Fajita Taco Salad Recipe

Marinate

If using flank steak, slice across the grain into 1/4-inch thick strips. If using chicken, slice into 1/2-inch strips. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic (from 2 cloves), 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Toss the sliced meat in the marinade to coat, cover and refrigerate for at least 20 minutes and up to 2 hours.

Preheat

About 15 minutes before cooking, remove meat from fridge to come closer to room temperature. Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes).

While the meat marinates, core and slice the red, green and yellow bell peppers into 1/4-inch strips. Peel and slice the onion into 1/4-inch strips. Dice 2 tomatoes into medium cubes for the fajita topping and reserve additional tomato for pico. Wash and chop romaine into bite-sized pieces, measure 6 cups, and set in a large bowl. Roughly chop cilantro for pico if using.

Combine 1 cup finely diced tomato, 1/4 cup finely diced onion, 1/2 seeded and finely diced jalapeño, 2 tbs chopped cilantro, 1 tbs fresh lime juice and 1/2 tsp kosher salt in a small bowl. Stir, taste and adjust seasoning. Refrigerate until ready to serve to let flavors meld (at least 10 minutes).

Pour about 1/2–3/4 inch of vegetable oil into a heavy skillet (use less than listed cup if pan small) and heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (approximately 350°F if using thermometer).

Working one at a time, hold a tortilla with tongs and carefully lower into hot oil. Fry ~30–45 seconds per side until golden and crisp. For a bowl shape: fold gently with tongs while frying or drape over an inverted wire rack or oven-safe bowl to form a shell; use heatproof tongs to shape quickly. Transfer to paper towels to drain and sprinkle lightly with 1/4 tsp salt across all shells. Repeat with remaining tortillas.

Alternatively, bake: brush tortillas lightly with oil, drape over oven-safe bowls and bake at 400°F (200°C) for 8–10 minutes until crisp.

Heat the same skillet (wipe out excess oil if necessary) over medium-high and add 1 tbs olive oil. Add the sliced onions and bell peppers, season lightly with a pinch of salt, and cook stirring occasionally until softened and charred at edges, about 6–8 minutes. Transfer peppers and onions to a plate.

Return the pan to high heat and add the marinated steak or chicken in a single layer (do in batches if needed). Sear without disturbing until well browned on one side, about 2–3 minutes, then toss and cook until cooked through (steak strips medium-rare to medium: total 3–5 minutes; chicken: 5–7 minutes until no pink). If desired, add a squeeze of lime. Return the peppers and onions to the pan and toss with the meat for 1 minute to combine and reheat.

Divide the chopped romaine evenly among 4 crispy flour shells placed on plates (or serve shells on the side). Top each with a portion of the fajita meat and peppers mixture (about 4 oz meat per serving). Scatter the diced tomatoes from the vegetable section on top.

Spoon 2–3 tbs pico de gallo over each salad. Sprinkle about 1/4 cup shredded cheese over each salad (divide 1 cup total among 4). Add a dollop (about 2 tbs) of sour cream to each. Garnish with fresh cilantro and a lime wedge.

Serve immediately while shells are crisp and fajita meat is hot.