Whole30 Carne Asada Quesadilla
Indulge in this flavorful and health-conscious twist on a classic with our Whole30 Carne Asada Quesadilla recipe! Tender, marinated flank steak is infused with zesty lime juice, coconut aminos, and a blend of warming spices, then grilled to perfection before being nestled inside grain-free tortillas. This dairy-free delight features a creamy, alfredo-style cashew cheese as a satisfying alternative, accompanied by fresh avocado slices, crisp red onion, and vibrant cilantro. Quick to cook yet bursting with bold, satisfying flavors, this recipe is perfect for anyone following a Whole30 diet or looking for a gluten-free and paleo-friendly meal. Serve these golden, crispy quesadillas as a main dish or a crowd-pleasing appetizer that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup coconut aminos
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 6 large grain-free tortillas
- 0.75 cup alfredo-style cashew cheese
- 2 avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup red onion, thinly sliced
Instructions
Start by preparing the marinade for the flank steak. In a large mixing bowl, combine coconut aminos, lime juice, olive oil, minced garlic, ground cumin, chili powder, sea salt, and black pepper. Whisk these ingredients together until well combined.
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully covered. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade and allow any excess liquid to drip off. Grill the steak for about 4-5 minutes on each side until it reaches your desired level of doneness. Let the steak rest for 5-10 minutes before slicing it thinly against the grain.
While the steak is resting, spread a thin layer of alfredo-style cashew cheese on half of each tortilla.
Arrange thin slices of steak on top of the cheese-covered side of the tortilla. Add a few slices of avocado, a sprinkle of chopped cilantro, and a few pieces of thinly sliced red onion.
Fold the tortillas in half, pressing gently to seal the edges together.
Heat a non-stick skillet over medium heat. Place each quesadilla in the skillet and cook for about 2-3 minutes on each side, or until the tortillas are golden brown and slightly crisp.
Remove the quesadillas from the skillet, slice into wedges, and serve immediately.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 54% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 784 mg | 17% | |
*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.
