Taco Fajita Salad Recipe

Make marinade

In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 2 cloves minced garlic, 1 tsp kosher salt, and 1 tsp black pepper.

Marinate protein

Place your chosen protein (up to 1 lb chicken strips, steak slices, or shrimp) in the bowl with the marinade and toss to coat evenly. Cover and refrigerate 20–30 minutes (up to 2 hours for chicken or steak). If using shrimp, marinate no more than 20 minutes.

Cook protein

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp oil if needed. For chicken: cook strips 3–5 minutes per side until internal temperature reaches 165°F and nicely charred. For steak: cook 2–4 minutes per side for medium-rare (adjust to preference), then rest 5 minutes and slice thinly. For shrimp: cook 1–2 minutes per side until pink and opaque. Transfer cooked protein to a plate and tent with foil to keep warm.

While protein rests, heat a large skillet over medium-high heat and add 2 tbsp olive oil. Add sliced bell peppers and onions in an even layer. Sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Let vegetables sit undisturbed for 1–2 minutes to develop char, then toss and cook another 4–6 minutes until tender-crisp with charred edges. If using same pan as protein, you can cook vegetables in the same hot pan for extra flavor. Remove from heat.

Preheat oven to 375°F (if baking) or prepare a deep skillet with 1 cup vegetable oil for frying. To make fry-style bowls: heat oil to 350°F. Fry each large tortilla for 20–45 seconds per side draped over an inverted metal mixing bowl or heatproof oven-safe small bowl to form a cup shape. Use tongs to flip so bowl holds shape; remove and drain on paper towels, season lightly with 1/2 tsp salt. To bake (lower-fat): spray both sides of tortillas with nonstick spray, drape over an inverted oven-safe bowl on a baking sheet, and bake 8–12 minutes until golden and crisp, rotating halfway. Let cool so they hold shape before filling.

Divide 6 cups chopped romaine evenly among the 4 tortilla bowls (about 1.5 cups per bowl) to create a bed.

Top lettuce with an even portion of cooked protein (about 4 oz per bowl), then distribute the sautéed bell peppers and onions over the protein.

Spoon 1/4 cup guacamole into each bowl, then add 1/4 cup pico de gallo per bowl. Add a dollop (about 2 tbsp) of sour cream to each salad. Sprinkle about 2 tbsp crumbled queso fresco on each bowl. Garnish with chopped cilantro, pickled jalapeños if using, and a lime wedge.

If using dressing, drizzle about 2 tbsp chipotle ranch or salsa verde per bowl or serve on the side. Adjust seasoning with extra salt, pepper, or hot sauce to taste.

Serve immediately so tortilla bowls remain crisp. Provide extra lime wedges, hot sauce, and additional toppings on the side.