- Ingredients and Substitutions
- Step-by-step Instructions
- My favorite skillet for bubbly shells!
- The exact bowls I used!
- My go-to sheet pan!
- Oops! What did I do wrong?!
- How to store leftover Bubbly Taco Salad Shells
- FAQs
- Bubbly Taco Salad Shells Recipe
- What to use these Bubbly Taco Salad Shells for
- More easy Mexican dinners
What I learned after 4 test rounds of bubbly taco shells
I think we can all agree there’s really only ONE reason to order a taco salad at a Mexican restaurant… for that bubbly tortilla bowl!
I still remember sneaking bites of mom’s crispy shell as a kid (and yes, I thought I was being so sly). So when I got hit with that craving recently, I had to try my hand at making them at home.
I’ll be honest: it took me 4 test rounds to get these Bubbly Taco Salad Shells just right. The recipe itself is simple, but three little things I figured out make all the difference between sad-and-soggy and actually-restaurant-crispy:
- Don’t skimp on the oil. A thin pool across the whole pan is what creates those bubbles. Too little and the tortilla scorches before it puffs.
- Bake them longer than you think. Most recipes call for 8 to 12 minutes, but 20 to 25 at 350°F is what gives you shells that are actually crispy.
- Bowl size matters, like REALLY matters. A shallow 5- to 6-inch bowl gives the tortilla room to fold into that wavy edge without cracking.
These are the shells from my Bubbly Taco Salad Bowls, broken out so you can use them anywhere you’d want an edible bowl (taco night, dip cups, queso scoops, even an ice cream sundae situation). Same oil-and-bake-til-crispy logic as my Baked Tortilla Chips, just in a bigger, flour tortilla version.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Flour tortillas: Burrito size (10 to 12 inches) is what you want for a big edible bowl. Mission brand bubbled up the biggest in my testing, but store brands work too with slightly smaller bubbles.
- Avocado oil: You want a neutral oil that can stand up to high heat without smoking. Canola or vegetable oil also do the trick.
- Salt: A sprinkle right when each tortilla comes out of the skillet (while it’s still oil-coated and hot) is what locks in the flavor.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Pan-fry the tortillas.
Preheat the oven to 350°F and heat 2 tablespoons of avocado oil in a 12- to 14-inch skillet over medium. Once shimmering, pan-fry 1 tortilla for about 30 seconds per side until it puffs up with big bubbles, then repeat with the remaining tortillas (adding more oil as needed).
My favorite skillet for bubbly shells!
I love my Staub 12-inch cast-iron skillet for this recipe because it holds heat like a champ. No hot spots, no scorching, just an even golden puff on every tortilla. It also handles the high oil temperature without complaining.
Shape the bowls.
Set 4 oven-safe shallow bowls (5 to 6 inches across) on a large rimmed sheet pan. Using tongs, transfer each pan-fried tortilla into a bowl, gently folding the edges around the rim for that wavy shape and sprinkling with salt while still hot. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
Work quickly. The tortilla cools and stiffens fast, so shape it within the first 5-10 seconds of pulling it from the skillet for the cleanest wavy edges.
The exact bowls I used!
These 6-inch CB2 shallow bowls are our everyday bowls, and the shorter profile is what makes them perfect for shells. The tortilla actually crisps up on the edges instead of getting trapped inside a tall bowl.
Bake the bowls.
Bake for 20 to 25 minutes until firm and crispy. Cool slightly before filling or using.
My go-to sheet pan!
I love these Nordic Ware half sheet pans because they’re big enough to fit all 4 bowls without crowding. They also don’t warp and survive the endless sheet pan meals and roasted veggies I make in this house.
Oops! What did I do wrong?!
My tortillas didn’t bubble up.
Either the oil was too thin or the heat was too low. Add more oil to coat the pan, bump the heat slightly, and try again with a fresh tortilla.
My tortillas burned.
Heat was too high or the tortilla sat too long. Drop the heat to medium (not medium-high) and watch closely. They only need 30 seconds per side.
My bowls came out soggy.
You probably pulled them out of the oven too early. 20 to 25 minutes is the sweet spot, and anything less and they won’t fully crisp up.
My bowls cracked when I tried to shape them.
The tortilla cooled too fast or the bowl was too narrow. Work quickly while the tortilla is hot, and use a 5- to 6-inch bowl that gives the tortilla room to fold without forcing it.
