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Amazing Grass Fed Fajita Bowls

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Author: Lauren Bragg


  • lbs. Grassfed skirt steak, cut into strips diagonally against the grain
  • 1 whole Organic white onion julienned
  • 1 whole Organic red bell pepper julienned
  • 1 whole Organic yellow bell pepper julienned
  • 3 tbsp. EVOO
  • 2 cloves garlic minced
  • 1 whole lime juiced
  • 1 tsp. cumin
  • 1 tbsp. Cajun seasoning (Trader Joe's has the best!)
  • 6-8 leaves Organic butter lettuce
  • salt
  • pepper
  • Garnish
  • Guac or avocados
  • Pico de gallo or salsa
  • Pickled jalapeños
  • Lime wedges
  • Fresh cilantro
  • Coconut flour tortillas


  • Place the sliced skirt steak in a bowl, add lime juice and 1/2 tbsp Cajun seasoning, set aside
  • Heat a cast-iron skillet to medium heat with 1 tbsp EVOO, add onions and sauté for 2 minutes
  • Add the bell peppers, garlic, cumin, the other 1/2 tbsp of Cajun seasoning
  • Remove from pan, set aside
  • Heat another tbsp of EVOO to medium-high heat, add steak and brown for 2 minutes
  • Add the veggies back to the pan with some S&P, and perhaps more lime juice for flavour for 3 minutes
  • Make sure the meat is just losing it's pink on the inside
  • Serve immediately in lettuce leaves (double layer works best) and garnishes


I should have used a green bell pepper for color
Here's how to make coconut flour tortillas which adds a bit of pain in the ass to this recipe but they fab: http://simplypaleo.com/how-to-make-coconut-flour-tortillas/ (link no longer working)