Taco nights just got a whole lot more exciting with these homemade taco salad shells! I mean, who knew that something as simple as a crispy shell could transform a meal into a fiesta of flavors? I remember the first time I tried this, and the crunch was so satisfying it was like hearing your favorite song come on the radio unexpectedly.
Steps
- Preheat your oven to 350?F and place oven-safe bowls on a baking sheet. Prepare a ladle or similar tool for shaping the tortillas once fried.
- Heat 2 tablespoons of high-heat cooking oil in a skillet over medium heat. Fry each tortilla for 30-45 seconds per side until they turn golden brown in spots.
- Immediately transfer the fried tortilla using tongs onto the oven-safe bowl. Use a ladle or smaller bowl to press the tortilla into the shape of the bowl.
- Repeat the frying and shaping process for the remaining tortillas, adding more oil to the skillet as needed.
- Once all tortillas are molded into bowls, place them on the baking sheet and bake in the oven for 12-14 minutes until crispy and golden brown.
- Remove the tortilla bowls from the molds and let them cool on a wire rack. Serve as desired with your choice of fillings.
Ingredients
- 4 large flour tortillas, 10-inch diameter
- 2 tablespoons extra light olive oil or canola oil (or any high-heat cooking oil), plus additional as needed
- Kosher salt, optional for sprinkling
Nutritional Values
Calories: 616 kcal | Carbs: 60 g | Protein: 8 g | Fat: 36 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 24 g | Sodium: 884 mg | Potassium: 152 mg | Fiber: 4 g | Sugar: 4 g | Calcium: 176 mg | Iron: 4 mg
FAQ
- How should I consume a tortilla bowl?
- The tortilla shell acts as both a bowl and an edible component of your meal. It’s best to place it on a dinner plate to catch any drips. As you eat, you can break off pieces of the shell and enjoy them with your salad.
- Is it possible to use gluten-free tortillas for this recipe?
- Absolutely, you can use gluten-free tortillas to make these bowls. Just follow the same preparation steps as with regular flour tortillas.
- Can I substitute corn tortillas, and if so, how?
- You may use corn tortillas, but keep in mind they tend to be smaller. To prepare, wrap them in a damp paper towel and microwave for 30 seconds to soften. Spray with oil, mold over a muffin tin, and bake at 350?F for 12-15 minutes until they are crisp and golden.
- Can I make these tortilla bowls in advance?
- While taco salad bowls are best when fresh, they can be stored at room temperature for up to two days. To reheat, you can use the oven to restore their crispness.
- What types of oven-safe dishes are suitable for molding the tortilla bowls?
- You can use various oven-safe dishes, such as 3-4 cup bowls or even a measuring cup, to mold the tortilla shells. Opt for dishes with a flat base to ensure stability when serving the salad. If you don’t have enough oven-proof bowls, consider baking in batches.
Tips
- Choose the Right Oil: Opt for a high-heat cooking oil like extra light olive oil or canola oil. These oils can handle the frying temperature well, ensuring your tortilla bowls turn out crispy without burning.
- Fry with Caution: Fry each tortilla for only 30-45 seconds per side. Keep a close eye on them, as they can burn quickly. It’s best to fry one at a time and add more oil as needed to maintain the right frying conditions.
- Shape Immediately After Frying: As soon as you finish frying a tortilla, use tongs to transfer it to your oven-safe bowl and mold it while it’s still hot. A soup ladle can help press the tortilla into the desired shape.
- Make Mini Versions: If you’re aiming for smaller, appetizer-sized bowls, use smaller tortillas and mold them using a muffin tin. This creates perfect single-serve options, great for parties or small gatherings.
Equipment
- Oven-safe bowls (Pyrex bowls or similar)
- Large skillet
- Cooking thermometer
- Tongs
- Wire rack
