This Mexican Caesar Salad reinvents an old classic, and the results couldn’t be any better! Lettuce is tossed in a homemade, Mexican-inspired Caesar dressing, then topped with crunchy tortilla strips, toasty pepitas, crumbled Mexican cheese, creamy diced avocado, and fresh cilantro for a bold, fresh, and completely irresistible new twist.
Table of Contents
Perfect for weeknight dinners, meal prep, or entertaining, this Mexican-inspired Caesar never disappoints. It’s also easy to turn into a hearty main dish – just add your favorite protein. And if you have a little extra time, I highly recommend making the crunchy tortilla strips from scratch. The flavor and texture are unmatched, and they’re fantastic alongside so many other Mexican recipes too.
If you love Caesar salad, make sure to try these delicious variations, including Brussels Sprouts Caesar Salad, Vegetarian Kale Caesar Salad, and Vegan Caesar Salad!
Ingredient notes
- Caesar dressing – I made the dressing myself using a rich, tangy blend of mayonnaise, lime juice, extra virgin olive oil, garlic, black pepper, salt, cilantro leaves, and crumbled cotija (or queso fresco). Try my 5-Minute Vegan Caesar Dressing for a vegan Mexican Caesar salad. It’s not a traditional Caesar dressing as it doesn’t include lemon juice or anchovies, but it’s still just as delicious and with a Mexican twist.
- Romaine Lettuce – I used two hearts of romaine lettuce, chopped into bite sized pieces. You can also leave the lettuce leaves whole, if you prefer.
- Quesa fresca or cotija cheese – This crumbled Mexican cheese is an easy way to add a Mexican twist to a Caesar salad.
- Avocado – I like to add some diced avocado on top to give this salad some extra creaminess.
- Tortilla strips – A fun and delicious alternative to the classic croutons, offering the same crispy texture. You can either use store-bought tortilla strips or make your own. Swap in crushed corn nuts, quicos, toasted chickpeas, or crisp bacon bits.
- Pepitas – These are hulled pumpkin seeds. Use toasted pepitas for extra flavor and crunch.
- Cilantro – Adds a pop of freshness.
- Lime wedges – For serving.
How to make it
Step 1
Make the dressing
- Add the dressing ingredients to a food processor and process until smooth.
- Alternatively, add the ingredients to a bowl and whisk to combine.
- Season with salt and additional pepper, to taste.
Step 2
Assemble and serve
- Add the romaine to a large bowl and toss with your preferred amount of dressing.
- Top with cotija, avocado, tortilla strips, pepitas and cilantro.
How to make crunchy toppings for caesar salad
Skip the store-bought crunch! Here’s how to make tortilla strips and classic croutons from scratch for two takes on Caesar salad:
- Tortilla Strips: Learn how to make tortilla strips at home with just 3-ingredients! Apart from adding crunchy texture as an alternative to croutons for this Mexican Caesar salad, any leftovers could also be used as a topping for chili, soups, and other varieties of salad.
- Homemade Croutons: For a more traditional crunchy element, make a batch of homemade croutons for your Caesar salad. Try my Air Fryer Croutons recipe for even faster results!
Tips and tricks
- Assemble this salad just before serving as the crunchy and crisp salad components will soften and wilt quickly with the dressing. It’s not the type of salad you want to make too far ahead.
- Taste the dressing before adding it to the salad. That way, you can easily make adjustments to suit your preferences.
- You can make the creamy Caesar salad dressing 1-2 days ahead and store in an airtight jar in the fridge. Make sure to shake the jar well before coating the lettuce as it could have separated in storage.
- Lightly toast the pepitas in a dry pan for extra crunch and depth.
- Add avocado just before serving to prevent browning. If prepping ahead, toss diced avocado with a little extra lime juice.
- If making your own tortilla strips, bake or fry them fresh. If using store-bought, add them last so they stay crunchy.
Variations
Experiment with these simple swaps to make this Mexican Caesar salad work for any diet, flavor preference, or method of assembly.
- Spice it up – Add a small jalapeño (seeded) to the dressing for a kick of heat. You can also add some heat by whisking a pinch of red pepper flakes, a few dashes of hot sauce, harissa paste, or some finely diced Calabrian chiles into the dressing.
- Whisking the dressing – If whisking the dressing ingredients by hand, make sure to finely grate the garlic and chop the cilantro very finely too so the flavors distribute well.
- Gluten-free Mexican Caesar salad – Use corn tortilla strips to make this salad gluten-free.
- Vegan Mexican Caesar Salad – Follow this 5-Minute Vegan Caesar Dressing recipe and omit the cheese from the salad ingredients.
- Low-carb Mexican Caesar salad – Ditch the tortilla strips and add in extra toasted pepitas.
- Protein boost – Add in some grilled shrimp, blackened chicken, roasted and spiced chickpeas, or thinly sliced steak.
