Whole30 Classic Beef Fajitas

Savor the bold, vibrant flavors of these Whole30 Classic Beef Fajitas, a healthier spin on the Tex-Mex staple that’s perfect for a weeknight dinner or a crowd-pleasing favorite. This recipe features tender, marinated flank steak infused with zesty lime juice, savory coconut aminos, and smoky spices like cumin and paprika. Paired with a colorful medley of sautéed bell peppers and onions, these fajitas are served in crisp romaine lettuce leaves, making them entirely grain-free, dairy-free, and compliant with Whole30 guidelines. With minimal prep time and maximum flavor, these fajitas are a delicious way to enjoy clean, wholesome ingredients. Garnish with fresh cilantro for an extra burst of freshness and serve immediately for a satisfying, guilt-free meal that everyone will love!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 3 tablespoons Olive oil
• 2 tablespoons Lime juice
• 2 tablespoons Coconut aminos
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 medium Green bell pepper
• 1 medium Onion
• 0.25 cup Cilantro (optional)
• 8 leaves Romaine lettuce leaves

Directions

Step 1

Begin by preparing the marinade. In a small bowl, combine 2 tablespoons of olive oil, lime juice, coconut aminos, garlic powder, onion powder, ground cumin, paprika, salt, and black pepper.

Step 2

Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, preferably overnight.

Step 3

While the steak is marinating, prepare the vegetables. Thinly slice the red, yellow, and green bell peppers and the onion.

Step 4

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the bell peppers and onion, cooking until they're tender and slightly charred, about 7-10 minutes. Remove them from the skillet and set aside.

Step 5

Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels.

Step 6

In the same skillet used for the vegetables, over medium-high heat, cook the steak for about 4-5 minutes per side, or until it reaches the desired level of doneness. Remove the steak from the heat and allow it to rest for 5 minutes.

Step 7

Thinly slice the rested steak against the grain.

Step 8

To assemble the fajitas, lay out the romaine lettuce leaves as your base. Distribute slices of steak equally among the leaves, then top with the sautéed vegetables.

Step 9

Garnish with cilantro if desired and serve immediately.

Nutrition Facts

Serving size	(1362.9g)

Amount per serving	% Daily Value*
Calories	1779.4

Total Fat 108.5g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 412.8mg	0%
Sodium 4628.5mg	0%
Total Carbohydrate 64.7g	0%
Dietary Fiber 14.6g	0%
Total Sugars 23.9g
Protein 143.0g	0%

Vitamin D 18.1IU	0%
Calcium 226.4mg	0%
Iron 18.0mg	0%
Potassium 3282.7mg	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: 54.0%

Protein: 31.6%

Carbs: 14.3%