Soy-Free Street Steak Tacos
Elevate your taco night with these vibrant Soy-Free Street Steak Tacos, a gluten-free and allergy-friendly twist on a classic favorite. Featuring tender, perfectly grilled flank steak marinated in a zesty blend of lime juice, smoky paprika, garlic, and chili powder, these tacos explode with bold flavors and crave-worthy spice. Warm corn tortillas serve as the ideal gluten-free base for juicy steak slices, while fresh toppings like diced onions, cilantro, and a drizzle of Mexican crema or Greek yogurt offer irresistible texture and flair. With just 20 minutes of prep and 10 minutes of cook time, this quick and easy recipe is perfect for serving up four delicious portions, whether you're hosting friends or enjoying a weeknight feast. Don't forget to garnish with lime wedges for that authentic street taco experience!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 Corn tortillas (gluten-free)
- 0.5 White onion, finely diced
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Mexican crema or plain Greek yogurt (optional)
- 4 Lime wedges
Instructions
Place the flank steak on a cutting board and pat it dry with paper towels.
In a small bowl, whisk together olive oil, lime juice, garlic powder, onion powder, ground cumin, smoked paprika, chili powder, salt, and black pepper to create the marinade.
Rub the marinade all over the flank steak, ensuring an even coat. Cover and let it marinate in the refrigerator for at least 1 hour or up to 4 hours.
Preheat a grill or grill pan over medium-high heat.
Remove the flank steak from the refrigerator and let it come to room temperature for 15 minutes.
Grill the flank steak for 4-5 minutes per side for medium-rare or 6-7 minutes per side for medium. Use a meat thermometer to check for doneness (135°F for medium-rare or 145°F for medium).
Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Slice it thinly against the grain into bite-sized pieces.
Warm the corn tortillas on the grill or in a dry skillet for 20-30 seconds per side.
Assemble the tacos by placing a few pieces of sliced steak onto each tortilla. Top with diced white onion, chopped cilantro, and a drizzle of Mexican crema or Greek yogurt, if using.
Serve the tacos with lime wedges on the side for squeezing over the top just before eating. Enjoy your soy-free street steak tacos!
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 4210 mg | 183% | |
| Total Carbohydrate | 226.3 g | 82% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 6.5 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 491 mg | 38% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2313 mg | 49% | |
*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.
