Our Paleo Family

Steak Tacos with Zesty Avocado Salad

Since we started receiving our meat from Butcher Box back in January, we’ve eaten more steak than I think I have ever eaten in my entire life. This is not something we’re complaining about! I usually receive four 10 ounce steaks in each shipment and we cook two for a meal. That means two steak meals in one month, which feels totally indulgent.

One night, I was really craving my AIP tortillas, but I had steaks thawed out for that night’s dinner. So what else could I do but make steak tacos?

I’ve been buying one new vegetable or fruit each week just to expand our palates a bit and it just so happened that I had a jicama in the fridge, which I thought would be perfect as a topping for our tacos. If you’ve never tried jicama, I highly recommend it. The texture is like an apple and it’s slightly sweet, but mostly just refreshing and crunchy. It’s perfect for a snack or as part of a salad.

So all of this just sort of fell together and the result was amazing. If you make the tortillas ahead of time, this meal comes together pretty fast. The tortillas are delicious and you REALLY CAN pick them up and they will stay together, but they’re a tiny bit fussy. I did make a video showing you the process. It’s not hard, just fussy. That’s why I usually double the recipe. And they reheat really well!

I hope you make this recipe the next time you have steak on hand. The tacos are delicious and really special. 

Steak Tacos with Zesty Avocado Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Steak Tacos with Zesty Avocado Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Spice Rub
Salad Dressing
Servings: servings
Instructions
  1. Remove steaks from refrigerator and lay on paper towels. Blot both sides.
  2. Mix spice rub ingredients in a small bowl. Sprinkle the mixture evenly over both sides of steaks and rub it in. Allow steaks to rest at room temperature while you get the rest of your meal ready.
  3. Make salad dressing by mashing avocado and then mixing in the remaining ingredients. Taste and adjust if desired. You may like it spicier, saltier, cilantro-ier, etc. The measurements above were just right for my entire family. Not too spicy, but really flavorful.
  4. Chop all your salad veggies, even the greens, and toss in the dressing. The dressing will be thick. If you haven't tried jicama before, I really encourage you to seek one out. It's a tan, softball sized fruit (vegetable?). You need to peel off that outer skin and then inside it's the texture of an apple. It tastes sort of like an apple too.
  5. You can make your tortillas ahead of time and reheat them when you're ready to eat.
  6. Once everything else is ready, get your grill ready and grill your steaks to your desired doneness. To get these 1 inch steaks to medium, I grilled over medium high heat for 4 minutes per side. But every grill is different, so bear that in mind.
  7. I loved some grilled Vidalia onions on my taco, but you can grill whatever vegetables you like. I happened to have asparagus and those grill really well and made a great side dish.
  8. When the steak is done, allow it to rest for at least five minutes before you slice it. Then slice very thinly, against the grain and build your tacos.
Recipe Notes

Find my recipe for AIP tortillas here. 

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