Veggie-packed, grilled steak fajitas are a classic SoCal meal. This recipe is made gluten-free and paleo-friendly with cassava flour tortillas. 


Cooking (and eating) steak fajitas is such a summertime ritual. I love heating up the grill, having friends over and drinking a margarita (true story: I do drink the occasional margarita!).
I’m also slightly in love with my cassava flour tortillas, as they’re perfect for tacos and fajitas. You know what else I love? Making a big ‘ol double batch of those tortillas, then freezing them. This means I always have them on the ready for when I’m craving a Mexican inspired dish…which, is quite often. What can I say – I am a Cali girl!

If you make the tortillas ahead of time this steak fajita meal really is a snap. Just toss the marinade ingredients together in a ziploc bag and marinade the steak for 4 hours. Heat up the grill, cook the steak, toss the veggies together in a skillet, slice up an avocado or two and there you have it.
But what makes this steak fajita recipe so special is the marinade. The best steak fajitas have a tangy, lime, spicy flavor. To achieve that perfection (and as always, keep it gluten-free), coconut aminos are used. They’re combined with a little lime juice, cumin and cayenne pepper for that perfect steak fajita flavor. The goat cheese is optional, but if you can handle dairy, a sprinkle of goat cheese really tops them off!

  • 1 lb flank steak or skirt steak
  • 1 onion, sliced
  • 2 bell pepper, sliced (choose different colors for variety)
  • 2 avocados, peeled and sliced
  • 1 tbsp olive oil
  • 1/2 cup fresh cilantro
  • 1/2 cup crumbled goat cheese, optional
  • 1 recipe Cassava Flour Tortillas

  • 1/2 cup coconut aminos
  • 1/2 cup lime juice
  • 3 tbsp honey
  • 4 cloves of garlic, minced
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper

  1. Make the cassava flour tortillas. These can be made ahead of time and frozen, then reheated when ready to use.
  2. Add all marinade ingredients to a bowl and stir. Pour the marinade into a ziploc bag (or shallow, covered dish) and add the steak. Marinade for at least 4 hours.
  3. Heat a grill to medium high heat. Add the steak and cook for 4 minutes each side. Let the steak rest on a cutting board for several minutes before cutting.
  4. While the steak is resting, heat the oil in a skillet (this is the one I use) on medium-high heat. Add the bell pepper slices and cook, stirring frequently for 4-5 minutes. Add the onion slices and cook for another 2-3 minutes.
  5. Slice the steak into long, diagonal strips.
  6. Assemble the fajitas by adding steak, grilled vegetables, slices of avocado, fresh cilantro and crumbled goat cheese to a tortilla.


PREP TIME : 20 mins      COOK TIME : 30 mins    TOTAL TIME : 50 mins