Beef Fajita Wraps with Mango Salsa
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Imagine being at your favorite Mexican restaurant. You know, back before you had any dietary restrictions. Imagine the smell and sizzling sound that had you hoping the waiter was heading in your direction and your glorious Mexican feast was about to begin. Imagine the signature smokey taste of good fajita meat, done just right. Well, good fajita meat isn’t as refined a skill as I had always imagined it might be! In fact, the more I cook, the more I’ve come to believe that the best food is always the simplest food. Not just because it’s easier to prepare, but because when you’re using high-quality, nutritious ingredients, they tend to speak for themselves. Instead of bell peppers, this recipe uses summer squash with lime juice and a sprinkling of autoimmune protocol-friendly seasonings for zest. With lettuce wraps instead of tortillas and juicy, full-flavored mango on top, these Beef Fajitas with Mango Salsa have become one of A Clean Plate’s all-time most-popular recipes. Considering how easy they are to make and how satisfying their flavor is, it’s no wonder why!
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Beef Fajitas with Mango Salsa
Ingredients
- 1 pound beef sliced thin
- 2 cloves garlic minced
- 1 whole yellow squash julienned
- 1 whole zucchini julienned
- 2 tablespoons lime juice omit for low-histamine or IC
- 1/2 tablespoon dried oregano
- 1/2 tablespoon ground ginger
- 3/4 teaspoon ground turmeric
- 1 teaspoon sea salt
- 2 tablespoons coconut oil
- 8 whole green lettuce leaves
Mango Salsa
- 1 whole mango chopped
- 1 whole avocado chopped
- 1 whole red onion diced, omit for IC
- 2 tablespoons lime juice omit for low-histamine or IC
- 1 tablespoon cilantro chopped
Equipment
Instructions
- Combine the beef, garlic, squash, zucchini, lime juice, oregano, ginger, turmeric, and sea salt in a bowl and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a skillet over medium heat and cook the meat and vegetables until the meat is cooked through, about 7 minutes.
- Meanwhile, combine the salsa ingredients.
- Spoon the meat and vegetables into lettuce leaves and top with the salsa to serve.
Hi! Just want to say that I got this recipe off the Autoimmune Wellness bundle. My family and I loved this recipe even though I had a few missing ingredients! Lol! Thanks again!
Awesome, I’m glad you liked it!!!
Hi there Christina,
Was the beef supposed to be cooked before being placed in the marinade? I put mine in raw and left it all overnight in the fridge. It’s taking me a lot longer than 7 minutes to finish cooking, because my mix is so juicy. Any advice for next time I make it?
Hi Cynthia! Cooking times will vary depending on how thin-sliced the meat was, and on how well-done you like it. For this recipe, I use about 1/4″-thick slices, so the meat is pretty thin, and I also like it still a little pink in the middle. You can wait and toss in the mushrooms after the meat is a little bit more well-done in the future.
Thanks, Christina! This recipe is delicious, btw.
⭐️⭐️⭐️⭐️⭐️ This was delicious! Everyone who ate it loved it.
So glad you liked it!!!
This was seriously delicious!! Even my picky husband loved it. Thanks for sharing!
I’m so glad you both liked it!!!
Hi. I’m avoiding red meat but I will definitely try this one with turkey or chicken, looks delicious 🙂
Greetings from Iceland.
Just fyi, I had a really hard time getting them to stick together enough to get into a pan in one piece! I added extra olive oil but they just kept crumbling! It may be because I didn’t use Otto’s?
Anyway, I ended up trying to bake them and it worked! Not sure they’re as good as fried, but they were pretty stinkin good!! 🙂
So for anyone that has the same problem as me, and wants to try baking- I baked at 350* on 2 parchment lined baking sheets for 8 min, then flipped and cooked for 3 more min. I have the taco shell tray, so we placed them on that (outside of oven) for about 10 min to form a taco shell. YUM!! Thanks, Christina!!
Hi Melissa! I’m not sure which part of the recipe you were having trouble with, so I assume you were making tortillas from someone else’s blog to serve these in, rather than serving them in bowls like I did. Either way, I’m glad it worked out and you enjoyed the recipe!
You’re right! I died laughing when I realized this later! xD
Thanks again for this yummy recipe!! 🙂
Lol, no problem! Glad it was a hit!
Hello! I searched for an AIP compliant fajita recipe and happily found yours! I didn’t have all the right ingredients, but as others said, it still turned out so tasty! I noticed in the images of your dish, that the meat looks like it was cooked separate from the vegetables. Mine was not as photogenic, as I cooked it all together and everything came out the color of turmeric. Delicious none the less and we will make it again! I am just getting started good with AIP protocol and appreciate so much all of you who put out such great information. Thank you!
I’m glad you enjoyed the recipe, Toni!!! Thanks for commenting!
This looks awesome, thanks so much! I’m in the middle of preparing it right now and noticed that your picture and instructions have mushrooms, but your ingredients list does not. Just wanted to let you know!
Thanks!!
Thanks for pointing that out! I’ve corrected it. I hope you enjoy the meal!
What cut of meat did you use?
I usually buy whatever type of steak is cheapest, usually skirt or flank but sometimes sirloin. Some places will also sell strips specifically for fajitas.
This meat/veggie combo is quite tasty and makes me not miss peppers at all. I did double the mango salsa as I have vegetarians in my life and wanted to accommodate their black bean version. I used 1 1/2 red onions and it ruined my salsa. The onion was so overpowering. Something to think about to anyone thinking of doubling it. Whew!
Thanks for sharing, Tiffany! I’m glad you enjoyed the veggies!
Yum! I love it! Thank you.
If you omit the lime juice would you use something else instead? I am all out of lime juice but I do have lemon juice….would that work ok?
That should be fine, though you may want to adjust the amount to taste.
I love the umami flavor of this. I used the veggies I had on hand. I can have sweet peppers but not spicy so added those and scallions to zucchini. I added a bit more lime juice since I mistakenly put double the amount of turmeric in the mix. It still tasted so delicious. It was very juicy so had trouble getting the fajitas to stay in the lettuce. The next time I make this I will serve over chopped lettuce like a warm salad. This was delish!! And the salsa was great but I agree with another person’s comment to go easy on the onion. Thank you!
I’m so glad you enjoyed it, Deb!