Chicken and Beef Fajitas

Method

1. 1

   Slice 3 medium bell peppers and 1 large yellow onion into 1/4-inch strips. If the 12 ounces cooked chicken and 12 ounces cooked beef are in large pieces, cut them into thin strips about 1/2 inch wide. Set out 8 low-carb tortillas, 1/2 cup shredded Colby-Jack, 1/2 cup guacamole, 1/2 cup sour cream, and 8 lime wedges so the toppings are ready when the filling comes off the heat.

2. 2

   Heat 2 tablespoons extra-virgin olive oil in a 12-inch skillet over medium-high heat until the oil shimmers, about 1 minute.

3. 3

   Add the sliced peppers and onion. Sprinkle with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Stir-fry, tossing every 30 to 45 seconds, until the vegetables are glossy and crisp-tender, 6 to 8 minutes. They should still have a little bite, not turn soft or browned.

4. 4

   Sprinkle 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder over the vegetables. Stir for 20 to 30 seconds, until the spices smell toasty.

5. 5

   Add the 12 ounces cooked chicken strips and 12 ounces cooked beef strips. Toss until every strip is coated in the peppers, onion, and spices. Cook, stirring often, until the meat is heated through and steaming, 3 to 4 minutes. Season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust. Remove the skillet from the heat.

6. 6

   Warm the 8 tortillas using one of these methods. Microwave: stack them between two slightly damp paper towels and heat 20 to 30 seconds, until steamy. Oven: wrap the stack in foil and heat at 350°F for 8 to 10 minutes.

7. 7

   Build 8 fajitas, 2 per person. Fill each warm tortilla with about 1/2 cup of the meat-and-pepper mixture, dividing the skillet evenly. Top each fajita with 1 tablespoon sour cream, 1 tablespoon guacamole, and 1 tablespoon shredded Colby-Jack. Serve at once with lime wedges.