Tasty Fajitas

Servings : 8 servings

Calories : 136kcal

Prep Time10

Cook Time20

Total Time30

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

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.

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

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

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

Nutrition facts based on using chicken breast.

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