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.

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