Original Post: https://www.evolvingtable.com/taco-salad-shells/
Bubbly Taco Salad Shells Recipe
These Bubbly Taco Salad Shells are pan-fried for that golden puff and baked longer than most recipes call for so they actually crisp up (no sad soggy shells here). Use them for taco salads, dip cups, even ice cream sundaes, basically anywhere you'd want an edible bowl. About 30 minutes, no deep fryer needed!
Servings: 4 servings
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.
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
Calories: 158kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 7mg | Potassium: 1mg | Fiber: 0.04g | Sugar: 0.04g | Calcium: 1mg | Iron: 0.04mg
