Gluten Free Cilantro-Lime Steak Tacos
Skirt steak tacos done right are one of those meals that feel like a restaurant splurge but come together on a weeknight without much fuss. The steak gets a quick bath in fresh lime juice, cilantro, cumin, chili powder, and smoked paprika before hitting a screaming-hot cast-iron skillet, where it develops a deep, caramelized crust that's genuinely hard to beat. Resting and slicing thinly against the grain keeps every bite tender and juicy, so the effort-to-payoff ratio is seriously in your favor. Corn tortillas are the natural choice here — naturally wheat-free and perfectly charred over a flame or in a dry skillet until they're warm, pliable, and just a little smoky. That detail matters, because flour tortillas are where a lot of taco recipes quietly introduce gluten, and this one sidesteps that entirely without any substitutions or specialty products. Topped with crisp white onion, fresh cilantro, and a squeeze of lime — plus avocado and hot sauce if you're feeling it — each taco is bright, bold, and completely satisfying. This recipe serves four, making it an easy go-to for a casual dinner that nobody at the table will feel like they're missing out on.
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1.5 lb skirt steak
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- ½ cup fresh cilantro, roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For cooking
- 1 tbsp olive oil
For serving
- 8 small corn tortillas
- ½ cup fresh cilantro, roughly chopped
- ½ medium white onion, finely diced
- 2 limes, cut into wedges
- 1 medium avocado, sliced (optional)
- hot sauce, for serving (optional)
Instructions
- 1
In a large zip-top bag or shallow dish, combine the lime juice, 2 tbsp olive oil, chopped cilantro, cumin, chili powder, smoked paprika, salt, and black pepper. Add the skirt steak and turn to coat thoroughly. Seal and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
Remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels.
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