Tender, juicy, spicy meat; crisp, colorful bell peppers; and sweet onions team up to create these simple, Trim Healthy Mama friendly fajitas.

I have never in my life owned a jar or envelope/packet of fajita seasoning because I find it rather superfluous I guess. Sure, it might make it easy to throw in, but honestly it’s just as easy to throw in these simple ingredients.

Something unique that my fajita recipe has always been know for (by friends and family) is the fact that I add tamari, liquid aminos, or soy sauce in lieu of salt. The reason for this is simply because it adds an incredibly burst of flavor!

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Tasty Fajitas

Name: Tasty Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tablespoons Worcestershire sauce; 2 tablespoons tamari, liquid aminos, or soy sauce; 2 tablespoons raw apple cider vinegar; 1 tablespoon Frank's Original Red Hot Sauce or Homemade Red Pepper Sauce; 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon mineral salt; 1 ½ pounds meat, cut into thin strips (steak, beef, elk, venison, chicken breasts, etc.); 1 tablespoon unsalted butter, divided; 2 large bell pepper, any color, julienned; 1 large white or yellow onion, julienned; 3 cloves garlic, minced; ¼ teaspoon xanthan gum or gluccomannan

5 from 3 votes

Tender, juicy, spicy meat; crisp, colorful bell peppers; and sweet onions team up to create these simple, Trim Healthy Mama friendly fajitas.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Course: Main Course

Cuisine: Mexican

Fuel Source: Carbalicious (THM E) • Fatastic (THM S) • Neutralific (THM FP)

Diets: EF • GF • LC • LF • NF • SF

Servings: 8 servings

Calories: 136kcal

US Units - Metric Units

Ingredients

2 tablespoons Worcestershire sauce
2 tablespoons tamari, liquid aminos, or soy sauce
2 tablespoons raw apple cider vinegar
1 tablespoon Frank's Original Red Hot Sauce or Homemade Red Pepper Sauce
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon mineral salt
1 ½ pounds meat, cut into thin strips (steak, beef, elk, venison, chicken breasts, etc.)
1 tablespoon unsalted butter, divided
2 large bell pepper, any color, julienned
1 large white or yellow onion, julienned
3 cloves garlic, minced
¼ teaspoon xanthan gum or gluccomannan

Instructions

Whisk together the Worcestershire sauce, tamari, vinegar, hot pepper sauce, chili powder, cumin, and salt. Pour in a zip bag with the meat; zip shut and refrigerate for 4 to 8 hours or overnight.
Heat a large skillet over medium-high heat. Melt 2 teaspoons butter and saute the pepper strips and onion, stirring often, until water has evaporated the peppers and onions are tender.
Add the garlic and sauté for an additional minute or so. Transfer veggies into a bowl and set aside.
Add the meat and its marinade to the pan. Cook until meat is the desired doneness (well for chicken).
Sprinkle the xanthan gum and stir it into the meat; if there isn't any liquid left, add a tablespoon or two of water. Heat for another 2 or so minutes until slightly thickened.
Return the veggies to the pan and mix everything together.
Serve on low carb tortillas or alone in a bowl and garnish with fresh chopped cilantro.

Notes

This resulting dish (when made with chicken breast) is Neutraltacular (THM FP). Enjoy only one low carb tortilla or no tortillas for a fajita bowl.

For a Carbaliscious (THM E) twist, add about 1/4 to 1/2 cup cooked brown rice to your fajita.

For a Fatastic (THM S) twist, add guacamole, cheese, and sour cream. You can also use a fattier steak like beef.

Nutrition facts based on using chicken breast.

Nutrition

Calories: 136kcal | Carbs: 5g | Protein: 19g | Fat: 3g | Fiber: 1g

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