Paleo Steak & Avocado Tacos with Pico de Gallo [Paleo, GF, DF]

Because tacos aren't just for Tuesdays -- especially when they're paleo!!! 

Serves 2 as a main, 3 if served with side.

Steak

7 to 8 oz. lean steak

1 tsp. avocado or olive oil

Chili powder, salt, and pepper, to taste

Avocado Spread 

1 medium avocado, smashed

1/4 jalepeno, diced 

1/2 lime, juiced

2 tablespoons red onion, minced

Salt and fresh pepper, to taste

Pico de Gallo
4 medium ripe tomatoes, chopped
1/4 cup finely chopped white onion
1 clove garlic, minced
1/4 cup finely chopped fresh cilantro leaves
2 tbsp fresh lime juice
Salt and pepper, to taste

To serve

6 siete almond flour tortillas, or regular tortillas

Fresh limes, cilantro, and hot sauce 

Directions:

Combine all ingredients for avocado spread, set aside. Combine all ingredients for Pico de Gallo, set aside.

Pre-heat a nonstick skillet over medium high heat with 1 tsp. oil. Prepare steak by seasoning both sides with salt, pepper, and chili powder. When pan is smoking hot, grill steak 3 to 5 minutes on each side (depending on thickness), or until medium rare. Remove from heat.

Let steak rest 5 minutes then chop into small bite-size cubes. 

Heat tortillas over medium heat for 30 seconds or so, until crispy and pliable. Layer avocado, steak, and pico. Garnish with more lime, cilantro and hot sauce to taste.