Mexican Lime Chicken Fajitas

Recipe inspired by Bro-in-Law, Kirk, who treated the whole family one night with his mad skills while were were in Mexico this Christmas! it was so good, we had him make it AGAIN! To make it Keto-Style, Instead of tortillas we place this goodness over a fresh bed of baby spinach!

Yum-O! 

Mexican Lime Chicken Fajitas

extra virgin olive oil

2-3 chicken breasts, cut into small pieces

1-2 cups bell peppers, (red, yellow, orange, green), sliced

white onion, sliced

salt and pepper

key limes

chili lime seasoning 

cilantro, finly chopped

baby spinach

Warm pan with 1 T olive oil, add cut chicken. season with salt and pepper, chili lime seasoning, and the juice of one key lime!! cook and transfer to plate for later. 

Add 1 T olive oil to same pan and add onions and peppers, season with juice of key lime, as well. 

Add chicken back to veggies and cook together. Add chopped cilantro, stir and serve over bed of baby spinach. 

you can add cheese and sour cream too. or make Amy's famous cheese 'taco shells' found HERE!  

Taco Shells

This is by far the coolest trick I learned through Pinterest. Lay a slice of Provolone cheese on a piece of parchment and place on a microwave safe dish. Microwave for 1 minute or until the cheese is golden brown, but not burnt. (On my microwave it took about 1 min 18 sec.) Take it out of the microwave and using the parchment paper for help hang the cheese over a butter knife for 30 seconds to create the shape of your taco shell. Then peel off the parchment paper. Viola! Taco Shell! The above photo is a picture of Kevin's second serving of tacos. He thought dinner was so cool he had to try it out for himself.

Cafe Rio... low carb style

Pork
pork tenderloin
1 c. of favorite low carb tomato salsa
1/2 c. water
1/2 c. chopped cilantro

Place pork, water and salsa in crock pot cook on HIGH for 4 1/2 - 5 hours. Shred pork and sprinkle with chopped cilantro. let sit in crock pot juices for 30 minutes on low.


Creamy Cilantro Dressing
1 pkt. Hidden Valley Ranch Mix
8 oz. Salsa Verde Green Salsa (La Victoria Brand)
1/2 bunch of cilantro with the stems
2 cloves garlic
3/4 c. mayo
3/4 c. sour cream
juice and zest of 1 lime
1/8 tsp. hot sauce

Mix in Blender. i usually make this the day before we eat it, seasoned to perfection!


Cilantro Lime Rice
3 1/2 c. water
4 cubes/tsp. chicken bouillon
1 tsp. cumin
2 cloves garlic
6 Tbsp. butter, divided
6 sprigs cilantro, chopped
2 c. riced cauliflower**

Place riced cauliflower in pot and cook on med high with 3 tbs of butter, till slightly browned, 5 min. Add cumin, garlic, remaining butter, and chopped cilantro. Cook for another 1-2 min. add water and bouillon and bring to a boil. place lid on pot and turn temp down to low... simmer for 15 min. stir and continue cooking with lid off if there's still liquid in the 'rice'.

** click HERE to watch video on how to rice cauliflower


Guacamole
2 large ripe avocados
1/2 jalapeno pepper, seeded and minced
1/4 of a red onion finally chopped
1/4 c. chopped cilantro leaves
1/4 c. juice of a lime
salt and pepper

combine all ingredients into a bowl and mash together until smooth. add additional lime and salt to taste. enjoy.