Steak Tacos with Pineapple Salsa

This Paleo wrap recipe is made with the best low carb gluten free tortillas! Seasoned steak with pineapple salsa is the perfect fusion of Mexico and Hawaii.

5
(1)

egglife wraps are made with cage-free eggs, not flour.

<1G carbs, 5G protein, 30 calories
The Perfect Wrap for Simple, Delicious, Nutrition!

Makes

6 Servings

6 egglife Southwest egg white wraps

1 lb. skirt or flank steak

1 tbsp. olive oil

1 tbsp butter

Sea salt and pepper

Optional Garnish:  Guacamole

 

 

Pineapple Salsa

1 cup finely diced pineapple

½ cup finely diced red pepper

¼ cup finely diced red onion

2 tbsp. jalapeno pepper, stemmed and de-seeded

2 tbsp. lime juice

1 tbsp. cilantro

Sea salt to taste

Directions

To make salsa, combine all ingredients in a bowl.  Allow salsa to sit for a bit so flavors can meld.

Generously salt and pepper steak and set aside.  Heat oil and butter in a large cast iron skillet.  Cook steak about 3 minutes per side for medium.

When steak is finished, plate and tent and allow to rest for a few minutes.  Then, slice steak thinly against the grain.

Serve steak in Southwest wraps topped with pineapple salsa, a spoonful of guacamole as desired.

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