How to store leftover Bubbly Taco Salad Shells
The shells are best the day they’re made, but you can store leftovers in a ziplock bag at room temperature for up to 2 days.
Don’t refrigerate, they’ll get soggy from the humidity. Skip the microwave for the same reason.
To re-crisp a softened shell, pop it in a 350°F oven for 3 to 5 minutes and it’ll come right back.
FAQs
The pan-frying is what creates the bubbles. Baking alone gives you crispy tortilla bowls, but you won’t get that puffy, restaurant-style texture without the hot oil step.
Corn tortillas won’t bubble up the same way and most aren’t large enough for a salad-size bowl. If you want the same crispy oil-and-bake concept with corn tortillas, my Baked Tortilla Chips use the exact same idea just scaled to chip size.
Yes, just use gluten-free flour tortillas (burrito size if you can find them). The bubbles might be a little smaller depending on the brand, but the method is the same.
They’re best the day they’re made, but they’ll keep in a ziplock at room temperature for up to 2 days. If they soften, re-crisp in a 350°F oven for 3 to 5 minutes.
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Bubbly Taco Salad Shells Recipe
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Ingredients
- 4 (10- to 12-inch) flour tortillas burrito size
- 5 tablespoons avocado oil divided (or any neutral oil)
- Salt for sprinkling
Instructions
- Preheat the oven to 350°F. Place 4 oven-safe bowls (5 to 6 inches across) on a large rimmed baking sheet.4 (10- to 12-inch) flour tortillas
- Heat 2 tablespoons of the avocado oil in a large 12- to 14-inch skillet over medium heat, swirling so it forms a thin, even coating across the pan.5 tablespoons avocado oil
- Once the oil is shimmering, add 1 tortilla. Pan-fry for 30 seconds, flip, and continue frying another 15-30 seconds more, allowing it to puff up with large bubbles. Watch carefully so it stays golden brown and doesn't darken.
- Using tongs, lift the tortilla out of the skillet and press it down inside one of the bowls. Carefully fold the edges in places around the rim to create a wavy shape. Sprinkle immediately with salt.Salt
- Add more oil to the skillet as needed and repeat with the remaining tortillas.
- Once all 4 bowls are shaped, bake for 20 to 25 minutes, or until firm and crispy. Cool slightly before filling.
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Notes
- Tortillas: Mission brand flour tortillas bubbled up best in testing. HEB and other store brands work, but the bubbles will be smaller. Burrito size (10 to 12 inches) is the right size for a salad-size bowl.
- Oil amount: Don’t skimp. A thin, even coating across the pan is what creates the bubbles. Too little oil and the tortilla will scorch before it bubbles.
- Medium heat is the sweet spot: Medium-high will brown the tortillas too quickly and smoke up the kitchen. Medium gives enough heat for big bubbles without burning.
- Bowl sizing: Use 5- to 6-inch shallow bowls and press the tortilla inside, gently folding the edges around the rim for that pretty wavy look. If your bowls are smaller than 5 inches, you can invert them and drape the tortilla over the outside. You’ll lose the wavy edges and the shells will be flatter and more spread out, but they still work.
- Bake them longer than you think: Most recipes call for 8 to 12 minutes, but 20 to 25 at 350°F is the sweet spot for shells that are actually crispy.
- Storage: The shells are best the day they’re made. If you have leftovers, store them in a ziplock bag at room temperature for up to 2 days. Don’t refrigerate, they’ll get soggy from the humidity.
- Reheating: Skip the microwave (also soggy). If your shells have softened, re-crisp them in a 350°F oven for 3 to 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to use these Bubbly Taco Salad Shells for
The most obvious move is filling them with the full Bubbly Taco Salad Bowls setup (seasoned beef, fresh toppings, salsa crema). But these shells are way more versatile than just a salad vehicle.
Pile them with homemade guacamole and pico de gallo for a build-your-own dip cup situation, or use them as edible bowls for chili, soup, or queso scoops.
For dessert mode, sprinkle the tortillas with cinnamon sugar before baking and fill the cooled bowls with scoops of ice cream, whipped cream, and fresh berries. Tex-Mex meets sundae bar.
More easy Mexican dinners
If Tex-Mex night is your favorite night, these are the ones I make on repeat in our house.
