Paleo Steak Tacos
Elevate your taco night with these mouthwatering Paleo Steak Tacos, a healthy twist on a classic favorite. Perfectly seasoned flank steak is marinated in a zesty blend of coconut aminos, lime juice, garlic, and spices, then seared to juicy perfection. Served on soft cassava flour tortillas, these tacos are loaded with vibrant toppings like shredded romaine, diced tomatoes, creamy avocado, fresh cilantro, and a hint of red onion for crunch. Every bite is packed with bold flavors and a balance of nutrients, making it an ideal meal for Paleo enthusiasts or anyone craving a wholesome, gluten-free taco experience. Quick to prepare and bursting with freshness, don’t forget to finish with a squeeze of lime for an irresistible citrusy kick!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Coconut aminos
- 2 tbsp Lime juice
- 1 tbsp Olive oil
- 2 cloves Garlic cloves, minced
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Sea salt
- 0.5 tsp Black pepper
- 8 Cassava flour tortillas (or other Paleo tortillas)
- 1 cup Romaine lettuce, shredded
- 1 Tomato, diced
- 0.5 Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 1 Avocado, sliced
- 4 Lime wedges
- 1 tbsp Avocado oil (for cooking)
Instructions
In a medium bowl, whisk together the coconut aminos, lime juice, olive oil, minced garlic, chili powder, cumin, sea salt, and black pepper to create a marinade.
Place the flank steak in a shallow dish or resealable plastic bag, and pour the marinade over it. Ensure the steak is fully coated, then cover or seal and refrigerate for at least 30 minutes (up to 4 hours for more intense flavor).
Heat a large skillet or grill pan over medium-high heat and add the avocado oil.
Remove the steak from the marinade, letting any excess drip off, and cook in the pan for 4-6 minutes on each side for medium-rare, or longer if desired. Let the steak rest for 5 minutes before slicing thinly against the grain.
Warm the cassava flour tortillas in a dry skillet over medium heat for 1-2 minutes on each side, or according to package instructions.
Assemble the tacos by layering shredded lettuce, diced tomato, red onion, steak slices, avocado, and fresh cilantro on each tortilla.
Serve with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 237.8 g | 86% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 22.8 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 244 mg | 19% | |
| Iron | 20.6 mg | 114% | |
| 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.
