Paleo Gluten Free Cilantro-Lime Steak Tacos
Total time1 hr
Prep time20 min
Cook time10 min
4.9(23)
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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
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - 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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