Real Recipes From Real Home Cooks ®

tijuana caesar salad

(7 ratings)
Blue Ribbon Recipe by
Kathy Basik
Ft. Myers, FL

This has a fun twist for a Caesar salad. I used the root vegetable jicama that has the texture of a potato and the sweet taste of coconut.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For tijuana caesar salad

  • cooking spray
  • 3
    flour tortillas
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    ground cumin
  • 1/3 c
    Caesar dressing
  • 2 Tbsp
    lemon zest, grated
  • 1 Tbsp
    lemon juice
  • 6 c
    chopped romaine
  • 1 c
    jicama, cut into cubes
  • 1 md
    red bell pepper, cut into strips
  • 1/4 c
    shredded Parmesan cheese

How To Make tijuana caesar salad

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