Low Carb Sizzling Fajita Veggies
Bring bold Tex-Mex flavors to your table with this Low Carb Sizzling Fajita Veggies recipe, a vibrant and healthy side dish that's quick, easy, and packed with color! Featuring a medley of red, green, and yellow bell peppers, tender red onions, and crisp zucchini, these veggies are marinated in a zesty blend of lime juice, chili powder, cumin, and garlic for an explosion of flavor in every bite. Perfectly stir-fried to a tender-crisp finish in just 10 minutes, this keto-friendly dish is sprinkled with fresh cilantro for a refreshing touch. Serve these smoky, citrus-infused fajita veggies as a standalone side, or use them to top low-carb options like lettuce wraps for a versatile, guilt-free meal that’s as visually stunning as it is delicious!
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Ingredients
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 1 medium Zucchini
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Directions
Step 1
Begin by preparing the vegetables. Slice the red, green, and yellow bell peppers into thin strips, about 1/4 inch wide. Set aside.
Step 2
Cut the red onion in half then slice it into 1/4 inch strips. Set aside with the bell peppers.
Step 3
Slice the zucchini into thin coins, about 1/4 inch thick. Keep them separate from the other vegetables.
Step 4
In a small bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Whisk until well blended to create a marinade.
Step 5
In a large bowl, toss the bell pepper strips and onion slices with the marinade, ensuring every piece is evenly coated.
Step 6
Heat a large skillet over medium-high heat. Once the pan is hot, add the marinated peppers and onions. Stir-fry them for about 5-7 minutes until they start to soften but retain some crispness.
Step 7
Add the zucchini slices to the skillet, mixing them in with the peppers and onions. Continue to cook for an additional 3 minutes until the zucchini is tender.
Step 8
Remove the skillet from heat and sprinkle the fajita veggies with fresh chopped cilantro before serving.
Step 9
Serve the sizzling fajita veggies immediately, either as a side dish or as a topping for low carb options like lettuce wraps.
Nutrition Facts
| Serving size | (1029.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 697.8 |
| Total Fat 44.7g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3120.5mg | 0% |
| Total Carbohydrate 71.2g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 30.7g | |
| Protein 10.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 145.0mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1963.3mg | 0% |
Source of Calories