Nitrate & Nitrite Free Gluten Free Carne Asada Tacos
Total time1 hr 35 min
Prep time25 min
Cook time10 min
4.7(15)
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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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