Slaws plus fajitas, or slaws on fajitas? Do both! We partnered with Stouffer’s Fit Kitchen to Balance Your Plate and share seasonal slaws for the next time you’re having taco, or fajita, night.
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Cheese is a happy friend to whatever you fill tortillas with: sliced, cubed, crumbled, or especially shredded atop fajitas piled high with steak, peppers, and rice. Cheese is good—but, let’s dare say it, slaw is better.
Slaw is crunchy—and it can be creamy, smokey, sweet, or peppery depending on the kind. Slaw adds texture; it’s never one-note in flavor, nor does it dominate like cheese can. Slaw is happy to play a supporting side to your spread, yet it can be whatever you want it to be (a topping, perhaps?).
And feel free to play with recipes: Freshen up broccoli slaw by slicing radishes circular and tossing in fresh cherries; take charred corn salad to the next level by adding heirloom tomatoes and only half-roasting the onion; and utilize your chopped salad skills and make everything a similar size for the creamy avocado and cucumber salad (that way, it’ll behave well on top of a tortilla.)
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Here’s how to make a fajita bar: Prep your slaws, warm your tortillas, set out your filling, and get to topping. That’s it. Cheese is, of course, optional.
And if you’re looking for more fajita-worthy slaw toppings, here are some extra ideas:
What are you topping fajitas or tacos with? Tell us in the comments below!
Balance Your Plate is all about showing you how to create delicious, wholesome meals—ones that complement frozen prepared foods and pizzas with fresh ingredients. For more tips on how to Balance Your Plate, check out nestleusa.com/nutrition/balance.
