Thursday, February 6, 2014

Whole30 Fajitas & Guacamole

I don't diet. Ever.

My husband, on the other hand, sings a different tune. He's got this thing called self-control, something that I lack. When he diets, we try to cook dinners for the both of us that fit within his restrictions. Most of the time. I'll admit that there have been two different dinners for two different people on the same night. Because, well, I don't diet.

But then Garrett came home with his most recent diet plan, the Whole30. After looking into it to find what he could and could not have, I liked the idea of it. You see, the Whole30 isn't really a diet. It's a move toward being more healthy by eating
"...meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds. Eat foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients at all because they're totally natural and unprocessed." -
It was the latter part of that statement that struck me: "no ingredients at all because they're totally natural and unprocessed."

While I don't diet, I am working on toward filling my body with more healthy, natural and unprocessed foods. (You can read more about the Whole30 rules here and get the shopping list here.) And while I'm not totally diving into the Whole30 as Garrett is (hey, I told you I have no self-control), I am going to cook a month's worth of healthy, Whole30-compliant dinners.

Which brings me to tonight's meal: Whole30 Steak Fajitas & Guacamole

Goodness, were these good.

I started by making the guacamole mid-day and sticking it in the fridge to chill. You will need:

  • 2 ripe avocados, mashed
  • 1 clove garlic, minced
  • juice of 1/2 lime
  • 1/2 tomato, diced
  • 1/4 small yellow (or red) onion, diced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt
Mix all of the ingredients in a bowl, cover, and set in the refrigerator (tip: save one of the avocado pits and stick it into the guacamole while it chills. This helps it from turning brown if any air sneaks in.)

After you have the guacamole done, make the marinade for the steak (or chicken would be great, too). You will need:
  • 1/4 cup lime juice
  • zest of 1 lime
  • 2 cloves garlic, minced
  • 1/4 small yellow onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon southwest taco spice (you can substitute this with another teaspoon of cumin if needed)
  • 2 tablespoons olive oil
Combine all ingredients in a bowl, add 1lb of flank steak strips (or chicken breast), and let marinate for a minimum of an hour in the refrigerator (the longer you let it marinate, the better).

When you're ready to have dinner, heat up a skillet, add marinated steak, and cook through (for about 8 minutes). While it's cooking, slice one red bell pepper and one green pepper. Add to the skillet, mix into the marinade, and cook for 2 more minutes.

Substitute tortillas with whole butter lettuce leaves (2 recommended for each fajita). Add meat, bell peppers, and onions from the marinade to the lettuce wraps. Top with guacamole. 

Eat and be amazed at how much you actually prefer eating your fajitas with lettuce wraps - the taste is SO much better!


  1. This looks delicious! I'm a little unsure of what to do when you say add the peppers to the skillet and mix into the marinade. Do you mean add the leftover marinade (that the meat was sitting in) to the skillet? Would you have had to boil it beforehand to kill any harmful bacteria? Thanks for clarifying!