Tacos with a twist? Try these Paleo Steak Tacos with Greek Salsa! It’s a fresh, Mediterranean spin on your average steak tacos.
Plus, I’m finally spilling the deets on my grain free, nut free, gluten free “flour” tortillas. You’re going to want this recipe on hand for ALL your paleo taco creations!
How to make paleo flour tortillas
Okay, let’s shuffle through the weeds of tortilla-making!
I actually LOVE making homemade tortillas when we make tacos every week. Sure, it’s an extra step… but once you eat homemade tortillas, you’ll see why it’s worth the effort!
To make my tortillas, I have a tortilla press. I wasn’t convinced about this purchase for quite a while (I left it in wishlist limbo for over a year before finally buying one). But now that I have a tortilla press? I use it weekly to make simple masa harina tortillas or these gluten free tortillas!
Here’s the exact one I have:
Beyond that, making tortillas is largely trial and error. Essentially, you’ll learn through experience when they’re a tish too dry or a little too wet — but the good news is, it’s easy to adjust either case by adding a little more water or a spoonful of cassava flour!
Making simple steak tacos
The rest of this gluten free taco recipe is exceedingly simple. A simple steak rub seasons the steak and an easy Greek salsa round out these tacos. You really don’t need more than that to make wonderfully tasty tacos!
Smoked paprika makes the sliced steak in these tacos shine. Or, rather, adds a deep earthy pop of flavor for these otherwise veggie-rich tacos. So take smoked paprika, a little sea salt, and some freshly ground black pepper for that easy-as-all-hell spice rub.
Meanwhile, let’s get to the Greek salsa. I almost feel like this recipe is cheating! Because it’s essentially pico de gallo, with a couple adjustments. Instead of lime juice, use red wine vinegar. Add diced cucumbers. Done!
Lastly, I’ll suggest cutting your cucumbers up a little smaller than I did for the pictures. They should really be bite-sized mini cubes. But, at the end of the day, their size is completely up to you — chunky salsa is still awesome salsa!
Tacos every damn day
Surely it’s obvious at this point that I love tacos. Living paleo-ish and gluten free was never going to keep me from living my taco-obsessed life to the fullest!
So I made an e-book that I gift to all my newsletter subscribers: Tacos Every Damn Day.
It’s got taco tips, tricks, and numerous recipes to help you craft a different awesome taco creation every day, if you want to eat tacos super frequently like me.
If you want to learn more about it, check out this announcement post!
If you want to just sign up, fill out the simple form here.
More paleo taco recipes
- BBQ Chicken Tacos with Simple Coleslaw
- Steak & Egg Breakfast Tacos with Chimichurri
- Pulled Pork Tacos with Pineapple Radish Slaw
- Buffalo Chicken Tacos with Pickled Onions and Ranch
This steak taco recipe comes in three parts, but each section is definitely manageable. Consider making extra salsa —it’s great with chips or even as its own side dish! Each recipe is gluten free, paleo, and nut free.
For the Paleo Tortillas
- 2 cups cassava flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 1 1/2 cups warm water (start with 3/4 cup and gradually increase)
For the Steak
- 1 pound flank steak
- 1 tablespoon smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
For the Greek Salsa
- 1/2 cup thinly sliced red onion
- 1 1/2 tablespoons red wine vinegar
- 2 cups diced tomatoes
- 1 1/2 cups diced cucumber
- 2 tablespoons chopped cilantro
- 2 tablespoons sliced black olives
For the Tortillas
- Add cassava flour, arrowroot flour, and sea salt to a bowl and mix. Add olive oil and 3/4 cup water, stirring until a dough begins to come together. Gradually add more water, 1 tablespoon at a time, until a smooth dough forms. Knead the dough together using your hands, until you form a consistent, smooth ball.
- Separate the dough into 12 smaller balls. Line a tortilla press with parchment paper. Use the press as instructed to flatten the dough balls.
- Cook the tortillas in a cast iron skillet or griddle over medium-high heat for 45 seconds to 1 minute on each side. Repeat until all tortillas are made.
- Keep tortillas warm by wrapping them in linens. To reheat, dip the tortillas in water and warm in a skillet over medium heat for a few seconds on each side.
For the Steak
- Preheat the oven to 425 degrees F. Heat a cast iron skillet over medium-high heat.
- Combine smoked paprika, sea salt, and black pepper in a small dish. Rub all over the steak, getting into each nook and cranny of the meat. Add the steak to the cast iron skillet and cook for 2-3 minutes on each side. As soon as cooking is finished on the second side, carefully transfer the cast iron skillet to the preheated oven. Cook for an additional 3-5 minutes (3 minutes for a more rare steak, 5 minutes for a medium-rare steak).
- Remove steak from oven and transfer to a cutting board or plate to rest for at least 5 minutes. Slice thinly against the grain. If desired, cut each strip crosswise into bite-size pieces instead of long strips.
For the Greek Salsa
- While the steak is resting, prepare the salsa. Add red wine vinegar and sliced red onions in a medium bowl and let marinate for at least 5 minutes. Add cucumber, tomatoes, cilantro, and black olives, stirring to combine. Stir in feta, if using.
- Finally, assemble the tacos. Lay a tortilla flat and add approximately 1-2 ounces steak and a large spoonful of salsa.
Keywords: Paleo steak tacos