Fajita Taco Salad Recipe

Prepare Marinade and Marinate Protein

In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine. Add the chicken thighs or sliced flank steak to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Grill or Sear Protein

Remove protein from fridge 10 minutes before cooking. For chicken: preheat grill or skillet to medium-high and cook thighs 5–7 minutes per side until internal temperature reaches 165°F (74°C). For flank steak: cook 3–5 minutes per side for medium-rare to medium depending on thickness; target 130–140°F (54–60°C). Let meat rest 5–10 minutes, then slice thinly against the grain (for steak) or chop into bite-sized pieces (for chicken).

Slice and Sauté Peppers & Onions

While protein rests, thinly slice the onion and bell peppers. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced onion and peppers, season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and edges are lightly caramelized, about 7–8 minutes. In the last 1–2 minutes stir in the diced tomatoes to warm through. Remove from heat and set aside.

Make Fried Tortilla Bowls

Heat vegetable oil in a deep skillet or pot to 350°F (175°C) — enough oil to submerge a folded tortilla. To form bowls: drape one tortilla carefully over an inverted heatproof bowl or use tongs to hold a tortilla in the oil and press gently into a metal bowl-shaped mold, frying each for about 30–45 seconds per side until golden and crisp. Flip carefully to ensure even browning. If using an oven method: brush tortillas lightly with oil and bake draped over an overturned oven-safe bowl at 400°F (200°C) for 8–10 minutes until crisp. Drain fried bowls on paper towels and sprinkle lightly with 1/4 tsp salt while hot.

Assemble Salad Bowls

Place a fried tortilla bowl on each serving plate. Divide chopped romaine lettuce evenly between the two bowls (about 3 cups each). Top lettuce with sliced grilled chicken or steak (about half the cooked protein per bowl), then evenly distribute the sautéed peppers, onions and warmed tomatoes over the top.

Add Toppings

Spoon 1/4 cup shredded cheese over each salad, add 1/4 cup guacamole and 1/4 cup sour cream to each. Spoon about 1/4 cup pico de gallo per bowl. Garnish with chopped cilantro, a lime wedge and pickled jalapeños or salsa if using.

Serve

Serve immediately while the tortilla bowl is still crisp. Squeeze lime over the salad to taste and toss lightly before eating so the warm protein mixes with the cool toppings.

If you prefer a dressing, drizzle about 2–3 tbs of salsa or dressing of choice over each salad just before serving. Adjust salt and pepper to taste.