Description
This Mexican Caesar Salad features a smoky chipotle-lime dressing with hints of cilantro and cotija. Topped with crunchy spiced tortilla strips, it's perfect as a side or a complete meal with shrimp. Make everything ahead for easy entertaining!
Ingredients
For the dressing:
1/4 cup cilantro leaves, packed
1/4 cup mayonnaise
3 tablespoons pumpkin seeds
2 garlic cloves, chopped
3 tablespoons water
2 tablespoons sour cream
2 tablespoons cotija cheese (or feta)
2 tablespoons adobo sauce (from a can of chipotles in adobo sauce)
1 tablespoon fresh lime juice
Pinch of kosher salt and pepper, to taste
For homemade tortilla strips:
3-4 small corn tortillas, cut into strips
1 tablespoons neutral oil
1 tablespoon taco seasoning
For the salad:
2 heads romaine or 1 large head leaf lettuce (washed and torn into bite sized pieces)
3 tablespoons pickled red onions
3 tablespoons pumpkin seeds
2 tablespoons crumbled cotija cheese (or feta)
Instructions
- For the dressing: Combine all ingredients in a food processor and mix for 20 seconds, or until mostly smooth. Taste and adjust seasoning, if needed.
- For the tortilla strips: preheat oven to 400 degrees. Toss the tortilla strips in 1 tablespoon of oil and 1 tablespoon of taco seasoning. Bake on sheet pan for 6-8 mins until crisp. Remove from oven and set aside.
- For the salad: Toss cleaned and dried lettuce with dressing. Portion onto plates, then layer pickled onions, pumpkin seeds, cotija cheese and top with more dressing and tortilla strips. Add Sweet and Spicy Mexican Shrimp and serve.
Notes
- Storage: Dressing keeps up to 5 days refrigerated in an airtight container. Add a bit of milk or water to thin dressing after it's been stored.
- Make Ahead: Prepare all components separately and assemble just before serving.
- Variation: For a vegetarian main, add black beans and corn.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner, Lunch
- Method: Oven, Stovetop
- Cuisine: Mexican