Beef Fajitas

This flavorful favorite is packed with muscle-building protein and loaded with Vitamins C and A. A "south-of-the-border" classic. Serve with homemade guacamole for a tasty and guilt-free meal when wrapped in romaine lettuce instead of flour shells!

Serves 4

Cook time: 15 minutes

Ingredients

Marinade

• juice 2 limes
• 3 tbs. extra virgin olive oil
• 3 cloves garlic peeled, and minced
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. chipotle powder
• 1/4 cup fresh cilantro, chopped(including stems)

Fajita Meat

• 1 tbs. coconut oil
• 1 lb. flank steak, skirt steak or carne asada,
• 1 yellow onion, sliced
• 2-3 bell peppers of various colors, sliced lengthwise into strips
• 8 romaine lettuce leaves

toppings of choice:

• creamy guacamole (p.12)
• diced tomato salsa

Directions

1. Mix marinade ingredients in small bowl. Place meat in shallow dish and coat with marinade. Let sit at room temperature an hour or several hours in fridge.

2. Heat cast-iron skillet on medium-high. Add coconut oil and heat a minute. Remove meat from Marinade. Add steak to skillet and cook 3 minutes on each side or to desired doneness. Remove meat from skillet and keep warm.

3. Add onions to skillet. Sauté a few minutes. Add peppers and cook 5 minutes.

4. Slice meat across the grain into thin slices. Return to skillet and stir to warm.

5. Serve fajita meat, onions, bell pepper, and toppings of choice in romaine lettuce leaves.