Keto fajitas can be made with steak or chicken. Perfect on top of cauliflower rice or eaten alone. This Mexican dish recipe is full of flavor and spices with red and green bell peppers sautéed to perfection!
I understand no one asked but I love Mexican food! Really, anything with a Spanish heritage down to the women. The culture has fascinated me for years leading to Spanish being almost my second language. Not fluent yet but nor am I a beginner. Anyway, more about the food! Making keto fajitas with chicken or steak is super easy. Sear it beautifully then sauté the veggies, that’s it. I am currently working on a Mexican cauliflower rice to pair with this so follow on Pinterest to keep up to date!
What Kind Of Steak For Fajitas
Flank or skirt steak would be the best options. Traditionally, I believe the recipe is made with flank steak. I prefer the extra fat and marbling that comes with skirt so I normally take that route.
What Is In Fajita Seasoning
Traditional spices are easily chili powder and cumin. There are many other variations but for a classic flavor you have to combine the two. Not one or the other you have to have both for that true Mexican feel.
How To Make Keto Fajitas With Steak Or Chicken
To start, you want to make a marinade for the steak or chicken. Overnight is great but we all don’t have that sort of time or memory. Marinating for 15 minutes is good and the flavor is still great. In a small bowl, make the spice blend. Save a little for the bell peppers and onions though.
Now, when meat is done marinating you are ready to cook. Slice up your vegetables and get your pan out. Cast iron is the best for this recipe.
On high heat, add a little oil and your veggies. Sauté these to tender not mushy. Move quick because the pan is hot. If it gets too smoky drop the temp a little. Remove bell peppers and onions when they are done.
You may need to add a little more oil, just check. Next, add in marinated steak. Get a good sear on both sides and cook to ideal temp. I go for medium temperature steak (not pictured) but whatever you like is fine.
Helpful Recipe Tips
- Sauté veggies first, I have done this a few times and this is the best method. You can do it in reverse but those dark bits that fall off the steak while searing will be all over your vegetables. It’s not a hard rule but something to note.
- Slicing steak, be sure when using skirt or flank steak you cut against the grain. Otherwise, the steak tenders will be very tough and chewy due to you not cutting against them. How to cut against the grain? Think of a “x” or cross. Look for the lines in the meat and go in the opposite direction when cutting.
Great KetoRecipes You’ll Love
- Keto Taco Soup
- Taco Keto Casserole
- Coconut Flour Tortillas
- Air Fryer Stuffed Bell Peppers
- Keto Taco Salad
- 1 pound skirt or flank steak
- 1 sliced red bell pepper
- 1 sliced green bell pepper
- 1/2 sliced onion
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon black pepper
- 2 tablespoon oil for marinade
- Mix together fajita seasoning in a bowl without the oil. Take out about 1/2 teaspoon of dry seasoning for vegetables. Combine the rest into the 2 tablespoon of oil for the marinade. Quick tip, these measurements are for 1lb of meat. If using more meat make more seasoning.
- Cover the steak or chicken in the marinade then cover. Overnight is great but 15 minutes will do. When using chicken be sure to use thin chicken.
- Slice up both bell peppers and onions for cooking. When meat is done marinating start the cooking process.
- In a cast iron skillet heat to medium/high heat. Add a little oil for cooking them toss in all vegetables. Add saved fajita seasoning to the vegetables and cook until they are tender.
- After vegetables are done remove them from pan. Turn heat to high and cook and sear the marinated steak until your ideal done temperature. If using chicken, make sure chicken is thin and don't turn up the heat to cook it.
- At this point you are finished and reasy to serve.
Helpful Recipe Tips
- Sauté veggies first, I have done this a few times and this is the best method. You can do it in reverse but those dark bits that fall off the steak while searing will be all over your vegetables. It's not a hard rule but something to note.
- Slicing steak, be sure when using skirt or flank steak you cut against the grain. Otherwise, the steak tenders will be very tough and chewy due to you not cutting against them. How to cut against the grain? Think of a "x" or cross. Look for the lines in the meat and go in the opposite direction when cutting.