Crispy Taco Salad Shells

Homemade Taco Salad Shells are delightfully crisp and satisfying. Crafting a taco salad bowl from a tortilla is surprisingly quick and easy. These shells are also perfect for advance preparation, making them an excellent choice for your next taco night, sure to impress everyone.

We’re big fans of Mexican-inspired taco recipes, from our renowned Fish Tacos to Taco Soup. We even create our Taco Seasoning! If you share our enthusiasm for tacos, this homemade taco salad shell recipe is a must-try!

Taco Salad Shells

The Best Tortilla Bowls are first pan-fried and then baked. This ensures a crisp and bubbly shell that tastes wonderful. If you’ve made your own Hard Taco Shells before, you already know how good these will be.

Enjoying a Taco Salad in these Crispy Taco Salad Shells is an adventure. It feels like a dish straight from a Mexican restaurant and definitely elevates Taco Tuesday!

Ingredients

Flour Tortillas – We use large 10-inch flour tortillas to create spacious bowls. You can try Homemade Flour Tortillas or use store-bought ones if you’re in a hurry.
Oil – use high-heat cooking oil. Our preferred choice is extra light olive oil (not extra virgin), or you can opt for Canola oil.
Salt – a light sprinkle of salt enhances the taco shells’ flavor, but it’s optional. If you’re filling the shells with salad and dressing, you might not need extra salt.

Pro Tip: If you want to make smaller bowls, you can use smaller tortillas. For single-serve mini tortilla bowls, get the smallest tortilla size and shape them in muffin tins for perfect appetizers!

How to Make Tortilla Bowls

Prep – Preheat your oven to 350˚F with a rack in the center and arrange your oven-safe bowls on a baking sheet, so they’re ready when the tortillas finish frying.
Fry Tortillas – Heat 2 Tbsp of oil in a skillet and fry the tortillas for 30-45 seconds per side or until they turn golden brown in spots. This process happens quickly, so stay attentive to prevent burning. Fry the tortillas one at a time and add more oil as needed.
Mold Tortillas – Right after frying, use tongs to transfer the tortillas to your prepared bowls and press them down in the center to shape them. A soup ladle works well for this purpose.
Bake Tortilla Bowls – Once all your taco salad bowls are shaped, bake them in the preheated oven for 12-14 minutes or until they become crispy and golden brown. Then, transfer the bowls to a wire rack to cool before serving (see serving suggestions below).

Common Questions

How to eat a tortilla bowl?

The tortilla shell serves as a bowl, but I always set it over a dinner plate to catch any leaks and make it easier to transport. The shell is also meant to be eaten along with the salad. I like to break off the edges and enjoy it with bites of salad.

Can I use Gluten-free tortillas?

Yes, you can make gluten-free tortilla bowls following the same instructions.

Can I Substitute Corn Tortillas?

You can use corn tortillas, but the shells will be smaller since corn tortillas are typically sold in smaller sizes. Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften them up. Spray both sides with oil and shape the tortillas over the back of a muffin tin. Bake at 350˚F for 12-15 minutes or until they turn crisp and golden.

Can I double the recipe?

Absolutely! You can make as many or as few as you like, but keep in mind you’ll need enough bowls and oven space to bake them. If you’re doubling the recipe, it’s best to fry and bake them in batches.

What kind of oven-safe dishes can I use?

I used various different-sized bowls, including a measuring cup, to mold the tortilla shells. I prefer using a 3-4 cup bowl, such as an oven-safe Pyrex bowl, preferably with a flatter base to prevent the salad from easily tipping over on your plate. If you don’t have four oven-proof bowls, you can bake these in batches.