Gluten-free flank steak tacos marinated in chili sauce with warm grilled corn tortillas, fresh handmade tomato/onion/garlic/cilantro/chipotle salsa, and guacamole. Mmmmm…


  • 1/2 onion, diced
  • 1/2 tomato, diced
  • A handful of chopped cilantro
  • 1 tablespoon of chipotle powder
  • 1 chopped clove of garlic
  • dash of lemon juice

Mix up these ingredients in a bowl and set aside.


  • 1/2 lb. flank steak
  • 2 tablespoons chili powder
  • dash of Worcestershire sauce
  • dash of gluten-free soy sauce
  • 1/4 cup water
  • dash lemon juice

Dice up the flank steak into small cubes, marinate in rest of ingredients for at least a half hour, and stir fry everything on high until the marinade condenses into a nice glaze. Dash lemon juice into the hot pan towards the end and serve.

Don’t forget the tortillas. I use store-bought gluten-free organic extra-large corn tortillas from La Tortilla Factory. I spread a thin layer of butter on one side, dash a little salt on the buttered side, and drop it in a hot frying pan for about 60 seconds. This gets them nice and soft and hot, and frying them butter and salt brings out the corn flavor.

Place a generous amount of meat and salsa on your tortilla. Top it off with a dollop of fresh guacamole. Fold it and stuff your face. Bring napkins.

Alternate style: Add some cheese and melt it. I like to use a dry aged cheddar, or you can use Monterey Jack, asiago, or cotija cheese, fold everything, and heat it in a lightly buttered pan until the cheese melts. Top with the guacamole after frying that puppy.