Paleo Steak Fajitas

Bring a bold and wholesome twist to taco night with these Paleo Steak Fajitas, a flavorful and healthy alternative to traditional fajitas. Perfectly marinated flank steak is infused with a zesty blend of lime juice, coconut aminos, and aromatic spices like smoked paprika, cumin, and chili powder. Paired with vibrant, sautéed tri-color bell peppers and onions, this dish delivers a vibrant, smoky flavor in every bite. Instead of tortillas, tender butter lettuce leaves serve as a low-carb, gluten-free wrap, making it ideal for paleo, keto, or clean-eating lifestyles. Garnish with fresh cilantro and creamy avocado for added freshness and richness. Ready in under an hour, this protein-packed recipe is perfect for busy weeknights or meal prep, offering a satisfying, guilt-free way to enjoy classic Tex-Mex flavors!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 3 tablespoons coconut aminos
• 2 pieces garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 piece red bell pepper, sliced into strips
• 1 piece yellow bell pepper, sliced into strips
• 1 piece green bell pepper, sliced into strips
• 1 piece yellow onion, sliced
• 8 pieces butter lettuce leaves (for serving)
• 2 tablespoons fresh cilantro (optional, for garnish)
• 1 piece avocado, sliced (optional, for serving)

Directions

Step 1

In a medium mixing bowl, whisk together 2 tablespoons of olive oil, lime juice, coconut aminos, minced garlic, smoked paprika, cumin, chili powder, sea salt, and black pepper to make the marinade.

Step 2

Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Step 3

While the steak is marinating, prepare the vegetables by slicing the bell peppers and onion into thin strips.

Step 4

Heat a large skillet or cast-iron pan over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan.

Step 5

Once the pan is hot, add the sliced bell peppers and onion. Sauté for 5–7 minutes, or until the vegetables are tender and slightly charred. Remove the vegetables from the pan and set aside.

Step 6

Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.

Step 7

In the same pan, cook the steak over medium-high heat for 4–5 minutes per side for medium-rare, or longer if desired. Remove the steak from the pan and let it rest for 5 minutes before slicing it thinly against the grain.

Step 8

To serve, layer the sliced steak and sautéed vegetables onto butter lettuce leaves. Garnish with fresh cilantro and avocado slices, if desired.

Step 9

Enjoy immediately while warm.

Nutrition Facts

Serving size	(1710.5g)

Amount per serving	% Daily Value*
Calories	2114.7

Total Fat 138.2g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 6.8g
Cholesterol 412.8mg	0%
Sodium 4941.7mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 29.7g	0%
Total Sugars 37.4g
Protein 147.5g	0%

Vitamin D 18.1IU	0%
Calcium 287.8mg	0%
Iron 19.7mg	0%
Potassium 4225.6mg	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: 57.2%

Protein: 27.1%

Carbs: 15.7%