Gluten Free Pineapple Pico Steak Tacos
Juicy skirt steak, a bright pineapple pico, and charred corn tortillas — this is the kind of taco that makes a Tuesday feel like a celebration. The steak gets rubbed down with cumin, smoked paprika, and garlic powder before hitting a screaming-hot cast iron skillet, building a deep, caramelized crust that's hard to beat. While the steak rests, the pineapple pico — fresh pineapple, red onion, jalapeño, cilantro, and lime juice — has been quietly doing its thing at room temperature, melding into something sweet, spicy, and totally addictive. Corn tortillas are naturally wheat-free, but it's still worth grabbing a pack that's certified gluten free to avoid any cross-contact surprises at the processing stage. Warming them directly over a gas flame gives you those gorgeous little char spots and makes them pliable enough to hold everything together without cracking. Sliced thin against the grain, the steak stays tender in every bite, and the pico cuts right through the richness with a hit of citrus. This recipe serves four and comes together with minimal fuss — just real ingredients doing exactly what they're supposed to do.
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the pineapple pico
- 1 ½ cups fresh pineapple, finely diced (about ¼ of a medium pineapple)
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For serving
- 8 gluten free corn tortillas (6-inch)
- lime wedges (optional)
Instructions
- 1
In a mixing bowl, combine the pineapple, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine, then set aside at room temperature for at least 20 minutes so the flavors come together.
- 2
Pat the skirt steak dry with paper towels. In a small bowl, stir together the cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Rub 1 tbsp of the olive oil over both sides of the steak, then press the spice mixture evenly onto both sides. Let the steak rest at room temperature for 10 minutes.
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