It is Cinco de Mayo today, so I thought I ‘d make some fajitas.  However, I couldn’t do this recipe without a couple of shout-outs.  First, thank you Paleo Comfort Foods for your wonderful tortilla recipe.  They are amazing and an inspiration for the spicy tortillas in this recipe.  Also, thank you to CAVEMANkind for his wonderful Jurassic Sauce…it really added a tangy level of flavor against the spiciness of the other ingredients.  What an amazing marinade to my flank steak!

1 cup Jurassic Sauce (or your favorite all-natural, sugar-free marinade)
2 lb flank steak
1 large Roma tomato
2 cups baby spinach
1 tsp sea salt
1 tsp Sriracha
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1 large sweet onion, cut in strips
2 tsp chili powder
2T olive oil
1 batch of spicy tortillas (recipe below)
fresh guacamole

TORTILLAS:
1/2 cup coconut flour
16 large egg whites (you may want to buy organic egg whites in a container
1/2 tsp baking powder
1 cup water
4 tsp Sriracha
1 tsp chili powder
coconut oil for pan coating

In a baking pan massage one cup of Jurassic Sauce into your flank steak.  Cover.  Refrigerate.

Add olive oil, chili powder, peppers and onion to a skillet over medium-low heat. Stir gently and set on a back burner.

In the meantime, start preparing the tortillas. Whisk all of the tortilla ingredients. I start with sifting the coconut flour as it can be somewhat lumpy. Heat coconut oil and pour about a 1/4 cup in the skillet. Let stiffen and brown. Flip. It should be thin. Sometimes a hole will develop and I just take a drop or two to fill in the hole. This is a new way of cooking…there is no binding gluten, so you have to get creative sometimes. Flip each tortilla to a plate.

While making the tortillas, occasionally stir the onion/pepper mixture…do this for about a 1/2 hour. This slow cooking will give a slight carmelization and depth of flavor to the peppers and onion.

On the grill or on a grill pan, take your flank steak and cook on super-high heat for about 3-4 minutes on each side. Let rest for 10 minutes. Slice thinly against the grain.

Plate you fajitas. Take a tortilla and then add some spinach, steak and pepper mix. Add guac and fresh tomatoes on the side.

Enjoy!