Gluten Free Steak Fajita Nachos
Sizzling skirt steak, charred fajita vegetables, and two melted cheeses piled high over crispy corn tortilla chips — this is the kind of crowd-pleasing sheet pan situation that disappears fast. The steak gets a quick marinade in lime juice, cumin, smoked paprika, and chili powder before being seared hard in a hot skillet, so every slice is packed with bold, smoky flavor. Corn tortilla chips are naturally wheat-free, which means the base of these nachos is already doing the heavy lifting without any swaps or specialty products. The rest of the ingredient list — bell peppers, onion, shredded Monterey Jack and cheddar, sour cream, salsa, and avocado — is straightforward and easy to verify, making this a genuinely stress-free build for anyone navigating gluten concerns. Everything goes onto one sheet pan and bakes at 400°F until the cheese is bubbling at the edges, which is honestly the best possible outcome for a weeknight. Finished with fresh cilantro and a squeeze of lime, it serves six and hits every note you want from a nacho platter — crunchy, cheesy, meaty, and just a little tangy.
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Learn more →Ingredients
6 servings
For the steak
- 1 lb skirt steak
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the peppers and onions
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- ½ tsp salt
For the nachos
- 10 oz corn tortilla chips
- 2 cups shredded monterey jack cheese
- 1 cup shredded cheddar cheese
For serving
- ½ cup sour cream
- 1 cup salsa
- 1 avocado, sliced or roughly mashed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a shallow bowl or zip-top bag, combine 2 tbsp olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Add the skirt steak and turn to coat. Let marinate at room temperature for 15 minutes.
- 2
Preheat the oven to 400°F (205°C). Line a large sheet pan with foil.
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