Beef Fajitas with Peppers

DifficultyDifficult
Yield6 servings
Prep10 mins
Cook10 mins

11.8g

Net Carbs

44.1g

Protein

38.3g

Fat

9.7g

Fiber

579

Calories

Beef Fajitas with Peppers

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:

  1. 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.
  2. Heat oven to 350° F. Wrap tortillas in foil; place in oven to warm 15 minutes before serving.
  3. 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.
  4. 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.
  5. Slice steak thinly across the grain.
  6. To assemble fajitas, spread tortillas with salsa, top with steak slices and vegetable mixture, sour cream, and chopped cilantro. Fold over and serve.

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