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Healthy Recipe- Mini Fajita Taco Bowls

Posted Jan 30 2013 12:44pm
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I’ve been trying to create fun and easy dishes to get my kid to eat healthy, whole foods.  Her diet hasn’t been the greatest  up until this point…and the goal is to get her off of processed foods so she can learn to love healthy foods like I do.

Sunday for dinner, I had a recipe scheduled for Fajita tacos (which I LOVE), but she’s not really a fan.  She doesn’t eat a lot of meat, unless it’s in the form of a nugget, and plus the recipe called for corn tortillas- so I knew she would complain because usually she eats a flour tortilla.  I know.  She’s a bit finicky.  Totally my fault.

I love taco salad bowls with the HUGE  fried corn tortilla.  You know the one that flakes off when you bite it into a greasy, glorious, mouthful of crispy awesome?  Yes, I’m looking at you .

yeah.  This is supposed to be similar, but without the fat and calories.  But still crispy and awesome!

Fajita Taco Bowl

This is a super easy recipe and took about 20 minutes to prepare.  It would also work GREAT as an appetizer for a party!

 

  • Lean Sirloin (or you can sub chicken, fish, black beans)
  • 1/4 cup sliced onion
  • tbs of garlic
  • salt and pepper to taste
  • muffin tin
  • 24 Corn Tortillas (wheat or flour can work, too)
  • 1/4 cup of shredded mexican cheese
  • 1/4 cup of spinach or shredded lettuce
  • 1/4 cup diced tomatoes
  • light sour cream (optional)
  • Salsa (optional)

Preheat oven to 350 degrees.

Spray muffin tin with spray oil.

I prepared my tortillas by cutting a slit into opposite ends so it would be easier to lay them into the muffin tin.

fajita taco bowl

Then I put the tortilla in the tin, creating a little cup. The split ends overlap to create the bowl.

fajita taco bowl

I sprayed them down with spray oil and then baked them in the oven for 15 minutes. I wanted them to be crisp like a fried taco shell.

While the tortillas were baking, I prepared the mix.  I coated a skillet in spray oil on medium high heat.  I cut my steak and onions into thin slices

Next, I cooked my onions and garlic in my heated pan with a little spray oil.  I cooked these down until they were translucent- about five minutes.  You can also add green pepper here if you’d like.

Once the veggies are ready- add your steak (or chicken) and cook 5-7 minutes depending on the thickness.  Add your seasoning.  I cooked my steak about 6 minutes, I like it a little pink.

When the mixture is ready, your cups should be ready as well.

Remove the cups from the oven:

fajita taco bowl

Nice and crispy!

Now fill those suckers with your fajita mixture.

Add a pinch of cheese if you want.

fajita taco bowl

And you are ready to add your trimmings.

I added spinach, tomatoes, green chilis, salsa, and sour cream to mine.

I then used leftover spinach, tomatoes, salsa, and corn to make a little corn salad as the side.

fajita taco bowl

Surprisingly, Sassy (who is NOT a meat eater) gobbled up both of her little taco bowls. She even tried some of the spinach and corn salad.

Mama was proud.

Nutritional Value per taco bowl:

  • Per bowl:  93 calores; 11g carbs; 3g of fat; 5g protien; 1g fiber.

 

These were super easy and a fun new way to have taco night.  I think they would really go over well as party food, and they are even a bit easier to eat than a taco- for a kid that is.  

I hope you enjoy!

What is your favorite Tex-Mex dish?

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