This is one of the easiest and most satisfying dinners to whip up. It’s full of flavor, different textures, and yummy fats to fill in the gaps. As long as I have plenty of veggies and guacamole, I don’t miss the tortillas, rice and beans.
If you’re looking to shorten the prep time, which is already pretty short, I recommend the following: all found at Trader Joes. Sub the steak out with TJ’s already cooked grass fed top sirloin steak, get their ready–to-go fajita veggies and grab a container of their guacamole. I like the version below a little better but hey, time is time and this short cut works just fine!
2 TBSP avocado or coconut oil
2 lbs Skirt or flat iron steak or any tender steak thinly sliced
½ tsp garlic powder
1 tsp Real salt
1 tsp. ground cumin
3 Zucchinis sliced on the diagonal
8 Green Onions with the tops and ends cut off
2 Red onion sliced into wedges
1 Bell Pepper-seeded and sliced (I prefer red but any color will do)
2 ripe avocados
¼ cup finely chopped red onion
2 Tbsp. Lemon juice
½ tsp ground cumin
¼ tsp real salt
1/2 cup chopped Cilantro
1/2 cup sour cream Sour Cream
Rub the meat with salt, garlic powder and cumin and set aside.
Then prepare the Guacamole: Pit and scoop out avocado into a medium bowl, add the remaining ingredients and mix together until blended. I like to keep a pit in the guac to keep the color and flavor fresh.
Pour 1-2 Tbsp of the oil into a cast iron or heavy frying pan, add the vegetables and remaining cumin and salt and saute over medium high heat until tender. Remove and place on a warm surface while you cook the meat.
Add a little more oil to the pan and wait a minute for it to sizzle. Then add the meat and quickly sear on each side for about 2 minutes or longer if you prefer your meat more cooked.
To serve, I like to put the meat in the middle of the plate and flank it with the vegetables, top with guacamole, sour cream and cilantro.
I hope you enjoy this new way of eating and preparing fajitas! Your body will say THANK YOU!