top of page

Tex-Mex Fajita Salad

Makes 2 servings

Macros: 469 cal, fat 29g, carbs 26g, protein 30g, fibre 11g


Fajita Dry Rub

0.5 tsp cumin

0.5 tsp paprika

0.5 tsp sea salt

0.5 tsp cracked black pepper

0.25 tsp chili powder

0.25 tsp onion powder

0.25 tsp garlic powder

pinch dried oregano

Steak Fajita Salad

0.5 lb skirt steak, or similar cut

0.5 tbsp olive oil

1 bell pepper, sliced

1 small onion, sliced

1 small head romaine lettuce, chopped

0.5 pint cherry tomatoes, halved

1 avocado, sliced

2 tbsp Any vinaigrette dressing


Prepare the fajita dry rub. Place all dry rub ingredients into a small bowl,

then mix until thoroughly combined. Rub the fajita seasoning into both sides of the steak. Heat a skillet or grill pan over high heat. Add the steak to the grill pan and sear 3-4 minutes per side for medium rare. Remove the steak from the skillet and place on a cutting board to rest while you cook the peppers and onions. Reduce the head to medium high, then add the oil to the skillet. Add the peppers and onions and toss to coat in the fat and leftover fajita spices. Saute the vegetables, tossing frequently, until soft and charred in spots, 6-7 minutes. Remove the skillet from heat. Thinly slice the steak against the grain.

Prepare the salad. If you are planning to only use one now and one for the future, only assemble the ingredients for one of the salads so that the ingredients stay fresh. Divide the lettuce between 2 bowls, then top with sliced avocado and tomatoes. Top each salad bowl with onions and peppers and then the steak. Drizzle with dressing.

42 views0 comments

Recent Posts

See All


bottom of page