Fajita Taco Salad Recipe
Grilled steak or chicken, bell peppers, tomatoes, onions and cheese in a crispy flour tortilla, topped with lettuce, guacamole, sour cream and shredded cheese.
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Tortillas
Preheat the oven to 375°F (190°C). Lightly brush both sides of the flour tortillas with olive oil. Press them into the shape of taco bowls in an inverted muffin tin. Bake for 10-12 minutes until golden brown and crispy. Remove from the oven and let cool.
- 2
Cook the Protein
Season the steak or chicken with fajita seasoning, salt, and pepper. Heat a grill or skillet over medium-high heat and add a tablespoon of olive oil. Cook the protein for about 6-8 minutes per side (for steak) or until cooked through (for chicken). Remove from heat and let rest before slicing into strips.
- 3
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil. Sauté the sliced bell peppers and onions over medium heat for about 5-7 minutes until they are tender and slightly caramelized. Season with salt and pepper.
- 4
Assemble the Salad
In each crispy tortilla bowl, layer shredded lettuce, cooked protein, sautéed vegetables, diced tomatoes, and shredded cheese. Top with guacamole and sour cream.
- 5
Serve
Serve immediately while the tortilla bowls are still crispy.
