Gluten Free Steak Tacos
Skirt steak marinated in fresh citrus, smoky spices, and olive oil is the kind of weeknight dinner that feels like a serious occasion — and this version serves four with zero compromise on flavor. The key to keeping these tacos naturally free of gluten is the foundation: corn tortillas instead of flour, and a marinade built entirely from whole spices, lime juice, and orange juice with nothing hidden or processed. That citrus soak does double duty, tenderizing the steak while building a bold, layered flavor that holds up beautifully to a screaming-hot cast iron sear. The homemade pico de gallo — diced Roma tomatoes, jalapeño, white onion, and cilantro — comes together while the steak marinates, so by the time you're slicing, everything is ready to go. Slicing against the grain after a proper rest gives you strips that are juicy and tender rather than chewy, which makes every bite genuinely satisfying. Creamy avocado slices on top round out the heat and brightness, and a squeeze of lime right before eating ties the whole thing together. This is the kind of recipe that makes you wonder why you ever stressed about finding safe options at a restaurant.
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh orange juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For cooking
- 1 tbsp olive oil
For the pico de gallo
- 3 medium roma tomatoes, finely diced
- ½ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8–12 small corn tortillas
- 2 ripe avocados, sliced
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together the lime juice, orange juice, 2 tbsp olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until combined. Add the skirt steak, turning to coat on all sides. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the steak marinates, combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside at room temperature to let the flavors develop.
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