Loaded Steak Tacos

Soft coconut tacos loaded with rare sirloin, sweet n’ spicy cherry salsa, zesty smashed avocado and charred chili red pepper and onion…topped off with sweet potato fries!!! #doesitgetanybetter?

Steak Fajita Title

From stir fries, to salads…to tacos! Steak has been making quite a fair few appearances in my new meat eating life and I’m loving it. I’ve only had sirloin thus far…organic, grass fed, reasonably priced, lean, tender…other cuts having exactly been calling to me, though I guess I wouldn’t pass up a fillet mignon should some one pass it my direction!

Cherry Salsa (1) Cherry Salsa (7)

I’ve quite a few more recipes to share but these simple tacos were top of my list…you know when you taste something and it just works. You can’t wait for the next bite which inevitably leads you to stuffing your face to the point where chewing becomes an almost impossible task?!? Ok maybe that’s just me!

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Damn tasty is what they were. The fruit of the season in my opinion, black ripe juicy cherries work wonderfully with the rare steak and subtle spices of the charred peppers beneath. Sweet potato fries were a last minute addition…an eyes bigger than my belly one that usually gets the better of me especially when it comes to breakfast.

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If you had of asked me a year ago if I’d be not only willingly but joyfully jumping up and down delighted and excited about the prospect of steak tacos for breakfast I would have laughed in your face.

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Pigs might fly…you really do never know what tomorrow might bring! Open your mind and those pigs might just grow wings.

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I made use of the easy peasy coconut flour “taco’s”, “tortillas”, “wraps”…or whatever you choose to call them depending on the meal they fill the void in. Once you make them once and crack the timing and temperature to cook them at you’ll be whipping them up all them up at every opportunity!

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Avocado has surged past nut butter as a breakfast and dinner staple. Half to a whole one every day…making the most of them while they’re beautifully ripe.

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My favourite thing to do with them is simply smash/mash it up with a fork, squeeze of lime or lemon juice and season the mush up with coarse sea salt and freshly ground black pepper to taste. Super simple, incredibly tasty and it pretty much sits on top of anything…

Of course tacos just cry out for the creamy texture and mellow flavour of the bright green fruit.

Magnum for dessert?

What’s your favourite taco filling, meat, veggie, fish? Any wonderful salsa creations to top them off with?

Loaded Steak Tacos

by Michelle Hunt

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: saute entree gluten-free grain free low-carb low-sodium nut-free paleo soy-free beef brown rice cherry sweet potato


Ingredients (Serves 1)


    • 1 medium sirloin steak – 5oz (150g)
    • 1/2 tsp chili powder
    • 1/4 tsp garlic powder
    • 1/2 tbsp fresh coriander finely chopped
    • 1 tsp olive oil

    Cherry Salsa

    • 1/2 cup (80g) pitted cherries
    • 1 spring onion finely chopped
    • 1/2 tbsp fresh coriander finely chopped
    • 1 tsp lime juice
    • 1/2 tsp finely chopped red chili
    • 1/2 tsp fresh garlic minced
    • 1/2 tsp lime zest
    • 1 tsp apple cider vinegar
    • Pinch of sea salt and black pepper to taste

    To Serve

    • 1/4 red and 1/4 yellow bell pepper finely chopped
    • 1/4 small white onion finely chopped
    • Sweet Potato Fries (I dusted these ones with chili powder before baking…optional!)
    • Paleo Coconut Flour Tacos
    • Half a ripe avocado smashed with a pinch of sea salt, black pepper and 1 – 2 tsp of lemon juice to taste


    Rub steak with olive oil followed by the chili and garlic powder. Place in a seal tight bag in the fridge for 2 hours or overnight. Remove 30 minutes before cooking.

    Mix together all salsa ingredients. Place in a bowl in the fridge until ready to serve. Make up to a day in advance.

    Saute pepper and onion in a pan over a medium heat with 1 tsp of coconut or olive oil for 8 – 10 minutes, until soft, charred and cooked to desired consistency.

    Wipe out the pan and cook steak for 2 minutes on either side or to desired level of doneness. Set aside for 15 minutes before thinly slicing.

    Serve tacos by placing sauteed onion and pepper in the middle, a few slices of steak on top followed by the cherry salsa, smashed avocado and sweet potato fries!!! Dig in!

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