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 prepare beef and vegetables:
See full ingredient amounts and 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. Transfer the steak to a bowl using a slotted spoon. Add the vegetables to the same pan (no need to clean it in between) and cook until starting to soften.
Salad dressing ingredients:
How to make the dressing:
See full ingredient amounts and instructions in the recipe card below!
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:
Transfer the individual components (beef, peppers and onion, lettuce, cheese, dressing) into separate airtight containers and store in the fridge.
For another delicious dinner salad also check out this ras el hanout grilled chicken salad!
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 →
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, 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 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.
Jason
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.