Keto Skirt Steak Fajitas
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Keto Skirt Steak Fajitas
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The recipe makes 6 total tortillas. The serving size is 4 tortillas and 1/6 of the skirt steak mixture. In total this is 521 Calories, 30.2g Fats, 9.5g Net Carbs, and 36.8g Protein.
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Ingredients
Filling
- 1 onion small
- 1 bell pepper medium
- 3 jalapeño peppers medium size
- 1 Chili pepper small, red
- 2 lbs. skirt steak
- 2 tsp. cumin
- ½ tomato whole, canned
- 1 tbsp. apple cider vinegar
- 3 tbsp. ketchup
- 1 tsp. liquid smoke
- 1 tsp. garlic minced
- salt
- black pepper
Tortillas
- ¼ cup coconut flour
- 1 tbsp. psyllium husk ground
- 2 tbsp. butter
- ½ cup chicken broth or beef broth
- 1 pinch garlic powder
- 1 pinch seasoning salt
Instructions
- Remove silverskin from skirt steak if your butcher missed any. Chop all vegetables into bite-size pieces. De-seed jalapenos and red chili if you don't like much spice.
- Add all ingredients to the crock pot - a layer of vegetables, a layer of meat, and a top layer of vegetables.
- Cook on low for 6-8 hours.
- When you're ready, make your tortillas by boiling the broth and then mixing it into the other ingredients. Form a dough and cut small circles out.
- Fry each circle in a pan on the stove (medium-low heat) until they have browned. Add fillings of your choice.
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