This is definitely a winner in my book. The perfect blend of spices and full flavor from the peppers and onions. We have been trying a lot of Mexican style dishes to replace our traditional “Taco Tuesday”. This and a Chicken Enchilada Bowl are top contenders.
This is not an original recipe of my creation. I found this on the internet. The site I found it on is Cafe Delights. I take no credit in its creation. I made it and enjoyed it so I thought I would share with you. The photos are mine.
I was a little weary with the red chili flakes. I was concerned it would be too spicy for me. It added a mild heat that was perfect.
I marinated the meat over-night. I used carna asada style steaks and pre-sliced them before marinating.
I cooked the strips until well done. Normally I like my steak on the medium side but for fajitas, I like it well done.
I chose to cook the peppers and onions until tender-crisp. I like them done with a little crunch. My hubby usually likes them a little more well done but he enjoyed these.
Due to the restrictive “diet” we are on, we used a low carb tortilla shell. I will post the recipe. They are tasty but kinda fell apart while eating the fajitas. It could be, we overloaded the shell. Eating them with a fork did not change the fajita-essence of the meal.
I topped mine with some sour cream, avocado and a sprinkle of cheddar cheese. This recipe makes 4 generous helpings. For me, it was almost too much. But so yummy. Will be adding this back into the rotation of dinners in the next couple of weeks. Kinda thinking Taco Salads for next Tuesday. I’ll share my secret taco salad dressing soon.
- 2 tablespoons olive oil
- 1/3 cup freshly squeezed lime juice
- 2 tablespoons fresh chopped cilantro
- 2 cloves garlic , crushed
- 1 teaspoon brown sugar
- ¾ teaspoon red chilli flakes (adjust to your preference of spice)
- ½ teaspoon ground Cumin
- 1 teaspoon salt
- 1 pound | 500g of beef steak (rump, skirt or flank steak)
- 3 bell peppers (capsicums) of different colours: red, yellow and green, deseeded and sliced
- 1 onion , sliced
- 2 avocados , sliced
- 8 flour tortillas
- Extra cilantro leaves to garnish
- Sour cream (optional) to serve
Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for an hour at room temperature (or in the refrigerator for at least 2-4 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.)* Refrigerate the reserved untouched marinade to use later.
Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and tent with foil to allow to rest for 5 minutes.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add in half of the reserved marinade, salt and pepper, and continue frying until cooked to your liking.
Slice steak against the grain into thin strips.
Serve with warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved marinade.
*Don’t have time to marinade? Don’t worry! The marinade has so much flavor in it already, you can let it sit for 5-10 minutes at room temperature while preparing all of your other ingredients!
I made tortillas for this for my hubby and I as we are on a keto diet. Here is the recipe. This is not an original recipe and I take no credit in its creation.
- 1/2 cup Coconut flour
- 6 large Egg
- 1 1/4 cup Unsweetened almond milk (or any milk of choice; use coconut milk beverage for nut-free)
- 3/4 tsp Sea salt (optional)
Heat a small skillet (about 8″ diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. You can fill in the sides with a little more batter if needed. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.
Serving size: 1 8″ tortilla
I found the batter to be a little thick for pouring so I added an additional 1/2 C almond milk and 1 egg. I probably should have added 2 eggs with that amount of milk. I did have a hard time getting it to spread throughout the pan. I may have been using a slightly too large pan as well. The shells were about 6 inches or so. I will try and make these again. They are tasty. I made these the night before I needed them and stored them in the fridge. I reheated them in a pan for a minute on each side to warm them.
Let me know if you make this meal. I would love to hear your feedback.