Spicy beef strip fajita salad bowl

Spicy beef strip fajita salad bowl

On a shopping trip we picked up some lovely lean steaks and fajitas were calling to me.  I love fajitas but I find I eat them quickly so to slow down the delivery I made a salad bowl out of it, so when I got to the end of my flour tortillas, I still had a lovely salad to finish!

Ingredients for 1 serving

120g sirloin steak
60g peppers, cut into strips
40g onion, sliced
40g spring onion, finely chopped
80g tomatoes, cut into wedges
40g cucumber
10g olive oil
1/2 tsp cajun seasoning
1/2 tsp dried chillies
2 flour tortillas, small
25g reduced fat sour cream
1/2 lime
6 pickled jalapeno slices
100g mixed salad leaves
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Mix the cajun seasoning with the dried chillies before coating the steak.  Set aside to infuse the steak with the lovely flavours.
  • Arrange the small flour tortillas onto the side of your bowl and top with the mixed salad leaves, cucumber, spring onion and tomatoes.
  • Put a medium frying pan onto the heat along with the oil.
  • When the oil is warm add the pepper slices to soften and after a couple of minutes add the steak to the pan.
  • Cook the steak to your liking and remove it from the pan and allow it to rest.
  • Slice the steak into thin strips and place it on top of the salad with the peppers and any of the resting juices.
  • Top the steak with the reduced fat sour cream and jalapeño slices and serve the lime wedge on the side.


  • Feel free to change the spices and increase the dried chillies.
  • If you can’t find small flour tortillas, 1 regular size tortilla will be a good substitute.
  • I’ve used sirloin as it’s a lovely lean cut, but feel free to use other cuts if you’d prefer.
Nella Foulds
Nella Foulds

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