MEXICAN SHRIMP AND STEAK FAJITAS

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Mexican restaurants were a hard one to give up when I first started on the Specific Carbohydrate Diet. I used to love tortillas, enchiladas, tacos, fajitas, and a relaxing margarita. Unfortunately, the typical foods were high in grain and sugar and came at a high price for my health. I suffered from constant symptoms such as stomach pains, headaches, and chronic fatigue, just to name a few. You can read more about my symptoms and my story in the About Me section of my website to get a bigger picture of what was going on before I started the Specific Carbohydrate Diet. My healing started with a strict diet change and although the symptoms disappeared over time, I still follow the diet with very few small exceptions that I tolerate without any problems.

Over the years, I altered many of our favorite recipes to make them sugar, grain, starch, and lactose free. Over time, the rest of the family followed my path for various health reasons and joined the healing process.

The recipe below came to life last February when we traveled to Disney World for my youngest daughter’s gymnastics competition. I needed to find restaurant food that I could eat. The resort we stayed at happened to have a Mexican restaurant that went to great lengths to accommodate my diet. So for a few nights, I had plain grilled steak, shrimp, vegetables, and guacamole for dinner. Back home I recreated the dish for dinner and added a homemade marinade and spice mix, coconut flour crêpes, and homemade yoghurt. Everyone immediately fell in love with this dish. For four people, we had plenty of food for our dinner and the next day the dish even caused a fight for leftovers!

SERVES 4

INGREDIENTS
1 pound raw fresh or frozen shrimp
1 pound skirt or flank steak
2 tbsp ghee or more for frying
1 batch of crêpes
1/3 cup chopped cilantro for garnish

add-ons:
homemade yoghurt
guacamole
pico de gallo

1 red onion, halved and sliced 1/4” thick
1 red bell pepper, seeded and sliced 1/4”thick
1 yellow or green bell pepper, seeded and sliced 1/4” thick
1 jalapeño, minced

for the spice mix:
1 tbsp ground cumin
1 tsp ancho chili powder
1 tsp sea salt

for the marinade:
zest of one lime
1/4 cup fresh lime juice
1/3 cup extra virgin olive oil
2 garlic cloves, minced

INSTRUCTIONS
Thaw the shrimp.

Mix together the ingredients for the spice mix.

Add the ingredients for the marinade to a small bowl and mix well.

Cut the meat into bite-size strips. Add the meat to a sealable container and add half of the spice mix and half of the marinade. Seal and refrigerate for two to 24 hours.

Add the shrimp to a sealable container or ziplock bag. Add the remainder of the spice mix and marinade and refrigerate.

Remove meat from the marinade and pat dry. Add the ghee to a large frying pan and melt on high heat. Add the meat and fry for 5 minutes then flip over and fry for 5 more minutes. Remove from the pan and set aside.

Remove shrimp from the marinade and pat dry. Add the shrimp to the pan in a single layer and fry until they turn pink then flip over and fry for two more minutes. Remove from the pan and set aside.

Add the vegetables to the pan and cook over medium heat until they soften, stirring occasionally (about six minutes).

Arrange the ingredients next to each other on a large plate and sprinkle with cilantro. Serve with fermented cream, salsa, guacamole, and crêpes.

note: you can keep everything warm in the oven at 200°F / 93°C covered with foil while preparing the rest of the food.

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