Whole30 Classic Beef Fajitas
Savor the bold flavors of this Whole30 Classic Beef Fajitas recipe, a healthy twist on a Tex-Mex favorite that’s both paleo-friendly and dairy-free. Juicy, marinated flank steak—infused with garlic powder, lime juice, coconut aminos, and smoky paprika—is perfectly seared and paired with tender, charred tri-color bell peppers and onions. Instead of traditional tortillas, crisp romaine lettuce leaves serve as a refreshing, low-carb base, making this dish ideal for clean eating. Ready in just 35 minutes, this recipe is an excellent choice for quick weeknight dinners or meal prep. Garnished with fresh cilantro for a vibrant finish, these fajitas deliver all the flavor you crave without compromising your Whole30 goals. Perfectly balanced, vibrant, and guilt-free!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 tablespoons Coconut aminos
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 1 medium Onion
- 0.25 cup Cilantro (optional)
- 8 leaves Romaine lettuce leaves
Instructions
Begin by preparing the marinade. In a small bowl, combine 2 tablespoons of olive oil, lime juice, coconut aminos, garlic powder, onion powder, ground cumin, paprika, salt, and black pepper.
Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, preferably overnight.
While the steak is marinating, prepare the vegetables. Thinly slice the red, yellow, and green bell peppers and the onion.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the bell peppers and onion, cooking until they're tender and slightly charred, about 7-10 minutes. Remove them from the skillet and set aside.
Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels.
In the same skillet used for the vegetables, over medium-high heat, cook the steak for about 4-5 minutes per side, or until it reaches the desired level of doneness. Remove the steak from the heat and allow it to rest for 5 minutes.
Thinly slice the rested steak against the grain.
To assemble the fajitas, lay out the romaine lettuce leaves as your base. Distribute slices of steak equally among the leaves, then top with the sautéed vegetables.
Garnish with cilantro if desired and serve immediately.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 23.9 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 226 mg | 17% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3283 mg | 70% | |
*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.
