Net carbs per serving: <20g
For the Frontera Guacamole:
2 large ripe avocados (or 3-4 small)
1 package Frontera Guacamole mix
For the Steak Fajitas:
2 tablespoons extra virgin olive oil
½ small yellow onion, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 pound stir fry beef strips (or thinly sliced flank steak)
1 Package Frontera Fajitas Skillet Sauce
Fresh chopped cilantro, for serving
1. For the guacamole, mash the avocados into a chunky texture. Add the Frontera Guacamole mix, and stir well to combine. Set in the fridge until fajitas are ready to serve.
2. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet, then add the onion and bell pepper. Sauté the vegetables until slightly tender and charred, but still crisp, 5-7 minutes.
3. Using tongs, transfer the vegetables to a plate and set aside. Add the remaining tablespoon of olive oil to the hot skillet. Season the steak with salt and pepper, and add to the skillet. Cook, tossing constantly, until the meat is charred on all sides, 2 to 3 minutes (medium rare). For well done, add an additional few minutes.
4. When the beef is cooked to your liking, add the vegetables back into the skillet along with the Frontera Fajita Sauce. Simmer just long enough for the sauce and veggies to heat through. Serve in a warm Siete tortilla with guacamole.