Wussup Towners. Now you know I love Mexican food and I try to get it in whenever I can. So today we are making Lettuce Wrap Fajitas. Basically use Romain Lettuce leaves instead of flour or corn tortillas. Using the lettuce wrap instead of a tortilla shell helps to keep the dish low carb and adds a nice crunch element. As always we are keeping the dish low carb and keto friendly. Enjoy!
Ingredients
- 1 lb fajita flap steak
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp coriander
- 1/4 tsp jalapeno seasoning
- 2 tsp olive oil
cauliflower (shredded)
- 1/2 tsp salt
- 1 tsp pepper
- 1 tbs olive oil
- 2 tbs butter
- 12 oz frozen vegetable mix
- red, green and yellow peppers and onions
- 6 oz mushrooms (optional)
Toppings
- jalapenos
- tomatoes
- sour cream
- guacamole
- cheddar cheese
Directions
We seasoned the steak with salt, pepper, onion powder, garlic powder, chili powder, paprika, cumin, oregano, coriander, jalapeno seasoning, and olive oil. Heated up a cast iron skillet over medium high heat and cooked them for 2 mins per side. After cooking the steak in the same skillet we added some mushrooms, onions, red, yellow, and green bell peppers and saute for 2-3 minutes. Next, for the cauliflower rice, we shredded some fresh cauliflower and seasoned it with salt, pepper, olive oil, and butter. Cooked this over medium heat for 6-7 minutes stirring often until the cauliflower was soft and fork tender. Then it was time to build our tacos. We used Romain lettuce leaves as our taco shells and topped them with jalapenos, tomatoes, sour cream, cheddar cheese, salsa, and guacamole.
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