Fajita Taco Salad
Make this Steak Fajita Taco Salad in under 30 minutes! Loaded with charred peppers, onions, avocado, beans, and cheese, this homemade taco salad recipe is perfect for dinner, meal prep, or customizable with chicken or shrimp.
Servings: 6 servings
Calories: 276kcal
Cost: Recipe $16.91 / Serving $2.82
Ingredients
- 2 tablespoons olive oil ($0.20)
- ½ pound steak, such as flank, skirt, or sirloin ($6.97)
- 1 ½ tablespoons fajita seasoning ($0.62)
- 1 bell pepper, sliced into strips ($0.78)
- 1 onion, thinly sliced ($0.69)
- 6 cups romaine lettuce or mixed greens, chopped ($4.48)
Toppings
- 1 cup black beans, rinsed and drained ($0.92)
- 1 cup corn, fresh, canned, or roasted ($0.78)
- 1 cup cheddar or Mexican blend cheese, shredded ($0.99)
- ½ cup pico de gallo or salsa ($0.48)
- sour cream or Greek yogurt, optional
- tortilla strips or crushed tortilla chips, optional
Instructions
- Heat skillet. Heat the olive oil in a large skillet over medium-high heat, about 400°F.
- Season steak and vegetables. Coat the steak on both sides with the fajita seasoning. Toss the sliced bell pepper and onion with any remaining seasoning.
- Cook steak and vegetables. Place the steak in the center of the skillet and arrange the bell pepper and onion around the edges. Stir the vegetables frequently to prevent sticking, while allowing the steak to cook undisturbed for 4 minutes.
- Flip and finish. Flip the steak and cook for another 4 minutes, stirring the vegetables occasionally. This yields medium-rare steak; cook longer for desired doneness.
- Rest and slice. Remove the steak from the skillet and let rest for at least 5 minutes. Slice thinly against the grain.
- Assemble salads. Start with a bed of lettuce, then top with sautéed peppers and onions, sliced steak, black beans, corn, cheese, pico de gallo or salsa, and any optional toppings.
- Serve. Serve immediately.
Notes
- Prep Tip: Slice steak thinly against the grain for maximum tenderness.
- Veggie Tip: Bell peppers and onions cook quickly; don’t overcrowd the pan or they’ll steam instead of char.
- Serving Tip: Keep toppings like avocado, cheese, and tortilla strips separate if storing for meal prep. Add just before serving to keep everything crisp and fresh.
- Variations: Swap steak for chicken or shrimp for a different protein. Add rice or quinoa to make a heartier burrito-bowl style salad.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 18g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 442mg | Potassium: 429mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4891IU | Vitamin C: 23mg | Calcium: 167mg | Iron: 2mg
