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I had the best fajitas ever in the Yucatan, Mexico, in the city of Merida to be exact. They were so flavorful with plenty of cilantro, and everything about it seemed to hit the spot. The bell peppers and onions had a slight crunch. The tortillas were oh so good (maybe that’s how I’m remembering them now on keto, but I’m quite sure they were just as amazing). The dark red salsa was plenty spiced up! And, the meat was perfect, not overly done, but sooo juicy and tender!

I remember the restaurant was near the main square of the city, and it was such a beautiful spot to people watch and enjoy the festive music. While there certainly was music playing in the restaurant, we could see performers just outside the doors, playing instruments and singing in the street. This seemed to be the time of day when everyone was ready to come out for dinner. With the roll-up storefront doors now open, you could feel the breeze come through the restaurant, and it gave the place a sense of liveliness. This seemed to ease some of the heaviness from the heat that seemed to easily zapped life from you when out during the day, and now the cooler air felt refreshing.

My ex and I were there as a post graduation trip. I had just received my bachelor’s in communications from San Diego State University in 2004, and my ex a degree in economics. And, in my recounting of this trip, we were somewhere near a breakup. Fortunately for us, certain aspects of the trip, made the trip bearable for a couple relatively romantic dates out in the evening before we moved onto visit the ruins at Chichen Itza and Tulum, further on near Cancun. On one of our excursions, I remember we met a really nice couple from the Northeast, and I think we were all quite enamored with the French and old-style architecture of some of the homes in the city center. Ironically, we were also just minutes away from the outskirts of the city where locals lived in hut-like quarters, with hammock-style beds above ground, and dirt floors. You could tell this place was built up for tourists, but not like the what you might see in Cancun.

Fast Forward to 2017
Years later, when I was able to revisit Merida with my husband, I did not see the same restaurant that had served me those memorable fajitas. But, we were still able to enjoy my other favorite food of the Yucatan–actually it’s an appetizer, and they’re called panuchos! Perhaps, one day, I’ll find a grain-free solution for this flat, taco-like appetizer and post it to the website.

But for now, I hope you enjoy my fajitas recipe. If you’d like to try my recipe for Low-Carb Mexican Rice, click here. I’d love to know what you think of it. Please be sure to post a review and tell me how it went. Until next time, enjoy!

Low-Carb Chicken Fajitas

0 from 0 votes

Recipe by J. Irish, Ketolicious Eats Course: DinnerCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Enjoy my recipe for chicken fajitas that uses either low-carb, grain-free tortillas or are plated over a simple cilantro-lime cauliflower rice.

Macros, with cilantro-lime “cauli” rice: 386 calories | 29.9g protein | 16.7g net carbs | 17.7g fat

Ingredients

Fajita Ingredients
1 lb 1 organic free-range chicken breasts, cut in half (so not as thick), then cut into 1/4”-1/2″ wide strips*
1/2 to 1 1/2 to 1 green bell pepper, sliced into long strips (macros above are based on 1 bell pepper used)
1/2 to 1 1/2 to 1 red bell pepper, sliced into long strips (macros above are based on 1 bell pepper used)
1 1 onion, sliced into strips
1/2 pint 1/2 organic cherry tomatoes, cut in half, or 2 large Roma tomatoes, cut into slices
3/4 cup 3/4 cilantro, chopped
1 teaspoon 1 black pepper
4 tablespoon 4 cumin powder
1-1/2 teaspoon 1-1/2 chili powder
3 to 4 3 to 4 garlic cloves, minced
1/2 teaspoon 1/2 cayenne pepper
1/2 teaspoon 1/2 pink salt
1 1 jalapeño (or 1 small green chili for extra heat), seeded and sliced
Other Ingredients
2 2 avocados, cut into slices. Only cut what you need for each plate
1 to 2 1 to 2 limes, cut each into 8 slices for use over cilantro-lime cauliflower rice or squeezing over plated fajitas with low-carb tortillas
1-1/2 1-1/2 non-GMO avocado oil
Low-Carb Options to Eat with Your Fajitas
24 ounces 24 cauliflower rice (with fresh chopped cilantro and squeezed lime) OR
low-carb tortillas (my clean go-to brand is The Real Coconut, which is paleo with 7 net carbs each tortilla)

Directions

Cook the cauliflower rice (uncovered), if using as a base beneath the cooked meat mixture rather than eating with low-carb tortillas. Remove from heat, cover and set aside when done.
In a large skillet, add 1-1/2 tbsp avocado oil, and fry with salt and pepper your meat until half cooked.
Then add the veggies, spices, jalapeño (optional), and half your cilantro. Then continue frying until veggies are tender with a slight crispness and the meat is cooked.
Next, plate the mixture over cauliflower rice with 1 to 2 squeezed lime slices and several pinches of fresh cilantro. Then lightly toss with a fork. Or, plate inside your low-carb tortillas of choice and add additional cilantro.
Garnish fajitas with remaining cilantro and serve with avocado slices, and enjoy!

Notes

If you season your meat with the pink salt earlier in the day (before it is cut up), your meat will be more juicy than waiting to cook it at nearly the same time as everything else you fry up in the pan.
Whenever possible, I recommend using organic ingredients.