There’s nothing like perfectly seasoned steak strips smothered in salsa and cheese from your local taco truck. If you’re in the mood for Mexican, you’re in luck! Our Whole30 approved Carne Asada Tacos with homemade paleo tortillas are TO DIE FOR.
A traditional Carne Asada taco starts with your classic corn tortilla. It’s then filled with seasoned flank or skirt steak and topped with onions, cilantro, and occasionally fresh queso fresco and lime juice.
Preparation of this steak is very unique because of how thin it is sliced. It takes only a few minutes on each side to cook the meat completely. This makes for a fast and easy meal, after you’re done marinating that is!
With an array of spices and herbs, this steak is marinated to perfection in just a few hours. With this it creates a flavor punching combination that’s been served for generations.
As you know, we’re always looking to transform traditional recipes, like this one, into a healthy option for our readers. So for starters we got rid of the corn tortilla. Replacing it with our own new and improved Paleo tortillas!
These are fast and easy to make! With only 6 pantry staple ingredients you can throw them together anytime you need them! (COMING SOON!!)
To make matters even better we decided to ditch the rice and add a the simple Cauliflower rice! Plus there are lots of flavors to put in your rice that pair easily with these Whole30 Carne Asada Tacos. For example, our cilantro lime cauliflower rice! which you can find HERE
We hope you are having a smooth sailing Whole30! And remember you only have 4 DAYS!!!
It’s so exciting. Be sure to tag us in any of our Whole30 creations this month on instagram. You can use #vegiventurer and @vegiventurer to tag us in your photos. Thanks again everyone and we will see you next week!
Whole30 Carne Asada Tacos
Ingredients
Steak Marinade
- 2-3 lbs flank or skirt steak
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup coconut aminos
- 4 cloves garlic minced
- 1 orange juiced
- 2 limes juiced&wedged
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. smoked paprika
Veggies (optional)
- 1/2 green bell pepper sliced
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1/2 yellow onion sliced
- 1 Cauliflower head riced
Instructions
- In refrigerator storage container, combine olive oil, apple cider vinegar, coconut aminos, garlic,orange juice, lime juice, salt, pepper, chili powder, garlic powder, cumin, oregano, smoked paprika, and flank or skirt steak. Mix until well incorporated. Let rest in refrigerator for at least 2 hours. For richer flavor, marinate overnight.
- Using a food processor, rice your cauliflower head.
- In medium sized sauce pan, add riced cauliflower and water. Bring to a boil. Cook for 2-4 minutes or until rice has slightly softened. Strain and set aside.
- Slice green, red, yellow bell pepper, and onion. Set aside.
- Once steak is fully rested, place on grill over medium to high heat. Steak strips are very thin so this cooking process shouldn't take too long. 2-3 minutes on each side or cooked to desired preference.
- Once steak is cooked to your preference, let rest for an additional 5-10 minutes.
- While steak rests, in small pan heat ghee or coconut oil. Saute your red, yellow,green bell pepper and onion over medium heat until aromatic and caramelized.
- Plate tacos, by first using our paleo tortillas as a base. (coming soon) Then topping them with a scoop of cauliflower rice, steak, and sauted vegetables. Garnish with cilantro and fresh lime wedges. ENJOY! 🙂
