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Fajita Salad Bowls
Combine a salad with fajitas--all served in an edible bowl
- 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
Serving: 1bowl | Calories: 273kcal | Carbohydrates: 24g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 661mg | Potassium: 505mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2083IU | Vitamin C: 61mg | Calcium: 67mg | Iron: 3mg