Fajita Taco Salad Recipe
This fajita taco salad has all the flavors and textures of fajitas and tacos. It's finished with a delicious, creamy chili oregano dressing.
Servings: 2
Calories (Estimated): 577kcal
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.)
- Sear 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.
Recipe notes:
*Chili powder is a spice blend made from ground chili peppers, cumin, oregano, dried garlic and salt. It's widely available in spice shops.
**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.
Storage: Transfer the individual components (beef, peppers and onion, lettuce, cheese, dressing) into separate airtight containers and store in the fridge.
