Fajita Meat
Meal: 91 cal Protein: 15 g Carbs: 2 g Fat: 3 g
Fajitas, whether in a bowl or in a tortilla are perfect midweek food because the protein cooks so quickly and the clean-up couldn’t be easier. The key to keeping this lean is selecting a lean protein – seafood, lean cuts of beef, chicken or pork and managing the amount of oil used. Remember every tablespoon of oil adds more than 100 calories to the dish. This is why I love using cast iron pans. Once seasoned, it takes very little oil to get the dish started.
Ingredients
- 1 Tbsp Olive Oil
- ¼ Cup Shallots
- 1-2 Cloves Garlic , minced
- 1 Tbsp Cumin
- 1 Tbsp Oregano
- 1 Tbsp Smoked Paprika
- Sea Salt & Pepper
- 1 Lb Shrimp
Directions
- Heat sauté pan over medium and add Olive Oil.
- When hot, add shallots and cook until soft.
- Add garlic and spices – cook until fragrant.
- Add Shrimp and cook until they turn opaque and are cooked through.
- NOTE: This can really be any protein you prefer. If you choose beef – flap, flank, or skirt steak work well because they can be sliced into thin strips that are easy to eat without a knife.
- Additionally, If using beef, poultry, pork – you can use either a sauté pan or a grill pan. Skip the shallots if you use the grill pan, and season meat directly with the spices.
For other recipes that go with this dish check out: MEXICALI BOWLS
