Barley Free Whole30 Beef Fajitas

Total time1 hr 5 min

Prep time20 min

Cook time15 min

5.0

(7)

About Fig

Fig 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 and marinade

1 ½ lb skirt steak, trimmed
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fresh orange juice
2 tbsp coconut aminos
2 tbsp avocado oil, divided
1 ½ tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 tbsp avocado oil
¼ tsp salt

For serving

8 large butter lettuce leaves, for serving
1 avocado, sliced, for serving
¼ cup fresh cilantro, roughly chopped, for serving
1 lime, cut into wedges, for serving
hot sauce, for serving (optional)

Instructions

1
In a mixing bowl, whisk together the lime juice, orange juice, coconut aminos, 1 tbsp of the avocado oil (from the marinade portion), chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined. Reserve 2 tbsp of the marinade in a small bowl and set aside. Add the skirt steak to the remaining marinade, turn to coat, and let it marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
2
Remove the steak from the marinade and pat it dry with paper towels; discard the used marinade. Heat the remaining 1 tbsp avocado oil (from the marinade portion) in a large cast iron skillet over high heat until the oil just begins to smoke. Add the steak and sear undisturbed for 3–4 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!