Paleo Steak Street Tacos
Elevate taco night with these irresistible Paleo Steak Street Tacos, a wholesome twist on a beloved classic. Juicy, marinated flank steak is infused with rich flavors from coconut aminos, smoked paprika, cumin, garlic, and zesty lime juice, then perfectly seared for a smoky-charred finish. Nestled in hearty, grain-free coconut flour tortillas, each taco is topped with vibrant toppings like creamy avocado, crisp red onion, sweet cherry tomatoes, and a touch of heat from fresh jalapeño slices. Packed with protein and paleo-friendly ingredients, this recipe delivers bold, satisfying flavors in every bite. Whether for a quick weeknight dinner or a crowd-pleasing party dish, these steak street tacos are the ultimate fusion of health-conscious eating and mouthwatering indulgence!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Coconut aminos
- 2 tbsp Avocado oil
- 3 cloves Garlic
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Sea salt
- 1 tsp Black pepper
- 2 tbsp Lime juice
- 2 tbsp Cilantro
- 8 tortillas Coconut flour tortillas
- 1 large Avocado
- 0.5 medium Red onion
- 1 cup Cherry tomatoes
- 1 small Jalapeño
Instructions
Prepare the steak marinade by combining coconut aminos, avocado oil, minced garlic, ground cumin, smoked paprika, sea salt, black pepper, and lime juice in a small bowl. Mix well.
Place the flank steak in a shallow dish or a resealable plastic bag, and pour the marinade over it. Ensure the steak is fully coated with the marinade. Cover or seal, and let it marinate in the refrigerator for at least 1 hour or up to 8 hours for better flavor.
While the steak marinates, prepare the toppings. Dice the avocado, finely chop the red onion, halve the cherry tomatoes, and slice the jalapeño into thin rounds. Set aside.
Preheat a grill or a large skillet over medium-high heat. Once hot, add the marinated flank steak and cook for 4-5 minutes per side or until it reaches your desired doneness. For medium-rare, cook until the internal temperature reaches 135°F (57°C).
Remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain to ensure tenderness.
Warm the coconut flour tortillas in a skillet over low heat or directly on the grill for about 30 seconds per side.
Assemble the tacos by placing a few slices of steak on each tortilla. Top with avocado, red onion, cherry tomatoes, jalapeño slices, and sprinkle with fresh cilantro.
Serve immediately with lime wedges on the side for an extra burst of flavor. Enjoy your paleo steak street tacos!
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6051 mg | 263% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 26.6 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 236 mg | 18% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3437 mg | 73% | |
*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.
