on warm gluten-free corn tortillas and topped with fresh cilantro, diced red onion, creamy avocado, juicy tomatoes, and optional jalapeño slices, these tacos are a perfect balance of savory and refreshing. Quick to prepare in just 35 minutes and suitable for those avoiding gluten, this recipe is an easy way to elevate your dinner game. Don’t forget to finish with a drizzle of hot sauce or your favorite salsa for an extra kick of flavor!
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Recipe Information
Ingredients
- 1 lb Skirt steak or flank steak
- 3 tbsp Lime juice
- 2 tbsp Olive oil
- 2 tbsp Gluten-free soy sauce or coconut aminos
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 8 Gluten-free corn tortillas
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Red onion (diced)
- 1 Avocado (sliced)
- 1 cup Tomatoes (diced)
- 1 Jalapeño (thinly sliced, optional)
- 0.25 cup Hot sauce or salsa
Instructions
In a small bowl, whisk together lime juice, olive oil, gluten-free soy sauce or coconut aminos, ground cumin, smoked paprika, garlic powder, salt, and black pepper to create the marinade.
Place the steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Ensure the steak is fully coated, seal the bag (or cover the dish), and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for extra flavor.
Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly oil the surface to prevent sticking.
Remove the steak from the marinade, letting any excess drip off. Grill the steak for 4-5 minutes on each side for medium-rare, or until your desired level of doneness is reached. Use a meat thermometer to check: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain for maximum tenderness.
While the steak rests, warm the gluten-free corn tortillas. Heat them individually in a dry skillet over medium heat for 15-20 seconds per side, or until they become pliable and lightly toasted.
Assemble the tacos: Place a few slices of steak onto each tortilla. Top with freshly chopped cilantro, diced red onion, sliced avocado, diced tomatoes, and jalapeños if using. Drizzle with hot sauce or salsa for extra flavor.
Serve immediately and enjoy your gluten-free steak tacos!
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4923 mg | 214% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 20.3 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3789 mg | 81% | |
*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.
