Low Carb Fajitas

I made fajitas with a grilled tri-tip roast on Sunday and everyone except the child approved. Here's how to do it yourself:

1 tri-tip roast - any size you like

Spice rub:
2 Tbs Garlic Powder
2 Tbs Oregano
2 Tbs Cumin
1 Tbs Cinnamon
2 Tbs Salt
2 Tbs Smoked Paprika
2 Tbs Chili Powder (Any kind, Ancho Chili if you can get it)
1 tsp black pepper

Mix it all together, then rub all over the tri-tip roast

You can roast this in your oven - follow directions on the package or from any general cookbook for times. I like it best on the barbecue! I used hardwood charcoal, plus some soaked cherry wood chips, cooked in a disposable foil pan over indirect heat, (Bank all coals to one side of the grill and position beef on cool side) about 20 minutes a side, then briefly charred each side over the coals. Let rest about 10 - 15 minutes before carving - YUM!

I also made some homemade salsa:

2 Tomatoes, chopped
1 or 2 jalepeno peppers, seeds and core removed, finely minced
1/3 of a sweet onion (i.e. Vidalia or Maui)
2 Cloves garlic, chopped or through the garlic press
1 handful chopped cilantro
Juice of one lime
Salt to tast

Mix it all together - that's it!

Finally, I sauteed some bell pepper and onion and heated up a can of  Black soy beans with a bit of chicken stock (You could use plain water too). Served the whole shebang on lo-carb tortillas with a bit of sour cream.

The black soy beans are great - very high protein and low carb see the label below for the stats:

Here is my plate - again I couldn't eat much beyond the meat and some veg - didn't manage any of the tortilla, but husband was glad to fill er up and have another fajita.