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Fajita Steak Salad with Avocado-Cilantro Dressing

Enjoy your favorite fajita flavors in this easy, family-friendly salad with a quick avocado dressing and plenty of crunchy tortilla chips.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
601 calories per serving


> 3/4 lb boneless sirloin steak
> 1/2 (1.25 oz) packet taco seasoning mix, divided
> 2 tbsp olive oil, divided
> 1 (12 oz) pkg fresh pepper & onion fajita mix
> 1 cup frozen corn, thawed
> 1 avocado, pitted
> 1/2 cup chopped fresh cilantro
> 1/2 cup low-fat buttermilk
> 1 lime, juiced
> 2 romaine hearts
> 1/4 cup pickled red onions
> 2 cups crushed tortilla chips, to garnish (optional)


Pat the steak dry and rub both sides with half of the taco seasoning. Season steak with salt and pepper. In a 12-inch cast-iron skillet, heat 1 tbsp oil on high. Add the steak and cook 3 min. per side for medium-rare, or until desired doneness, depending on steak thickness. Transfer steak to cutting board and let rest 10 min.
Meanwhile, in same skillet, heat remaining 1 tbsp oil on medium-high. Add the fajita mix and cook 6–8 min., until vegetables are tender. Stir in the corn and cook 2–3 min., until warm. Season with remaining taco seasoning, salt, and pepper. Remove from heat.
Meanwhile, in a food processor, blend the avocado, cilantro, buttermilk, lime juice, and 3 tbsp water until smooth. Season with salt and pepper. Thin the dressing with more water, until desired consistency.
Thinly slice the romaine. Divide romaine, pickled onions, and vegetable mixture among 4 shallow bowls. Thinly slice steak against the grain. Top salads with steak and drizzle with dressing. Garnish with the chips, if desired.

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