Mexican Caesar Salad
Classic Caesar salad gets a Mexican-inspired makeover in this easy homemade recipe! Mexican Caesar Salad is made with a tangy cilantro lime Caesar dressing, crispy tortilla strips, and cotija cheese. It’s the perfect side salad for tacos, burritos, enchiladas, and more!
My New Favorite Side Salad for Taco Nights!
My family goes nuts for Grandma Carol’s famous Caesar salad, and it’s been my go-to side salad for years. But after making yet another batch of the Caesar dressing, I realized that the creamy dressing could easily be made “Mexican-style” with just a few simple tweaks.
The resulting salad far exceeded my expectations, and it’s safe to say this is the only salad I’ll be serving alongside our favorite Mexican foods from now on!
Here’s why this Mexican Caesar salad deserves a spot on your meal rotation too:
✔ Textures Galore: There’s crunchy Romaine and tortilla strips, creamy cilantro lime Caesar dressing, and crumbly cotija cheese. This is not your average side salad!
✔ Simple Blender Dressing: The Mexican Caesar dressing is so quick and easy to prepare. Just add everything to a blender and mix until smooth and creamy.
✔ Make Ahead-Friendly: Every element of this salad can be prepped in advance, which comes in handy on busy weeks or when you’re getting ready for a dinner party.
Enjoy!
-Katie
The Key Ingredients for the Dressing and Salad
All of the ingredients with their measurements can be found in the recipe card below, but here are the main things you’ll need to prepare the cilantro lime Caesar dressing and crunchy salad.
- Anchovy Paste — The secret ingredient that makes Caesar dressing taste like Caesar dressing. Yes, it’s essential to this recipe! It won’t make the dressing taste like fish, it simply adds a salty, umami flavor.
- Worcestershire Sauce — Another important flavor builder that makes the dressing taste like something from a restaurant.
- Mayonnaise — The creamy base of the cilantro lime dressing. Use real mayonnaise and not Miracle Whip, which is too sweet and tangy for this recipe.
- Cilantro — Measure the cilantro after you’ve chopped it. I like to reserve some to use as garnish, too.
- Lime Juice — Use freshly squeezed, if possible. I have a few tricks for getting the most juice out of limes that you might find useful.
- Jalapeño — Optional but recommended for delivering a kick of heat to the dressing.
- Corn Tortillas — Are brushed with a little oil and then baked until crispy to create the tortilla strips. Avoid using flour tortillas, which don’t have the texture or flavor we’re looking for.
- Lettuce — Romaine is the traditional choice for making Caesar salad, and I adore its crunchy texture.
- Cheese — Instead of Parmesan, we’re using cotija cheese. It’s a salty, crumbly Mexican cheese that reminds me of Greek feta. If you can’t find cotija, swap in queso fresco.
The 3 Basic Steps to Making a Mexican Caesar Salad
This quick and easy recipe takes just 20 minutes to prepare, but I suggest making the blender dressing in advance so the flavors have time to come together before being tossed with the lettuce.
- Make the cilantro-lime dressing. Simply add all of the ingredients to a blender or food processor and blend until smooth. If possible, chill the dressing for 30 minutes before serving for the best flavor.
- Crisp up the tortilla strips. Cut the corn tortillas into thin strips, then brush with olive oil and season with salt and pepper. Just 8 to 12 minutes in a hot oven will crisp them up nicely.
- Assemble the salad. Since we’re working with a thick dressing, I suggest tossing the Romaine with a little dressing to coat it evenly. Then, add half of the tortilla strips and cotija cheese and toss again. Garnish with the remaining tortilla strips and cotija just before serving.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Make-Ahead Tips
- Dressing: Can be made up to 2 days in advance. Refrigerate in an airtight container.
- Lettuce: Can be washed and torn up to 1 day in advance. Store dry in a container or in a zip-top bag with paper towels.
- Tortilla Strips: Store at room temperature in an airtight container for up to 3 days. Let cool fully before sealing otherwise steam will develop and the strips will lose their crunchy texture.
More Topping Ideas We Love
This Mexican-style Caesar salad is the perfect blank canvas for your favorite toppings and proteins. Here are some ideas to get you started:
- Proteins: Shredded Mexican Chicken, Cilantro Lime Chicken, Sous Vide Steak, or even Mexican Shredded Pork would all be delicious.
- Toppings: Toasted pepitas, black beans, and avocado would add even more texture.
- Garnishes: Chopped cilantro, lime zest, and cotija cheese are all great options.
Our Favorite Mexican Dishes to Serve with This Salad
Make a full Mexican-inspired feast by pairing this salad with one or more of the following:
More Mexican Salads and Slaws You’ll Love
I have lots more Mexican-inspired recipes, but these are some of my favorites that we make over and over again:
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Mexican Caesar Salad
Ingredients
Cilantro-Lime Caesar Dressing
- ½ cup extra-virgin olive oil
- 1 tablespoon anchovy paste
- 2 cloves garlic
- 1 tablespoon Worcestershire sauce
- ⅓ cup mayonnaise
- Juice of 1 lime (about 2 tablespoons)
- ¼ cup chopped fresh cilantro
- ½ small jalapeño (seeds removed), chopped (optional, for heat)
- Salt and pepper, to taste
Crispy Tortilla Strips
- 4 small corn tortillas, cut into thin strips
- 2 tablespoons olive oil
- Salt, to taste
Salad
- 2–3 heads romaine lettuce
- ⅔ cup crumbled cotija cheese (or queso fresco)
- Cilantro-Lime Caesar Dressing
- Crispy tortilla strips
- Extra chopped cilantro or lime wedges, for garnish (optional)
Instructions
Make the Dressing
- Place all dressing ingredients in a blender or small food processor. Blend until smooth and creamy.
- Taste and adjust lime, salt, or jalapeño to your liking.
- Refrigerate for at least 30 minutes to allow flavors to develop (optional, but recommended).
Make the Tortilla Strips
- Preheat the oven to 375°F.
- Toss tortilla strips with olive oil and a pinch of salt. Spread in a single layer on a baking sheet.
- Bake for 8–12 minutes, stirring halfway through, until golden and crisp. Let cool completely before using.
Prep the Romaine
- Wash and tear lettuce into bite-sized pieces. Soak in cold water for 30 minutes to crisp up.
- Spin dry thoroughly and keep chilled until ready to assemble.
Assemble the Salad
- In a large bowl, toss the romaine with enough dressing to lightly coat the leaves.
- Add half the cotija and half the tortilla strips, toss again.
- Transfer to a serving bowl or platter and top with remaining cotija and tortilla strips.
- Garnish with extra chopped cilantro or a squeeze of lime if desired.
Notes
Make-Ahead Tips
Dressing: Make up to 2 days in advance. Store chilled.
Lettuce: Wash and tear up to 1 day in advance. Store dry in a container or zip-top bag with paper towels.
Tortilla Strips: Store at room temperature in an airtight container up to 3 days. Let cool fully before sealing.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1230Total Fat: 70gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 52gCholesterol: 32mgSodium: 1282mgCarbohydrates: 137gFiber: 78gSugar: 45gProtein: 51g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Try Making This Salad!
Next time you’re craving a Caesar salad, put a Mexican twist on it and make this cilantro lime Caesar dressing instead! It goes perfectly with your favorite Mexican entrees, or you can bulk it up with a protein to make it a meal.
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
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