Best Tijuana Caesar Salad Recipes

TIJUANA CAESAR SALAD

Tijuana Caesar Salad image

Spicy baked tortilla strips add Tijuana zip to jazzed classic Caesar salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 39m

Yield 8

Number Of Ingredients 11

Ingredients

Cooking spray
6 Old El Paso™ flour tortillas (6 inches in diameter)
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

Steps:

Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Spray tortillas lightly with cooking spray. Sprinkle with garlic salt and cumin. Cut each tortilla in half, then crosswise into 1/2-inch strips. Place tortilla strips on cookie sheets. Bake each cookie sheet 7 to 9 minutes or until crisp.
Mix dressing, lemon peel and lemon juice. Toss romaine, jicama, bell peppers, cheese, tortilla strips and dressing mixture in large bowl. Sprinkle with additional shredded Parmesan cheese if desired. Serve immediately.

Nutrition Facts : Calories 185, Carbohydrate 18 g, Cholesterol 10 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg

TIJUANA CAESAR SALAD

Tijuana Caesar Salad image

Light, fresh and crispy... just the way a Caesar salad should be! We loved the addition of the crunchy tortilla strips. They're a delicious alternative to traditional croutons and add tons of flavor and texture. Jicama and red bell pepper also add a nice crunch and sweetness. The lemon in the Caesar dressing adds a wonderful zing to this salad.

Provided by Kathy Basik @Kittencooking

Categories Lettuce Salads

Number Of Ingredients 11

Ingredients

- cooking spray
3 - flour tortillas
1/2 teaspoon(s) garlic salt
1/2 teaspoon(s) ground cumin
1/3 cup(s) Caesar dressing
2 tablespoon(s) lemon zest, grated
1 tablespoon(s) lemon juice
6 cup(s) chopped romaine
1 cup(s) jicama, cut into cubes
1 medium red bell pepper, cut into strips
1/4 cup(s) shredded Parmesan cheese

Steps:

Heat oven to 375. Spray cookie sheet with cooking spray.
Spray tortillas lightly with cooking spray. Sprinkle with garlic salt and cumin.
Cut each tortilla in half, then crosswise into 1/2-inch strips. Place on cookie sheet. Bake 7 to 9 minutes.
Mix dressing, lemon zest, and lemon juice.
Toss romaine, jicama, bell pepper, tortilla strips, cheese, and dressing mixture in a large bowl.
Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.