Soy-Free Steak Street Tacos
Experience bold, vibrant flavors with this Soy-Free Steak Street Tacos recipe—a perfect choice for taco enthusiasts seeking a soy-free spin on a classic favorite! Featuring tender, marinated flank or skirt steak infused with a zesty blend of lime juice, garlic, cumin, smoked paprika, and chili powder, these tacos deliver mouthwatering depth in every bite. The steak is grilled to juicy perfection, sliced against the grain, and nestled inside warm, lightly charred corn tortillas. Topped with fresh cilantro, diced white onions, crunchy radishes, and creamy avocado, these street-style tacos boast a perfect balance of textures and flavors. With just 20 minutes of prep time, they’re ideal for weeknight dinners or casual gatherings. Serve with lime wedges for a fresh, citrusy finish and enjoy this gluten-free, soy-free taco feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Flank steak or skirt steak
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 tortillas Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup White onion, finely diced
- 4 small Radishes, thinly sliced
- 1 medium Avocado, diced
- 4 pieces Fresh lime wedges
Instructions
Begin by preparing the steak marinade. In a small mixing bowl, combine olive oil, fresh lime juice, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Whisk until fully integrated.
Place the flank 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 best results.
Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Remove the steak from the marinade and allow any excess to drip off. Discard the marinade.
Cook the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to ensure an internal temperature of 130°F for medium-rare or 140°F for medium.
Transfer the cooked steak to a cutting board and allow it to rest for 5 minutes. This ensures the juices redistribute for a tender bite.
While the steak rests, heat the corn tortillas. Place them in a dry skillet over medium heat for 30 seconds on each side, or until lightly charred and pliable.
Thinly slice the rested steak against the grain into bite-sized strips.
Assemble the tacos: In each tortilla, place a generous portion of steak slices. Top with chopped cilantro, diced onion, thinly sliced radishes, and diced avocado.
Serve the tacos with fresh lime wedges on the side for a burst of citrus. Enjoy immediately!
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2803 mg | 122% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 9.8 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3396 mg | 72% | |
*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.
