Paleo Chipotle Steak Taco
Elevate your taco night with these bold and flavorful Paleo Chipotle Steak Tacos, a low-carb twist on classic steak tacos that’s sure to impress! Marinated in a smoky-sweet blend of chipotle peppers, lime juice, and aromatic spices, the tender skirt steak is grilled to perfection before being sliced thin and nestled into crisp butter lettuce leaves. These lettuce wraps serve as a guilt-free alternative to traditional tortillas, while fresh toppings like creamy avocado, sweet cherry tomatoes, and vibrant cilantro add layers of texture and flair. Quick to prepare and packed with bold, smoky zest, this gluten-free, dairy-free recipe is perfect for paleo enthusiasts and anyone craving a healthy yet indulgent taco experience. Serve with a squeeze of lime for a zingy finish!
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Recipe Information
Ingredients
- 1 pound Skirt steak
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Sea salt
- 8 leaves Butter lettuce leaves
- 0.5 Red onion, thinly sliced
- 1 Avocado, diced
- 0.25 cup Cilantro, chopped
- 0.5 cup Cherry tomatoes, halved
- 1 Fresh lime wedges
Instructions
Place the skirt steak in a shallow dish or a zip-lock bag.
In a blender or food processor, combine chipotle peppers in adobo sauce, lime juice, olive oil, minced garlic, ground cumin, ground black pepper, and sea salt. Blend until smooth to create the marinade.
Pour the marinade over the steak, ensuring it's well coated. Marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
Preheat your grill or a large skillet over medium-high heat.
Remove the steak from the marinade and discard any leftover marinade.
Grill the steak for about 4 to 5 minutes on each side or until the desired doneness is achieved.
Transfer the steak to a cutting board and let it rest for a few minutes before slicing it thinly against the grain.
Arrange the butter lettuce leaves on a platter to form taco 'shells'.
Place the sliced steak into each lettuce leaf.
Top with thin slices of red onion, diced avocado, cherry tomatoes, and chopped cilantro.
Serve immediately with lime wedges on the side for drizzling over the taco for extra zing.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 5.9 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3039 mg | 65% | |
*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.
