Tyler Florence

Mojo-marinated carne asada fajitas with lime yogurt

Paleo Friendly, Soy Free

4 Servings, 850 Calories/Serving

20 – 30 Minutes

In this paleo-friendly collaboration between Sun Basket and Chef Tyler Florence, our mojo marinade, a classic Cuban sauce, brings bold, citrusy flavor to steak.


  • 1¼ pounds top sirloin steak strips
  • Sun Basket mojo marinade (lime juice - orange juice - olive oil - yellow onion - fresh garlic - dried Mexican oregano - Aleppo chile - salt - cumin)
  • 12 Artisan corn tortillas* (contain wheat)
  • 2 limes
  • 2 or 3 red radishes
  • 1 romaine heart
  • ½ cup Greek yogurt*
  • ⅓ cup shredded Mexican cheese blend* (Monterey jack - sharp cheddar - queso blanco - asadero)
  • ¼ cup pickled jalapeños (optional)
  • *Not paleo; omit for a paleo-strict version.

Chef's Tip

If you have time, you can warm the tortillas on the stovetop directly over a flame, or in a dry large frying pan over medium heat, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.



Marinate the steak

Heat the oven to 200°F.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, toss the steak with the mojo marinade; let stand while you heat the tortillas and prepare the garnishes.


Warm the tortillas

Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.
While the tortillas warm, prepare the garnishes.


Prep the garnishes and make the lime yogurt

  • Zest and juice 1 lime.
  • Cut the remaining lime into wedges for garnish.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Trim the root end from the romaine heart.
  • Separate the romaine leaves.
In a small bowl, stir together the yogurt, lime zest, and 1 tablespoon lime juice; season to taste with salt and pepper.


Cook the steak

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Using a slotted spoon, transfer the steak from the marinade to the pan and cook, stirring occasionally, until cooked through, 4 to 6 minutes. Transfer to a clean medium bowl and season to taste with salt and pepper.



Set out the tortillas, romaine leaves, steak, radishes, lime yogurt, lime wedges, Mexican cheese blend, and pickled jalapeños, if using. Invite everyone to assemble their own fajitas.

Kids can!
  • Arrange the tortillas for warming.
  • Juice the lime.
  • Separate the romaine leaves.
  • Stir the lime yogurt.
  • Serve the meal.

Nutrition per serving: Nutrition per serving: Protein: 43g (86% DV), Fiber: 4g (16% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 2g, Saturated Fat: 11g (55% DV), Cholesterol: 115mg (38% DV), Sodium: 820mg (34% DV), Carbohydrates: 70g (23% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, wheat.

Paleo-strict nutrition: Calories: 470, Protein: 29g (58% DV), Fiber: 1g (4% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 2g, Saturated Fat: 9g (45% DV), Cholesterol: 105mg (35% DV), Sodium: 440mg (18% DV), Carbohydrates: 6g (2% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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