Alamo Fajita Salad
A vibrant and flavorful salad featuring grilled steak, fresh tomatoes, and spicy salsa served in crispy corn shells, perfect for a quick, satisfying Mexican-inspired meal.
Ingredients
Instructions
- Heat the salad shells according to the package directions.
- Heat oil in a skillet over medium-high heat.
- Add minced garlic and cook for 30 seconds.
- Add steak strips and cook until browned, about 5-7 minutes.
- Stir in salt and cook for another minute.
- Remove steak from heat and stir in picante sauce and Italian dressing.
- Halve the cherry tomatoes.
- Fill each salad shell with cooked steak and sauce mixture.
- Top with halved cherry tomatoes and serve.
Tips & Substitutions
For added flavor, marinate the rib-eye steak in your favorite spices or a bit of lime juice before cooking. If you prefer a lighter version, substitute the rib-eye with grilled chicken or sautéed bell peppers for a vegetarian option. Consider using homemade picante sauce for a fresh twist, and feel free to add avocado or black beans for extra texture and taste, which can be found in many Mexican recipes.
Serving Suggestions
Serve the Alamo Fajita Salad with a side of Mexican rice or refried beans for a complete meal. You can also pair it with a refreshing cucumber salad or some tortilla chips for added crunch. This dish is perfect for casual gatherings or as a quick weeknight dinner, and it pairs beautifully with Carly'S Taco Salad for a satisfying spread.
Storage & Reheating
Store leftover fajita salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the steak mixture in a skillet over low heat, and avoid microwaving the salad shells as they can become soggy. Assemble the salad fresh before serving to maintain the crispness of the shells.
Nutrition & Diet Analysis (per serving)
Each serving of Alamo Fajita Salad contains roughly 939 calories, with 2g protein, 10g carbohydrates, and 101g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1787mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this salad?
Absolutely! You can substitute the rib-eye steak with grilled chicken, shrimp, or even a plant-based protein for a vegetarian option. Adjust cooking times as needed to ensure the protein is cooked through.
How can I make this salad spicier?
To add some heat, consider incorporating diced jalapeños into the steak mixture or using a spicier variety of picante sauce. You can also top the salad with sliced serrano peppers or a drizzle of hot sauce before serving.
What can I do with leftover salad shells?
Leftover salad shells can be stored at room temperature in a sealed bag for a few days. Use them to create mini tacos or as a crunchy topping for soups and salads. Alternatively, you can fill them with other ingredients like beans, cheese, or even breakfast fillings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).