Who knew so many of your favorite Mexican flavors could be created into dishes that are considered healthy? Well, today’s recipe is exceptional. I’ve got you covered for dinner with my Loaded Fajita Bowls + Cilantro Lime Cauli-Rice!
I love Mexican food and I really love good Mexican take-out. However, I absolutely hate the feeling in my gut about an hour after I eat it. The amount of sodium and other additives that most restaurant chains use is astounding! Mexican fajitas, bowls and burritos do NOT need these ingredients in order to taste great. In fact, I think they usually taste better without all of it…and we feel better after we eat it!
Here, in my recipe for a Loaded Fajita Bowl, I use simple Mexican spices such as chili powder, cumin, oregano, salt and pepper along with lime and orange juices to give your meat some much-needed flavor! I prefer to marinate my meat for at least 6 hours, but if you have overnight, that’s even better!
No fajita is complete without those gorgeous, colorful peppers. Red, yellow and orange peppers are a treat for all of the senses–they just look & taste SO good! And, in this recipe I opted for a red onion because I absolutely love that magenta color in addition to the colorful peppers.
Let’s talk cauliflower rice. How many of you have made it? And do you LOVE it?! I find it to be an incredible grain-free alternative to rice and no one in my family ever notices! Does it sound intimidating? Well..it is REALLY easy. Especially if you buy a pre-shredded bag from your grocer’s freezer, rather than shredding it at home in your food processor. So, here’s the perfect recipe to give it a whirl! You’ll love it…it provides a great base for the meat & vegetables in this bowl.
Lastly, have FUN constructing these bowls! The best part is they are GORGEOUS & TASTE AMAZING! All of those colors and flavors rolled into one meal?! Wow-za! Your whole family is going to love this meal…
Please feel free to pass along this recipe and any of my other recipes from my Clean Eating series…sometimes all it takes is a simple recipe to spark a friend’s ignition to start eating well!
Until next time…Eat Well. Travel Often. Love Much.
xoxo
Loaded Fajita Bowls with Cilantro Lime Cauli-Rice
Delicious flank steak or chicken is marinated with the intense Mexican flavors of chili powder and cumin to be seared & served atop a bed of cilantro lime cauliflower rice with bell peppers & onions! A treat for all the senses!
Ingredients
- Meat & Seasonings:
- 1/4 cup chopped fresh cilantro
- 2 T. Coconut aminos (this is a coconut based alternative to soy sauce--sold in most major grocers)
- 2 T. orange juice
- 3-4 cloves garlic, minced
- 2 T. fresh lime juice
- 1 1/2 tsp. apple cider vinegar
- 1/2-1 tsp. chili powder
- 1/2-1 tsp. cumin
- 1/4 tsp. dried oregano
- 1/4 tsp. smoked Spanish paprika (or regular paprika)
- 1/8 tsp. cayenne pepper (adjust depending on heat preference)
- kosher or sea salt + freshly ground black pepper
- 1 pound flank or skirt steak OR thin chicken breasts
- Cauli-Rice Bowl:
- 1 bag of frozen Cauli-rice (found in the freezer section at most major grocers)
- 2 T. coconut or olive oil
- 1 T. fresh lime juice
- 1 T. chopped cilantro
- kosher salt
- Bowl Fillings:
- 2 bell peppers, your choice of color, seeded and thinly sliced
- 1/2 red onion, thinly sliced
- 1 T. extra virgin olive oil
- Kosher salt or sea salt + freshly ground black pepper
- 1 small head of lettuce, finely shredded
- Garnishes:
- 1 avocado, thinly sliced
- Pico de gallo or fresh salsa of your choice
- Chopped cilantro
- lime wedges
- chopped green onions, light to medium green parts only
Directions
- Step 1 Make the marinade–Place all of the ingredients in a bowl for the meat except the steak or chicken and whisk to combine. Place your meat in a shallow container and add the marinade. Toss to coat and cover and refrigerate it at least 4 hours or overnight.
- Step 2 In a medium skillet, place the extra virgin olive oil in the pan and turn it to medium. Once the pan is hot, add the peppers and onion and saute until the vegetables are a bit charred on the outside and tender-crisp or however soft you like your vegetables. Remove and set aside.
- Step 3 In the same skillet, add the coconut oil or olive oil for the Cauli-Rice and heat to medium. Once the pan is warm, add frozen bag of shredded Cauli-Rice and saute for about 6-8 minutes until starting to look soft.
- Step 4 Add the lime juice, cilantro and kosher salt + pepper. Continue to cook until the rice is cooked through and tender. Set aside, but keep warm.
- Step 5 Cook the meat–Remove the meat from the marinade and let the excess marinade drip off.
- Step 6 In a large skillet, add a few tablespoons of extra virgin olive oil, heat the pan to medium/high and cook the meat, flipping half way through, until the steak is cooked to your preferred doneness (and the chicken is cooked through). Set the meat aside on a cutting board and let rest, tented with foil for about 10 minutes. Then thinly slice meat against the grain.
- Step 7 Assemble the bowls–Arrange the Cauli-Rice mixture in each bowl for a base, then add slices of the meat, followed by the sauted peppers and onions and garnish each with lettuce, avocado slices, salsa, cilantro, lime wedges and chopped green onions.
- Step 8 Enjoy!
