Low Carb Classic Beef Fajitas
Get ready to enjoy the bold, zesty flavors of **Low Carb Classic Beef Fajitas**, a guilt-free version of the beloved Tex-Mex dish. Tender strips of marinated flank steak are infused with a vibrant blend of lime juice, olive oil, cumin, paprika, and garlic powder for a tangy, smoky kick, then perfectly seared to juicy perfection. Paired with sautéed tri-colored bell peppers and onions, these fajitas are bursting with color and flavor. Topped with creamy avocado, fresh cilantro, sour cream, and sharp cheddar cheese, this dish is an irresistible low-carb delight that's quick to make and perfect for weeknight dinners. Ready in just 30 minutes, this recipe delivers the authentic fajita experience without the carbs, making it ideal for keto enthusiasts, low-carb dieters, and Tex-Mex lovers alike!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Medium onion
- 1 tablespoon Butter
- 1 Avocado
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream
- 0.5 cup Cheddar cheese, shredded
Instructions
Slice the flank steak against the grain into thin strips, about 1/4 inch thick.
In a large mixing bowl, whisk together olive oil, lime juice, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
Add the steak strips to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the refrigerator.
While the steak is marinating, thinly slice the red, green, and yellow bell peppers as well as the onion.
Heat a large skillet over medium-high heat. Add butter to the skillet and let it melt.
Once the skillet is hot, add the marinated steak strips in a single layer. Cook for 2-3 minutes on each side until browned but not overcooked. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced onion and bell peppers. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
Return the cooked steak to the skillet, mix it with the vegetables, and heat everything through for an additional 2-3 minutes.
Slice the avocado in half, remove the pit, and carefully scoop out the flesh. Slice it into strips.
Chop the fresh cilantro for garnish.
Serve the beef fajitas hot, garnished with sliced avocado, chopped cilantro, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3409 mg | 148% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 23.3 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 719 mg | 55% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3497 mg | 74% | |
*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.
