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Nutrition Facts
Serving Size 290 g
(Approx. 4 Servings)
Amount Per Serving
Calories 770 Calories From Fat 560
% Daily Value*
Total Fat 63 g 97%
Saturated Fat 20 g 100%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 1420 mg 59%
Total Carbohydrate 20 g 7%
Dietary Fiber 8 g 32%
Sugars 3 g
Protein 41 g
Vitamin A 10% • Iron 25%
Vitamin C 6% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Keto Beef Fajita Street Tacos

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 H-E-B Bakery Pro Keto Tortillas
1 1/2 Lb H-E-B Seasoned Beef Skirt Steak for Fajitas
3/4 cup(s) fresh cilantro, stems removed
2 medium H-E-B Peeled Garlic Cloves
1/2 cup(s) H-E-B Select Ingredients Extra Virgin Olive Oil
2 Tbsp H-E-B Organics Apple Cider Vinegar
1 Tbsp jalapeño peppers, small diced
1 Tbsp yellow onions, medium diced
1/2 Tsp H-E-B Fine Crystals Mediterranean Sea Salt
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Instructions

1
Preheat grill to medium-high. Lay tortillas on grill and cook for 1 minute per side or until slightly puffed and browned. Remove and keep warm.
2
Spray fajita meat with non-stick spray then grill 6 to 7 minutes per side for medium doneness.
3
Add cilantro, garlic, olive oil, vinegar, jalapeños, onions, and salt to a blender. Process until no large pieces remain, scraping down sides as needed to ensure everything blends.
4
Slice fajita meat and lay 2 to 3 ounces in each tortilla. Top with desired amount of cilantro chimichurri and serve.
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