Fajita Taco Salad Recipe

1. Marinate

In a bowl, combine 2 tbs olive oil, 2 tbs lime juice, chili powder, cumin, smoked paprika, minced garlic, 1 tsp salt and 1/2 tsp pepper. Add the thinly sliced chicken or steak and toss to coat. Let marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

2. Cook

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a small drizzle of oil if the pan is dry. Add the marinated meat in an even layer (cook in batches if needed so meat sears rather than steams). For chicken: cook 4–6 minutes, stirring once, until cooked through and lightly charred. For thin-sliced steak: cook 2–4 minutes, turning once, to desired doneness. Remove meat to a plate and let rest 3 minutes, then slice thicker pieces into bite-sized strips if needed.

3. Prepare vegetables

Toss bell pepper strips, onion slices and tomato halves with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper to coat evenly.

4. Grill or sauté

Option A (grill): Preheat a grill or grill pan to medium-high. Arrange vegetables on the grill and cook 3–5 minutes per side until softened with char marks; tomatoes will blister quickly—watch them and remove when slightly collapsed. Option B (skillet): In the same hot skillet used for the meat (wipe briefly if there are large browned bits), add the vegetables in a single layer and cook, stirring occasionally, about 6–8 minutes until softened and slightly charred. Remove from heat.

5. Finish

If desired, squeeze a little lime over the hot vegetables and sprinkle a pinch of extra salt.

6. In a large salad bowl or on individual plates, arrange the chopped romaine or mixed greens as the base (about 6 cups).

7. Scatter the black beans (1 cup) and corn (1/2 cup) evenly over the greens.

8. Add the grilled bell peppers, onions and tomatoes over the beans and greens.

9. Top with the cooked fajita meat, spreading it evenly across the salad.

10. Sprinkle shredded cheese (1 cup) and halved cherry tomatoes (1 cup) over the top.

11. Add tortilla chips or strips (2 cups) around or over the salad for crunch.

12. Dot with sour cream (1/2 cup) in spoonfuls or serve dolloped at the side so diners can mix. Garnish with chopped cilantro and serve lime wedges.

13. Whisk together 1/4 cup Greek yogurt or sour cream, 1 tsp olive oil, 1 tbs lime juice, 1/2 tsp honey, 1 tbsp chopped cilantro, 1/4 tsp salt and a pinch of black pepper until smooth. Taste and adjust seasoning. Drizzle dressing over salad just before serving or serve on the side.