Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • juice from 2 limes (divided)
  • 3 Tablespoons olive oil (divided)
  • 2 Tablespoons fresh cilantro leaves chopped plus more for serving
  • 1 Tablespoon Dijon mustard paleo/keto brand as necessary OR Worcestershire sauce
  • 1 pound skirt or flank steak cut into 1" strips or cubes
  • 4 medium bell peppers seeded and thinly sliced I used red (yellow, orange and green)
  • 1 medium red onion thinly sliced
  • 1-2 Tablespoons unsalted butter
  • 1 head butter lettuce leaves washed and dried
  • sliced avocado and lime wedges for serving

Instruction

  • Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
  • Make the steak marinade:
  • In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, juice from 1 lime, mustard and 4-5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the steak marinade for drizzling on the steak at the end. Pour remainder of the steak marinade into a large zip-top bag along with the steak. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
  • Slice the onions and bell peppers.
  • Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
  • Melt butter on the same skillet and add the steak into a single layer. Allow to sear and cook for 1 to 3 minutes on each side (or more depending on how done you like your steak). Add the reserved steak marinade to the skillet and cook until just heated. Remove from heat.
  • Assemble lettuce wraps by placing a spoonful of shrimp/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.