Gluten Free Carne Asada Tacos
These tacos bring serious street-food energy to your own kitchen, with deeply charred skirt steak, bright homemade pico de gallo, and creamy avocado all piled onto warm corn tortillas. The marinade is the real star — fresh orange and lime juice, tamari, garlic, and a smoky blend of cumin, chili powder, and smoked paprika work together to build layers of flavor that taste like they took all day, even though the steak only needs an hour in the bag. Tamari steps in for traditional soy sauce here, keeping every drop of that savory, umami-rich marinade completely wheat-free without sacrificing a thing. Corn tortillas are naturally free of gluten, so you can skip the label-scanning and just focus on getting them perfectly pliable and lightly charred on the grill. The pico de gallo comes together in minutes while the steak marinates, so by the time you're ready to eat, everything is fresh, vibrant, and ready to go. Slicing the steak thinly against the grain is the small step that makes every bite tender rather than chewy — don't skip it. This recipe serves 4, making it an easy weeknight dinner or a low-effort crowd-pleaser that nobody will guess is anything other than the real deal.
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak
- ¼ cup fresh orange juice
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp tamari
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the pico de gallo
- 3 medium roma tomatoes, finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 large avocado, sliced or diced
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
In a large zip-top bag or shallow dish, whisk together the orange juice, lime juice, tamari, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper until combined.
- 2
Add the skirt steak to the marinade, seal or cover, and refrigerate for at least 1 hour and up to 4 hours. Remove the steak from the marinade and discard the used marinade.
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