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Tijuana Caesar Salad
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Prep Time:
30 minutes
30 minutes
Total Time:
39 minutes
39 minutes
Elevate Caesar salad with zesty Tijuana-inspired tortilla strips.
Ingredients:
- Cooking spray
- 6 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin or chili powder
- 2/3 cup Caesar dressing
- 4 teaspoons grated lemon peel
- 2 tablespoons fresh lemon juice
- 12 cups bite-size pieces romaine (12 ounces)
- 8 ounces jicama, peeled and cut into cubes (2 cups)
- 2 medium red bell peppers, cut into thin strips (2 cups)
- 1/2 cup shredded Parmesan cheese
Instructions:
- Preheat oven to 375°F. Grease 2 cookie sheets. Lightly coat tortillas with cooking spray. Sprinkle with garlic salt and cumin. Cut tortillas in half and then into 1/2-inch strips. Arrange strips on cookie sheets. Bake for 7 to 9 minutes until crispy.
- Combine the dressing, lemon peel, and lemon juice. Toss together romaine lettuce, jicama, bell peppers, cheese, tortilla strips, and the dressing mixture in a big bowl. If desired, sprinkle with extra shredded Parmesan cheese. Serve right away.