Fajitas are a summer staple in my home, and anything spicy rank at the top of the list. I love spicy food!
I love meals that only take about 30 minutes to prepare and cook, and these absolutely fit the bill. Plus, it’s a super healthy dish that’s low carb, can be high fat, and will fill you up. Just what you need after a long day’s work or a relaxing weekend.
Traditional fajitas are wrapped in a fluffy flour tortilla topped with lots of yummy lime-squeezed guacamole, cold, thick sour cream, and a spicy red pepper chile sauce. What’s not to love?
However, since I’ve been eating more low carb these days, the tortillas aren’t on my plate when we make fajitas. Instead, I like to either wrap my fillings in a huge lettuce leaf, or I simply add the ingredients into a shallow bowl and eat them topped with all the toppings. It’s still delicious, and I don’t even miss the tortilla!
If I’m really craving a tortilla, I will grill a corn tortilla, a lower-carb version that gives me some fiber without the gluten. I’ll eat one or two, and then eat the rest in a bowl. So delicious.
I love marinating whatever I’m grilling to get the most and deepest flavor, but if you are short on time these have plenty of flavor if you add the spice right before throwing it on the grill-promise!
Try these out on your next summer grill out-I’ll be making these this week.
Low Carb Grilled Blackened Chicken Fajitas
These quick-spicy, blackened grilled chicken fajitas are the perfect meal for a busy weeknight, or dressed up for a fun Saturday hang out at home. They're fresh, light, healthy, and are super tasty--just what you're craving when you're bored with your usual meals. Easily swap out flour tortillas for corn if you're gluten free, or simply add all the ingredients in a bowl for a low carb, keto-style meal!
Heat a non-stick grill pan over medium high heat. Add half the coconut oil and let melt. In the meantime, sprinkle 1 tbsp fajita seasoning over the chicken, turning to coat.
In another grill pan, heat over medium high heat. Slice the peppers and onions, and toss in the coconut oil. Sprinkle 2 tbsp seasoning and toss, squeezing lime juice on top.
Add the seasoned chicken to the first pan and the sliced, seasoned peppers and onions to the other. Char both the chicken and peppers to where you get some blackening, turning every few minutes.
Once chicken is cooked, set on cutting board and let cool for 5 minutes to retain juiciness. Then slice into strips for fajitas.
Fill tortillas and top with your favorite toppings: sour cream, Mexican cheese, guacamole, salsa, tomatoes, lettuce, onions, taco sauce, etc.