Paleo Carne Asada Street Tacos
Savor the bold and vibrant flavors of *Paleo Carne Asada Street Tacos*, a healthy twist on the classic Mexican favorite that’s perfect for those following a paleo lifestyle. Juicy, perfectly grilled flank steak is marinated in a zesty blend of lime and orange juice, garlic, fresh cilantro, and smoky spices for maximum flavor. Instead of traditional tortillas, crisp cabbage leaves serve as a low-carb, nutrient-packed alternative, making these tacos both paleo-friendly and gluten-free. Each taco is topped with a medley of fresh, colorful ingredients like red onion, creamy avocado, and ripe tomato, then finished with a squeeze of lime to bring everything together. With minimal prep time and authentic flavors, these street tacos are an irresistible, wholesome option for weeknight dinners, summer grilling, or meal prep. Discover the perfect balance of clean eating and indulgent taste in these delicious carne asada tacos!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 whole Lime
- 1 whole Orange
- 4 whole Garlic cloves
- 0.5 cup Cilantro
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 whole Large cabbage leaves
- 0.5 cup Sliced red onion
- 1 whole Diced avocado
- 1 whole Diced tomato
- 4 pieces Fresh lime wedges
Instructions
In a medium bowl, combine the juice of 2 limes, juice of 1 orange, minced garlic cloves, and chopped cilantro.
Add cumin, paprika, chili powder, olive oil, salt, and black pepper to the marinade and mix well.
Place the flank steak in a large resealable bag or shallow dish and pour the marinade over the steak, ensuring it is well coated. Seal the bag and refrigerate for at least 1 hour, or preferably overnight.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade, letting any excess marinade drip off. Grill the steak for about 4 to 5 minutes per side, or until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice it against the grain into thin strips.
To assemble the tacos, lay the cabbage leaves out on a serving platter.
Place sliced steak onto each cabbage leaf, and top with sliced red onion, diced avocado, and diced tomato.
Serve with fresh lime wedges for squeezing over the top.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 951 mg | 20% | |
*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.
