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Taco Salad Shells
Homemade taco salad shells are a delicious, affordable, and healthier version of deep-fried bowls. These crispy baked tortilla bowls can be made ahead of time and don't require any special equipment.
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
crunchy taco bowls, homemade taco bowls
Servings:
4
Author:
Sarah Cook - Sustainable Cooks
Equipment
Baking sheet
Misto
Ingredients
3
tbsp
water
2
tbsp
olive oil
{divided}
4
flour tortillas
{burrito size}
olive oil spray
Instructions
Preheat oven to 425˚F.
Place 4 shallow bowls with the opening facing up on a rimmed baking sheet. Spray the bowls lightly with olive oil.
olive oil spray
Place oil and water in a shallow dish.
2 tbsp olive oil,
3 tbsp water
Dip each tortilla in the water and oil mixture, coating each side. Allow the excess to drip back into the dish.
4 flour tortillas
Place each tortilla into a bowl, and "mold" it into a bowl shape.
Bake for 8-12 minutes depending on how crispy you like your shell.
Notes
For best results, use burrito-sized tortillas.
To prep: Allow them to fully cool and then store in an air-tight container at room temperature for up to 3 days.
Nutrition
Serving:
1
tortilla bowl
|
Calories:
152
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
207
mg
|
Potassium:
46
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Calcium:
32
mg
|
Iron:
1
mg