Paleo Carne Asada Quesadilla
Elevate your taco night with this irresistible Paleo Carne Asada Quesadilla, a hearty twist on a classic favorite that's both gluten-free and dairy-free. Marinated in a vibrant blend of lime and orange juices, garlic, coconut aminos, and bold spices, the tender flank steak is grilled to perfection and sliced thinly for maximum flavor. Each quesadilla is crafted using paleo-friendly tortillas (made with cassava or almond flour), filled with smoky sautéed onions and bell peppers, and complemented by a creamy avocado-cilantro sauce. Quick to prepare and bursting with zest, this recipe is perfect for a nourishing weeknight dinner or a crowd-pleasing party dish that caters to clean-eating enthusiasts. Serve these golden, crispy quesadillas hot off the skillet and let the irresistible combination of fresh ingredients shine!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup lime juice
- 0.25 cup orange juice
- 2 tablespoons olive oil
- 2 tablespoons coconut aminos
- 3 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon ground black pepper
- 4 units paleo tortillas (cassava or almond flour based)
- 2 units ripe avocados
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 unit small onion, sliced
- 1 unit bell pepper, sliced
- 1 tablespoon coconut oil
Instructions
In a medium bowl, whisk together the lime juice, orange juice, olive oil, coconut aminos, minced garlic, ground cumin, chili powder, and ground black pepper to prepare the marinade.
Place the flank steak in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 2 hours, ideally overnight.
Preheat a grill or grill pan to medium-high heat.
Remove the steak from the marinade and grill for 6-8 minutes per side or until it reaches your preferred level of doneness.
While the steak is grilling, prepare the avocado sauce. Halve, pit, and scoop the avocados into a small bowl. Mash the avocados with the fresh cilantro, lime juice, and salt until smooth.
In a skillet over medium heat, add the coconut oil and sauté the sliced onions and bell peppers until they are soft and slightly caramelized.
Once the steak is cooked, let it rest for 5 minutes before slicing it thinly against the grain.
To assemble the quesadilla, heat a clean skillet over medium heat. Place a paleo tortilla in the skillet, layer with slices of carne asada, onions, and peppers, then drizzle some avocado sauce.
Top with another tortilla and cook for 2-3 minutes per side or until the tortillas are golden and slightly crispy.
Repeat the assembly with the remaining tortillas and fillings. Slice the quesadillas into quarters and serve immediately.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 7.0 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1184 mg | 25% | |
*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.
