Easy Low Carb Fajita Bowls

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Easy Low Carb Fajita Bowls

It’s my favorite time of year. The hot months let me create recipes by using my slow cooker a bit and doing food prep for the days ahead. The farmers in Florida are also providing me with the most vibrant, tasty, and freshest produce including my favorites, bell peppers. I can’t make easy low carb fajita bowls without all the beautiful bell peppers. I mean, can you really pick a favorite?

The main ingredients that never waiver in my easy low carb fajita bowls are that I always use a tortilla that is 5 net carbs or less and I can never go without bell peppers. Everything else is pure preference to be honest. My friend loves this recipe so much that she slides a fajita bowl filled with meat and veggies in to a plastic bag or plastic container to take for lunch when she stays at my house.

You also do not need those fancy tortilla salad shaping pans. I used small aluminum pans 4/$1 at most places and you can easily serve your low carb fajita bowls right in them!

What I use to make 4 adult servings:

4 small aluminum round pans

4 low carb tortillas

3 large boneless skinless chicken breasts

2 thin steak flanks

4 bell peppers (2 green, 1 red, and 1 yellow)

1 Sweet Onion

1 large avocado

1 pint grape tomatoes

8 tbsp sour cream

8 tbsp creamy white queso

scallions

Avocado or Extra Virgin Olive Oil

hot sauce

seasoning to taste (This is pure preference, I use a mix of fajita sauce on the meat and Sazon powder seasoning as well)

Prep:

I prefer to use my slow cooker to cook the chicken and steak for 3-4 hours on low, you can easily use a frying pan if you wish.

Tortilla bowls will take 15 minutes at 350 in the oven. Place them in the small aluminum container and pinch sides to shape bowl. They will hold shape once baked.

In a skillet add oil, cut bell peppers and onions. Cook until just barely soft. That fresh crunch is the goal!

Slice avocado, grape tomatoes, and scallions.

Once your bowl is baked, place meat on the bottom, top with avocado, bell peppers, and grape tomatoes.

Top with 2tbsp sour cream and 2 tbsp creamy white queso. Sprinkle scallions on and drizzle hot sauce of choice.

Serve immediately hot or serve cold, some do also prefer to put lettuce on the bottom and create a salad.

Do you have a favorite bell pepper? I know I typically choose the green bell peppers with four bumps on the bottom as they are sweeter but I honestly love all bell peppers!

Make sure when you are purchasing, produce, seafood, and especially bell peppers you find them labeled Fresh From Florida for the freshest ingredients for your meals. Florida farmers are making it easy for you to eat fresh produce year round, not only are the bell peppers in season but so are squash and sweet corn. You can grab some more tasty bell pepper recipes as well.

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