Beef Tenderloin Fajitas

In a bowl, combine EVOO with beef and coat well. Mix in cayenne, paprika, and garlic powder, ½ tsp of salt and mix well so beef is well coated. In a large sauté pan, heat 1 Tbsp of the coconut oil until it liquefies and spreads over pan surface. Add meat to pan and cook 5-7 minutes per side, continuously turning, until meat is cooked throughout but still pink inside. Lay cooked beef on a plate lined with a paper towel to drain excess grease.

Place pan back over medium heat and add remaining 1 Tbsp of coconut oil. Once coconut oil is heated, add red pepper, and cook, stirring regularly, for about 3 minutes. Next add zucchini and cook another 3 minutes, followed by mushrooms, cooking another 3 minutes. Then add red cabbage, cook another 3 minutes, and then add kale and continue cooking until kale is wilted and the rest of the vegetables are cooked through but not mushy.

Next cut beef into bite size pieces and add to pan, stirring all ingredients together and just cooking another 2 minutes until beef is reheated but not cooked more. Remove pan from heat completely, add in cilantro, lemon juice, red pepper flakes, and salt, and mix well until cilantro wilts.

Heat corn tortillas in oven at 300 degrees for 2 minutes just until they are warm. Spoon meat and vegetable mixture into warmed tortillas and enjoy. Can season with your favorite hot sauce.