Candida Diet Friendly Beef Fajita Salad with Cilantro Lime Slaw
Skirt steak seared to a deep, smoky crust, piled over a bright cilantro lime slaw — this bowl delivers serious fajita energy without the tortillas or anything that would derail a candida-conscious eating plan. The spice rub leans on cumin, smoked paprika, and chili powder, so every bite is bold and satisfying even though the ingredient list stays clean and sugar-free. Charred bell peppers and softened onion bring that classic fajita sweetness, while the slaw dressing — fresh lime juice, apple cider vinegar, and olive oil — keeps things tangy and light without any sweeteners or processed sauces sneaking in. Apple cider vinegar is a particularly smart choice here, as it's widely considered one of the more gut-friendly acids for anyone managing yeast overgrowth. The whole thing comes together in one skillet and one mixing bowl, which means less cleanup and dinner on the table fast. Serves four, so it's an easy weeknight win or a solid meal-prep option for the week ahead.
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak or flank steak
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the fajita vegetables
- 2 bell peppers (any color), thinly sliced
- 1 medium yellow onion, thinly sliced
- ½ tsp ground cumin
- ¼ tsp salt
For the cilantro lime slaw
- 3 cups green cabbage, thinly shredded
- 2 cups romaine lettuce, chopped
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For serving
- 1 avocado, sliced (optional)
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
In a small bowl, combine the cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper for the steak. Pat the steak dry with paper towels, rub all over with 1 tbsp of the olive oil, then press the spice mixture evenly onto both sides. Let the steak rest at room temperature for 15 minutes.
- 2
While the steak rests, make the slaw dressing: whisk together the lime juice, apple cider vinegar, 2 tbsp olive oil, cumin, and salt in a large mixing bowl until combined. Add the shredded cabbage, romaine, and cilantro and toss to coat. Set aside.
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