Learn how to make taco bowl shells in your oven using flour or corn tortillas. Our healthy taco salad bowls save calories compared to the store-bought variety.
The next time your family is begging for tacos, surprise everyone with taco shell bowls! Easy to make, this recipe is sure to please the entire family.
Made with only 1 ingredient, these taco shells are a healthier version than any store-bought or restaurant-served taco salad bowl. In just 15 minutes, the shells are ready to eat!
Serve a taco salad in a soft taco shell bowl for a complete and tasty dinner meal. Customize the salad ingredients based on any preferences in your home. From taco meat, beans, lettuce, tomatoes to cheese and salsa, we encourage you to get as creative as possible!
Think you need a taco bowl shell maker to start? Think again! Our secret to making a soft shell taco bowl – a tin foil mold.
Equipment
- baking pan
- tin foil
Ingredients
- 4 large flour tortillas
- Add your favorite taco salad ingredients
How To Make Taco Salad Shells
- Preheat the oven. Preheat the oven to 350°F.
- Shape the foil and tortillas. Shape tin foil into 4 medium-sized loose round-shaped balls. Drap the tortilla over the top, gently shaping the tinfoil and the tortilla shell into the shape you’d like. Repeat for all the shells.
- Bake. Bake for 15-20 minutes watching closely after 15 minutes. Once the shells starts browning it can burn quickly.
Taco Salad Bowl Tips and Tricks
- Oil or Spray the Tortillas: Before shaping the tortillas over the foil balls, lightly brush them with oil or cooking spray. This can help them become crispier and more golden during baking.
- Seasoning: If you want to add extra flavor to your taco bowl shells, consider sprinkling them with a bit of seasoning before baking. A pinch of salt, pepper, or even some chili powder can enhance the taste.
- Check for Doneness: While the suggested baking time is 15-20 minutes, every oven is slightly different. Keep a close eye on the shells starting from the 15-minute mark to ensure they don’t over-brown or burn. When they’re done, they should be crispy and lightly golden.
- Cool Slightly Before Removing: Once you’ve taken the taco bowl shells out of the oven, let them cool for a minute or two before attempting to remove them from the foil balls. This will help them hold their shape better.
- Customize Flavors: Consider brushing the tortillas with flavored oils or adding a sprinkle of shredded cheese on them before baking. This can add an extra layer of taste to your taco bowls.
- Size Variations: Depending on the size of your foil balls and tortillas, you can create small, medium, or large taco bowl shells. This provides flexibility in serving different portion sizes.
- Shape Variation: While the round shape is traditional, you can also experiment with shaping your taco bowl shells into more unique forms. For example, you can mold them into square or oval shapes for a different presentation.
- Storage: If you happen to make more shells than you need, you can store the extra shells in an airtight container for a few days. Just reheat them in the oven for a few minutes before using to restore their crispiness.
- Serve Creatively: Besides using these shells for traditional taco fillings, think outside the box. You can use them for breakfast bowls, salad bowls, or even as a vessel for other cuisines like Asian stir-fries or Mediterranean wraps.
MIX IT UP: Turn tortilla shell bowls into dessert by spraying with cooking spray and sprinkling with cinnamon and sugar prior to baking. Serve ice cream sundaes or Fruit Salsa inside the bowls for a kid-friendly treat!
Frequently Asked Questions
These flour tortilla taco bowls are best made right before eating. However, you can be make them up to 3 days in advance and store in an air tight container or bag. Simply reheat in the oven when ready to eat.
Absolutely. From mini to large, these bowls can be made to fit any size salad. To make smaller shells, shape the tin foil into a smaller size ball or shape a bowl out of foil and place the tortilla inside then bake. Mini taco bowl shells are perfect for young children.
These taco shells will turn out crisp enough to hold a whole taco salad. If you are looking for golden brown shells, spray each side of the tortilla with cooking spray prior to draping it over the foil.
Serve any taco salad recipe in these bowls any night of the week. Another fun way to serve is filling the bowls with guacamole or Pico de Gallo for your next family dinner or large group event!
How To Make Corn Tortilla Salad Bowls
- Heat tortillas in the microwave for 15 seconds.
- Spray each side with nonstick cooking spray.
- Shape a bowl form out of tin foil. Add corn tortilla and gently shape.
- Bake for 20 minutes or until crisp.
Cooking Tip: Microwaving the corn tortillas will help prevent the shells from cracking or breaking.
Storage Instructions
- Allow the tortilla shells to cool completely at room temperature before storing.
- Once the shells have cooled, you can store them in an airtight container to keep them fresh and prevent them from becoming stale.
- Place a piece of parchment paper or wax paper between each tortilla shell to prevent them from sticking together.
- Seal the airtight container securely to keep out moisture and air, which can make the shells soggy or stale.
- Store the container of tortilla shells in a cool, dry place, away from direct sunlight or heat sources.
More Taco Recipes
- Cheesy Taco Pasta Recipe
- Instant Pot Shredded Chicken Tacos
- Camping Tacos
- Baked Cod Fish Tacos
- Layered Taco Dip
- Tasty Taco Cups
- Easy Crockpot Taco Chili Recipe
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Taco Salad Shells Recipe
Equipment
Ingredients
- 4 large flour or gluten-free tortillas
- Add your favorite taco salad ingredients such as taco meat, beans, lettuce, tomatoes, cheese and salsa. ✅
Instructions
- Preheat the oven. Preheat the oven to 350°F.
- Shape the foil and tortillas. Shape tin foil into 4 medium-sized loose round-shaped balls. Drap the tortilla over the top, gently shaping the tinfoil and the tortilla shell into the shape you'd like. Repeat for all the shells.4 large flour or gluten-free tortillas
- ⭐️Bake. Bake for 15-20 minutes watching closely after 15 minutes. Once the shells start browning they can burn quickly.
- Serve. Serve with taco meat and toppings or in your favorite recipe.Add your favorite taco salad ingredients such as taco meat, beans, lettuce, tomatoes, cheese and salsa.
Notes
Corn Tortilla Salad Bowls
- Heat tortillas in the microwave for 15 seconds.
- Spray each side with nonstick cooking spray.
- Shape a bowl form out of tin foil. Add corn tortilla and gently shape.
- Bake for 20 minutes or until crisp.
Nutrition
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Lilly Armstead says
Very easy for me to make with my arthritis hands thank you.