Beef Fajitas With Peppers

Recipe Ingredients

		Marinade
3		Garlic cloves - pressed
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Lime juice
1		Jalapeño pepper - finely chopped
2 teaspoons	10ml	Ground cumin
2 tablespoons	30ml	Olive oil
		Beef and Fajitas
2 1/2 lbs	1135g / 40oz	Skirt steak - trimmed, and
		Cut into large pieces
1 tablespoon	15ml	Canola oil
1		Green bell pepper - cut thin strips
1		Red bell pepper - cut thin strips
1		Red onion - thinly sliced (small)
12		Controlled-carb flour tortillas
3/4 cup	177ml	Green salsa
3/4 cup	177ml	Sour cream
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

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.

Heat oven to 350 degrees. Wrap tortillas in foil; place in oven to warm 15 minutes before serving.

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.

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.

This recipe yields 6 servings.

Carbohydrates: 29.5 grams

Net Carbs: 10.5 grams

Fiber: 19 grams

Protein: 46.5 grams

Fat: 43.5 grams

Calories: 653

Description:

"A really easy entree. Keep low carb tortillas in the freezer for an almost-instant Mexican meal."

Source:
Atkins Cookbook at http://atkinscenter.com

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