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Restaurants›Cilantros Mexican Cuisine Mandeville›Fajita Taco Salad Recipe

Fajita Taco Salad Recipe

Name: Cilantros Mexican Cuisine Mandevilles Fajita Taco Salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas; 2 tbs vegetable oil; 1 tsp salt; 1 lb boneless skinless chicken breasts (trimmed); 1 lb or flank or skirt steak; 1 lb or medium shrimp (peeled & deveined); 2 tbs olive oil; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 0.5 count green bell pepper; 0.5 count red bell pepper; 0.5 count yellow or orange bell pepper; 1 count yellow onion; 6 cups romaine lettuce (chopped); 2 count roma tomatoes (diced); 1 cup shredded cheddar or Mexican blend cheese; 2 tbs fresh cilantro (optional, chopped); 2 count ripe avocados; 1 tbs lime juice; 2 tbsp red onion (finely diced); 2 tbs cilantro (chopped); 0.5 tsp salt; 0.25 tsp pepper; 0.5 tsp jalapeño (optional, seeded & minced); 0.5 cup sour cream

Inspired by Cilantros Mexican Cuisine Mandeville

Time50m

Serves4

Tortilla basket with grilled chicken or steak shredded lettuce, shredded cheese, bell peppers, onions, and tomatoes, served with guacamole salad and sour cream | Grilled Chicken, Steak, or Shrimp

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Ingredients

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Tortilla Baskets

4 count large flour tortillas

2 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

Protein (choose one: chicken, steak, or shrimp)

1 lb boneless skinless chicken breasts (trimmed)

1 lb or flank or skirt steak

1 lb or medium shrimp (peeled & deveined)

2 tbs olive oil

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Watkins paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh lime juice

Fajita Vegetables & Salad Base

1/2 count green bell pepper

1/2 count Red bell pepper

1/2 count yellow or orange bell pepper

1 count yellow onion

6 cups romaine lettuce (chopped)

2 count roma tomatoes (diced)

1 cup shredded cheddar or Mexican blend cheese

2 tbs fresh cilantro (optional, chopped)

Guacamole Salad

2 count ripe avocados

1 tbs ReaLime juice

2 tbsp red onion (finely diced)

2 tbs cilantro (chopped)

1/2 tsp Celtic sea salt

1/4 tsp white, green, and black pepper

1/2 tsp jalapeño (optional, seeded & minced)

Toppings & Sauces

1/2 cup Sour cream

2 count fresh lime wedges

4 tbs hot sauce or salsa (optional)

Method

Tortilla Baskets

shape and bake baskets

Preheat oven to 400°F (200°C). Lightly brush both sides of each flour tortilla with vegetable oil and sprinkle a little salt. Drape each tortilla over an inverted oven-safe bowl or use an upside-down muffin tin to form a basket shape. Bake on a rimmed baking sheet for 8–12 minutes, until golden brown and crisp. Remove and cool on a rack; baskets will harden as they cool.

Alternatively, for a quicker method, heat 1/2 inch oil in a skillet to 350°F and fry tortillas one at a time for 20–40 seconds per side, shaping with tongs over an inverted heatproof bowl; drain on paper towels and sprinkle with salt.

Protein (choose one: chicken, steak, or shrimp)

prepare marinade and season

Pat your chosen protein dry. In a bowl combine olive oil, chili powder, cumin, garlic powder, paprika, salt, black pepper and fresh lime juice. Toss chicken breasts, steak, or shrimp in the marinade to coat evenly. Let rest 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

cook chicken

For chicken breasts: heat a large skillet or grill pan over medium-high heat. Add a little oil if needed. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly or shred with forks.

cook steak

For flank or skirt steak: heat a grill or skillet to high. Cook steak 3–5 minutes per side for medium-rare to medium (adjust to preference). Let rest 5–10 minutes, then slice thinly against the grain into strips.

cook shrimp

For shrimp: heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side until opaque and pink. Do not overcook. Remove from heat.

Fajita Vegetables & Salad Base

slice and sauté peppers & onions

Slice the bell peppers into 1/4-inch strips and thinly slice the onion. Heat a large skillet over medium-high heat with 1 tablespoon oil. Add onions and peppers, sprinkle a pinch of salt, and sauté, stirring occasionally, 6–8 minutes until softened and slightly charred. Optionally add a pinch of extra chili powder and a squeeze of lime at the end for extra flavor.

assemble salad base

In a large bowl combine chopped romaine lettuce, diced tomatoes, and half of the shredded cheese. Toss gently to combine. Add cooked fajita vegetables and your sliced/shredded cooked protein on top.

Guacamole Salad

Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork leaving some chunks. Add lime juice, finely diced red onion, chopped cilantro, salt, pepper, and minced jalapeño if using. Mix gently and taste; adjust salt or lime as needed.

Toppings & Assembly

Place one tortilla basket on each plate. Fill baskets with a portion of the lettuce mixture, making sure to include some peppers, onions, and protein strips. Spoon guacamole salad to one side of the basket or mound in the center, and add a dollop of sour cream.

Sprinkle remaining shredded cheese over the top, garnish with chopped cilantro and a lime wedge. Serve immediately with optional hot sauce or salsa on the side.