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+ servings

Fajita Salad Bowls

Combine a salad with fajitas--all served in an edible bowl
Prep Time15 mins
Cook Time10 mins
Course: Dinner, Main, Main Course
Cuisine: Mexican
Keyword: fajitas, flour tortilla bowls, spicy fajita seasoning
Servings: 6
Calories: 273kcal


  • 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

Fajita Seasoning:

  • 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