Whole30 Beef Fajitas Tacos
These Whole30 Beef Fajitas Tacos are a bold and flavorful twist on traditional fajitas, perfect for your clean-eating lifestyle! Tender strips of marinated beef sirloin are pan-seared alongside sautéed bell peppers, onions, and garlic, all seasoned with a vibrant blend of chili powder, cumin, smoked paprika, and oregano. Served on crisp romaine lettuce leaves instead of tortillas, these tacos are completely grain-free and gluten-free. Topped with creamy avocado slices and a sprinkle of fresh cilantro, each bite is packed with zest and freshness, thanks to a squeeze of lime juice tying it all together. Ready in just 35 minutes, this quick and healthy dinner is ideal for Whole30, paleo, or low-carb diets, offering a guilt-free way to enjoy taco night with a nutritious twist!
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Recipe Information
Ingredients
- 1 pound Beef sirloin
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 2 cloves Garlic
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Lime
- 2 tablespoons Olive oil
- 12 leaves Romaine lettuce leaves
- 1 whole Avocado
- 0.25 cup Fresh cilantro
Instructions
Thinly slice the beef sirloin against the grain into strips. Set aside.
Slice the red and green bell peppers and the onion into thin strips. Mince the garlic cloves.
In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
Juice the lime into a separate bowl. Add half of the lime juice to the beef strips along with half of the spice mixture. Toss to coat the beef evenly and let it marinate for 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated beef strips and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced peppers, onion, and minced garlic. Sprinkle with the remaining spice mixture and sauté for 5-6 minutes until the vegetables are tender-crisp.
Return the beef to the skillet with the vegetables. Add the remaining lime juice and toss everything together to combine. Cook for an additional 1-2 minutes.
Prepare the tacos by placing a spoonful of the beef and vegetable mixture onto each romaine lettuce leaf.
Thinly slice the avocado and distribute evenly across the tacos. Garnish with fresh cilantro leaves.
Serve immediately and enjoy your Whole30 Beef Fajitas Tacos!
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 18.2 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3722 mg | 79% | |
*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.
