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Keto Steak Fajita

These Keto Fajitas are tender, juicy and high on flavor. Tex-Mex Seasoning combined with a simple twist of lime simply put these over the top! They are surprisingly easy to make and are perfect for busy week nights!

INGREDIENTS:
  • 10 oz. Romaine lettuce
  • 5 oz. cherry tomatoes
  • 2 avocados
  • 4 tbsp fresh cilantro
  • 1 yellow onion
  • 1 green bell pepper
  • 1½ lbs flank steak
  • 3 oz. butter
  • salt and pepper
  • 2 tbsp Tex-Mex seasoning 
  • 5 oz. Mexican cheese or cheddar cheese, shredded
  • 1 cup sour cream (optional)
  • 1 lime fresh squeezed (over the top & optional)
Tex-Mex Seasoning
  • 1 tbsp chili powder
  • 2 tsp paprika powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili flakes
  • ½ tsp dried oregano
  • ½ tsp ground black pepper
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 tbsp sea salt (optional)
  • Add all ingredients and stir in a bowl
INSTRUCTIONS:
  • Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
  • Slice onion and pepper fairly thin.
  • On a separate cutting board, cut the steak into thin strips.
  • Fry the steak in butter in a large skillet over medium high heat. Salt and pepper to taste. When the steak is almost cooked through, add onion, pepper and Tex-Mex seasoning.
  • Lower the heat and continue to fry while stirring for a couple of minutes until the steak is thoroughly cooked and the vegetables have softened just a bit.
Recipe Variation
  • Place lettuce in a bowl and add the steak mixture. Add shredded cheese, diced avocado, chopped tomatoes, fresh cilantro and perhaps a dollop of sour cream and make into a salad.
For Tex-Mex Seasoning
  • Add all ingredients to a bowl and stir until thoroughly blended. Pour into a jar with a tight-fitting lid.
  • If you use whole seeds, grind in a grinder either in advance or when cooking.
  • Keep the spices in a dark, dry and cool/room temperature place. Small tin cans are great.
  • Make a big batch to last for 4–6 months; after this the spices will lose some flavor and color. They won't go bad, but will just be less powerful.
MACROS:
Servings: 4 Serving Size: 1
Carbs: 11 grams | Protein: 45 grams | Fat: 57 grams
Carb content includes the Tex-Mex Seasoning.
 
©Lisa Carroll Keto Revolution

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