Whole30 Chipotle Steak Taco
Elevate your taco night with these Whole30 Chipotle Steak Tacos, a smoky, zesty, and grain-free twist on a classic favorite. Juicy, marinated flank steak is infused with the bold flavors of chipotle peppers, garlic, and lime, then perfectly grilled for a tender, slightly charred finish. Served in crisp butter lettuce leaves and topped with fresh, vibrant ingredients like avocado, cherry tomatoes, red onion, and cilantro, these tacos are as nutritious as they are satisfying. Ready in just 30 minutes (excluding marination), this recipe delivers the ultimate balance of bold flavor and wholesome ingredients, making it ideal for those following a Whole30, paleo, or low-carb lifestyle. Perfect for quick weeknight dinners or a show-stopping crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 2 large garlic cloves
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 8 large butter lettuce leaves
- 0.5 red onion
- 1 avocado
- 0.5 cup fresh cilantro
- 1 cup cherry tomatoes
Instructions
Begin by finely chopping the garlic cloves.
In a bowl, mix the chipotle peppers in adobo sauce, olive oil, lime juice, ground cumin, smoked paprika, chopped garlic, sea salt, and black pepper until well combined to create a marinade.
Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Ensure all surfaces of the steak are coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight for the best flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade and allow excess marinade to drip off. Discard the marinade.
Grill the steak for about 4-5 minutes on each side for medium-rare doneness or longer if preferred, adjusting times based on thickness. Use a meat thermometer to ensure the steak reaches an internal temperature of 130°F for medium-rare.
Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, prepare the taco toppings. Thinly slice the red onion, halve the cherry tomatoes, dice the avocado, and roughly chop the fresh cilantro.
To assemble the tacos, take a large butter lettuce leaf and layer with slices of steak, red onion, cherry tomatoes, avocado, and cilantro.
Serve immediately for a fresh and flavorful Whole30 meal.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4301 mg | 187% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 11.6 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 177 mg | 14% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3054 mg | 65% | |
*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.
