Chili Lime Steak Lettuce Wraps

For the Fajita Seasoning:
  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
For the Lettuce Wraps:
  • juice from 2 limes divided
  • 3 Tablespoons olive oil divided
  • 2 Tablespoons fresh cilantro leaves chopped plus more for serving
  • 1 Tablespoon Dijon mustard paleo/keto brand as necessary OR Worcestershire sauce
  • 1 pound skirt or flank steak cut into 1" strips or cubes
  • 4 medium bell peppers seeded and thinly sliced I used red yellow, orange and green
  • 1 medium red onion thinly sliced
  • 1-2 Tablespoons unsalted butter
  • 1 head butter lettuce leaves washed and dried
  • sliced avocado and lime wedges for serving
  1. Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
  2. Make the steak marinade:
  3. In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, juice from 1 lime, mustard and 4-5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the steak marinade for drizzling on the steak at the end. Pour remainder of the steak marinade into a large zip-top bag along with the steak. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
  4. Slice the onions and bell peppers.
  5. Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
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