Fajita Salad

Here’s a fresh salad with a south of the border influence sure to please. Adding fajita seasoned breadcrumbs add a little kick to the salad. Oh, and it tastes good as well.

Fajita 1

In a small bowl mix together a cup of plain breadcrumbs, 1 to 2 tablespoons of fajita seasoning (see recipe below), a tablespoon of melted butter until blended. Spread the crumbs out on a baking sheet. Bake in a 425°F oven for 5 minutes, or until golden brown.

Chop Romaine lettuce into a salad bowl. Add some fresh chopped cilantro and sprinkle some of the fajita seasonings on top. Season to taste with salt or pepper. Toss to mix. Add some Margarita Shrimp. Cut some cherry tomatoes in half and lay along the shrimp. Cut a green onion diagonally and toss over the lettuce. Remove breadcrumbs from the oven. Sprinkle the crumbs over the lettuce and shrimp.

Fajita 2

Fajita 3

Top the salad with a few avocado slices. Serve immediately.
So Good! – Ella

Fajita 4

Fajita Mix

  • Servings: 3 Tablespoons
  • Difficulty: easy
  • Print

Ingredients


• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoons paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Directions

  1. Combine all ingredients in an airtight container and store in a dry, dark place for up to 6 months.

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