Paleo Classic Beef Fajitas

Savor the bold, zesty flavors of these Paleo Classic Beef Fajitas, a healthy twist on a Tex-Mex favorite! Marinated to perfection with lime juice, garlic, and a crave-worthy blend of chili powder, cumin, and paprika, tender slices of flank steak are grilled and paired with vibrant sautéed bell peppers and onions. Instead of tortillas, crisp iceberg or bibb lettuce leaves serve as the perfect low-carb, paleo-friendly wraps. Garnished with creamy avocado and fresh cilantro, these fajitas are a wholesome, gluten-free meal that’s ready in just 30 minutes. Perfect for weeknight dinners or a crowd-pleasing fiesta, these fajitas deliver all the flavor without compromising on health.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 3 tablespoons Olive oil
• 3 tablespoons Lime juice
• 3 pieces Garlic cloves, minced
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Red bell pepper, sliced
• 1 large Yellow bell pepper, sliced
• 1 large Green bell pepper, sliced
• 1 large Onion, sliced
• 8 pieces Large iceberg or bibb lettuce leaves
• 0.25 cup Fresh cilantro, chopped
• 1 large Avocado, sliced

Directions

Step 1

Begin by preparing the marinade. In a small bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Mix well to create a vibrant marinade.

Step 2

Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well-covered. Seal and refrigerate for at least 1 hour, up to 24 hours for best flavor.

Step 3

When ready to cook, preheat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and place it on the hot skillet.

Step 4

Cook the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, remove the steak when it reaches an internal temperature of 135°F (57°C).

Step 5

Once cooked, transfer the steak to a cutting board, cover loosely with aluminum foil, and let it rest for 5-10 minutes.

Step 6

Meanwhile, in the same skillet, add the sliced bell peppers and onion. Sauté for about 5-7 minutes until they are tender-crisp.

Step 7

Slice the rested flank steak thinly against the grain.

Step 8

To assemble, place a few slices of steak onto each lettuce leaf, top with sautéed peppers and onions, and garnish with fresh cilantro and avocado slices.

Step 9

Serve immediately, enjoying the fresh, flavorful combination of the paleo-friendly fajitas.

Nutrition Facts

Serving size	(1684.6g)

Amount per serving	% Daily Value*
Calories	2099.1

Total Fat 138.1g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 6.8g
Cholesterol 412.8mg	0%
Sodium 4150.8mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 31.5g	0%
Total Sugars 30.6g
Protein 146.8g	0%

Vitamin D 18.1IU	0%
Calcium 255.2mg	0%
Iron 19.6mg	0%
Potassium 4087.7mg	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: 57.4%

Protein: 27.1%

Carbs: 15.5%