Gluten Free Salsa Verde Steak Tacos
Taco night just got a serious upgrade, and this one serves four with zero compromise on flavor. Skirt 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 makes every bite worth the wait. The real star is the homemade salsa verde — tomatillos, jalapeños, onion, and garlic simmered until soft, then blended with fresh cilantro and lime juice into a bright, tangy sauce that clings to every strip of steak. The key to keeping this completely wheat-free is the tortilla choice: corn tortillas are naturally free of gluten, but store-bought versions can sometimes be processed on shared lines, so checking the label or grabbing a certified option takes about five seconds and removes all the guesswork. Every other ingredient here — the spices, the fresh vegetables, the olive oil — is straightforwardly safe, so there's no hidden complexity to navigate. Topped with diced white onion, chopped cilantro, a squeeze of lime, and optional avocado slices, these tacos are fresh, bold, and completely satisfying. This is the kind of meal that makes people forget they're eating anything other than just really, really good tacos.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the steak
- 1.5 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 salsa verde
- 1 lb tomatillos, husked and rinsed
- 2 jalapeños, stemmed (seeds removed for less heat)
- ½ white onion, roughly chopped
- 2 garlic cloves, peeled
- ½ cup fresh cilantro, loosely packed
- 1 tbsp fresh lime juice
- ½ tsp salt
For serving
- 8 small corn tortillas
- ¼ cup white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Pat the skirt steak dry with paper towels. In a small bowl, combine the cumin, smoked paprika, garlic powder, salt, and black pepper. Rub 1 tbsp of the olive oil over both sides of the steak, then press the spice mixture evenly onto all surfaces. Let the steak rest at room temperature for 30 minutes.
- 2
While the steak rests, make the salsa verde. Place the tomatillos, jalapeños, onion, and garlic in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are soft and have turned from bright green to a dull olive color.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!