Whole30 Steak Tacos
Elevate your taco night with these delicious Whole30 Steak Tacos, a wholesome and flavorful meal that's both paleo and gluten-free! Tender, juicy flank steak is marinated in a zesty blend of lime juice, garlic powder, cumin, and chili powder for bold, smoky flavor. The steak is perfectly seared, thinly sliced, and nestled into refreshing butter lettuce leaves in place of tortillas, making these tacos lighter yet just as satisfying. Topped with creamy avocado, juicy cherry tomatoes, crisp red onion, fresh cilantro, and optional jalapeño for a spicy kick, these tacos are bursting with texture and color. Ready in just 30 minutes (excluding marinating time), they’re perfect for a quick weeknight dinner or a fun, healthy entertaining option. Serve with lime wedges for an extra tangy twist and enjoy a guilt-free fiesta!
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 10 pieces butter lettuce leaves
- 1 whole avocado
- 1 cup cherry tomatoes
- 0.25 whole red onion
- 0.25 cup cilantro
- 1 whole jalapeño (optional)
- 4 pieces lime wedges (for serving)
Instructions
In a small bowl, combine olive oil, lime juice, garlic powder, ground cumin, paprika, chili powder, sea salt, and black pepper to make a marinade.
Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Make sure the steak is fully coated. Marinate in the refrigerator for at least 30 minutes, but ideally up to 4 hours.
Preheat a grill, grill pan, or cast-iron skillet over medium-high heat and lightly oil the surface.
Remove the steak from the marinade and shake off any excess liquid. Cook the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the heat and let it rest on a cutting board for 5-10 minutes before slicing thinly against the grain.
While the steak rests, prepare the toppings: slice the avocado, halve the cherry tomatoes, thinly slice the red onion, chop the cilantro, and thinly slice the jalapeño (if using).
Assemble the tacos by placing slices of steak into butter lettuce leaves. Top with avocado, cherry tomatoes, red onion, cilantro, and jalapeño.
Serve the lettuce-wrapped tacos with lime wedges on the side for squeezing over the assembled tacos.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.2 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1056 mg | 22% | |
*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.
