Low Carb Fajitas

Note from Cheri: Fajitas originated in Texas as a use for cheap meat, namely the flank steak. Unfortunately, fajitas became so popular that flank steak isn't cheap any more. Of course, you don't have to use steak at all, this recipe works equally well for chicken or even shrimp. Traditional fajitas are served, of course, with tortillas. In order to make this a Low Carbohydrate recipe, I like to use leaves of Butter Lettuce or Romaine (ask your produce manager) to wrap up the Fajita fillings. Still delicious!

3 lbs. skirt or flank steak OR 3 lbs. boneless, skinless chicken breasts OR 3 lbs. shrimp, cleaned 2 large yellow onions 2 green bell peppers 1-2 red bell peppers 2 T vegetable oil 2 C grated cheese 1/2 C cilantro, chopped 2 C sour cream (optional) 1-2 head butter lettuce Marinade 1 C lime juice 1 T pepper 2 T garlic, minced Pico de Gallo 1/2 cup fresh cilantro, chopped 2 green onions, chopped 2 large tomatoes, chopped 1 tsp. garlic, minced

Serves 8 Combine marinade ingredients in a large dish. Combine all marinade ingredients and add meat and marinate in the refrigerator for at least 4 hours, preferably overnight for steak or chicken. To prepare the pico de gallo, simply combine all of the ingredients in a small serving bowl. Slice the onions into 1/4-inch slices, and cut each slice into a semicircle, chop some cilantro and set aside. Grill the meat until it is cooked slightly less than the way you like it. You can also grill the onions and peppers, or if it is easier, sauté them in the oil until they are soft, using a large frying pan. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Combine meat with the onions and peppers. Place all ingredients on the table. Each person makes their own fajita by taking a lettuce leaf and spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they like best.