Beef Fajitas with Peppers
From Atkins Kitchen
A really easy entrée. Keep low carb tortillas in the freezer for an almost-instant Mexican meal.
3 garlic cloves, pushed through a press
1 teaspoon salt
2 tablespoons lime juice
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 tablespoons olive oil
2 1/2 pounds skirt steak, trimmed and cut into large pieces
1 tablespoons canola oil
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into 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
1. 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..
2. Heat oven to 350° F. Wrap tortillas in foil; place in oven to warm 15 minutes before serving.
3. 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.
4. 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.
Prep time: 10 minutes
Marinate time: 1 hour
Bake/Cook time: 10 minutes
Carbohydrates: 29.5 grams, Net Carbs: 10.5 grams
Fiber: 19 grams, Protein:46.5 grams, Fat:43.5 grams