Bubbly Taco Salad Bowls Recipe
Introduction
This Bubbly Taco Salad Bowls recipe transforms simple flour tortillas into crispy, puffed-up edible bowls perfect for holding your favorite taco fillings. Lightly pan-fried to create big bubbles and then baked until golden and crunchy, these bowls add a fun and delicious twist to any taco night.
Ingredients
- 4 flour tortillas, 10-12 inch (XL burrito size)
- 4 tablespoons vegetable oil (or any flavorless oil)
Instructions
- Step 1: Preheat the oven to 350°F. Place 4 oven-safe cereal bowls on a large rimmed baking sheet. Set a large 12-14 inch skillet over medium heat on the stovetop.
- Step 2: Pour 1 tablespoon of oil into the skillet. When hot, add one tortilla. Use tongs to swirl the tortilla so it’s coated with oil on both sides. Immediately flip and coat the other side the same way.
- Step 3: Pan-fry the tortilla for 30-45 seconds per side. Watch for large bubbles to form—these give the bowl its signature puffiness. Avoid letting the tortilla turn dark; aim for a golden-brown color.
- Step 4: Using tongs, carefully lift the tortilla and place it into one of the cereal bowls. Gently press it down to shape it into a bowl, taking care not to deflate the bubbles.
- Step 5: Repeat the frying and shaping process with the remaining tortillas. Once all four are prepared, bake the tortilla bowls in the oven for 9-10 minutes until very crispy. Let cool before filling.
Tips & Variations
- Use corn tortillas instead of flour for a different flavor and texture, though bubbles may be smaller.
- Try brushing the tortillas with flavored oil or sprinkle with taco seasoning before frying for an extra boost of taste.
- Fill the bowls with your favorite taco salad ingredients like seasoned ground beef, lettuce, cheese, salsa, and sour cream.
Storage
Store any unused baked taco bowls in an airtight container at room temperature to keep them crispy, ideally for up to 2 days. To re-crisp, place them in a preheated 350°F oven for 3-5 minutes. Avoid refrigerating, as this can make the bowls soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the taco salad bowls ahead of time?
Yes, you can prepare and bake the bowls in advance. Store them in an airtight container and reheat in the oven before serving to restore crispness.
What can I use instead of vegetable oil?
You can use any neutral-flavored oil such as canola, sunflower, or light olive oil to achieve similar results without altering the taste.
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Bubbly Taco Salad Bowls Recipe
- Total Time: 25 minutes
- Yield: 4 taco salad bowls 1x
Description
This Bubbly Taco Salad Bowls recipe features homemade crispy tortilla bowls with puffed bubbles, perfect for serving your favorite taco salad ingredients. The tortillas are pan-fried to create large, airy bubbles, then shaped into bowls and baked until extra crispy, providing a delightful crunchy base for a fresh and flavorful taco salad.
Ingredients
Ingredients
- 4 10-12 inch flour tortillas (XL burrito size)
- 4 tablespoons vegetable oil (or any flavorless oil)
Instructions
- Preheat and Prep: Preheat your oven to 350 degrees F. Place 4 oven-safe cereal bowls on a large rimmed baking sheet. Prepare a large 12-14 inch skillet on the stovetop over medium heat for frying the tortillas.
- Oil the Skillet and Tortilla: Pour 1 tablespoon of vegetable oil into the skillet. Once it’s hot, place one tortilla in the skillet. Use tongs to swirl the tortilla around to coat it in oil evenly, flip it over and swirl oil on the other side as well. Both sides must be coated right away to ensure proper frying.
- Pan-Fry the Tortilla: Fry the tortilla on each side for 30-45 seconds, allowing large bubbles to form that puff up the tortilla. Avoid browning it too much; it should be golden-brown but not dark. The bigger the bubbles, the fluffier the final bowl will be.
- Shape into Bowls: Carefully transfer the puffed tortilla with tongs and tuck it gently into one of the prepared cereal bowls to form a bowl shape. Try not to press down and deflate the bubbles.
- Repeat with Remaining Tortillas: Continue this frying and shaping process with the remaining three tortillas until all are shaped into bowls on the baking sheet.
- Bake for Crispiness: Bake the shaped tortilla bowls in the preheated oven for 9-10 minutes to ensure they become very crispy and hold their shape well.
- Cool and Fill: Allow the bowls to cool slightly before filling them with your desired taco salad ingredients.
Notes
- Use a large skillet and make sure the oil is hot before adding each tortilla to get the best puffed bubbles.
- Do not overcook the tortillas; golden brown is ideal to maintain crispiness without burning.
- You can use any flavorless oil like vegetable or canola oil for frying.
- Cool the bowls completely to ensure they stay crispy when filled.
- These bowls are perfect for taco salads, but can also be used for other salads or dips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying and Baking
- Cuisine: Mexican
Keywords: taco salad bowls, crispy tortilla bowls, homemade tortilla bowls, puffed tortilla taco bowl, taco salad recipe, easy taco bowls
