Low Carb Keto Fajitas

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Posted by in Recipes on Jun 28, 2019 . .

If you are going low carb, keto or just trying to eat healthy yet still craving Mexican cuisine, this recipe is for you. Don’t let the ingredient list scare you as this creation is really quite simple and will satisfy your craving for tasty fajitas without blowing your healthy lifestyle.

Ingredients

Fajita Seasoning:
2 tsp Olive Cart Cincinnati Chili seasoning
1 tsp Cumin
1 tsp Olive Cart Smoked Sweet Paprika
1 TBSP Olive Cart Habanero Garlic Heat
½ tsp Olive Cart Himalayan Pink Sea Salt

Fajitas:
3 TBSP Olive Cart Garlic Cilantro Oil divided
Juice from two limes
1 TBSP Olive Cart Jalapeno Cilantro Mustard
1 ½ lbs skirt or flank steak
4 medium bell peppers (I use one of each red, yellow, orange, green for color)
1 medium red onion thinly sliced
2 TBSP Olive Cart Avocado Garlic Oil

For serving:
Lime wedges
Sliced Avocado
12 or more large Romaine Lettuce leaves
Shredded Cheddar Cheese
Fresh Chopped Cilantro
Olive Cart Green Olive Salsa

Combine all fajita seasoning ingredients and reserve 2 tsp for later. Combine remaining seasoning mix with 2 TBSP Garlic Cilantro oil, lime juice and mustard in a medium bowl. Pour into a large Ziploc bag and add steak. Press marinade evenly on all sides of the steak.  Squeeze out excess air and close Ziploc tightly. Allow to marinate in fridge at least one hour. I do this step in the morning and allow it to marinade all day until next steps later in the day.

Heat remaining 1 TBSP Garlic Cilantro Oil in a large skillet over medium high heat. Add onions and cook for 5 minutes. Add peppers and continue to cook for 5 more minutes or until peppers are desired tenderness. Transfer to a plate and set aside.

In the same skillet, heat the Avocado Garlic Oil over medium high heat and add the steak to the pan, reserving marinade for later. Sear for 4 minutes on each side. Transfer to a cutting board and allow to sit for 5 minutes. Slice into strip and return strips to pan adding the reserved marinade. Stir over medium high heat until all is reheated.

Serve by using lettuce leaves for wraps assemble fajitas with the steak, onions, peppers, cilantro, cheese, avocado, lime juice and top with salsa.

Side dish suggestion: If you wish to create Mexican “Rice” simply spice up some cooked cauliflower rice with more of the Garlic Cilantro oil, chopped cilantro, chili seasoning and cumin.

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