Gluten-Free Carne Asada Tacos

Ingredients

Shop links on this page are for ground cumin, dried oregano, chili powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 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 Shop
• 1/2 tsp dried oregano Shop
• 1/2 tsp chili powder Shop
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bunch fresh cilantro, chopped
• 1 medium onion, finely chopped
• 12 corn tortillas Shop
• 1 lime cut into wedges, for serving

Instructions

1. 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. 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, or until the internal temperature reaches 145°F (63°C). USDA recommends 145°F for beef steaks, followed by a rest of at least 3 minutes. Optional chef's note: many cooks pull carne asada at 130-135°F (54-57°C) for medium-rare. Cooking below the USDA temperature carries more food-safety risk, especially for young children, pregnant people, older adults and anyone with a weakened immune system. Allow the steak to rest on a cutting board for at least 10 minutes before thinly slicing it against the grain.
3. 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. 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

• Grill the flank or skirt steak over high heat for a good char, and check the marinade's chili powder is labeled gluten-free.
• Don't marinate the steak in the lime juice too long. More than a few hours makes the surface mushy.
• Rest the steak before slicing thinly against the grain so the carne asada stays tender.

Common questions