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Restaurants›My Brother's Soul Food Heaven›Fajita Taco Salad Recipe

Fajita Taco Salad Recipe

Name: My Brother's Soul Food Heavens Fajita Taco Salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas (10–12 inch); 3 tbs vegetable oil; 1 tsp salt; 1 lb boneless skinless chicken breast, thinly sliced; 1 lb flank or skirt steak, thinly sliced; 2 tbs olive oil; 2 tbs lime juice; 2 tsp garlic, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 1 tsp onion powder; 1 tsp salt; 1 tsp black pepper; 1 count red bell pepper, sliced into 1/4-inch strips; 1 count green bell pepper, sliced into 1/4-inch strips; 1 count yellow or orange bell pepper, sliced; 1 count yellow onion, sliced into 1/4-inch strips; 1 tbs vegetable or olive oil (for vegetables); 1 tsp salt; 1 tsp black pepper; 6 cups shredded romaine or iceberg lettuce; 1 cup canned black beans, drained and rinsed; 1 cup grape or cherry tomatoes, halved; 1 /4 cup red onion, finely diced; 1 cup shredded cheddar or Mexican blend cheese; 2 tbsp fresh cilantro, chopped; 2 count ripe avocados; 1 tbs lime juice; 1 tsp salt

Inspired by My Brother's Soul Food Heaven

Time50m

Serves4

crispy flour tortilla with choice chicken, beef, or mixture topped with beans, cheese, lettuce, tomatoes, onions, bell peppers, guacamole & sour cream.

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Ingredients

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Tortilla Bowls

4 count large flour tortillas (10–12 inch)

3 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

Fajita Protein (choose chicken, beef, or mixture)

1 lb boneless skinless chicken breast, thinly sliced

1 lb flank or skirt steak, thinly sliced

2 tbs olive oil

2 tbs ReaLime juice

2 tsp Garlic, minced

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins paprika

1 tsp Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

Fajita Vegetables

1 count red bell pepper, sliced into 1/4-inch strips

1 count green bell pepper, sliced into 1/4-inch strips

1 count yellow or orange bell pepper, sliced

1 count yellow onion, sliced into 1/4-inch strips

1 tbs vegetable or olive oil (for vegetables)

1 tsp Celtic sea salt

1 tsp black pepper

Salad Assembly

6 cups shredded romaine or iceberg lettuce

1 cup canned black beans, drained and rinsed

1 cup grape or cherry tomatoes, halved

1 /4 cup red onion, finely diced

1 cup shredded cheddar or Mexican blend cheese

2 tbsp Fresh cilantro, chopped

Guacamole & Sour Cream

2 count ripe avocados

1 tbs ReaLime juice

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Sour cream

1 tsp hot sauce (optional)

Optional Garnishes

2 tbsp sliced jalapeños

4 count Lime wedges

1 /4 cup pickled red onions

Method

Tortilla Bowls

Preheat and shape

Preheat oven to 400°F (200°C). Lightly brush both sides of each flour tortilla with vegetable oil and sprinkle 1/4 tsp salt over each. Drape each tortilla over an inverted oven-safe bowl or place inside an oven-safe muffin tin or bowl-shaped mold so it forms a bowl shape.

Bake for 8–12 minutes, until the tortillas are golden and crisp. Remove carefully and let cool on a rack to set the bowl shape.

Fajita Protein

Prep protein (choose one or mix)

If using chicken only: discard steak. If using beef only: discard chicken. For a mix: use both. Pat protein dry and slice thinly against the grain (for steak) or into thin strips (for chicken).

In a large bowl combine 2 tbsp olive oil, 2 tbsp lime juice, 2 tsp minced garlic, 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper. Add sliced protein and toss to coat. Marinate at room temperature 10–15 minutes or refrigerate up to 1 hour.

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil if pan is dry. Add protein in a single layer (work in batches if needed) and sear without moving for 2 minutes, then stir and cook another 2–3 minutes until cooked through (chicken should reach 165°F/74°C; steak should be cooked to desired doneness). Transfer to a plate and tent with foil to rest 5 minutes.

Fajita Vegetables

While protein rests, wipe the skillet and return to medium-high heat. Add 1 tbsp oil. Add sliced bell peppers and onion, sprinkle with 1 tsp salt and 1 tsp pepper, and cook, stirring occasionally, until vegetables are tender-crisp and slightly charred, about 6–8 minutes. If desired, add a splash of lime juice during the last minute.

Combine cooked vegetables with the cooked protein and toss to combine so flavors meld.

Guacamole & Sour Cream

Make guacamole: halve and pit avocados, scoop flesh into a bowl and mash lightly with a fork. Stir in 1 tbsp lime juice, 1 tsp salt, 1 tsp black pepper and optional hot sauce to taste. Adjust seasoning. Cover to prevent browning until ready.

If desired, mix hot sauce into the sour cream or leave plain for serving.

Salad Assembly

Divide shredded lettuce evenly among the 4 crisp tortilla bowls, filling each about two-thirds full.

Spoon equal portions of the black beans over the lettuce in each bowl.

Top beans with a generous portion of the warm fajita protein and vegetable mixture in each bowl.

Scatter halved tomatoes, diced red onion, and shredded cheese over each salad.

Add a dollop (about 2 tbsp) of guacamole and 2 tbsp sour cream to each bowl. Sprinkle chopped cilantro and optional jalapeños or pickled red onions. Serve with lime wedges on the side for squeezing.

Finishing & Serving

Serve immediately so tortilla bowls remain crisp. If preparing ahead, keep components separately and assemble just before serving to maintain texture.