Cooking Experiences

Taco/fajita salad: A Mexican twist!

We’re big fans of Mexican food but usually we stick to the time-honoured favourites like chicken fajitas. We both love eating at Mexican restaurants and the various Mexican restaurants in Leeds have spoiled us over the years.

However, eating Mexican at home also brings fond memories with it. I remember one of my favourite meals my Mum cooked when I was younger was chicken fajitas. Whenever I knew we were having them that evening, the school day would pass that much quicker!

We tend to have fajitas about once a month, but this week I was in the mood to try something a bit different, so I decided to make a taco salad (or fajita salad if we’re being fussy since I used fajita spices rather than taco spices!)

I roughly followed a couple of recipes I’d found online after Googling how to make a taco salad but also improvised a fair bit too. The end result was a meal that, although extremely filling, felt quite healthy and benefited from a range of flavours and textures.

Here’s how to replicate my taco/fajita salad…

Ingredients:

Chicken breasts x 2

1 x green pepper, sliced

2 x onions, sliced

1 packet Old El Paso fajita spice mix (or taco spice mix if you prefer)

Half a cucumber

2 x little gem lettuces

4 x tomatoes

Bunch of coriander

Small tin of sweetcorn

Tub of fresh salsa

Small tub of fresh low-fat yoghurt

Tub of fresh guacamole

100g cheese

100g crushed tortilla chips

The first thing to do is fry the chicken with the onion and green pepper. Once the chicken has been sealed, chuck in the fajita mix. Keep frying the whole thing until the chicken is cooked through. If you want to make this a real spice-fest, you could always eat some fresh green chillies.

As the chicken is cooking away, prepare the rest of the salad. Luckily, this is ridiculously easy! Simply chop the cucumber, tomatoes, and lettuce into small bits. Finely chop the coriander and drain the tin of sweetcorn.

Then, crack open your salsa, guacamole, and yoghurt, and crush your tortilla chips before grating your cheese. When crushing the chips, don’t crush them too finely; make sure there are some larger pieces in there for texture.

Once your chicken is cooked through and smelling divine, it’s time to assemble!

Start with a bed of lettuce on a large plate and throw on the chopped cucumber and tomato. Then, scatter the crushed tortilla chips over the salad before throwing some sweetcorn into the mix. Put a layer of cheese on at this point.

Then, add the chicken, onion, and peppers mixture. Add some more cheese and some more tortilla chips if you’ve kept some aside. Drizzle salsa, guacamole and yoghurt over the top of the mixture and drop some of the coriander into the yoghurt. You can add the coriander wherever you want in the salad but I personally like it when mixed in with the yoghurt as it gives the herb a more delicate taste.

Taco fajitas

The finished product!

If you have any cheese left, just whack it on top of the salad and there you have it! A simple, healthy(ish) salad that really will fill you up for the whole evening!

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