Fajita Salad (Whole30 Compliant)


Fajita Salad

I was actually going to make fajitas and wrap the filling in butter lettuce, which I may eventually do; however, tonight I decided to make disassembled fajitas, which turned out delicious! We are on a trip this week to attend the funeral of my husband’s grandfather, so sticking to a primal diet while around so many friends (and eating out 75% of the time) has been incredibly challenging. A few restaurants had options where we could work them to be compliant, so that was nice.

We will be back home on Sunday night and we are ready to be back to our normal way of eating! Until then, this was a wonderful meal for a break in the typical restaurant fare!

Fajita Salad (Whole30 Compliant)

Serves 4-6

3 pounds of protein (I used chicken tonight), sliced in thin strips
3 bell peppers of varying colors, sliced thin
3 onions, sliced
1 Tbsp oregano
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp chili powder
Salt and pepper to taste
6 garlic cloves, chopped
Juice of 3 large lemons
Juice of 2 limes
3-4 Tbsp cooking fat
Greens (I used chopped red butter lettuce)
Chopped tomatoes

1.– Combine citrus juices, spices, and garlic on a small bowl. Put protein, bell peppers, and onions in a large zip-loc type bag. Pour juice mixture into bag, seal, and mush around until the protein and vegetables are coated. If you want, you can marinate 3-4 hours at this point.

2.– Heat large skillet over medium heat and cook the whole preparation with fat. Unless you have a pan the size of a saucer sled, I would suggest you do this in two to three batches. Cook until protein is cooked through and onions/peppers are soft.

3.– Serve on top of (or wrapped in) greens with chopped tomatoes, guacamole, and other desired toppings. If you’ve never made guacamole, it’s super easy:

3 avocados, scooped and mashed
3-4 Roma tomatoes, chopped
1 red onion, diced
1 C chopped cilantro
1 jalapeno, seeded and diced
Juice of 2 limes

For those of you playing the home game, everything but the avocados makes Pico de Gallo…so it’s easiest to mix that part first, then mash the avocados, and finally mix them all together. Throw in some salt and pepper for good measure.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s