A serious Mexican food craving struck last night with the potential to derail our New Year’s healthy eating efforts! To try to get all the flavor without the excess that would have resulted from a meal out, I created this fajita salad. (Note: I realiz how pathetic and Chili’s-esque “fajita salad” sounds, but there really was no better way to describe it!)
So here she is…nothing too revolutionary but it may help you satisfy a need for Mexican in a healthier way. This recipe yielded enough for two large salads and tons of leftovers, probably enough for two additional salads.
- 1 lb. steak or chicken
- 3 peppers, sliced (I used a red, yellow and poblano)
- 1 onion, sliced
- fajita seasoning (I used one of Rick Bayliss’ Frontera sauce packets, which is not gluten free, but you use a mix of garlic salt, chili powder and cumin to achieve a similar result)
- romaine lettuce
- shredded cabbage
- sour cream
Heat oil in large saute pan. Add half of sliced peppers and onions, cook till softened and set aside. Repeat with other half. Keep pan hot and add cook meat thoroughly. Two separate batches may be necessary to avoid crowding the pan. (Note: I’ve found this while notion of not crowding the pan by trying to cook too much at once really critical to ensure contents have a good texture and don’t get too soggy). Add veggies and fajita seasoning or sauce back into pan with cooked meat. Reduce heat and stir till coated.
Mix romaine and cabbage on plate top with fajita mix, cilantro, avocado and salsa. Serve with sour cream, lime and chips if desired. I had originally planned to add black beans to the salad as well, but the end result turned out so massive that I skipped them.
And that’s it! Ridiculously easy and super satisfying…the best type of meal in my book.