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Easy Keto Beef Fajita Salad Recipe – light, crisp, and delicious salad topped with bell pepper strips and beef fajita strips!
If you love hearty, meaty salads and don’t want to get weighed down, this low carb salad is going to be your next favorite!
We’re taking tender, juicy steak and marinating it in fajita spices and pan frying with some bell peppers for a quick and easy salad that will fill you up without dragging you down – it’s great on its own as a meal, or served in a taco feast!
Serve alongside Instant Pot Pinto Beans, Chicken Taco Stuffed Avocados, Avocado Salsa, Cilantro Lime Rice, or our Keto Tortilla Chips!
You can also use this recipe with our grilled flank steak and best carne asada recipes for a smokier, grilled twist.
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Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe.
Table of contents
Keto Fajita Salad Sides
This salad is delicious served with keto tortilla chips, keto jalapeno poppers, keto jalapeno cheese rolls, or cauliflower rice.
If you’re looking for easy, quick, and delicious side dishes that pack a flavorful punch – without breaking your carb bank – check out some of our favorites below:
You can find the rest of our keto side dishes here.
What To Serve With Fajita Salad
If you’re having a taco night for dinner, or looking for delicious salsas, beans, and rice recipes, please check out some of our favorites below:
You can find our entire taco and burrito recipe index here.
Fajita Seasoning
For this recipe, you can either use store bought fajita seasoning, or two table spoons (about a packet’s worth of store bought seasoning) from our easy Fajita Seasoning recipe below:
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
Beef Fajita Marinade
To make our beef as flavorful as possible – and extra tender and juicy – we recommend marinating with oil, fajita spices, and lime juice for at least 30 minutes to overnight before cooking.
Combine oil and spices and pour over steak, letting it tenderize and soak up all that flavor!
How To Make Fajitas
For the best flavor, we recommend first cooking the bell peppers – let them brown to get the best smoky, caramelized flavor – before cooking the steak in the pan.
You can use the same pan, and don’t need to clean it out after cooking the bell peppers in it (the flavor will give a bit of extra yum to the steak), so it works as a one-pot dinner!
When are Beef Fajitas Cooked
We recommend using a digital thermometer to gauge your flak or skirt steaks doneness for fajitas, using the handy steak temperature guide below.
Cook your steak to your preferred doneness – whether you like red, pink, or well done!
- 125 degrees Fahrenheit – Rare
- 135 degrees Fahrenheit – Medium Rare
- 145 degrees Fahrenheit – Medium
- 150 degrees Fahrenheit – Medium Well
- 160 degrees Fahrenheit – Well Done
How To Make Fajita Salad
Make and mix your salad before adding steak to the top for a pretty, easy to eat salad.
We recommend mixing and dressing only as much lettuce as you will realistically eat. While the steak can be stored for up to four days in the refrigerator, dressed salad starts to wilt incredibly quickly and should not be kept after your meal.
Recipe FAQs
Cook fajitas to your desired temperature, about 135 degrees Fahrenheit for medium rare, 145 degrees Fahrenheit for medium.
We recommend using a digital meat thermometer to properly gauge your steak’s doneness.
The steak and bell pepper fajita mix can be stored in an airtight container in the fridge for up to four days.
Dressed salad should be eaten within 24 hours, ideally right away, as it starts to wilt very quickly after being dressed.
Beef Fajita Salad Recipe
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Easy Keto Beef Fajita Salad Recipe
Ingredients
- Fajita Seasoning or use 1 packet of fajita seasoning, about 2 tablespoons:
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- For Fajitas:
- ⅓ cup of avocado oil
- 2 tbsp avocado oil for pan frying
- 1 red bell pepper seeded and sliced
- 1 yellow bell pepper seeded and sliced
- ¼ cup of lime juice
- 2 tablespoons of freshly chopped cilantro
- 2 cloves of garlic minced
- 2 tablespoons fajita seasoning for keto, do not use store bought as most contain sugar
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- 1 pound of flank or skirt steak
- 5 cups of romaine lettuce chopped
- 2 cups of cherry tomatoes sliced
- 1 cup of Colby jack cheese freshly shredded
- 1 cup of guacamole
- Optional: Lime wedges and chopped cilantro
Instructions
- Mix avocado oil, lime juice, cilantro, garlic, fajita seasoning, salt and pepper in a small bowl, then pour it over the steak in a large bowl and toss to combine.
- Cover with plastic wrap and let marinate at least 30 minutes, up to overnight.
- Heat two tablespoons of the oil in a large skillet then add the red and yellow peppers and cook for 5-6 minutes or until they become tender and turn a light brown color.
- Remove peppers from the pan and set aside for later.
- Remove the steak from the sauce and cook it in the same pan as the peppers over medium heat on each side for about 6 minutes or until it reaches your preferred doneness.
- Let it rest for 10 minutes then slice into long strips.
- Add the lettuce to a large bowl then add the cherry tomatoes, cheese, some guacamole then the sliced steak.
- Serve with freshly chopped cilantro and lime wedges if desired.
