Description
These Crispy Taco Salad Shells are homemade flour tortilla bowls that are pan-fried until golden and puffed, then baked to achieve a perfectly crispy texture. Ideal for serving taco salads with your favorite toppings, they offer a fun and crunchy base that’s easy to prepare with simple ingredients and classic cooking techniques.
Ingredients
Scale
Main Ingredients
- 4 large flour tortillas (10-inch diameter)
- 2 Tbsp extra light olive oil (or canola oil or any high heat cooking oil, plus more as needed)
- Kosher salt (optional for sprinkling)
Instructions
- Preheat and Prepare Molds: Preheat your oven to 350ËšF. Place oven-safe bowls upside down on a baking sheet to act as molds for the taco shells. Have a ladle or smaller bowl ready to help shape the tortillas.
- Heat Oil and Fry Tortillas: In a large skillet, heat 2 tablespoons of oil over medium heat until it reaches about 350ËšF. Carefully add one tortilla at a time and fry for 30-45 seconds on the first side until golden brown in spots and slightly puffed. Flip and fry the other side for another 30-45 seconds. The tortillas should develop a deep golden color with some puffing.
- Shape Tortillas Over Molds: Using tongs, immediately transfer each fried tortilla to an oven-safe bowl placed upside down on the baking sheet. Use a ladle or smaller bowl to press and mold the tortilla to fit the shape of the bowl. Sprinkle with kosher salt if desired. Repeat the frying and shaping process for all tortillas, adding more oil to the skillet as needed.
- Bake to Crisp: Once all tortillas are shaped over the molds, place the baking sheet with bowls into the preheated oven. Bake for 12-14 minutes until the shells become crispy and golden brown. Remove from the oven and carefully lift the tortilla shells off the molds. Let them cool on a wire rack before filling and serving.
Notes
- Be careful when handling hot oil and tortillas to avoid burns.
- The shaping step is easier if done immediately after frying while tortillas are still warm and pliable.
- Use oven-safe bowls that have a suitable shape for taco salad shells.
- Extra light olive oil or canola oil works well due to their high smoke points.
- These shells can be stored in an airtight container after cooling to maintain crispiness.
