Paleo Carne Asada Tacos
Transform your taco night with these irresistible Paleo Carne Asada Tacos, a wholesome twist on a classic favorite that's bursting with bold flavors and vibrant textures. Tender, marinated flank steak is grilled to perfection, then thinly sliced and nestled into crisp romaine lettuce leaves for a gluten-free, grain-free base. Aromatic spices like cumin and chili powder infuse the meat, while coconut aminos and lime juice add a tangy sweetness to this paleo-friendly dish. Topped with creamy avocado slices, crunchy red onions, and fresh cilantro, each bite is a harmony of savory, fresh, and citrusy goodness. Perfect for those seeking a healthy yet indulgent meal, these tacos are served with lime wedges for a customizable burst of zing. Quick to prepare and ideal for weekday dinners or summer gatherings, this recipe is sure to be a hit with everyone at the table.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Coconut aminos
- 2 tablespoons Olive oil
- 0.25 cup Lime juice
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 leaves Romaine lettuce leaves
- 0.5 medium Red onion, thinly sliced
- 2 pieces Avocados, sliced
- 0.25 cup Fresh cilantro, chopped
- 2 pieces Fresh limes, sliced
Instructions
In a mixing bowl, combine coconut aminos, olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper to create the marinade.
Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over the steak. Ensure the meat is evenly coated.
Cover the dish or seal the bag and marinate in the refrigerator for at least 1 hour or up to 8 hours for deeper flavoring.
Preheat an outdoor grill or a grill pan over medium-high heat.
Remove the steak from the marinade, allowing any excess to drip off, and grill the steak for about 6-7 minutes per side for medium-rare, or to your preferred doneness.
Remove the steak from the grill, cover with foil, and let it rest for about 5 minutes.
Slice the steak thinly across the grain.
To assemble the tacos, lay the romaine lettuce leaves on a serving platter and distribute the steak slices among them.
Top each taco with red onion slices, avocado slices, and fresh cilantro.
Serve with lime wedges on the side for squeezing over the tacos before eating.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 22.1 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 225 mg | 17% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3593 mg | 76% | |
*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.
