Mmm, fajitas. They're one of our favorites, but what's a girl to do when she can't eat tortillas? Stick the fajita fixings on a salad, of course!
I started with some flank steak, which I cut as thinly as possible across the grain. This went into a bowl with a mixture of lime juice, olive oil, cumin, coriander and cayenne pepper and marinated while I sliced up some bell peppers and some mushrooms. I cranked a frying pan up on high and seared the strips of meat in batches, then stir-fried the veggies in the same pan so they'd pick up some of the flavor of the marinade. When the veggies were done I made big beds of spring mix and dressed them with some roasted-garlic salsa, plain yogurt, sliced red onion and a little shredded cheddar cheese. The stir-fried veggies went on top, and then the meat. I topped the whole shebang with some chopped avocado and it was ready to eat. I love the combination of warm meat / veggies with cold lettuce and dressing, and it's hard to beat the tang of lime juice with beef. Yum!