Low Carb Fajitas. You know, Fajitas can be made and served a jillion ways and this is the way I do them. We are going to do beef and you can certainly use chicken (thighs as the meat is so much better). I used a flat iron steak for a couple of reasons. It is quite tender and it slices well for fajitas. You will not see any green peppers in mine because um, I simple don’t like them and if you do, then please use them. Of course what makes these low carb is using a cheese tortilla instead of the high carby ones you most often see in your grocery store. Who needs an additional 25g carbs (50g for two which is what is most often served)? If you don’t want to go to the trouble of even making the cheese tortilla (they are good though) then you can just pile your ingredients on the plate. If you like fajitas and or Mexican foods well enough then double or triple the dry mixed spices Taco Seasoning and you will have them for next time. I do use the taco seasoning in quite a few recipes on the site. I serve mine with Pico de Gallo, a dollop of Crème Fraîche or sour cream, and Creamy Smooth Guacamole to the side and what could could be better?
If you are interested in eating these low carb fajitas in the more traditional way they are terrific using Keto Pork Rind Wraps too. Take a look…you’ll see why.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 12 Oz Grated Cheddar Cheese
- 1 Lb Good Steak Meat Cut Into ¼” Pieces (I Used A Flat Iron Steak)
- 1 Onion Sliced Into Slivers
- 1-1½ Lbs Red, Yellow, Or Orange Pepper Seeded And Slivered (I Mix Mine If I Have Them)
- 3 T Olive Oil (Divided)
- 1 T Lime Juice
- 1 t Crushed Garlic
- ½ t Chili Powder
- ½ t Cumin
- ½ t Oregano
- ½ t Pepper Flakes
- ½ t Salt
- ½ t Pepper
- In large bowl mix 1½ T oil, lime, garlic, and all spices/herbs. Add meat, massaging mix into the meat.
- Using 2 oz cheese, make you tortillas by sprinkling into a medium sauté pan until done. Lay on flat surface until cooled and it does not take long. These can be made ahead as they take a bit of time to make.
- Add rest of oil to sauté pan and cook peppers & onions until softened. Reserve.
- Add meat to sauté pan and quickly cook only until just browned. Over cooking meat will always toughen it. Add peppers and onion back to meat just to heat.
- Scoop onto cheese tortilla and if not using then just plate.
- 6 Servings
- 503 Calories, 43.3g Protein, 33.9g Fat, 6.6g Carbs, .9g Fiber, 5.5g Net Carbs
- Cheese tortilla is included in nutritionals.
- If possible, please try to grate your own cheese. Processed grated cheeses have some kind of crud mixed in to keep the cheese from clumping.
- I used a flat iron steak for a couple of reasons. It is quite tender and because of its thickness each ¼” piece can be cut lengthwise to get the strips you are looking for.
- This is an easy prep ahead meal.