Fajita Taco Salad Recipe
Large crispy flour tortilla shell filled with choice of roasted and grilled meat, onions, bell pepper, lettuce, guacamole, pico de gallo, and sour cream.
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Ingredients
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Fajita Taco Salad Ingredients
Method
Fajita Taco Salad Directions
- 1
Prepare the Tortilla Shells
Preheat the oven to 375°F (190°C). Place the flour tortillas in a taco shell mold or shape them in the oven using an upside-down muffin tin. Bake for about 10-12 minutes, or until they are golden and crispy. Remove and let cool.
- 2
Cook the Meat and Vegetables
In a large skillet, heat the olive oil over medium-high heat. Season the chicken or beef with salt, black pepper, cumin, and chili powder. Add to the skillet and cook for about 5-7 minutes until cooked through. Add the sliced bell pepper and onion, cooking for an additional 3-4 minutes until the vegetables are tender.
- 3
Assemble the Salad
In each crispy tortilla shell, layer the cooked meat and vegetable mixture. Add the shredded lettuce, followed by a generous scoop of guacamole, pico de gallo, and a dollop of sour cream on top.
- 4
Serve
Serve immediately while the tortilla shell is still warm and crispy.
