📝 About This Recipe
Experience the vibrant, smoky essence of a classic Mexican cantina without the carb-heavy fillers. This bowl replaces traditional rice and beans with a lush bed of crisp romaine and buttery avocado, allowing the marinated, seared-to-perfection proteins and caramelized peppers to take center stage. It is a high-protein, keto-friendly masterpiece that delivers a symphony of textures and bold, citrusy heat in every bite.
🥗 Ingredients
The Protein & Marinade
- 1.5 pounds Flank Steak or Chicken Breast (sliced thin against the grain)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 2 tablespoons Fresh Lime Juice (from about 1 large lime)
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder (Ancho or Chipotle for extra depth)
The Fajita Vegetables
- 3 pieces Bell Peppers (mixed colors, sliced into strips)
- 1 medium Red Onion (sliced into half-moons)
- 1 piece Jalapeño (seeded and thinly sliced)
The Bowl Base & Toppings
- 6 cups Romaine Lettuce (shredded or chopped)
- 2 large Avocados (sliced or cubed)
- 1/4 cup Cilantro (freshly chopped)
- 1/2 cup Cotija Cheese or Shredded Monterey Jack (crumbled)
- 3 pieces Radishes (thinly sliced for crunch)
Zesty Lime Crema
- 1/2 cup Sour Cream (full fat for Keto)
- 1 teaspoon Lime Zest
- 1/4 teaspoon Sea Salt
👨🍳 Instructions
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1
In a medium bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, smoked paprika, cumin, and chili powder to create the marinade.
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2
Add the sliced steak or chicken to the marinade, tossing well to coat every piece. Let it marinate at room temperature for 15-20 minutes while you prep the vegetables.
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3
In a small ramekin, stir together the sour cream, lime zest, and a pinch of salt to make the Lime Crema. Set aside in the fridge to let the flavors meld.
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4
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer. It needs to be very hot to achieve a proper sear.
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5
Add the remaining tablespoon of oil to the skillet, then add the bell peppers and red onions. Sauté for 5-7 minutes until they are tender-crisp and show charred 'blisters' on the edges.
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6
Remove the vegetables from the skillet and set them aside on a plate to keep warm.
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7
In the same hot skillet, spread the marinated meat in a single layer. Let it sear undisturbed for 2-3 minutes to develop a deep brown crust.
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8
Flip the meat and cook for another 2-3 minutes until fully cooked through (for chicken) or reached desired doneness (for steak).
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9
Return the peppers and onions to the skillet with the meat, tossing everything together for 1 minute to marry the flavors.
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10
Divide the chopped romaine lettuce into four large serving bowls.
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11
Top the lettuce with a generous portion of the hot fajita mixture, including any juices from the pan which act as a natural dressing.
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12
Arrange the avocado slices, radishes, and jalapeños on top of the bowls.
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13
Finish each bowl with a sprinkle of cheese, fresh cilantro, and a dollop (or drizzle) of the Lime Crema.
💡 Chef's Tips
For the best flavor, use a cast-iron skillet to get those authentic charred 'fajita' spots on the vegetables and meat. Always slice your meat against the grain; this breaks up the muscle fibers and ensures every bite is melt-in-your-mouth tender. If your diet allows, adding a few tablespoons of pico de gallo or sugar-free salsa adds extra moisture without the need for heavy oils. Don't crowd the pan! If your skillet is small, cook the meat in two batches so it sears rather than steams. To keep it strictly Keto, ensure your chili powder doesn't have added starches or sugars.
🍽️ Serving Suggestions
Pair with a chilled hibiscus tea (Jamaica) sweetened with stevia for a refreshing, carb-free drink. Serve alongside a side of cauliflower rice seasoned with lime and cilantro if you want a more substantial 'grain' feel. A wedge of fresh lime on the side is essential for a final hit of bright acidity right before eating. For an extra kick, serve with a side of spicy habanero salsa or extra sliced jalapeños. This dish also pairs beautifully with a dry, crisp Mexican lager (if not strictly Keto) or a sparkling lime water.