1. In a large dish, mix together garlic, olive oil, salt, cumin, red chili powder, cilantro, and lime juice.
2. Add fajita beef to the dish, turning over once to coat it. Cover the dish and let marinate in the
refrigerator for 1-2 hours.
3. Take the fajita beef out of the refrigerator and let rest until it is room temperature.
4. Heat a large skillet over medium heat and add beef. Brown meat evenly to medium rare.
5. Assemble green bell pepper, yellow bell pepper, red cabbage and 3/4 onion in a medium size bowl.
Pour any remaining marinade from beef on top of the vegetables.
6. In a large pan over medium heat, sauté vegetables for 10 minutes uncovered.
7. Place the lid on the pan, stirring occasionally, for an additional 6-8 minutes or until the peppers are soft.
8. In a separate bowl make guacamole by combining the mashed avocado with 1/4 onion, 1/8 cup
cilantro, juice from 1/2 lime and dash of himalayan salt.
9. Plate the fajitas by placing vegetables at the base, topped with fajita beef and then guacamole.