Fajitas Texanas


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Fajitas Texanas
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Rating: 0
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Course Main Dish
Cuisine Mexican Latino
Healthy Dishes Low-Carb
Servings
Ingredients
Course Main Dish
Cuisine Mexican Latino
Healthy Dishes Low-Carb
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut steak and chicken into strips. Season with Badia Fajita Seasoning and 1/2 teaspoon of oregano. Place each separately in small plastic bags, and add to each a teaspon of lime juice and a teaspoon of avocado oil. Masaage in bags and place in refrigerator overnight.
  2. Place shrimp in a plastic bag, add a teaspoon of lime juice and avocado oil. refigerate overnight too.
  3. Soak two bamboo skewers in water for an hour. Then skewer four shrimp on each skewer. Season shrimp with Badia Fajita Seasoning.
  4. Heat a tablespoon of oil in a cast iron fry pan. Remove steak and chicken from plastic bags and pat dry with paper towels. Place in fry pan with hot oil. Cook for about 3-4 minutes on one side; then flip and cook for 3-4 minutes on the other side. Remove from fry pan and add another tablespoon of oil. Place peppers and onions in pan and cook until translucent. Cut the tomato into small chunks and add it too. Continue cooking until vegeatbles are soft.
  5. Place shrimp in hot pan, cook until pink. Arrange vegetables on hot fajita plate, top with beef and chicken; then top with shrimp skewer.
Recipe Notes

Per Serving (excluding unknown items): 446 Calories; 32g Fat (64.1% calories from fat); 32g Protein; 8g Carbohydrate; 2g Dietary Fiber; 127mg Cholesterol; 159mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fa

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