Low Carb Beef Fajitas Tacos
Experience a flavorful twist on a Tex-Mex classic with these Low Carb Beef Fajitas Tacos, the perfect recipe for keto-friendly indulgence. Featuring tender, marinated beef skirt steak infused with chili powder, cumin, and lime, these tacos are paired with caramelized sweet bell peppers and onions for a pop of color and sweetness. Wrapped in low carb tortillas, each taco is completed with creamy avocado, a dollop of sour cream, and a sprinkle of fresh cilantro for a refreshing finish. With a quick prep time of only 20 minutes and an equally fast cook time, this recipe is ideal for busy weeknights or a guilt-free taco night feast. Packed with bold flavors, low in carbs, and high in satisfaction, these tacos redefine healthy comfort food while keeping the irresistible taste of fajitas front and center!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound beef skirt steak
- 3 tablespoons olive oil
- 1 large lime
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 medium sweet bell peppers
- 1 medium onion
- 8 small low carb tortillas
- sea salt
- black pepper
- 1 handful fresh cilantro
- 0.5 cup sour cream
- 1 medium avocado
Instructions
Start by preparing the marinade. In a small bowl, combine 2 tablespoons olive oil, the juice of 1 lime, chili powder, ground cumin, garlic powder, onion powder, and a pinch of sea salt and black pepper.
Place the beef skirt steak in a shallow dish or a resealable plastic bag and pour the marinade over it. Ensure the steak is evenly coated. Marinate for at least 15 minutes, or up to 2 hours if you have extra time in the refrigerator.
While the beef is marinating, prepare the vegetables. Slice the sweet bell peppers and the onion into thin strips.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the bell peppers and onion to the skillet. Sauté for about 5-7 minutes, or until they're tender and slightly caramelized. Remove the vegetables from the skillet and set aside.
Return the skillet to the heat and add the marinated steak. Cook the steak for about 3-4 minutes on each side, or until your desired level of doneness is reached. Remove the steak from the skillet and let it rest on a cutting board for a few minutes.
Slice the steak thinly against the grain.
To assemble each taco, place a few slices of steak and a portion of the sautéed vegetables onto a low carb tortilla.
Garnish each taco with fresh cilantro leaves, a dollop of sour cream, and slices of avocado.
Serve the tacos immediately while they are warm and enjoy!
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 4519 mg | 196% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 101.5 g | 362% | |
| Total Sugars | 25.7 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1155 mg | 89% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4261 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
