Tijuana Caesar Salad

Health score
29%
Tijuana Caesar Salad
39 min.
8
247kcal

Suggestions


Welcome to a delightful culinary adventure with our Tijuana Caesar Salad! This vibrant dish is a refreshing twist on the classic Caesar salad, infused with the bold flavors of Tijuana. Perfect as a side dish, antipasti, or even a light snack, it’s sure to impress your family and friends at any gathering.

Imagine crispy tortilla strips, seasoned to perfection, adding a satisfying crunch to a bed of fresh romaine lettuce. The addition of jicama brings a subtle sweetness and a delightful crunch, while the colorful red bell peppers add a pop of color and a hint of sweetness. All of this is beautifully tied together with a zesty Caesar dressing, enhanced with fresh lemon juice and aromatic lemon peel.

Not only is this salad a feast for the eyes, but it’s also a healthy option, clocking in at just 247 calories per serving. With a balanced caloric breakdown of protein, fats, and carbohydrates, it’s a guilt-free indulgence that doesn’t compromise on flavor. Whether you’re hosting a summer barbecue or simply looking for a quick and satisfying meal, this Tijuana Caesar Salad is the perfect choice. So, roll up your sleeves and get ready to create a dish that’s as delicious as it is visually appealing!

Ingredients

  • serving pam original flavor shopping list 
  • 8.2 oz flour tortilla soft for tacos and fajitas (10 count
  • teaspoon garlic salt 
  • teaspoon chili powder 
  • 0.7 cup caesar dressing 
  • teaspoons lemon zest grated
  • tablespoons juice of lemon fresh
  • 12 ounces the of 1 cos lettuce 
  • ounces jicama peeled cut into cubes (2 cups)
  • medium bell pepper red cut into thin strips (2 cups)
  • 0.5 cup parmesan shredded

Equipment

  • bowl
  • baking sheet
  • oven

Directions

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

Nutrition Facts

Calories247kcal
Protein9.79%
Fat55.94%
Carbs34.27%

Properties

Glycemic Index
13.5
Glycemic Load
5.13
Inflammation Score
-10
Nutrition Score
17.650435011024%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Luteolin
0.2mg
Kaempferol
0.01mg
Quercetin
1.02mg

Nutrients percent of daily need

Calories:247.4kcal
12.37%
Fat:15.56g
23.93%
Saturated Fat:3.65g
22.78%
Carbohydrates:21.44g
7.15%
Net Carbohydrates:17.22g
6.26%
Sugar:4.1g
4.55%
Cholesterol:11.89mg
3.96%
Sodium:851.57mg
37.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.13g
12.25%
Vitamin A:4771.61IU
95.43%
Vitamin K:68.16µg
64.91%
Vitamin C:48.31mg
58.56%
Folate:104.01µg
26%
Fiber:4.23g
16.9%
Calcium:147.91mg
14.79%
Manganese:0.27mg
13.7%
Vitamin B1:0.2mg
13.67%
Phosphorus:133.72mg
13.37%
Selenium:8.66µg
12.37%
Iron:2.08mg
11.58%
Vitamin E:1.7mg
11.34%
Vitamin B2:0.17mg
10.02%
Vitamin B3:1.83mg
9.13%
Vitamin B6:0.17mg
8.32%
Potassium:268.48mg
7.67%
Magnesium:23.21mg
5.8%
Copper:0.08mg
3.88%
Zinc:0.58mg
3.87%
Vitamin B5:0.3mg
2.96%
Vitamin B12:0.08µg
1.35%