Paleo Classic Beef Fajitas
Step into a world of bold, smoky flavors with these Paleo Classic Beef Fajitas, a protein-packed delight that's perfect for any clean-eating enthusiast. This recipe takes the traditional fajitas we all love and gives them a nutritious paleo twist, swapping out tortillas for crisp lettuce wraps that cradle tender, marinated flank steak, vibrant sautéed bell peppers, and sweet onions. Infused with a zesty marinade of lime juice, garlic, and spices like cumin and paprika, every bite bursts with flavor while staying healthy and gluten-free. Finished with creamy avocado slices and fresh cilantro, these fajitas are as beautiful as they are delicious. Ready in just 30 minutes and designed to serve four, it's the ultimate meal for busy weeknights or laid-back weekend gatherings. Perfect for those searching for paleo-friendly, low-carb, and dairy-free dinner ideas!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 3 tablespoons Lime juice
- 3 pieces Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper, sliced
- 1 large Yellow bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1 large Onion, sliced
- 8 pieces Large iceberg or bibb lettuce leaves
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, sliced
Instructions
Begin by preparing the marinade. In a small bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Mix well to create a vibrant marinade.
Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well-covered. Seal and refrigerate for at least 1 hour, up to 24 hours for best flavor.
When ready to cook, preheat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and place it on the hot skillet.
Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, remove the steak when it reaches an internal temperature of 135°F (57°C).
Once cooked, transfer the steak to a cutting board, cover loosely with aluminum foil, and let it rest for 5-10 minutes.
Meanwhile, in the same skillet, add the sliced bell peppers and onion. Sauté for about 5-7 minutes until they are tender-crisp.
Slice the rested flank steak thinly against the grain.
To assemble, place a few slices of steak onto each lettuce leaf, top with sautéed peppers and onions, and garnish with fresh cilantro and avocado slices.
Serve immediately, enjoying the fresh, flavorful combination of the paleo-friendly fajitas.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 30.6 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 255 mg | 20% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4088 mg | 87% | |
*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.
