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Steak Fajita Salad
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5 from 1 vote

Steak Fajita Salad

If a fajita and a salad had a baby...this would be it! Delicious, robust and perfect with steak, chicken or shrimp!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Salad
Cuisine: Mexican
Servings: 2
Calories: 604kcal
Author: Colleen Kennedy


  • Steak I enjoy ribeye or tenderloin for this
  • 1 large Vidalia onion sliced
  • 1 large green or red pepper sliced
  • 6 cups salad greens
  • 1/2 cup sliced tomatoes or pico de gallo
  • 1/2 cup black beans
  • 1 avocado sliced and seasoned or 3/4 cup guacamole
  • 1 TBS taco seasoning
  • Optional: Salad dressing of your choosing or the recipe in the note section


  • Cook your steak to your preference of doneness (or use leftover steak). Season your steak well with salt, pepper and either fajita or taco seasoning. If you would like to make your own seasoning combine 1/2 teaspoon of the following - chili powder, garlic powder, paprika, cumin, and salt. Add to that 1/8 teaspoon of black pepper and mix until well combined before using.
  • Saute onions and peppers with a small amount of oil, season with salt, pepper, and taco/fajita seasoning.
  • Once steak has rested, slice and assemble the salad and enjoy.
  • See notes for a simple salad dressing to use if you like.


To make a salad dressing to go with this salad: 4 TBS olive oil, 5 TBS lime juice, 1 TBS garlic paste or 1 crushed garlic clove, 1/2 tsp cumin, 1/2 tsp chili powder, 1 teaspoon honey, 1/2 tsp salt, a pinch of red pepper flakes in a mason jar or salad dressing shaker and shake vigorously until emulsified.


Serving: 2g | Calories: 604kcal | Carbohydrates: 40g | Protein: 43g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 634mg | Fiber: 17g | Sugar: 6g