Beef Fajitas with Peppers
11.8g
Net Carbs
44.1g
Protein
38.3g
Fat
9.7g
Fiber
579
Calories
Ingredients:
- 1 1/2 teaspoons Garlic
- 1 Jalapeno Pepper
- 3/4 cup Sour Cream (Cultured)
- 1 teaspoon Salt
- 2 teaspoons Cumin
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
- 1 small Red Onion
- 3/4 cup Green Tomato Chile Sauce (Salsa Verde)
- 2 tablespoons Extra Virgin Olive Oil
- 12 tortillas Low Carb Tortillas
- 1 tablespoon Canola Vegetable Oil
- 32 ounce boneless, raw (yield after cooking) Steak
- 1/4 cup Cilantro (Coriander)
- 1 fluid ounce Fresh Lime Juice
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Green Sweet Pepper
Directions:
- Make marinade: In a large bowl or resealable plastic bag, combine minced garlic, salt, lime juice, finley diced jalapeno, cumin and olive oil; whisk together. Add steak and toss to coat well. Marinate, refrigerated at least 1 hour, preferably over night for the flavors to blend.
- Heat oven to 350° F. Wrap tortillas in foil; place in oven to warm 15 minutes before serving.
- Remove steak from marinade; discard marinade. Grill 5 inches over hot coals (or over medium-high heat) 3 to 4 minutes per side for medium-rare; set aside.
- In a large skillet over medium-high heat, heat canola oil. Cook sliced bell peppers and onion for about 5 minutes, until vegetables are softened.
- Slice steak thinly across the grain.
- To assemble fajitas, spread tortillas with salsa, top with steak slices and vegetable mixture, sour cream, and chopped cilantro. Fold over and serve.
