If you’re craving Mexican flavors without the carbs, these Keto Fajitas are a game-changer! Tender, seasoned steak (or chicken/shrimp), sautéed bell peppers, and caramelized onions come together for a sizzling, flavorful dish that’s perfect for weight loss. Ditch the tortillas and serve with lettuce wraps, cauliflower rice, or avocado for a satisfying, keto-friendly meal. Whether it’s a quick weeknight dinner or meal prep, these fajitas never disappoint!

History of Fajitas in Mexico
Fajitas have a relatively recent history that began not in the heart of Mexico, but along the Texas-Mexico border in the 1930s and 1940s. The dish originated among Mexican vaqueros (cowboys) working on ranches in South and West Texas.
The term "fajita" comes from the Spanish word "faja," meaning "belt" or "girdle," referring to the cut of beef used - the diaphragm muscle or skirt steak (called "arrachera" in Mexico). This tough, flavorful cut was often given to ranch workers as part of their pay and was considered a less desirable piece of meat.
Mexican vaqueros developed techniques to make this tough cut delicious - marinating it and grilling it over an open fire, then slicing it against the grain to make it tender. They would wrap the meat in flour tortillas with simple accompaniments.
Fajitas remained largely unknown outside the borderlands until the 1970s when they began appearing in Tex-Mex restaurants. The commercialization of fajitas as we know them today - served sizzling on a hot plate with peppers, onions, and various accompaniments - began at Ninfa's restaurant in Houston in 1973.
Why People Love Fajitas
Fajitas have gained widespread popularity for several compelling reasons:

Interactive dining experience: The build-your-own aspect allows diners to customize each bite according to their preferences.
Sensory appeal: The dramatic sizzling platter creates visual excitement and releases aromatic compounds that stimulate appetite.
Flavor complexity: The combination of charred, caramelized meat with sweet peppers, pungent onions, and various toppings creates a complex flavor profile.
Textural contrasts: Tender meat, crisp vegetables, soft tortillas, and creamy toppings provide satisfying textural variety.
Adaptability: The concept works well with various proteins (chicken, shrimp, beef) and can accommodate different dietary preferences.
Social dining: The shared platters and interactive nature of assembling fajitas make them perfect for social gatherings.
Perceived healthfulness: Compared to other Tex-Mex dishes, fajitas feature grilled proteins and vegetables, allowing diners to control portions of higher-calorie ingredients.

While fajitas as we know them today are more Tex-Mex than traditional Mexican, they represent the dynamic cultural exchange that has characterized borderland cuisine for generations.