Gluten-Free Carne Asada Tacos
By the Gluten Free Recipes team ·
Savor tender, marinated beef bursting with smoky, citrusy flavors, perfectly complemented by warm, pliable corn tortillas and your favorite vibrant toppings. These authentic-tasting carne asada tacos offer a satisfying textural contrast with every delicious bite.
At a glance: This hard dinner recipe yields 4 servings in about 1h 5m (20 min prep, 45 min cook). It uses 13 ingredients — including flank steak or skirt steak, fresh lime juice, olive oil — and walks through 4 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Carne Asada Tacos: When preparing this dinner recipe, to prevent cross-contamination with gluten, ensure all cutting boards, utensils, and cooking surfaces are thoroughly cleaned before preparing this recipe. Always verify that packaged ingredients, such as chili powder and corn tortillas, are certified gluten-free as formulations can vary In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Carne Asada Tacos: This recipe is naturally gluten-free, relying on corn tortillas and avoiding any gluten-containing grains. Always ensure your chili powder is certified gluten-free.
Ingredients
- 1.5 lbs flank steak or skirt steak
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bunch fresh cilantro, chopped
- 1 medium onion, finely chopped
- 12 corn tortillas
- 1 lime cut into wedges, for serving
Instructions
- 1
Prepare the marinade by whisking together the fresh lime juice, olive oil, minced garlic, ground cumin, dried oregano, chili powder, salt, and black pepper in a medium bowl. Place the flank steak or skirt steak in a resealable bag or shallow dish, pour the marinade over it, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- 2
Heat a grill pan or outdoor grill to medium-high heat. Remove the steak from the marinade, letting any excess drip off, and discard the marinade. Grill the steak for about 5-7 minutes per side for medium-rare, or until it reaches your desired level of doneness, noting the internal temperature should be around 130-135°F (54-57°C) for medium-rare. Allow the steak to rest on a cutting board for at least 10 minutes before thinly slicing it against the grain.
- 3
While the steak is resting, warm the corn tortillas. You can do this by heating them one at a time in a dry skillet over medium heat for about 30-60 seconds per side until pliable and slightly warmed, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds. Keep the warmed tortillas wrapped in a clean kitchen towel to stay warm and soft.
- 4
Assemble the tacos by filling each warm corn tortilla with a generous portion of the thinly sliced carne asada. Top with the finely chopped onion and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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