Flank Steak Tacos with Avocado Lime Sauce

May 16, 2018



The story of how this recipe came about is kind of funny.  I DO NOT cook red meat!  For starters, my stomach does not product enzymes so I really have no ability to digest red meat.  I might ocassionally brown ground beef for tacos or make meatballs but I cannot tolerate steak or any thicker cuts of red meat.  Despite my digestive issues, I was extremely determined to do something with flank steak (I had a few very unsuccessful attempts a few years ago) and knew tacos would be the easiest option.  I had to really rely on the feedback of my family to get a feel of how this recipe tasted.


I researched the best way to make a tender, juicy flank steak and found that cooking it to the proper internal temperature was key.  I came up with a fun marinade and tried it out...it turned into one of the best dishes I've made since becoming a food blogger.  I learned that not only cooking to the proper temperature is important but setting the meat aside to rest before slicing keeps the meat extremely moist, something I lacked in earlier attempts.   Also, the longer you can marinade the steak, the better. 


This flank steak is packed full of flavor and is so moist that it makes the perfect meat for tacos.  This avocado lime sauce has a slight kick to it which mixes perfectly with the flavor of the steak.  The carrots and slaw toppings are optional but give these tacos the perfect crunch.  If tacos are not what you want, you can use the meat, toppings and sauce on top of chips to create a nacho platter.


My daughter came home from volleyball practice the night I first made these tacos and told me they were the best recipe I've come up with so far...that is the highest compliment I can receive since she's my "chief" taste tester.  I hope you enjoy this recipe as much as my family, and I encourage you to play with the toppings or side dishes.  Let me know what you come up with.  Enjoy!


Flank Steak Tacos with Avocado Lime Sauce, Paleo

  • 1 large or 2 small flank steaks

  • 8 Grain-free tortillas (or whatever kind you prefer) or use romains or butter lettuce wraps


  • 4 teaspoons Chili powder

  • ½ teaspoon Onion powder

  • 1 teaspoon Salt

  • 3 Garlic cloves, minced

  • ¼ cup Olive oil

  • Juice of 1 lime

  • 2 teaspoons Honey

To marinate the flank steak: Using a sharp knife, make a few shallow diagonal lines about 2 inches apart on both sides of steak to allow marinade to sink in.  Blend togeter chili powder, onion powder, salt and garlic cloves.  Rub mixture on both sides of steak.  Whisk together olive oil, lime juice and honey.  Place steak in a glass container, pour olive oil mixture all over steak, and seal container.  Allow meat to marinate in the fridge for at least 4-6 hours (or overnight).

Grill the steak on both sides on medium heat until the internal temperature is about 130° (do not overcook).  Remove steak from heat and let rest 10-15 minutes to allow juices to soak in.

Cut steak into thin slices. 



Toppings for Tacos:

  • 1 cup Shredded cabbage or slaw mix (no dressing)

  • 1 cup Shredded carrot

  • ¼ cup Scallions, diced

Avocado Lime Sauce:

  • 1 avocado

  • ½ cup Cilantro

  • Juice of 1 Lime

  • 1 teaspoon Garlic

  • 2 tablespoons cup Coconut Milk

  • ¼ teaspoon Cayenne pepper

  • Salt and pepper to taste

Combine all ingredients in food processor or blender and blend until smooth.  Chill for 30 minutes and serve.  Makes ½ cup.


To assemble tacos, place slices of steak on tortilla, top with cabbage, carrots and scallions and drizzle with sauce.

Makes 8 tacos.




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