Description
This Bubbly Taco Salad Bowls recipe shows you how to transform simple flour tortillas into crispy, puffed taco salad bowls using a quick pan-fry and oven bake method. Perfect for serving salads or taco fillings in an impressive, edible bowl that adds delight to any meal.
Ingredients
Scale
Ingredients
- 4 flour tortillas (10-12 inch, XL burrito size)
- 4 tablespoons vegetable oil (or any flavorless oil)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Arrange 4 oven-safe cereal bowls on a large rimmed baking sheet to prepare for shaping the tortillas later. Place a large 12-14 inch skillet on the stovetop over medium heat to get ready for frying.
- Oil the Tortilla: Pour 1 tablespoon of oil into the hot skillet. Once the oil is hot, place one tortilla in the skillet. Using tongs, swirl the tortilla to coat it evenly in oil, then flip it and swirl again to coat both sides thoroughly.
- Pan-Fry the Tortilla: Fry the tortilla for about 30-45 seconds per side. During this time, the tortilla will puff up forming large, bubbly pockets. The goal is a golden-brown color without dark spots. Carefully flip and repeat on the other side.
- Shape Tortilla Bowl: Using tongs, immediately transfer the puffed tortilla into one of the cereal bowls. Gently tuck it down to conform to the shape of the bowl, making sure not to deflate the bubbles that give the texture its characteristic crunch and appearance.
- Repeat for Remaining Tortillas: Repeat the oiling, frying, puffing, and shaping process with the remaining three tortillas.
- Bake to Crisp: After all tortillas are pan-fried and shaped into bowls, place the entire baking sheet with tortilla bowls into the preheated oven. Bake for 9-10 minutes until the bowls are very crispy to hold fillings well without becoming soggy.
- Cool and Serve: Remove from oven and allow the tortilla bowls to cool slightly before filling with your favorite taco salad ingredients or other fillings. Enjoy immediately for the best texture.
Notes
- Use XL burrito-sized tortillas to ensure the bowls hold enough filling and get that nice bubbly texture.
- Be careful not to overcook the tortillas in the skillet; aim for a golden color, not dark brown or burnt.
- Handle the tortillas gently when shaping into bowls to preserve the bubbles for a light, crispy shell.
- These bowls are best served fresh but can be stored in an airtight container for a day to maintain crispness.
- Vegetable oil or any neutral oil works best to avoid overpowering flavors.
