Begin by placing your flank steak or skirt steak on a cutting board. Using a sharp knife, slice the steak into thin slices against the grain to keep the taco meat tender and easy to chew. Choosing the right cut of steak can make a huge difference in the final result.

In a bowl, combine lime juice, chili powder, onion powder, garlic powder, black pepper, and gluten-free taco seasoning mix. Mix well, then add the thin slices of steak, ensuring they’re evenly coated. Let the steak marinate for at least 30 minutes, or refrigerate overnight in an airtight container for deeper flavor.

Heat a large skillet over medium-high heat and add a bit of oil. Add the marinated steak slices and cook for 3-5 minutes on each side until browned and cooked through. For a slightly crisp edge, turn up the heat to medium heat during the final minute of cooking.

While the steak cooks, warm your gluten free tortillas on a separate skillet or directly over a gas flame for a few seconds until they’re soft and pliable. Warm tortillas enhance the flavor of your homemade tacos.

Once the steak is ready, fill each tortilla with slices of steak and top with pico de gallo, fresh cilantro, and a dollop of sour cream. Add your favorite toppings like red onions, black beans, or a squeeze of lime.