Recipes

Fajitas Recipe

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Atkins Fajitas
11.4g
Net Atkins Count TM
Prep Time: 120 Minutes
Style:Mexican
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
29.7g

Protein

23.6g

Fat

7.1g

Fiber

385.8cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 lb Beef Top Sirloin (Trimmed to 1/8" Fat)
  • 0 1/2 tsp Chili Powder
  • 0 1/4 tsp Black Pepper
  • 0 1/4 tsp Salt
  • 0 1/4 tsp Cumin
  • 0 1/4 tsp Garlic Powder
  • 0 1/4 tsp Onion Powder
  • 1 each Leeks
  • 3 oz Yambean (Jicama)
  • 1 fl oz Lime Juice
  • 1 tablespoon Unsalted Butter Stick
  • 4 tortilla Low Carb Tortillas
  • 1 cup, shredded Cabbage
  • 1 cup Cilantro (Coriander)
  • 4 tbsp Green Taco Sauce
  • 0 1/4 cup Sour Cream (Cultured)
  • 2 fruit (2" dia) Limes

DIRECTIONS

  1. Place steak in a large container. In a small bowl, combine chili powder, salt, pepper, cumin, garlic powder and onion powder. Rub thoroughly over both sides of steak. Sprinkle lime juice over top, cover and marinate in the refrigerator 1 1/2 hours.  
  2. Meanwhile, dice the leaks and jicama; set aside.  In a medium skillet, melt butter over medium heat. Add leeks, and cook, stirring occasionally, until wilted but not brown, 6 to 8 minutes. Remove from heat; set aside.
  3. Preheat grill or broiler. Remove steak from refrigerator, and let stand at room temperature 1/2 hour before grilling. Grill steak: for medium-rare, until an instant-read meat thermometer registers 130°F when inserted into thickest part of steak, 3 to 4 minutes per side; for medium, until an instant-read meat thermometer registers 150°F when inserted into thickest part of steak, 4 to 5 minutes per side; for well-done, until an instant-read meat thermometer registers 160°F when inserted into thickest part of steak, 5 to 6 minutes per side. Transfer to a platter, and let stand while preparing tortillas.
  4. Place tortillas on grill or in a lightly oiled, heated skillet, and cook 15 seconds per side. Wrap in aluminum foil to keep warm.
  5. With a sharp knife, thinly slice meat across the grain. Arrange on a serving platter, and surround with leeks, jicama, cabbage and cilantro. Add taco sauce, sour cream and limes on the side.
  6. To serve, let everyone make their own fajita as they like.  Roll up, and enjoy.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.