Beef Fajitas With Peppers
- 3 garlic cloves pressed
- 1 teaspoon salt
- 2 tablespoons lime juice
- 1 jalapeño pepper finely chopped
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- BEEF AND FAJITAS:
- 2 1/2 pounds skirt steak trimmed, and cut into large pieces
- 1 tablespoon canola oil
- 1 green bell pepper cut thin strips
- 1 red bell pepper cut thin strips
- 1 small red onion thinly sliced
- 12 controlled-carb flour tortillas
- 3/4 cup green salsa
- 3/4 cup sour cream
- 1/4 cup chopped fresh cilantro
Make Marinade: In a large bowl or resealable plastic bag, combine garlic, salt, lime juice, jalapeño, cumin and olive oil; whisk together. Add steak pieces to marinade; coat well. Marinate, refrigerated at least 1 hour.
Heat oven to 350 degrees. 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 doneness; set aside.
In a large skillet over medium-high heat, heat canola oil. Cook bell peppers and onion 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 cilantro. Fold over and serve.
This recipe yields 6 servings.
Carbohydrates: 29.5 grams
Net Carbs: 10.5 grams
Fiber: 19 grams
Protein: 46.5 grams
Fat: 43.5 grams