Topped with grilled chicken, roasted pepitas, sour cream, guacamole and your choice of dressing. Fajita Salad Grilled chicken, steak or shrimp, romaine lettuce, cotija cheese, avocado, roasted pepitas, pico de gallo and crisp tortilla strips. …
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1 teaspoon (5 ml) Kosher salt , or to taste Chicken Fajita Ingredients 1 pound (4.59 g) boneless skinless chicken breast or chicken …
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Fajita Salad with Steak (Whole30, Low Carb, Keto) Prep: 15 minutes Cook: 20 minutes Resting Time: 10 minutes Total: 45 minutes This …
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The cooked marinated chicken can be stored in the fridge for four days which makes this healthy low-carb salad ideal for meal prep and …
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Make the Chicken Fajitas. Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, sugar and lime/lemon juice. Add chicken to the …
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A fajita salad would normally include ingredients like beans, corn or tortilla chips, but if you're on a low carb diet, those are all no gos. Instead, opt for a salad full of delicious grilled meat and fresh vegetables. For this low …
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12 ounces salad oil 1⁄4 cup red wine vinegar 5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija) 2 bunches fresh cilantro, stemmed 1 1⁄2 cups …
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Hot cooked egg noodles, optional. Combine beef, bay leaf, onions, garlic, paprika and salt in large saucepan. Add tomatoes. Cover and simmer over very low heat 2 to 2 1/2 …
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Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside. Slice onion and pepper fairly thin. On a separate cutting …
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Add the chicken breasts, cream cheese, salsa, garlic, paprika, cumin, salt, and pepper to a 5-6 quart slow cooker. Slice the bell peppers and onion into strips and add to the …
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Step 7: Remove from oven and top with lime juice and chopped cilantro. Serve on a bed of mixed leafy greens and top with homemade Keto Queso Dip and your favorite keto-friendly condiments such as sour cream, guacamole, sliced …
Place chile, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in a blender or food processor; and blend for about 10 seconds, then add cilantro, bit by bit, until smoothly …
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Cook 4-5 minutes per side or until cooked through. Remove from pan onto a cutting board and cool for 5 minutes then slice or chop into bite size pieces. Add the sliced bell …
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Instructions. Preheat oven to 400 degrees. Add the chicken and vegetables to a sheet pan and drizzle liberally with avocado oil. Mix together the spices and sprinkle evenly …
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Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers. In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the fajita …
Lower the heat to medium-high. Lay several pepper strips, asparagus spears, and onion wedges across each flank steak strip, creating a cross pattern. Wrap the ends of the flank steak tightly around the veggies and …
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Creamy crockpot chicken fajitas! Serve over cauliflower rice for easy low carb burrito bowls! Add the chicken breasts, cream cheese, salsa, garlic, paprika, cumin, salt, and pepper to a 5-6 quart slow cooker. Slice the bell peppers and onion into strips and add to the slow cooker.
A refreshing pile of lettuce, fajitas with chicken and fresh tomato salsa makes a wonderful chicken fajita salad. The recipe for the chicken is so flavorful already that you might not even need a salad dressing. But if you still crave more flavor, you can drizzle as much of this cumin lime dressing as you want!
To make traditional fajitas low carb and keto friendly, we simply swap out the flour tortillas and serve over cauliflower rice, lettuce or you can try these coconut wraps. Everything comes together in one pan in under 30 minutes.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and refrigerate. Will keep for three days. "I love this dressing at El Torito. I could sit there and just eat it with a spoon.