Fajita Salad

by Saladseekers

Fajita Salad

Makes 4 servings


• 3/4 pound lean top beef round steaks, cut into thin strips

• 2 tablespoons each ketchup and lime juice

• 1 clove garlic, minced

• 1/2 teaspoon ground cumin

• 4 cups shredded lettuce

• 1/2 cup each: diced seeded cucumbers, green bell pepper, red bell pepper, and seeded tomato

• 1/4 cup each: chopped fresh cilantro and thinly sliced scallion

• 1/4 cup fat-free French salad dressing

• 4 6-inch corn tortilla


1. Place beef in a shallow dish. Combine next 4 ingredients; pour over beef and toss to coat. Refrigerate at least 30 minutes, or overnight, if desired.

2. Meanwhile, prepare salad: Arrange lettuce on a large serving platter or shallow salad bowl. In another bowl, combine remaining ingredients, except tortillas, and toss to coat. Spoon over lettuce, leaving a 1-inch border. Salad may be refrigerated if not serving right away.

3. Remove beef from refrigerator. Heat large nonstick skillet over high heat. Add beef and cook, stirring 3 to 5 minutes or just until cooked through; remove from heat. Warm tortillas according to package directions; cut each into thirds. Wrap 2 to 3 pieces of beef in each tortilla strip. Arrange decoratively on top of salad. Serve additional French dressing on side, if desired.

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