Whole30 Steak Street Tacos
Elevate your taco night with these flavorful and healthy Whole30 Steak Street Tacos! This recipe swaps traditional tortillas for crisp romaine lettuce leaves, creating a perfectly light and gluten-free base. Juicy, marinated flank steak is the star of the dish, infused with bold spices like smoked paprika, chili powder, and cumin, then grilled to perfection for a smoky caramelized finish. Topped with fresh, vibrant ingredients such as creamy avocado, bright cilantro, and a kick of sliced jalapeño, these tacos are as colorful as they are satisfying. Ready in just 25 minutes, they’re a quick, nutrient-packed dinner option that’s paleo-friendly, dairy-free, and loaded with flavor. Ideal for weeknight meals or entertaining, this easy recipe ensures you can enjoy a deliciously clean taco experience without compromising taste!
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons avocado oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 12 leaves romaine lettuce leaves
- 0.5 cup red onion, thinly sliced
- 0.25 cup cilantro leaves, chopped
- 1 whole diced avocado
- 1 whole jalapeño, thinly sliced (optional)
Instructions
In a small bowl, whisk together the avocado oil, lime juice, garlic powder, ground cumin, chili powder, smoked paprika, sea salt, and black pepper to create a marinade.
Place the flank steak in a shallow dish or resealable zip-top bag. Pour the marinade over the steak, ensuring it is evenly coated. Let the steak marinate for at least 30 minutes in the refrigerator, or up to 24 hours for maximum flavor.
Preheat a grill or grill pan over medium-high heat. Once hot, cook the steak for 4-5 minutes per side for medium-rare, or longer if preferred. Use a meat thermometer to check for your desired doneness (125°F for medium-rare, 135°F for medium).
Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
While the steak rests, prepare the taco toppings. Wash and pat dry the romaine lettuce leaves, slice the red onion and jalapeño, dice the avocado, and chop the cilantro.
Once the steak has rested, slice it thinly against the grain for tender pieces.
To assemble the tacos, lay a slice or two of steak onto each romaine lettuce leaf. Top with red onion, diced avocado, cilantro, and jalapeño slices if using.
Serve immediately and enjoy your flavorful, Whole30-compliant steak street tacos!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.9 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 764 mg | 16% | |
*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.
