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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 771 calories
  • 45 min
  • 4 servings

Ingredients

  • 2 avocados
  • 1 small bunch cilantro
  • 4 cloves garlic
  • 2 limes
  • 2 red bell peppers
  • 1 medium red onion
  • 8 small flour tortillas
  • 1 ½ lb striploin (New York strip) steak
  • 2 yellow bell peppers
  • black pepper
  • chili powder
  • cumin, ground
  • salt
  • virgin coconut oil

Instructions

  1. Wash and dry bell peppers. Seed and slice into thin strips. Peel and thinly slice onion into half rings. Peel and mince garlic.
    • 2 red bell peppers
    • 2 yellow bell peppers
    • 1 medium red onion
    • 4 cloves garlic
  2. Heat a skillet over medium-high heat.
  3. Season steak generously with salt and pepper.
    • 1 ½ lb striploin (New York strip) steak
    • ¼ tsp salt
    • ¼ tsp black pepper
  4. Coat bottom of skillet with oil. Add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
    • 1 tbsp virgin coconut oil
  5. Once the steak has been transferred, reduce the heat to medium and add sliced onion, peppers, and ½ of the garlic (save the rest for the guacamole) to the skillet. Stirring frequently, cook until vegetables are tender-crisp, 4-5 minutes.
  6. Wash and dry cilantro and limes. Shave cilantro leaves off the stems; discard the stems and mince the leaves.
    • 1 small bunch cilantro
    • 2 limes
  7. Halve and pit avocados; medium dice the flesh while still in skin and scoop out into a medium bowl. Add ½ of the cilantro (save the rest for garnishing), remaining garlic, lime juice, salt, and pepper. Mash with a fork until smooth.
    • 2 avocados
    • juice of 1 lime
    • ½ tsp salt
    • ¼ tsp black pepper
  8. Thinly slice steak against the grain.
  9. Add steak slices and any juices to skillet. Season with chili powder, cumin, salt, and pepper. Stir and cook for 1-2 minutes.
    • ½ tsp chili powder
    • ½ tsp cumin
    • ¼ tsp salt
    • ¼ tsp black pepper
  10. In another skillet or pan, warm tortillas for 20-30 seconds per side if desired.
    • 8 small flour tortillas
  11. Cut remaining lime into wedges.
    • 1 lime
  12. To serve, place tortillas on a plate and fill with fajita filling. Garnish with guacamole, remaining cilantro, and lime wedges. Enjoy!

Nutrition per Serving

Calories
771
Fat
45g
Net Carbs
40g
Protein
45g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs