Beef & Chicken Fajitas

Beef & Chicken Fajitas

This is a fairly easy yet satisfying recipe that you can enjoy any day of the week!
Servings 6



  • 1 pound flank steak
  • 1 pound chicken breast
  • 1/2 cup coconut aminos
  • 1/2 cup lime juice
  • 1/2 cup avocado oil
  • 1/4 cup Swerve brown sugar
  • 1 tbsp chili powder
  • 2 tsp minced garlic
  • 2 tsp cumin

Fajita Veggies

  • 4 large green bell peppers thickly sliced
  • 2 medium white onion thickly sliced
  • 2 tbsp avocado oil


  • 2 hass avocados
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • squirt of lime
  • salt & pepper to taste

Pico de gallo

  • 2 roma tomatoes chopped
  • 1/4 red onion chopped
  • 4 cloves garlic chopped
  • 1 jalapeno chopped
  • 2 tbsp fresh cilantro chopped
  • squirt of lime juice
  • salt & pepper to taste
  • 1 tsp keto sweetener optional


  • Make the marinade and mix. Remove 1/2 cup of the marinade and set aside. Then place the beef in one plastic ziplock bag and the chicken an another ziplock bag. Divide remaining marinade up between the two ziplock bags and seal. Set aside.
    Chop up green bell peppers and white onion and set aside.
    Next prepare the pico de gallo by dicing up all ingredients evenly. Mix together and taste. If it needs sweetness (depending on tomato ripeness) add a keto approved sweetener like stevia/monkfruit/erythritol to taste.
    Lastly, prepare the guacamole in a bowl. Add all ingredients and mix well.
    Grill the meat according to your desired doneness. Let the meat rest for 5 minutes before slicing to keep juices.
    Saute fajita veggies in a pan until softened. Add remaining marinade that we set aside (optional).
    Assemble the plate of beef, chicken, pico and guacamole and enjoy!



The marinade in this recipe was inspired by serious eats and I converted it to a low carb version by swapping out regular sugar for Swerve brown sugar to make it sugar free, coconut aminos in place of soy sauce and swapped canola oil for a healthier cooking oil, avocado oil.

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