Korean BBQ Fajitas
Meal: 355 cal Protein: 31 g Carbs: 20 g Fat: 18 g
When we think about Fajitas, Latin flavors are the first to come to mind. But in this version of Fajitas, we’ve built around more traditional Asian vegetables and flavors. The great thing about doing this is – your brain has nothing to compare it to – so it’s not looking for cheese, sour cream, or guacamole. When I’m trying to lighten up a dish, a lot of times I’ll migrate the dish to another culture to create interest and surprise for my brain and palate. In this case, we were able to recreate a dish saving more than 500 calories per serving.
Ingredients
- 4 Almond Flour Tortilla
- ½ Tbsp Avocado Oil
- ½ Tbsp Sesame Oil
- 1 Lb Cod
- ½ Tbsp Avocado Oil
- ½ Tbsp Sesame Oil
- 1 Tbsp Ginger , grated
- 1 Tbsp Garlic , minced
- Salt & Pepper
- 2 C Onion , sliced
- 2 C Bok Choy , diced
- 1 C Celery
- 1 Tbsp Sesame Seeds
- ¼ C SMART Korean BBQ Sauce
Directions
- In a hot skillet over medium, cook tortilla in dry pan 1-2 minutes per side. Until lightly crispy, but still pliable. Set Aside.
- Heat Avocado and Sesame oils same skillet, when hot add salmon (skin side down if it’s still attached). Cook until crispy, then flip, and brush with Sauce. When cooked through to your preferred doneness, set aside.
- Heat more Avocado and Sesame oils in same skillet, when hot add Scallions, Ginger, Garlic, Salt & Pepper. Cook until soft and fragrant. Add Bok Choy and Carrots – cook until softened and coated with flavors. Remove from heat and sprinkle with Sesame Seeds.
- To Assemble, start with tortilla on the plate. Add salmon and top with Bok Choy mixture. Drizzle with a little more sauce, if needed.
