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Mexican Caesar Salad
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Mexican Caesar Salad

Course Salad
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Blender
  • Small skillet
  • Large Bowl

Ingredients

Spicy Cilantro-Lime Dressing:

  • 1 cup fresh cilantro chopped
  • ½-1 jalapeño seeded, chopped, to taste depending on how spicy you want it
  • ¼ cup mayonnaise
  • ¼ Greek yogurt
  • Juice of 1-2 limes to taste
  • 1 large clove of garlic chopped
  • Sea salt and freshly cracked black pepper to taste

Crispy Tortilla Strips:

  • 2-3 tbsp vegetable or avocado oil
  • 5 corn street taco tortillas or 2-3 normal-sized, sliced thinly
  • Sea salt to taste

Salad:

  • 5 cups of romaine hearts coarsely chopped
  • A handful of garden cherry tomatoes or grape tomatoes, halved
  • 1 avocado peeled, sliced thinly
  • 3 tbsp pepitas pumpkin seeds, toasted
  • 3 tbsp cotija cheese grated
  • Fresh cilantro chopped
  • Freshly cracked black pepper to taste

Instructions

  • Prepare the dressing by blending the cilantro, jalapeño, mayonnaise, Greek yogurt, lime juice, garlic, sea salt, and freshly cracked black pepper in a blender. Blend, scraping down the sides, until creamy. Taste and re-season as needed. Set aside to let the flavors mingle.
  • Make the crispy tortilla strips by adding the oil to a small skillet.  Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla into it; if it bubbles, it’s ready.
  • Slice the corn tortillas into thin strips.
  • When the oil is HOT, carefully add tortilla strips to the hot oil, without overcrowding the skillet. Using tongs, stir them until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips. Set aside until needed.
  • Make the salad by placing the romaine lettuce in a large bowl. Drizzle some of the well-whisked dressing (to taste) over it and toss to coat evenly.
  • Pour the dressed romaine lettuce onto a serving plate and top with tomatoes, avocado slices, toasted pepitas, cotija cheese, cilantro, and freshly cracked black pepper to taste.
  • Serve immediately with dressing on the side.