Marinade:

1/4 cup extra virgin olive oil

1/2 cup fresh lime juice (about 4-5 limes)

3 cloves garlic, minced

1 tablespoon Swerve Brown Sugar Substitute (or brown sugar if not keto)

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon smoked paprika

1/4 teaspoon dried oregano

1/4 cup fresh cilantro, chopped

1 pound beef, thinly sliced

Cauliflower Rice:

1 tablespoon olive oil

4 cups cauliflower rice (from 1 medium head or store-bought)

Salt and pepper, to taste

Fajita Vegetables:

3 sweet bell peppers (red, yellow, or orange), thinly sliced

1 onion, thinly sliced

Toppings:

1 avocado, sliced or diced

Fresh cilantro, for garnish (optional)

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1. Prepare the Marinade:

In a medium bowl, whisk together olive oil, lime juice, garlic, Swerve, chili powder, cumin, red pepper flakes, salt, smoked paprika, oregano, and cilantro.
Reserve half of the marinade for vegetables.
Toss beef in the remaining marinade and let sit while preparing vegetables.

2. Cook the Beef:

Heat a skillet over medium-high heat.
Cook marinated beef for 5-7 minutes, stirring occasionally, until no longer pink. Remove and cover with foil.

3. Cook the Cauliflower Rice:

Heat olive oil in a separate skillet.
Add cauliflower rice, season with salt and pepper, and cook 10-15 minutes until tender, stirring often.

4. Sauté the Fajita Vegetables:

Using the same skillet as the beef, cook peppers and onions with 2-3 tablespoons of reserved marinade for 5-7 minutes until tender and slightly charred.

5. Assemble Bowls: