Fajitas are such a fun thing to have for dinner to spice up a weeknight or for a weekend get-together with family or friends. I love how you can easily customize them how you like or to fit your dietary needs. Can’t do nightshades? Omit the peppers and tomatoes. Prefer chicken to steak? Just switch meats! I like to make fajita bars with different topping options set out and let each person choose what they want on their fajita. These Paleo Steak Fajitas are not only fun and delicious, but they’re also healthier.
Read more about what Paleo is and why I (mostly) follow it in my post – What is the Paleo Diet? And Why Follow It? How I go about it now is a little different than how I used to follow it when I was new to this whole Paleo thing. Basically I’m more about having a healthy, balanced lifestyle, rather than following a “diet.”
So to make these steak fajitas healthier, we’re simply replacing a few ingredients for ones that are real-food based and not inflammatory or common allergens. For example, we’re replacing the tortilla with a lettuce wrap to avoid gluten and other grains and using coconut cream instead of sour cream to avoid dairy.
So read on to find out how to make these fun Paleo Steak Fajitas.
Jump to RecipePaleo Steak Fajitas
1. Marinate the Steak
My favorite meat to use for fajitas is skirt steak. But you can use chicken breast or shrimp as well. Or, if you’re having people over, you can make all three so there’s plenty of meat, and everyone can choose which type they want.
First, set the meat out in a glass dish and let it come to room temperature.
Then, marinate the skirt steak with the juice of 1 lime, ½ teaspoon black pepper (or to your taste), ½ teaspoon sea salt (or to your taste), and 1 Tablespoon cumin. Turn the steak over and make sure the marinade covers both sides.
Let it sit in the marinade for about 20 minutes, while you prepare the rest of the ingredients.
2. Make the Guacamole
No Mexican/Southwestern dish is complete without guacamole! It is an essential topping for your fajitas.
To make the guacamole scoop out the flesh of 3 avocados and mash it with a potato masher or a fork until it becomes a nice, creamy texture. Add to it 2 cloves minced garlic, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon cumin, 1 Roma tomato diced, the juice of 1 lime, ¼ red onion chopped, and ½ Cup cilantro chopped.
If you have an allergy or intolerance to nightshades (peppers, tomatoes, tomatillos, eggplant, and most potatoes) as I do, omit the tomato. In my opinion, it’s just as delicious!
Mix to combine and taste-test the yumminess (that part is essential!).
3. Make the Jicama Chips
Jicama is a Mexican root vegetable (like a turnip). It is starchy and tastes almost like a raw potato mixed with a pear. A jicama is a nice crispy side with a little bit of sweetness, that is a healthier alternative to chips or fries. It is also a great source of Vitamin C.
All you need to do to turn this unique veggie into chips is peel the outside of the jicama (just like a potato). Then cut it into slices the size of fries.
Next, add to the jicama slices the juice of 2 limes, ½ teaspoon salt, and ¼ teaspoon black pepper. 
If you want to add some spice, you can add some cayenne pepper also. Cayenne is another nightshade that I can’t tolerate (they flare up my eczema), but it would be a nice sweet and spicy dish for you if you can tolerate it.
This is a nice crunchy topping you can add to your fajita, or you can eat it by itself on the side with some guac (my fave!).
4. Sauté the Veggies
Slice up 1 red bell pepper, 1 green bell pepper, and 1 yellow onion.
Melt 1 Tablespoon ghee or coconut oil over Medium heat. Ghee is clarified butter, or butter with the milk solids (which contains most of the lactose) removed. Ghee is much easier to tolerate for people that are lactose intolerant, but if you are super allergic or sensitive to dairy, I’d skip the ghee and use coconut oil.
Add the veggies, along with ¾ teaspoon salt and ¼ teaspoon pepper. Sauté for about 10 minutes on medium. Then turn the heat up to High and sauté for another minute to get a little char on them.
I sautéed another onion by itself to avoid the peppers for my nightshade-intolerant self.
While the veggies are cooking, start sautéing the meat.
