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5 from 8 votes

Steak Fajitas with Cassava Flour Tortillas

Veggie-packed, grilled steak fajitas are a classic SoCal meal. This recipe is made gluten-free and paleo-friendly with cassava flour tortillas.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Main Course
Cuisine: Mexican
Keyword: Steak Fajitas, steak fajitas recipe
Servings: 6
Calories: 383kcal
Author: Lisa Bryan

Ingredients

  • 1 lb flank steak or skirt steak
  • 1 onion sliced
  • 2 bell pepper sliced (choose different colors for variety)
  • 2 avocados peeled and sliced
  • 1 tbsp olive oil
  • 1/2 cup fresh cilantro
  • 1/2 cup crumbled goat cheese optional
  • 1 recipe Cassava Flour Tortillas

Marinade

  • 1/2 cup coconut aminos
  • 1/2 cup lime juice
  • 3 tbsp honey
  • 4 cloves of garlic minced
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper

Instructions

  • Make the cassava flour tortillas. These can be made ahead of time and frozen, then reheated when ready to use.
  • Add all marinade ingredients to a bowl and stir. Pour the marinade into a ziploc bag (or shallow, covered dish) and add the steak. Marinade for at least 4 hours.
  • Heat a grill to medium high heat. Add the steak and cook for 4 minutes each side. Let the steak rest on a cutting board for several minutes before cutting.
  • While the steak is resting, heat the oil in a skillet (this is the one I use) on medium-high heat. Add the bell pepper slices and cook, stirring frequently for 4-5 minutes. Add the onion slices and cook for another 2-3 minutes.
  • Slice the steak into long, diagonal strips.
  • Assemble the fajitas by adding steak, grilled vegetables, slices of avocado, fresh cilantro and crumbled goat cheese to a tortilla.

Nutrition

Calories: 383kcal | Carbohydrates: 28g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 972mg | Potassium: 743mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1705IU | Vitamin C: 65.8mg | Calcium: 70mg | Iron: 2.6mg