Gluten-Free Street Steak Tacos
Elevate your taco night with these irresistibly flavorful Gluten-Free Street Steak Tacos! Packed with tender, marinated skirt steak and nestled in warm, gluten-free corn tortillas, this recipe brings the bold and zesty flavors of street-style tacos straight to your kitchen. The marinade, infused with gluten-free soy sauce, lime juice, garlic, smoked paprika, and cumin, ensures every bite is bursting with vibrant, savory goodness. Perfectly topped with fresh cilantro, diced onion, crunchy radishes, and optional avocado slices, these tacos are a delicious, customizable feast. Ready in just 30 minutes with minimal prep and cooking time, they’re ideal for an easy dinner or summer barbecue. Pair them with tangy lime wedges and your favorite gluten-free hot sauce for a meal that’s sure to impress!
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Recipe Information
Ingredients
- 1 lb Skirt steak
- 3 tbsp Gluten-free soy sauce
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 3 Garlic cloves (minced)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 12 Corn tortillas (gluten-free)
- 0.5 White onion (diced)
- 0.25 cup Cilantro (chopped)
- 3 Radishes (thinly sliced)
- 4 Lime wedges
- 1 Avocado (optional, diced)
- 1 bottle Hot sauce (optional, gluten-free)
Instructions
In a medium bowl, prepare the marinade by combining gluten-free soy sauce, olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well.
Place the skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Heat a grill or large skillet over medium-high heat. Remove the steak from the marinade, letting excess liquid drip off, and cook for 3-4 minutes per side for medium rare, or until desired doneness is reached.
Remove the steak from the heat and let it rest for 5 minutes. After resting, thinly slice the steak against the grain into bite-sized strips.
Warm the corn tortillas on a dry skillet or directly over a gas flame until pliable and slightly charred, about 20-30 seconds per side.
Assemble the tacos by placing a few strips of steak onto each tortilla. Top with diced onion, chopped cilantro, and sliced radishes. Add diced avocado, if using, and drizzle with hot sauce, if desired.
Serve the tacos hot with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 11400 mg | 496% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 10.6 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 839 mg | 65% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4558 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.
