Bon Appe Keto Tex-Mex Steak Fajitas
The term “Fajita” is a Tex-Mex or Texan-Mexican American term for little strips of meat cut from the beef skirt. These traditional steak Fajitas are packed full of goodness and wrapped in Bon Appe Keto Soft Tortillas. Add Bon Appe Keto Spanish Riced Cauliflower to make the perfect Tex-Mex meal.
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Servings
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- 1 1/2 lbs Grass Fed Beef Sirloin Steak - cut into 1/2" strips
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Braggs Apple Cider Vinegar
- 1/2 tsp Chili Powder
- 1/2 tsp Chipotle Chili Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Cumin
- 1/2 tsp Himalayan Pink Salt
- 1/4 tsp Ground Pepper
- 1 Tbsp Cilantro - dried
- 1/2 tsp Tabasco Sauce
- 2 cloves Garlic
- 1 Tbsp Avocado Oil
- 1 Yellow Onion - sliced
- 1/2 Green Pepper - sliced
- 1/2 Red Pepper - sliced
- 2 Tbsp Lime Juice
- Mixing Bowl
- Whisk
- Cutting Board
- Santoku Knife
- Gallon Size Zip Close Bag
- Sauté Pans
- Wooden Spoon
- Measuring Cups
Ingredients
Recommended Tools
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- In a mixing bowl, whisk together Worcestershire, Vinegar, Chili Powder, Chipotle Chili Powder, Smoked Paprika, Cumin, Salt, Pepper, Cilantro, Garlic and (optional) Tabasco or Crushed Red Pepper. Then set aside.
- Cut meat into ½” strips.
- Place meat and marinade sauce into the zip top bag and allow to marinate for at least 30 minutes at room temperature, or overnight in the refrigerator.
- Cut Peppers and Onions into strips.
- Heat Avocado oil in sauté pan over high heat.
- Empty the entire contents of the marinate bag into the pan and sauté for 5 minutes. Stirring occasionally.
- Mix in Lime Juice.
- Remove from heat and serve with warm Bon Appe KETO Tortillas, Spanish Rice or Avocado Mash.
- Bon AppeKETO!
I like to make my spice blend ahead of time. It makes life so much easier and I know that I have all the ingredients on hand. I take all the dry spices, salt and pepper and whisk them together then store them in an air-tight jar. They stay stable and flavorful at room temperature for a year. For this recipe I use 2 Tablespoons + ¾ tsp of the Fajita Spice Mixture (as prepared with Crushed Red Pepper, not the Tabasco). Use 2 Tablespoons + ¼ tsp if using Tabasco Sauce or omitting the Crushed Red Pepper. To notch it up a bit add more Tabasco sauce or try Habanero Sauce.
