Paleo Carne Asada Quesadilla

Satisfy your cravings with this flavor-packed Paleo Carne Asada Quesadilla, a healthy twist on a Mexican classic! Juicy, marinated flank steak—grilled to perfection—is paired with caramelized onions, bell peppers, and a creamy avocado-cilantro sauce, all hugged between grain-free tortillas made with cassava or almond flour. This paleo-friendly recipe is gluten-free, dairy-free, and bursting with bold flavors from a citrusy marinade featuring lime, orange, and hints of chili and cumin. Perfect for a quick dinner or meal prep, these quesadillas are ready in under an hour and serve four. Elevate your Tex-Mex game and enjoy a wholesome, restaurant-quality dish at home today!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 0.25 cup lime juice
• 0.25 cup orange juice
• 2 tablespoons olive oil
• 2 tablespoons coconut aminos
• 3 units garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon ground black pepper
• 4 units paleo tortillas (cassava or almond flour based)
• 2 units ripe avocados
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1 unit small onion, sliced
• 1 unit bell pepper, sliced
• 1 tablespoon coconut oil

Directions

Step 1

In a medium bowl, whisk together the lime juice, orange juice, olive oil, coconut aminos, minced garlic, ground cumin, chili powder, and ground black pepper to prepare the marinade.

Step 2

Place the flank steak in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 2 hours, ideally overnight.

Step 3

Preheat a grill or grill pan to medium-high heat.

Step 4

Remove the steak from the marinade and grill for 6-8 minutes per side or until it reaches your preferred level of doneness.

Step 5

While the steak is grilling, prepare the avocado sauce. Halve, pit, and scoop the avocados into a small bowl. Mash the avocados with the fresh cilantro, lime juice, and salt until smooth.

Step 6

In a skillet over medium heat, add the coconut oil and sauté the sliced onions and bell peppers until they are soft and slightly caramelized.

Step 7

Once the steak is cooked, let it rest for 5 minutes before slicing it thinly against the grain.

Step 8

To assemble the quesadilla, heat a clean skillet over medium heat. Place a paleo tortilla in the skillet, layer with slices of carne asada, onions, and peppers, then drizzle some avocado sauce.

Step 9

Top with another tortilla and cook for 2-3 minutes per side or until the tortillas are golden and slightly crispy.

Step 10

Repeat the assembly with the remaining tortillas and fillings. Slice the quesadillas into quarters and serve immediately.

Nutrition Facts

Serving size	(1496.5g)

Amount per serving	% Daily Value*
Calories	2647.8

Total Fat 167.9g	0%
Saturated Fat 49.3g	0%
Polyunsaturated Fat 5.7g
Cholesterol 412.8mg	0%
Sodium 5275.6mg	0%
Total Carbohydrate 151.2g	0%
Dietary Fiber 37.1g	0%
Total Sugars 28.4g
Protein 151.7g	0%

Vitamin D 18.1IU	0%
Calcium 269.3mg	0%
Iron 19.2mg	0%
Potassium 3843.5mg	0%

*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.

Source of Calories

Fat: 55.5%

Protein: 22.3%

Carbs: 22.2%