Serving suggestions
This salad is best served at room temperature. If your crispy (homemade) tortilla strips are still slightly warm, they’ll add a cozy contrast to the fresh, creamy salad! While classic Caesar salad is a great pairing for any Italian main dish, this Mexican-style Caesar salad is likewise a perfect fit for any Mexican main meal, including:
Want to turn this salad into a complete meal? Just pile on some protein. Chicken breasts is the go-to, but don’t overlook juicy shrimp, hard-boiled eggs, or even a piece of flaky salmon.
Storing
- Store any leftover Mexican Caesar salad in an airtight container in the fridge for up to 2 days. The crisp tortilla strips will get soggy over time, so it’s best to store them separately from the salad.
- If you plan to make tortilla strips from scratch for this salad, go ahead and make them 2-3 days before serving this salad, stored in an airtight container at room temperature.
- Likewise, the creamy dressing can be made ahead and stored in a jar in the fridge for up to 5 days. Give it a good stir or shake before using.
Erin’s wine pairings for Mexican Caesar Salad
Grab a glass and make it a fiesta! Here’s what to drink alongside your Mexican Caesar Salad, from zesty whites to a refreshing mango Michelada:
- A zesty, acidic Sauvignon Blanc is a natural match for the salad’s fresh flavors.
- For something a little richer, reach for a Chardonnay with subtle creaminess and bright citrus notes.
- If bubbles are more your style, a dry Prosecco or Brut Champagne cuts right through the richness.
- Keep to the theme of this Mexican dish, and enjoy it alongside a refreshing Mango Michelada (Mexican Beer Cocktail)!
More Mexican-inspired sides
Did you make this Mexican Caesar salad recipe?
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Full Recipe
Mexican Caesar Salad
Ingredients
Dressing
- 1/2 cup mayonnaise
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil (extra virgin )
- 2 cloves garlic
- 1/4 cup cotija cheese (or queso fresco, crumbled)
- 2 Tablespoons cilantro
- 1/2 teaspoon black pepper (plus more to taste)
- Salt (to taste)
Salad
- 2 hearts romaine lettuce (chopped)
- ⅓ cup cotija cheese (or quesa fresca, crumbled)
- 1 large avocado (diced)
- 1 cup tortilla strips
- ¼ cup pepitas
- ¼ cup cilantro
- Lime wedges (for serving)
Instructions
- Add 1/2 cup mayonnaise, 2 Tablespoons lime juice, 2 Tablespoons olive oil, 2 cloves garlic, 1/4 cup cotija cheese, 2 Tablespoons cilantro and 1/2 teaspoon black pepper to a food processor and process until smooth. Alternatively, you can add the ingredients to a bowl and whisk to combine. Season with salt and additional pepper, to taste.
- Add 2 hearts romaine lettuce to a large bowl and toss with your preferred amount of dressing. Top with ⅓ cup cotija cheese, 1 large avocado, 1 cup tortilla strips, ¼ cup pepitas and ¼ cup cilantro .
- Enjoy with lime wedges on the side.
Notes
- Store any leftover Mexican Caesar salad in an airtight container in the fridge for up to 2 days. The crisp tortilla strips will get soggy over time, so it’s best to store them separately from the salad.
- If you plan to make tortilla strips from scratch for this salad, go ahead and make them 2-3 days before serving this salad, stored in an airtight container at room temperature.
- Likewise, the creamy dressing can be made ahead and stored in a jar in the fridge for up to 5 days. Give it a good stir or shake before using.
- Assemble this salad just before serving as the crunchy and crisp salad components will soften and wilt quickly with the dressing. It’s not the type of salad you want to make too far ahead.
- Taste the dressing before adding it to the salad. That way, you can easily make adjustments to suit your preferences.
- You can make the creamy Caesar salad dressing 1-2 days ahead and store in an airtight jar in the fridge. Make sure to shake the jar well before coating the lettuce as it could have separated in storage.
- Lightly toast the pepitas in a dry pan for extra crunch and depth.
- Add avocado just before serving to prevent browning. If prepping ahead, toss diced avocado with a little extra lime juice.
- If making your own from tortilla strips, bake or fry them fresh. If using store-bought, add them last so they stay crunchy.
- Spice it up – Add a small jalapeño (seeded) to the dressing for a kick of heat. You can also add some heat by whisking a pinch of red pepper flakes, a few dashes of hot sauce, harissa paste, or some finely diced Calabrian chiles into the dressing.
- Whisking the dressing – If whisking the dressing ingredients by hand, make sure to finely grate the garlic and chop the cilantro very finely too so the flavors distribute well.
- Gluten-free Mexican Caesar salad – Use corn tortilla strips to make this salad gluten-free.
- Vegan Mexican Caesar Salad – Follow this 5-Minute Vegan Caesar Dressing recipe and omit the cheese from the salad ingredients.
- Low-carb Mexican Caesar salad – Ditch the tortilla strips and add in extra toasted pepitas, corn nuts, or Quicos.
- Protein boost – Add in some grilled shrimp, blackened chicken, roasted and spiced chickpeas, or thinly sliced steak.
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