Paleo Lime Steak Fajita Cauliflower Rice Skillet
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the steak marinade
- 1 ½ lb skirt steak, cut against the grain into ¼-inch strips
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp avocado oil, divided
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium white onion, thinly sliced
- 1 tbsp avocado oil
- ½ tsp salt
For the cauliflower rice
- 1 medium head cauliflower, riced (about 4 cups)
- 1 tbsp avocado oil
- ½ tsp ground cumin
- ¼ tsp salt
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, combine the lime juice, 2 tbsp avocado oil, cumin, chili powder, smoked paprika, salt, and black pepper. Add the steak strips and toss to coat. Let marinate at room temperature for 15 minutes.
- 2
While the steak marinates, rice the cauliflower: cut the head into florets and pulse in batches in a food processor until the pieces resemble coarse rice grains, about 8–10 one-second pulses. Alternatively, grate on the large holes of a box grater.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!