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Warm Fajita Salad with Baked Tortilla Strips
Warm Fajita Salad with Baked Tortilla Strips
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From: Diabetic Living Magazine
All the sizzling goodness of lime-and-cilantro-flavored beef strips combine with cool, crisp greens to make this low-carb salad a standout on your table.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 (6 inch) corn tortilla
- Cooking spray
- Paprika
- Chili powder
- 12 ounces boneless beef top sirloin steak
- ¼ cup lime juice
- ¼ cup reduced-sodium chicken broth
- 1 tablespoon chopped fresh cilantro
- 2 to 3 teaspoons honey
- 1½ teaspoons cornstarch
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 small green, red and/or yellow bell peppers, seeded and cut into thin strips
- 2 small onions, cut into thin wedges
- 1 tablespoon vegetable oil
- 1 (10 ounce) package torn mixed salad greens
- 12 red or yellow cherry tomatoes, halved or quartered
Preparation
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Prep
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Ready In
- Preheat oven to 400°F. Cut tortilla into ⅛- to ¼-inch-wide strips; cut long strips in half crosswise. Place strips on an ungreased baking sheet. Coat with cooking spray; sprinkle lightly with paprika and chili powder. Bake about 8 minutes or until strips are golden and crisp, stirring once. Set aside.
- If desired, partially freeze meat for easier slicing. Trim fat from meat. Cut meat into thin bite-size strips. For sauce, in a small bowl combine lime juice, broth, cilantro, honey, cornstarch and garlic; set aside. Sprinkle meat strips with cumin, salt and ground pepper; toss to coat.
- Coat a large skillet with cooking spray. Preheat over medium-high heat. Add bell pepper and onion; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from skillet. Pour oil into hot skillet. Add meat; cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of skillet.
- Stir sauce; add to center of skillet. Cook and stir until thick and bubbly. Return cooked vegetables to skillet. Stir all ingredients together to coat with sauce. Cook and stir until heated through.
- To serve, divide salad greens and tomatoes among four dinner plates. Spoon meat mixture on top of greens mixture. Sprinkle with reserved tortilla strips.
- Serving size: 2 cups salad greens, ¾ cup beef-vegetable mixture, plus cherry tomatoes and tortilla strips
- Per serving: 223 calories; 8 g fat(2 g sat); 4 g fiber; 19 g carbohydrates; 21 g protein; 29 mcg folate; 52 mg cholesterol; 8 g sugars; 1,456 IU vitamin A; 49 mg vitamin C; 77 mg calcium; 3 mg iron; 246 mg sodium; 775 mg potassium
- Nutrition Bonus: Vitamin C (82% daily value), Vitamin A (29% dv)
- Carbohydrate Servings: 1½
- Exchanges: 2½ lean protein, 2 vegetable, 1½ starch, ½ fat
