Crispy Taco Salad Shells
Fill these Taco Bowls with Taco Salad for the ultimate taco bar. The restaurant-style taco bowls make the meal feel festive and fun.
Foto: Natasha's Kitchen
Ingredients
- 4 large flour tortillas (10-inch diameter)
- 2 Tbsp extra light olive oil (canola oil or any high heat cooking oil, plus more as needed)
- kosher salt (optional for sprinkling)
Steps
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Preheat oven to 350˚F. Set your oven-safe bowls over a baking sheet and have a ladle ready or something that can be used to push the tortilla into the mold.
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Heat 2 Tbsp oil in a large skillet over medium heat. Once the oil is hot (350˚F on a thermometer), add the tortilla and fry on the first side for 30-45 seconds. Flip and fry for 30-45 seconds on the second side. The tortilla should be a deep golden brown in spots and start to puff.
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Immediately remove with tongs and place over an oven-safe bowl. Use a ladle or a smaller bowl to shape the tortilla to fit into the bowl. Sprinkle with salt if desired. Repeat this process with the remaining tortillas, adding more oil to the skillet as needed.
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Once the tortillas are shaped into the bowls, set the bowls on a baking sheet and bake at 350˚F for about 12-14 minutes or until crispy and golden brown. Remove from molds and cool on a wire rack then serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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