Low Carb Mexican Recipes

Ingredients:

12 oz boneless skinless chicken breast ha, cut 2 by 1/2
1 strips
1/4 cup canola oil, plus
1 tbsp canola oil, divided
2 tbsp fresh lime juice
1/4 cup tequila or water
2 tbsp chopped fresh cilantro, divided
2 garlic cloves, pressed
1 tsp ground cumin
3/4 tsp grated lime peel
1/2 tsp salt
1/4 tsp freshly-ground black pepper
8 low-carb flour tortillas
1 small onion, thinly sliced
1 small green bell pepper, cut thin strips
1 small tomato, chopped
1 sour cream, (optional)
1 green salsa, (optional)

Instructions:

Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the
cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and
marinate, refrigerated, 4 hours or overnight. Drain chicken and discard
marinade.

Heat oven to 350 degrees. Wrap tortillas in foil and place in oven.

Heat remaining tablespoon oil in a large skillet over medium-high heat and
cook onion 3 minutes, until softened. Add pepper strips and cook 2
minutes, until crisp-tender. Transfer vegetables to a bowl.

Add chicken to skillet and cook about 5 minutes per side, until cooked
through (add more oil if necessary). Stir in vegetables and tomato. Cook,
stirring, 2 minutes more. Stir in remaining cilantro.

To serve, spoon chicken mixture onto tortillas and top with sour cream and
salsa, if desired.

This recipe yields 4 servings.

Carbohydrates: 27 grams
Net Carbs: 8 grams
Fiber: 19 grams
Protein: 30 grams
Fat: 8.5 grams
Calories: 258

Description:
"If you like the heat of hot peppers, add a big pinch of chili powder
to the marinade or top the fajitas with shredded jalapeño jack
cheese."

Servings: 4