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- 2 pounds steak cut into thin strips
- 1 lime juice fresh
- 2 tablespoons lime zest
- 1/2 cup olive oil
- 6 tablespoon fresh cilantro
- 2 tablespoons minced garlic
- 2 teaspoons salt
- 1/2 cup chipotle in adobo sauce minced
- 2 teaspoons cumin
- 2 teaspoons oregano
- FOR THE GRIDDLE OR PAN
- 1 red onion sliced
- bell pepper Red & Yellow, cut into strips, optional
- 8 flour tortillas
- 2 avocado diced
- 1 cup Mexican cheese shredded
- 1 cup salsa
Slice the steak thin.
In a large ziplock bag, combine the chicken, lime juice, lime zest, olive oil, cilantro, garlic, chipotle in adobo sauce, cumin, oregano, and salt.
Marinate in the refrigerator at least two hours to overnight.
Heat the griddle or skillet over high heat.
Add the onion along with the chicken and marinade.
Cook until chicken is done and marinade has reduced.
This will only take about 8 minutes depending if your cooking surface is hot.
Divide the steak, onions among the tortillas.
Top with avocado, cheese, and salsa.
Heat the tortillas on the griddle or pan for a minute.
To make these Steak Fajitas Keto friendly, use a small low carb tortilla and leave off the salsa and maybe even the onion.
Calories: 4794kcal | Carbohydrates: 202g | Protein: 244g | Fat: 345g | Saturated Fat: 104g | Cholesterol: 660mg | Sodium: 9524mg | Potassium: 5931mg | Fiber: 43g | Sugar: 31g | Vitamin A: 3365IU | Vitamin C: 71mg | Calcium: 1338mg | Iron: 33mg