Steak fajita lettuce wraps with guacamole

Paleo, Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 740 Calories/Serving

20 – 30 Minutes

You won’t miss the flour tortillas in this paleo and gluten-free take on classic fajitas, drizzled with our house-made New Mexican chile salsa.


  • 10 ounces top sirloin steak strips
  • 1 yellow onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 jalapeño (optional)
  • Steak fajita spice blend (dried oregano - cumin - ancho chile powder - granulated garlic)
  • 1 head living butter lettuce
  • 2 or 3 red radishes
  • 1 lime
  • Fresh cilantro
  • Sun Basket guacamole (avocado - diced tomatoes - lime juice - fresh garlic - salt - ascorbic acid)
  • Sun Basket New Mexican chile salsa (New Mexican chiles - olive oil - fresh garlic - dried Mexican oregano - coriander - salt)

Nutrition per serving



Sear the steak

  • Cut a small corner from the steak packaging; drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.


Prep the vegetables

  • Peel and thinly slice the yellow onion.
  • Remove the stem, ribs, and seeds from both bell peppers; thinly slice the peppers.
  • If using, remove the stem, ribs, and seeds from the jalapeño; thinly slice half into half-moons for the vegetables; finely chop the other half to measure 1 teaspoon for the guacamole. Wash your hands after handling.


Cook the vegetables

In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil; warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell peppers and as much sliced jalapeño as you like; cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the steak fajita spice blend, steak, and any accumulated juices; cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with salt and pepper.
While the vegetables and steak cook, prepare the remaining ingredients.


Prep the garnishes and guacamole

  • Trim the root end from the butter lettuce; separate the lettuce leaves.
  • Trim the ends from the radishes. Cut the radishes in half, then cut the halves into thin half-moons.
  • Cut the lime into wedges.
  • Coarsely chop the cilantro; set aside half for garnish.
In a small bowl, stir together the guacamole, half the cilantro, and as much chopped jalapeño as you like; season to taste with salt and pepper.



Transfer the lettuce leaves to individual plates; fill with the steak and vegetables. Top with the radishes, guacamole, New Mexican chile salsa, and remaining cilantro. Serve with the lime wedges.

Calories: 740, Protein: 33g, Fiber: 8g, Total Fat: 57g, Monounsaturated Fat: 37g, Polyunsaturated Fat: 4g, Saturated Fat: 12g, Cholesterol: 105mg, Sodium: 1020mg, Carbohydrates: 23g, Total Sugars: 7g, Added Sugars: 0g.