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Who wouldn’t love a big salad with a spicy fajita seasoning? It’s easy and tasty!
Even Eat The Fajita Plate
Have you ever said you were so hungry you could eat the plate too? Well, you get to do exactly that with this satisfying fajita salad since the bowl is edible too.
In fact, that’s the only real labor-intensive task; shaping the “bowl.”
If you’re into Mexican food, or if you’ve ever made a brioche, you have the equipment to do this. It’s just a fluted deep metallic bowl that you drape the flour tortilla over to mold the shape.
However, if you don’t have those bowls, a nice softball-sized aluminum foil ball will suffice nicely. Just drape the tortilla over the ball so you get a bowl-like result. While it won’t be as pretty as using the mold, it works and that’s all that counts here.
The beauty of these fajita salad bowls is how simple the filling is. It’s some veggies and a spicy fajita seasoning seasoning.
For this recipe, you can use commercial fajita seasoning, but I always think it’s better to make your own. First of all, it’s way cheaper and maybe even more importantly, you control the ingredients so there’s nothing in it that you can’t pronounce. And since you make relatively small batches, it’s always fresh.
As for the veggies, I use a mix of baby salad greens and try to vary the colors of the bell peppers. However, using just one color–green–works well too. All the colors taste the same so it’s just a visual thing to mix colors. The orange and yellow peppers are costly, but if you can catch a sale, then by all means use a variety. Remember, you can freeze bell peppers so anything extra won’t go to waste.
Spicy Fajita Seasoning
As I said before, feel free to use any commercial fajita seasoning you like. But since I have a lot of herbs and spices on hand, I make my own spicy fajita seasoning.
One substitution I make when I make up a batch is use chipotle chili powder instead of the generic. Now, it may render it “unuathentic,” but the taste of chipotle really ups the ante on flavor. I’ve also tried ancho chili powder as well. Both are great substitutes that can also enhance the flavor of other recipes, such as these spicy pork chops, so I recommend buying them.
Fajita Salad Bowls
- 1 lb thinly sliced sirloin steak or any tender steak
- 6 flour tortillas about 10-inches/25 cm in diameter
- 6 cups assorted salad greens
- 2 bell peppers julienned
- 1 large onion sliced
- 2 tbs oil
- 1 tbs cornstarch
- 2 tsp chipotle chili powder
- 1 teaspoon salt
- 1 tsp paprika hot paprika preferred
- 1 tsp white sugar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Mix all the fajita seasoning ingredients in a small bowl; set aside
- To make tortilla bowls, preheat oven to 400F/200C. Dampen the flour tortillas with a few drops of water. Mold them to shape on the exterior of fluted tortilla shaper bowls. If you don't have the shapers, see post for another method. Bake for about 5 minutes, or until the tortillas begin to brown and hold their shape. Remove from oven and cool completely. FYI you can make a bunch of these for later use.
- Fill the tortilla bowls with about 1 cup of salad greens.
- Heat oil in a large skillet. Add the thinly sliced steak and brown. Add the onion and cook until onion just becomes transluscent. Add the peppers and fry just until they turn a bright color. Add the fajita seasoning and stir well to blend.
- Place the meat mixture on top of the salad greens in the bowl. Serve immediately