Whole30 Carne Asada Street Tacos
Savor the bold and vibrant flavors of Whole30 Carne Asada Street Tacos, a healthier twist on a classic favorite! This recipe features tender, marinated flank steak infused with zesty lime and orange juice, savory garlic, and smoky spices, delivering an explosion of flavor with every bite. Grilled to perfection and served on crisp romaine lettuce leaves in place of traditional tortillas, these tacos are both gluten-free and Whole30-compliant, making them ideal for clean eating. Topped with a fresh cilantro-onion mix, creamy diced avocado, and a squeeze of lime, these tacos offer a refreshing, guilt-free alternative to your usual taco night. Perfectly customizable and ready in under 30 minutes, Whole30 Carne Asada Street Tacos are your go-to recipe for a light yet satisfying meal that's loaded with flavor and packed with nutrients!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup olive oil
- 0.25 cup lime juice
- 0.25 cup orange juice
- 0.25 cup coconut aminos
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup red onion, finely chopped
- 0.25 cup chopped cilantro
- 1 avocado, diced
- 8 romaine lettuce leaves
- 1 lime wedges
Instructions
In a medium bowl, combine olive oil, lime juice, orange juice, coconut aminos, minced garlic, ground cumin, chili powder, sea salt, and black pepper. Mix well to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over the steak. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade, letting excess marinade drip off, and place it on the grill. Cook the steak for about 4-5 minutes on each side for medium-rare, or adjust time to your preferred doneness.
Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5 minutes.
While the steak is resting, prepare the toppings by combining the chopped red onion and cilantro in a small bowl. Set aside.
Once rested, thinly slice the steak against the grain.
To assemble the tacos, place a few slices of steak on each romaine lettuce leaf. Top with the onion-cilantro mixture and diced avocado.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 23.8 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2727 mg | 58% | |
*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.
