Healthy Low Carb Beef or Chicken Fajitas

By Laura Dolson

𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲 𝟯𝟬 𝗺𝗶𝗻
𝗣𝗿𝗲𝗽 𝟮𝟬 𝗺𝗶𝗻, 𝗖𝗼𝗼𝗸 𝟭𝟬 𝗺𝗶𝗻

Skirt steak is traditional, but you can really use whatever beef you like, or boneless skinless chicken breast. I usually use scallions (green onions) for grilling (you can get more for the same carbs, and more fiber) but regular onions if I’m making them in a skillet. The nutrition info is calculated using steak without a tortilla.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦-

1.5-2 lbs. skirt steak (or other beef or chicken cut into strips)
1 medium onion (sliced), or 15 scallions
2 large bell peppers (sliced)
1/4 cup soy sauce
1/4 cup lime juice
1 tsp. chili powder
2 tbsp. oil

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡-

1) Combine the soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of tablespoons aside to toss with the vegetables.

2) Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it —you want to create a lot of short fibers, not a few long ones.) Even better: have the butcher at your local market cut the meat for you—yes, they will do it!

3) If you’re cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If you’re grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

4) If you are using a grill, heat the grill until it’s hot. Make sure the grill is clean and wipe it down with oil. Then drain the marinade from the meat and vegetables and grill them—it will only take a few minutes. I like to use a vegetable grill topper or basket for the vegetables.

5) For cooking in a skillet (preferably regular or cast iron, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don’t get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to the skillet to heat through.

6) Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.

𝗡𝗨𝗧𝗥𝗜𝗧𝗜𝗢𝗡 𝗙𝗔𝗖𝗧𝗦-
𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 5 Fajitas

𝗔𝗺𝗼𝘂𝗻𝘁 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: % 𝗗𝗮𝗶𝗹𝘆 𝗩𝗮𝗹𝘂𝗲*

Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 95mg 32%
Sodium 802mg 35%
Total Carbs 5g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Added Sugars 0%
Protein 38g
Vitamin D 0mcg 0%
Calcium 41mg 3%
Iron 3mg 17%
Potassium 670mg 14%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

SOURCE: VeryWellFit.com