Beef Fajitas

Beef Fajitas

This flavorful favorite is packed with muscle-building protein and loaded with Vitamins C and A. A "south-of-the-border" classic. Serve with homemade guacamole for a tasty and guilt-free meal when wrapped in romaine lettuce instead of flour shells!

Serves 4

Cook time: 15 minutes

Ingredients

Marinade

  • juice 2 limes
  • 3 tbs. extra virgin olive oil
  • 3 cloves garlic peeled, and minced
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. chipotle powder
  • 1/4 cup fresh cilantro, chopped(including stems)

Fajita Meat

  • 1 tbs. coconut oil
  • 1 lb. flank steak, skirt steak or carne asada,
  • 1 yellow onion, sliced
  • 2-3 bell peppers of various colors, sliced lengthwise into strips
  • 8 romaine lettuce leaves

toppings of choice:

  • creamy guacamole (p.12)
  • diced tomato salsa

Directions

1. Mix marinade ingredients in small bowl. Place meat in shallow dish and coat with marinade. Let sit at room temperature an hour or several hours in fridge.

2. Heat cast-iron skillet on medium-high. Add coconut oil and heat a minute. Remove meat from Marinade. Add steak to skillet and cook 3 minutes on each side or to desired doneness. Remove meat from skillet and keep warm.

3. Add onions to skillet. Sauté a few minutes. Add peppers and cook 5 minutes.

4. Slice meat across the grain into thin slices. Return to skillet and stir to warm.

5. Serve fajita meat, onions, bell pepper, and toppings of choice in romaine lettuce leaves.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 344
% Daily Value *
Total Fat 23 g 36 %
Saturated Fat 8 g 42 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 75 mg 25 %
Sodium 652 mg 27 %
Potassium 402 mg 11 %
Total Carbohydrate10 g 3 %
Dietary Fiber 4 g 18 %
Sugars 2 g
Protein 26 g 52 %
Vitamin A 244 %
Vitamin C 27 %
Calcium 12 %
Iron 20 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Previous article Acorn Squash with Ground Lamb and Kale

Related Posts

The Importance of the Right Omega-6 to Omega-3 Ratio
The Importance of the Right Omega-6 to Omega-3 Ratio
By Dr. Chad Walding, DPTOctober 30th, 2019 Your body needs both omega-6 and omega-3 fatty acids. They’re essential – ...
Read More
Food Intolerance vs. Allergy: Important Differences You Need to Know
Food Intolerance vs. Allergy: Important Differences You Need to Know
By Dr. Chad Walding, DPTOctober 28th, 2019  The food we eat is supposed to provide our bodies with the fuel a...
Read More
How to Fight Aging from the Inside Out with Ingestible Beauty Products
How to Fight Aging from the Inside Out with Ingestible Beauty Products
By Dr. Chad Walding, DPTOctober 23rd, 2019 Edible beauty products? What in the world does that mean? Well, it’s not w...
Read More

Leave a comment

Comments must be approved before appearing

* Required fields