Under500CalGuide_BarPREP: 5-8 minutes   COOK: 16-20 minutes   MARINADE: 30 minutes to 8 hours   SERVES: 4 (2 fajitas each)

This recipe is packed with flavor and is low carb, paleo-friendly and gluten free!

IngredientsTortilla-less Fajitas

• Skirt Steak, 1 pound

• 1 medium white onion

• 2 large bell peppers (1 red, 1 yellow)

• 1 head of iceberg lettuce

• Store-bought Pico de Gallo (10 calories per tablespoon)

• 1 large Hass Avocado

• 4 ounces julienned jicama

• Bunch of fresh Cilantro

• 1 lime for garnish

Citrus Marinade

• Juice of 1 Lemon

• Juice of 1 Lime

• 3 tablespoons Lite Soy Sauce

• 2 tablespoons Olive Oil Extra Virgin

• 2 tablespoons Red Wine Vinegar

• ½ cup Orange juice – no sugar added

• 2 tsp chopped fresh Oregano

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

Directions

  1. Make marinade by combining all ingredients in large glass mixing bowl. Place skirt steak into marinade and marinade 30 minutes to 8 hours.
  2. Chop medium white onion into 4 ½ inch circles, chop the two bell peppers in half- remove seeds and stem
  3. Remove Skirt Steak from marinade, load Ready Grill by placing skirt steak into grill basket, layer with peppers and onion. Load basket into preheated Ready Grill and cook from 16 to 20 minutes depending on how you like your beef cooked.
  4. Let meat rest 3-5 minutes after cooking. While the meat is resting, remove peppers and onion and cut into strips. Cut Skirt Steak into ¼ – ½ inch strips.
  5. Assemble fajitas on one iceberg leaf. Top with ½ onion circle (1 ounce), ¼ of mixed bell pepper (1 ounce), 2 ounces strip steak, ½ ounce of Jicama, 1 slice of Avocado, 1 tablespoon Pico de Gallo, and 1 tablespoon of cilantro. Serve 2 Fajitas per person for 475 calories per meal.