Skirt Steak Fajita Bowls

These Skirt Steak Fajita Bowls (AIP/Paleo) take only 30 minutes to make from start to finish! Fabulous even without the grains or the nightshades!

For more than a decade, I lived in Arizona where authentic Mexican food was always within three feet of me. There I was, a girl from Montana who didn’t know a quesadilla from a tortilla, plopped in the center of a culinary wonderland. I was smitten.

Imagine my shock, dismay, and deep pain to learn that nightshades (tomatoes, tomatillos, ALL peppers and eggplant) are avoided on the AIP. For a while, I tried to convince myself that these healthy vegetables had no effect on my body. Ha. I learned otherwise. They do indeed puff me up with inflammation!

While this recipe uses no nightshades, it keeps all the flavor. It also happens to take only 30 minutes to make from start to finish! Speaking of that…

30-minute meals

You can find this recipe in my first e-cookbook as contributor: 30-Minute Meals for the Paleo AIP. Every meal in the cookbook is fully AIP-friendly, and on the table in 30 minutes! There are 120 full meal recipes inside. Please go check it out! 😀

While these bowls were designed to be a one-dish meal, you could slap some of this stuff inside some chewy Gordita Tortillas, and make a big ol’ drippy, juicy, guac-y, delicious mess! Perhaps we can still have a Cinco de Mayo celebration, albeit at home.

As ever, and maybe even more so during this unusual time, I am wishing you great love and healing!

💗 ,

Wendi

Skirt Steak Fajita Bowls

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, Paleo, MexicanDifficulty: Medium

Servings

4

servings

Prep time

0

minutes

Cooking time

30

minutes

These Skirt Steak Fajita Bowls (AIP/Paleo) take only 30 minutes to make from start to finish! Fabulous even without the grains or the nightshades!

Ingredients

• 4 limes

• 1/2 bunch cilantro

• 1/4 cup 1/4 coconut aminos

• 1/4 cup 1/4 + 2 TBSP + 2 TBSP avocado oil

• 1 tsp 1 salt

• 2 ripe avocados

• 1 lb. 1 skirt steak

• 1 bunch green onions

• 1 green plantain

• 2 small zucchini

Directions

• You’ll need a medium bowl for this step. Cut limes in half. Preferably using a citrus squeezer, squeeze juice from limes into a medium bowl. Chop cilantro and add to the bowl. Whisk in coconut aminos, 1/4 cup oil and salt.
• You’ll need a small bowl for this step. Cut, pit and scoop avocado into bowl with 3 tablespoons of marinade from Step 1.
• Place steak in a zip-top bag with 1/2 cup of marinade from Step 1.
• You’ll need a large bowl for this step. Cut off fringe bottoms of green onions, then cut the bunch in half. Peel and chop plantain, and chop zucchini. Add all these to a large bowl. Pour in the rest of the marinade from Step 1, and toss.
• You’ll need a large skillet and a wok (or another large skillet) for this step. Place 2 tablespoons oil into a large skillet, and 2 tablespoons into a wok. Heat both over high heat.
• While oil is heating, mash avocado with marinade to make guacamole.
• Sear steak in the large skillet, 4 minutes on each side.
• Using a slotted spoon, transfer vegetables from the large bowl to wok, and stir-fry.
• To serve, place some veggies in each person’s bowl. Top with guacamole. Thinly slice skirt steak against the grain, and place some on top of each serving.

Notes

• These instructions may seem oddly specific. This is to ensure that the recipe is on the table in 30 minutes! 🙂
• This recipe appears in 30-Minute Meals for the Paleo AIP , an e-cookbook with 120 full meal recipes that can get on your table in half and hour. Please check it out!

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