Fajita Taco Salad Recipes

CHICKEN FAJITA SALAD

Steps:

• In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade., In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender. , Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

STEAK FAJITA SALAD

Steps:

• Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
• Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
• Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

GROUND BEEF FAJITA TACO SALAD

Steps:

• In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.
• In 12-inch nonstick skillet, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender. Remove vegetables from skillet; set aside.
• In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; heat as directed on package.
• Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese and chips. Serve with dressing.

MEXICAN FAJITA STEAK SALAD

Steps:

• To make the fried tortilla strips, slice the two tortillas in half and then into 1/4 inch strips.
• Heat a tablespoon of olive oil in a large skillet and when it's hot, add the tortilla strips. Fry them for a few minutes, stirring and flipping often, until they're golden and crispy. Drain on paper towels and lightly season with salt.
• To make the fajita seasoning blend all the ingredients together well.
• To make the dressing put all into a small food processor and process until smooth. Taste to adjust anything.
• Pat the steak dry and rub on both sides with fajita seasoning. Heat a tablespoon of oil in a skillet on high heat and when it is really hot, add the steak. Cook, on highest heat, for about 3 minutes per side, or until done the way you like it. Remove the steak and let rest under foil for 10 minutes.
• Wipe out the pan, add 1 more tablespoon oil, and, when it's nice and hot, sear the onions. Remove to a plate and do the same with the peppers (no need to wipe the pan again.)
• If you have a gas stove blister the corn right over the flame, carefully holding it with tongs until the kernels start to pop and char. If you don't have a gas burner, blister the corn in the hot skillet. Put the corn into the microwave for 2 minutes, just to take the raw edge off. Let cool until you can handle it, and then slice the kernels off the cob.
• Arrange the lettuce on the bottom of a large shallow salad bowl. Slice the steak against the grain into thin slices. Arrange the steak in the center of the salad, surrounded by the onions and peppers, corn, olives, tortilla strips, and tomatoes.
• Top with dressing, or serve the dressing on the side. Garnish with fresh cilantro leaves and sliced jalapeños.

CHICKEN FAJITA SOUTHWEST SALAD RECIPE

Steps:

• Mix together the salsa and sour cream in a small bowl.
• Place the rest of the ingredients in a large bowl.
• Top with 1/2 of the dressing and toss.
• Serve with remaining dressing on the side.

FAJITA TACO SALAD

Steps:

• Whisk all ingredients together until smooth. Season to taste with salt and more lemon juice (if desired). Refrigerate until ready to serve.
• Season the steak chunks with salt and black pepper. Set aside.
• Heat olive oil in large cast iron pan until very hot. (The beef should sizzle immediately when it hits the pan.)
• Fry the beef until the edges are starting to brown (3-5 minutes). Turn the beef chunks over halfway through.***
• Using a slotted spoon, transfer the beef to a bowl, then add peppers and onion to the pan. Cook until just starting to soften (1-2 minutes).
• Add lettuce to plates, top with beef, peppers and onion, drizzle with dressing, then sprinkle with cheese and Dorito chips. Serve immediately.

STEAK FAJITA TACO SALAD W/ CHIPOTLE CILANTRO LIME RANCH

Steps:

• In a small bowl, whisk together the ingredients for the marinade.
• Pour the marinade in a shallow dish with a lid or a gallon size storage bag; add the steak and refrigerate for at least two hours but no more than 24.
• Remove the steak from the marinade, pat dry, and rest at room temperature.
• Meanwhile, prepare the chipotle cilantro lime ranch by using a blender or an immersion blender to process all the ingredients aside from the chives until smooth and combined. Stir in the chives and set aside.
• To prepare the tortilla strips heat the vegetable/canola oil in a medium skillet over medium-high heat. Once the oil is hot, fry the tortilla strips for 1-2 minutes until golden brown and crispy. Transfer to a paper towel-lined surface using a slotted spoon or tongs.
• Heat a large cast-iron skillet or grill pan over medium-high heat. Add one tablespoon of olive oil and once hot add the steak. Cook for five minutes then flip and cook another five minutes. Remove from heat and gently tent with tinfoil.
• Add another tablespoon of olive oil to the pan if needed and cook the bell pepper and onion for five minutes until slightly softened and browned.
• Thinly slice the steak against the grain.
• To assemble: Add the romaine to a large bowl and top with the fajita veggies, sliced steak, sliced avocado, tortilla strips, pico de gallo, and cotija. Drizzle on the chipotle cilantro lime ranch and toss to combine.

BEEF FAJITA SALAD

Steps:

• Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
• In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.
• To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.

ALMOST-FAMOUS STEAK TACO SALAD

Steps:

• Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
• Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
• Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
• Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
• Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.

FAJITA SALAD RECIPE

Steps:

• Heat cooking spray in a large skillet over medium heat. Add chicken and cook for 6-8 minutes stirring occasionally until browned and at 165°F internal heat. Remove and set aside on a plate covered.
• Add olive oil, bell peppers and onion to the pan and cook until softened, stirring often.
• Follow instructions on the fajita mix and add the mix in with water along with the chicken and stir. Let heat for 3 minutes
• Add Chicken, vegetables, avocado and cheese to the lettuce in a large bowl. Toss until mixed. Serve in individual bowls and dress with your favorite dressing, salsa and cheese. Squeeze on a little lime juice. Enjoy!

SHRIMP FAJITA SALAD

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell peppers and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.
• Meanwhile, whisk half of the lime juice with 1 1/2 tablespoons olive oil and the agave in a medium bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with salt and pepper; toss to coat and set aside.
• Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the remaining lime juice and cilantro; season with salt and pepper.
• Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp and pico de gallo. Serve with the tortillas and lime wedges.