Paleo Beef Street Tacos
Take your taco night to a healthier, flavor-packed level with these Paleo Beef Street Tacos! Featuring tender, marinated skirt steak seasoned with smoky paprika, zesty lime, and aromatic garlic, these tacos deliver bold, satisfying bites without compromising on clean eating. Wrapping the juicy steak strips and vibrant toppings—like fresh cilantro, diced tomatoes, creamy avocado, and spicy jalapeño—in crisp lettuce leaves makes them naturally gluten-free and grain-free. Perfect for grilling or cooking in a cast iron skillet, this quick and easy recipe comes together in under 40 minutes, making it ideal for busy weeknights or casual gatherings. Whether you're following a Paleo lifestyle or just love wholesome, fresh flavors, these street tacos are sure to impress!
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Recipe Information
Ingredients
- 1 pound beef skirt steak
- 2 tablespoons olive oil
- 2 lime
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 red onion, finely chopped
- 0.5 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 jalapeño, thinly sliced
- 1 tomato, diced
- 10 lettuce leaves (e.g., Romaine or Butter Lettuce)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Begin by marinating the skirt steak. In a bowl, combine olive oil, juice of one lime, minced garlic, ground cumin, chili powder, smoked paprika, sea salt, and black pepper.
Place the skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak and ensure it is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat a grill or a cast iron skillet over medium-high heat.
Once hot, remove the steak from the marinade and place it on the grill or skillet. Cook for about 3-4 minutes on each side, or until your desired level of doneness is reached.
While the steak is cooking, prepare the toppings. Combine the chopped red onion, fresh cilantro, diced tomato, and juice of the remaining lime in a small bowl. Mix well and set aside.
Once the steak is cooked, let it rest for 5 minutes before slicing. Cut against the grain into thin strips.
To assemble the tacos, layer two pieces of lettuce to create a sturdy 'shell'.
Fill each lettuce shell with slices of grilled steak, a spoonful of the onion-cilantro-tomato mixture, a few slices of avocado and jalapeño, and any additional toppings of your choice.
Serve immediately and enjoy your delicious, Paleo-friendly street tacos!
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 16.5 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4591 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
