Taco Salad Fajita Recipe

Prepare proteins

If using both proteins, slice chicken and steak across the grain into 1/4- to 1/2-inch strips. Pat dry with paper towels so marinade adheres.

Make marinade

In a medium bowl combine 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp soy sauce, 2 minced garlic cloves, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 1 tsp black pepper and 1/4 tsp crushed red pepper (optional). Whisk until blended.

Marinate

Place sliced chicken and/or steak into the marinade, tossing to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, marinate 10–15 minutes at room temperature.

Cook proteins

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil. Working in batches to avoid crowding, add steak strips and sear 2–3 minutes per side until nicely browned and cooked to desired doneness. Transfer to a plate and tent with foil. Add another 1 tbsp oil if needed and cook chicken strips 4–6 minutes, stirring occasionally, until cooked through and edges are charred. Season cooked proteins lightly with a pinch of salt and set aside to rest 3 minutes, then keep warm.

Sauté peppers and onions

While proteins rest, heat a clean large skillet over medium-high heat. Add 2 tbsp olive oil. When shimmering, add the sliced bell peppers and onions in a single layer if possible. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the vegetables.

Cook, stirring occasionally, 6–8 minutes until vegetables are tender-crisp with some charred edges. If you like softer vegetables, cook 1–2 minutes longer. Remove from heat and return cooked steak and chicken strips to the pan to warm and mingle flavors for 1 minute, then remove from heat.

Assemble salad base

In a large bowl arrange or toss 6 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1/2 cup corn, 1/2 cup black beans, 2 tbsp diced red onion (if using), and 3/4 cup shredded cheese.

Top with fajitas

Lay warm fajita mixture (peppers, onions, chicken and/or steak) on top of the salad base. Sprinkle 1 cup tortilla strips or crushed chips and 2 tbsp chopped fresh cilantro over the salad. Garnish with lime wedges.

Make chipotle lime dressing

In a small bowl whisk together 1/2 cup sour cream or Greek yogurt, 1/4 cup mayonnaise, 1 tbsp fresh lime juice, 1 tsp minced chipotle in adobo (or 1 tsp chipotle powder), 1/2 tsp honey, and 1/4 tsp salt. Add up to 1 tbsp water to reach desired drizzling consistency.

Drizzle 2–3 tbsp dressing over each serving or serve on the side. Squeeze additional lime wedge over top to taste.

Serve immediately while fajitas are warm so the tortilla strips stay crisp. Leftovers: store components separately (fajita mix and salad) in airtight containers in the refrigerator for up to 3 days; reheat fajitas and assemble just before serving.