Fajita Salad Primo Recipe
Fajita beef, chicken or shrimp
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Ingredients
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Protein & Marinade
Vegetables & Toppings
Seasoning for Vegetables & Cooking
Dressing
Optional Garnishes
Method
Protein & Marinade
- 1
Prep protein
If using steak: trim excess fat and slice against the grain into 1/4–1/2-inch strips after resting briefly. If using chicken: slice breasts into 1/2-inch strips. If using shrimp: peel, devein, and pat dry. Keep protein refrigerated until ready to marinate.
- 2
Make marinade
In a bowl combine 3 tbs olive oil, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 2 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Whisk until combined.
- 3
Marinate
Place protein in a shallow dish or zip-top bag. Pour marinade over protein, massaging to coat evenly. Marinate in the refrigerator: 20–30 minutes for shrimp, 30–60 minutes for chicken, and 1–4 hours for steak (up to overnight for more flavor).
Vegetables & Cooking
- 4
Prep vegetables
While protein marinates, core and slice bell peppers into 1/4-inch strips. Peel and slice the onion into similar-width strips. Halve cherry tomatoes, rinse and drain black beans, and slice jalapeño thinly if using. Slice avocado and chop cilantro just before assembling to avoid browning.
- 5
Cook peppers and onions
Heat 2 tbs olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add peppers and onions in a single layer if possible. Sprinkle 1 tbs fajita seasoning, 1/2 tsp salt, and 1/4 tsp black pepper over the vegetables. Cook, stirring occasionally, until softened and charred in spots, about 8–10 minutes. Transfer to a plate and keep warm.
- 6
Cook protein
Increase heat to high. If cooking steak: add a drizzle of oil to the hot pan and add steak strips in a single layer, searing 1–2 minutes per side until brown and cooked to desired doneness (medium-rare to medium is recommended); remove and let rest 3–5 minutes, then slice thinner if needed. If cooking chicken: cook strips 4–6 minutes, stirring occasionally, until cooked through and juices run clear. If cooking shrimp: cook 1–2 minutes per side until pink and opaque. Return cooked vegetables to the pan with protein for 30 seconds to combine flavors, then remove from heat.
Dressing & Assembly
- 7
Make dressing
Whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 2 tbsp lime juice, 1 tsp honey (optional), 1 tsp minced chipotle (optional), 1/2 tsp ground cumin, and 1/4 tsp salt. Add 1 tsp water to thin if needed. Taste and adjust seasoning or acidity.
- 8
Assemble salad
In a large bowl or on individual plates, arrange 6 cups mixed greens. Scatter halved cherry tomatoes, 3/4 cup corn, 1/2 cup black beans, and chopped cilantro over the greens. Add warm fajita mixture (protein + peppers & onions) on top. Arrange sliced avocado and jalapeño if using around the salad.
- 9
Finish & serve
Drizzle dressing over the salads or serve on the side. Sprinkle cotija or shredded cheddar and crushed tortilla strips on top if using. Serve immediately with lime wedges for squeezing over the top.