KETO Fajita Tacos- Alambre style

Ingredients

• 2 teaspoons ancho chili powder
• 2 teaspoons kosher salt, divided
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1+ pound of skirt steak (or hangar or flat iron steak)
• 4 oz thick cut bacon, roughly chopped into strips
• 1 bell pepper, sliced into strips
• 1 red onion, sliced
• 8 La Banderita Carb Counter soft taco tortillas
• 1/2 cup Ole Queso Quesadilla, shredded
• Garnishes: avocados, diced tomato or salsa, cilantro, Ole brand crema

TOPPINGS

Directions

1. In a small bowl mix the ancho chili powder, 1 teaspoon salt, cumin, and garlic powder together. Sprinkle over both sides of the steak and rub to coat.
2. Place a large cast-iron skillet over medium heat. Add bacon to the skillet. Stir occasionally for 4-5 minutes as bacon renders fat and starts to brown. Using slotted spoon, remove bacon from skillet. Use the remaining bacon drippings to cook the steak and veggies.
3. Increase heat to high and add the steak to the same skillet. If necessary, cut the steak in half, so it can fit flat in the skillet. Sear the steak for 2 to 3 minutes per side for skirt steak, and 3 to 4 minutes per side for a thicker cut like hanger. Remove it from the skillet and set on a cutting board.
4. Reduce the heat to medium and add in the onions and peppers and remaining tsp of salt. Saute for 2-3 minutes until onions turn translucent.
5. Remove skillet from heat while you slice steak into thin strips.
6. Add the steak and bacon back into the skillet with veggies. Sauté over medium high heat until steak is cooked as desired (another 3-4 minutes for medium-done).
7. Remove skillet from heat and sprinkle with Queso Quesadilla.
8. Serve with warm La Banderita Carb Counter tortillas, Ole brand crema, avocado chunks, tomato, cilantro and lime wedges.