{Paleo} Skirt Steak Tacos with Boston Lettuce

An easy and healthy Paleo Skirt Steak Taco recipe using Boston Lettuce leaves instead of tortillas.

Guess what?  I just signed for my first 5K Mud Run.  I am so excited!  I have been wanting to do one of these for a while, but like most things, I wanted a buddie to run with.  Well, a buddie found me and now me and Mike are officially signed up to run in just a few short weeks.  I can’t wait, but also a little nervous because I am not a runner.  Well, let me clarify, I’m not fond of running unless its after a ball of some sort.  I don’t like to run for the sake of running.  So this should be interesting, but at least I can say I did a MUD RUN! 🙂

Mike and I have been on a Taco kick lately, and with all the working out and eating well lately these Paleo Skirt Steak Tacos fit right in.  Instead of the typical tortilla you would use for a taco, just substitute Boston Lettuce leaves.  It’s such a simple switch but so much better for you! These Steak tacos are perfect, although they can get a little messy.  But let me assure you, the mess is so worth it.  They will definitely be on the regular rotation in our house!

To get started, heat grill to medium high heat.  Season a room temperature skirt steak with 1 Tablespoon of olive oil, salt, and pepper. {for a tender piece of steak, have the butcher tenderize it}  Place on grill and grill each side for 4-5 minutes.

Get your veggies ready, halve 1 pint of cherry tomatoes and dice up 2 avocados.

Next, crumble up 1/2 cup of queso fresco and quarter 2 limes.

Slice up the meat into 1/2″ slices against the grain.

Assemble tacos using the Boston lettuce as your tortilla. 🙂

{Recipe from Practical Paleo}

Skirt Steak Tacos with Boston Lettuce

• Author: Krista
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 10 tacos
• Category: Paleo, Gluten-free, Beef, Grilling Recipes

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Ingredients

• 1 skirt steak
• 1 Tablespoon of olive oil
• salt & pepper
• 1 head of Boston Lettuce {10 pieces}
• 1 pint of cherry tomatoes, halved
• 2 avocados, diced
• 1/2 cup of crumbled queso fresco
• 2 limes, quartered

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Instructions

1. Heat the grill to medium high heat.
2. Season a room temperature skirt steak with 1 Tablespoon of olive oil, salt, and pepper. {for a tender piece of steak, have the butcher tenderize it} Place on grill and grill each side for 4-5 minutes.
3. Halve 1 pint of cherry tomatoes and dice up avocados, crumble up queso fresco and quarter limes.
4. Slice up the meat into 1/2″ slices against the grain.
5. Assemble tacos using the Boston lettuce as your tortilla. 🙂

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Notes

Recipe from Practical Paleo

More recipes by Joyful Healthy Eats you might enjoy:

Slow Cooker Chipotle Beef Barbacoa Tacos

Paleo Mustard Glazed Chicken

Skirt Steak with Chimichurri Sauce