Grammy's Kitchen · Fajitas · Steak Fajita Salad with Avocado Dressing
One of 111 fajitas recipes we measured
from therecipecritic.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 3% |
| protein add | 100% | 100% |
| aromatics | 0% | 22% |
| vegetables and beans | 9% | 42% |
| sweetener | 4% | 0% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2-3 pounds flank steak |
| 278 g | 1 1/2 cups cooked rice ((we add a little fajita seasoning in while it's warm for more flavor)) |
| lettuce, (chopped) | |
| corn | |
| peppers and onions, (sliced and sauteed) | |
| tortillas | |
| shredded cheddar cheese | |
| 100 g | 1/2 medium avocado |
| 1 lemon lemon, (juiced) | |
| 3 g | 1 teaspoon minced garlic |
| 28 g | 2 tablespoons mayonnaise |
| 42 g | 2 tablespoons honey |
| 1 g | 1/4 teaspoon cumin |
Method: 4 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.