Chili Lime Fajitas

Sizzling beef fajitas with colorful bell peppers and onions being served on a steaming cast iron skillet

Serving Size:

4

Ingredients

  • Marinade:
  • 1 lb fajita beef (or flank steak cut into ½ inch strips)
  • 1 lime, juiced
  • 1 ½ tsp garlic powder
  • ½ tsp crushed red pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 ½ tsp kosher salt
  • For cooking:
  • 2 tbsp butter
  • ½ green bell pepper, sliced
  • ½ red bell pepper, sliced
  • ½ vidalia onion, sliced
  • Toppings:
  • 4 Tumaro’s Carb Wise Premium White Wraps
  • sour cream
  • avocado
  • shredded Mexican cheese
  • fresh cilantro
  • lime wedges

Directions

  1. In a small mixing bowl with a lid, combine all the ingredients for the marinade. Coat meat evenly, cover, and let refrigerate for about an hour (or overnight).
  2. In a cast iron or frying pan, warm butter over medium heat. Begin sautéing peppers for 1-2 minutes then add onions. Continue stirring until peppers and onions begin to blacken around the edges. Add steak strips, only allowing them to cook about 30-60 seconds per side.
  3. Turn another burner with a medium frying pan on medium-high heat. When warm, place a wrap into the pan, allowing it to cook about 30-45 seconds on each side. The wraps should bubble slightly before flipping.
  4. Serve fajitas in wraps with fresh avocado slices, cheese, sour cream, cilantro, and lime juice.