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Grilled Steak Tacos

These tacos are simple, delicious, and keto-friendly when lettuce is used in place of tortillas. 
Course Main Course
Keyword grilled, keto, steak, tacos
Prep Time 30 minutes
Cook Time 6 minutes
Resting time 10 minutes
Total Time 46 minutes
Servings 6 people

Ingredients

  • 2 lbs flat iron steak
  • 1/4 cup avocado oil
  • 1 Tbsp orange zest
  • 3 oranges juiced
  • 1 Tbsp fresh garlic minced
  • 2 tsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • 2 tsp cumin
  • 2 avocados
  • 3 limes juiced
  • Mexican crema or sour cream thinned with a small amount of milk
  • 3 cups purple cabbage shredded
  • 1 yellow bell pepper thinly sliced
  • 4 green onions thinly sliced
  • 1/4 cup cilantro finely chopped
  • 2 Tbsp olive oil
  • salt to taste
  • pepper to taste
  • cotija cheese crumbled
  • 2 serrano chilis sliced
  • salsa optional
  • lettuce leaves washed
  • corn tortillas

Instructions

  • In a medium mixing bowl, combine the avocado oil, orange zest, juice from the 3 oranges, minced fresh garlic, onion powder, garlic powder, smoked paprika, cumin, 1 Tbsp of salt, and 1 tsp of black pepper. Mix and add the steak to marinate for 30 minutes to 12 hours. 
  • 15 minutes before cooking, preheat the grill to medium high. In a small bowl, combine the sliced serrano chilis with 2 tsp lime juice and 1 pinch salt. Mix and set aside. 
  • Make the guacamole by peeling the avocado, discarding the skin and pit, and mashing it. Add 1-2 Tbsp lime juice, 1 tsp garlic powder, a pinch of salt and a few grinds of black pepper. Stir to combine, cover and refrigerate. 
  • Make the slaw by combining the sliced cabbage, bell pepper, green onion, and chopped cilantro. Toss together with 2 Tbsp lime juice, 2 Tbsp extra virgin olive oil, 2 pinches of salt and a few grinds of black pepper. 
  • Grill the steaks for 6 minutes. 4 minutes on the first side, rotating 90 degrees 2 minutes into the cook, another 2 minutes, flip, then another 2 minutes. Test the temperature and it should be around 130-140. Remove and allow to cool. 
  • If using corn tortillas, warm them in a pan first. If using lettuce, wash the leaves and pat dry. 
  • Assemble the tacos by first adding a layer of guacamole (onto the lettuce or tortilla), then steak, slaw, crema, Serrano chilis (if desired - they're spicy), salsa (if desired), and crumbled cotija cheese.