Fajita Bowl with Pico De Gallo


  •  4 ounces chicken or grass-fed beef sliced in strips
  • Salt and pepper, to taste
  •  Pinch of cumin
  • Pinch or paprika
  •  1 Tbsp. of coconut oil
  • ½ onion, sliced
  •  1 clove of garlice
  •  ½ bell pepper, sliced
  •  ½ jalapeno, seeded and sliced

For the pico de gallo:

  •  1 small tomato, chopped
  • 1 Tbsp. onion, chopped
  •  1 clove garlic, minced
  •  ½ jalapeno, minced
  • Juice of ½ lime
  •  Salt and pepper, to taste


1.) Season the meat with salt, pepper, cumin, and paprika.

2.) Heat coconut oil in saute pan and add meat. Brown the meat and

crisp/cook for about 5 minutes. Set aside.

3.) Add onions, garlic, and all peppers. Once the vegetables are cooked,

season with salt and pepper. Toss with meat.

4.) In a small bowl combine all pico de gallo Ingredients and mix well.

Season to taste.

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