Fajita Taco Salad with Steak

This 20-minute, colorful fajita taco salad with steak makes a delicious, fresh and well-balanced summer dinner. It’s made with fresh lettuce, flavorful fried steak bites, charred peppers and red onion, cheese and crumbled Doritos. A creamy chili oregano dressing ties everything together.

Why make this recipe?

As the name implies, this recipe combines fajita and taco flavors and textures, all packaged together in a refreshing steak taco salad. Charred strips of bell pepper, jalapeno and red onion add the typical fajita flavors and crumbled doritos give the salad the crunch you get from a hard taco shell. All together this is a fantastic meal salad that has everything you want and need from a dinner in one big delicious bowl. (And if you can’t get enough of beef dinner salads, be sure to also check out this delicious meatball salad!)

What cut of beef should I use?

I recommend sirloin steak for this recipe. Sirloin steak has great flavor and is still quite budget-friendly. That being said, you can also go with higher quality cuts of beef, such as rib eye, if you want to.

I don’t recommend cheaper cuts of beef, such as steak cubes labeled as “stew meat.” This cut of beef will be very tough after frying and does not have much flavor.

How to prepare beef and vegetables:

See full ingredients & instructions in the recipe card below!

Step 1. Slice red bell pepper, jalapeno and red onion into thin strips. Set aside.

Step 2. Cut the steak into ¾-inch to 1-inch chunks and season with salt and pepper. Set aside.

Step 3. Heat olive oil in a cast iron pan until very hot, then sear the steak bites in it. Using a slotted spoon, move the steak to a bowl, then toss the vegetables into the same pan and cook until starting to soften.

How to make the dressing:

See full ingredients & instructions in the recipe card below!

Ingredients:

Step 1. Add all ingredients to a bowl.

Step 2. Whisk until smooth. Keep refrigerated until ready to use.

How to serve the salad:

Slice romaine lettuce and distribute onto plates. Top with beef and vegetables. Drizzle the dressing on top, then sprinkle with cheese and crumbled Doritos.

How to store leftovers:

You can transfer the individual components (beef, peppers and red onion, lettuce, cheese, dressing) into separate airtight containers and store in the fridge.

More Mexican-inspired recipes:

See all recipes with chili powder seasoning →

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Fajita Taco Salad

Nicole B.

This fajita taco salad has all the flavors and textures of fajitas and tacos along with a creamy chili oregano dressing.

5 from 3 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Main

Cuisine Mexican

Servings 2

Calories (estimated) 577 kcal

Equipment:

• measuring spoons and cups
• mixing bowls
• citrus juicer
• garlic press (optional)
• knife and cutting board
• whisk
• large cast iron pan
• slotted spoon

Ingredients:

  

1x2x3x

For the dressing (makes about 6 tablespoons):

• ▢ 3 tablespoons mayonnaise
• ▢ 1 ½ tablespoons full-fat sour cream
• ▢ 1 ½ tablespoons whole milk
• ▢ ⅜ teaspoon lemon juice, more to taste
• ▢ 1 small garlic clove, peeled and minced or pressed through a garlic press
• ▢ ½ teaspoon chili powder seasoning*
• ▢ ¾ teaspoon dried oregano
• ▢ 1 ½ teaspoons mild olive oil
• ▢ salt, to taste

For the beef and vegetables:

• ▢ 8 ounces sirloin steak**, cut into ¾-inch pieces
• ▢ 1 tablespoon mild olive oil
• ▢ ½ small red bell pepper, sliced into thin strips
• ▢ 1 large or 2 small jalapeno peppers, ribs and seeds removed and sliced into thin strips
• ▢ ¼ red onion, peeled and sliced into thin wedges

For the salad:

• ▢ 4 cups shredded romaine lettuce
• ▢ 1 ounce grated cheese, such as monterey jack or cheddar
• ▢ 10 Doritos, crumbled

Instructions:

 

For the dressing:

• Whisk all ingredients together until smooth. Season to taste with salt and more lemon juice (if desired). Refrigerate until ready to serve.

For the beef and vegetables:

• Season the steak chunks with salt and black pepper. Set aside.
• Heat olive oil in large cast iron pan until very hot. (The beef should sizzle immediately when it hits the pan.)
• Fry the beef until the edges are starting to brown (3-5 minutes). Turn the beef chunks over halfway through.***
• Using a slotted spoon, transfer the beef to a bowl, then add peppers and onion to the pan. Cook until just starting to soften (1-2 minutes).

For the salad:

• Add lettuce to plates, top with beef, peppers and onion, drizzle with dressing, then sprinkle with cheese and Dorito chips. Serve immediately.

Notes:

*You can make your own chili powder seasoning or buy chili powder seasoning from a spice shop.

**You can use sirloin or a higher quality cut of beef (such as rib eye) for this recipe.

***Don’t be tempted to move the beef chunks around much. Leave them alone so they can develop a good sear on each side.

Nutrition Information (Estimated):

Calories: 577kcalCarbohydrates: 22.9gProtein: 41.1gFat: 36.3gSaturated Fat: 10.1gCholesterol: 127mgSodium: 503mgPotassium: 767mgFiber: 2.6gSugar: 5.5gCalcium: 152mgIron: 25mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: fajita taco salad, steak taco salad, taco salad