5. Sauté the Steak
Turn a burner on Medium-high heat and, once hot, add the steak that has been marinating. Cook for about 5 minutes on each side or to your desire of doneness. I like it Medium rare – done on the outside and pink on the inside.
Once done, remove from the burner and let it sit for about 5 minutes, while you finish prepping everything else. Then, slice it against the grain into about ½” slices.
6. Assemble the Paleo Steak Fajitas
I like to have a few options so people can make their fajitas how they want them.
- Romaine or Green Leaf lettuce to use as a wrap
- Shredded lettuce to make a fajita salad
- Siete grain-free tortillas to make the traditional fajita
- Or, Siete Grain-Free Lime or Sea Salt chips to make nachos – Get them at Thrive Market for a discounted price and use my link to get a free gift, up to a $24 value, with your first order.
I like eating the fajitas as lettuce wraps. To do that, put the steak on your lettuce leaf, add sautéed onions and peppers, some chopped cilantro, a scoop of guacamole, and a dollop of Coconut Cream. Coconut cream is a great, non-dairy alternative to sour cream. It, along with the guacamole, adds creaminess to the fajita. It is sweeter than sour cream though; so just add a little squirt of lime to add some acidity. I enjoy my Siete chips and jicama chips on the side with some extra guac.
These Paleo Steak Fajitas are delicious, healthy, and a dinner my family loves to eat! Let me know if you try them out and what you think. How do you like to eat your fajitas?
Paleo Steak Fajitas with Jicama Chips and Guacamole
Ingredients
Steak
- 1 skirt steak
- 1 lime juiced
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 Tablespoon ground cumin
Guacamole
- 3 avocados
- 2 garlic cloves minced
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon ground umin
- 1 Roma tomato diced
- 1 lime juiced
- ¼ red onion chopped
- ½ Cup cilantro chopped
Jicama Chips
- 1 jicama
- 2 limes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- dash cayenne pepper optional
Sautéed Veggies
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 Tablespoon ghee or coconut oil
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Fajita Assembly
- 1 lime
- ¼ Cup cilantro chopped
- green leaf lettuce
- 1 bag Siete grain-free tortilla chips
- 1 package Siete grain-free tortillas
- 1 can coconut cream
- Olive oil
Instructions
Steak
- Place the steak in a large dish and add the marinade ingredients.
- Turn the steak over in the marinade, making sure the marinade covers the whole steak.
- Let the steak sit in the marinade for about 20 minutes, while you start preparing the other fajita parts.
- After the steak has marinated, place a large pan on a burner and turn to Medium-high heat.
- Once hot, add the steak to the pan.
- Cook for about 5 minutes on each side, or until your desired level of doneness.
- Remove the steak from the pan and let it sit for 5 minutes.
- Slice the steak against the grain into 1/2" slices.
Guacamole
- Scoop out the flesh of the avocados. Place into a medium bowl and mash them, using a potato masher or a fork.
- Add the remaining guacamole ingredients.
- Mix to combine.
Jicama Chips
- Peel the outside of the jicama and discard.
- Slice the jicama into ¼" strips.
- Add the remaining jicama chips ingredients.
- Stir to coat the jicama.
Sautéed Veggies
- Slice the bell peppers and onion.
- Melt the ghee or coconut oil in a pan over Medium heat.
- Once the oil is hot, add the bell peppers, onion, salt, and pepper to the pan.
- Sauté on Medium heat for 10 minutes.
- Turn the heat to High and sauté for 1 more minute, while stirring occasionally, to get a little char on the veggies.
Assemble Your Fajita - Choose an Option
- Place the steak, veggies, guacamole, jicama chips, chopped cilantro, a squeeze of lime juice, and coconut cream on a lettuce leaf.
- Shred some lettuce and place the fajita ingredients on the lettuce to make a salad. Drizzle some olive oil and squeeze some lime juice on top.
- Place some Siete Grain Free Tortilla Chips on your plate, followed by the fajita ingredients, to make nachos.
- Place your fajita ingredients in a Siete Grain Free Tortilla to make a traditional fajita.
[clickfunnels_embed height=”650″ url=”https://nourishwithbritt.click/guide-1″ scroll=”yes”]
