This 20-minute, colorful fajita taco salad with steak makes a delicious, fresh and well-balanced dinner. Flavorful fried steak bites, grated cheese and a creamy chili oregano dressing give this salad plenty of umami. Charred strips of pepper and onion add classic fajita flavors. And to add the crunch you get from a hard taco shell, the salad is finished with crumbled Doritos.
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 beef cuts, 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 make it:
See full ingredient amounts and instructions in the recipe card below!
- Whisk all salad dressing ingredients together until smooth. Refrigerate until ready to use.
- Slice bell pepper, jalapeno and onion into thin strips. Set aside.
- Cut the steak into small chunks and season with salt and pepper. Set aside.
- Sear the steak in hot oil, then transfer to a bowl. Add the vegetables to the same pan and cook until starting to soften.
How to serve it:
Slice romaine lettuce and distribute onto plates. Top with beef and vegetables. Drizzle the dressing on top, then sprinkle with cheese and crumbled Doritos.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Fajita Taco Salad
Equipment:
- measuring spoons and cups
- mixing bowls
- citrus juicer
- garlic press (optional)
- knife and cutting board
- whisk
- large cast iron pan
- slotted spoon
Ingredients:
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*
- 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, seeds and ribs (the white membranes) 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 to 5 minutes). Turn the beef chunks over halfway through.***
- Using a slotted spoon, transfer the beef to a bowl. Add peppers and onion to the pan (no need to clean the pan in between). Cook until just starting to soften (1 to 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:
More Mexican-inspired recipes:
- Chuck Roast Chili (Dutch Oven)2 Hours
- Shrimp and Chorizo Tacos20 Minutes
- Chicken and Chorizo Fajitas25 Minutes
- Creamy Red Enchilada Sauce15 Minutes
See all recipes with chili powder →
Jason says
Super fast and super easy to make.
We cut our steak into strips rather than cubes. In our house, this fed two adults, but fell just shy of 3 adult portions. I recommended multiplying the recipe accordingly, depending on the size of your family.