Mexican Steak Salad
A hearty summer salad that makes a meal! We used Mexican Tajin seasoning on the tortilla strips and in the dressing for the perfect balance of chili, lime and salt.
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Cooking tools:
- Nonstick skillet
- Stove
- Serving bowl
- Mixing bowl
- Whisk
- Microplane
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Serving platter
Ingredients
- 12 cups chopped romaine or shredded kale
- 2 tbsp grape seed oil for frying
- 4 soft corn tortillas, sliced very thinly into strips
- ½ tsp Tajin seasoning (chili/lime/salt) or chili powder and a pinch of salt
- 1 cup fresh or frozen corn kernels
- 2 cups thinly sliced leftover steak
- 2 small cucumbers (or 1/2 large), cut into chunks
- 2 cups grape tomatoes, halved
- ½ red onion, sliced thinly
- 2 avocados, sliced
- ⅓ cup queso fresco or feta cheese, crumbled
- ¼ cup toasted pumpkin seeds
- 2 limes, zest and juice
- 2 tbsp honey
- 1 garlic clove, minced
- 2 tbsp chopped cilantro
- 1 tsp Tajin seasoning
- ⅓ cup grapeseed oil
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