The taco salad is a beloved staple of Tex-Mex cuisine, offering a vibrant explosion of textures and flavors. While the seasoned meat, crisp lettuce, and zesty dressing are essential, the true star of the show is often the vessel itself: the crispy, golden-brown tortilla bowl. Learning how to make taco shell for taco salad at home transforms a standard weeknight dinner into a restaurant-quality experience.
Creating these edible bowls is surprisingly simple once you master a few basic techniques. Whether you prefer the crunch of a deep-fried shell or the lighter, toasted notes of a baked version, making your own allows you to control the ingredients, the size, and the level of seasoning. Gone are the days of stale, store-bought shells that crumble under the weight of your toppings.
Choosing the Right Tortilla for Your Bowl
Before you heat up the oven or the oil, you need to select the right foundation. The type of tortilla you choose will dictate the final texture and flavor profile of your taco salad shell.
Flour vs. Corn Tortillas
Most classic restaurant-style taco salad bowls are made with large flour tortillas. Flour tortillas are more pliable, which makes them easier to mold into a bowl shape without cracking. They also puff up slightly when cooked, creating a light, flaky texture that mimics a pastry.
Corn tortillas can be used, but they are generally smaller and more prone to tearing. If you prefer the earthy flavor of corn, look for “burrito-sized” corn-blend tortillas or be prepared to make “mini” taco salads. For the iconic, oversized bowl that holds a mountain of toppings, a 10-inch or 12-inch flour tortilla is your best bet.
Freshness Matters
While you might think a slightly stale tortilla would be crispier, fresh tortillas actually work better. Fresh tortillas contain just enough moisture to remain flexible during the shaping process. If your tortillas feel a bit stiff out of the package, a quick 10-second zap in the microwave between damp paper towels will make them much easier to work with.
How to Make Taco Shell for Taco Salad in the Oven
Baking is the most popular method for home cooks because it is safer, less messy, and results in a lower-calorie shell. You can achieve a remarkably crispy result without the need for a vat of hot oil.
Using Specialty Tortilla Molds
The easiest way to get that perfect “flower” shape is to use a metal tortilla shell baker. These are inexpensive pans shaped like a scalloped bowl. You simply lightly coat your tortilla with cooking spray, press it into the mold, and bake.
- Preheat your oven to 375°F.
- Lightly spray both sides of a large flour tortilla with non-stick cooking spray or brush with a thin layer of vegetable oil.
- Press the tortilla into the mold, ensuring it touches the bottom and follows the curves of the sides.
- Bake for 8 to 10 minutes, or until the edges are golden brown and the shell feels firm to the touch.
- Let it cool in the pan for a few minutes; it will continue to crisp up as it cools.
The Upside-Down Bowl Method
If you don’t have a specific mold, you can use items already in your kitchen. An oven-safe glass or metal bowl turned upside down on a baking sheet works wonders.
Place the oiled tortilla over the inverted bowl, draping the edges down to create “petals.” Bake at 375°F for about 10 to 12 minutes. Because the tortilla is draped over the outside, it may expand slightly more than if it were tucked inside a mold, but the result is just as crunchy and delicious.
The Aluminum Foil Hack
For those who want a custom shape without any special equipment, aluminum foil is a lifesaver. Crumple a large piece of foil into a thick disk or a bowl shape. Place your tortilla over this foil “form” on a baking sheet. This method allows you to adjust the height and width of your bowl easily. Bake at 375°F until golden.
The Traditional Deep-Fried Method
If you are looking for that authentic, bubbly, and incredibly rich flavor found in Mexican restaurants, frying is the way to go. This method requires a bit more attention to safety but yields a superior crunch.
Safety First with Hot Oil
When frying, use an oil with a high smoke point, such as canola, vegetable, or peanut oil. You will need a deep pot or a heavy-bottomed skillet with high sides. Fill the pot with about 2 to 3 inches of oil. Heat the oil to 350°F. Using a kitchen thermometer is highly recommended to ensure the oil doesn’t get too hot and burn the tortilla or stay too cool and make it greasy.
Using a Metal Ladle or Specialized Basket
Professional kitchens use a “taco salad basket,” which consists of two wire mesh bowls that nest together, holding the tortilla in place as it submerges in the oil. At home, you can achieve a similar effect with two metal ladles of different sizes.
Place the tortilla over the hot oil and gently push the center down with the larger ladle. Once it starts to soften, use the smaller ladle to press the tortilla into a bowl shape against the bottom of the pot. Fry for about 30 to 45 seconds on one side, then carefully flip or rotate to ensure even browning. Once golden and stiff, remove with tongs and drain upside down on paper towels.
Seasoning Your Shell for Extra Flavor
Most people leave their taco shells plain, but adding seasoning during the cooking process can take your salad to the next level.
If you are baking, sprinkle a little chili powder, cumin, or garlic salt onto the tortilla immediately after spraying it with oil but before putting it in the oven. For fried shells, sprinkle the seasoning on the moment they come out of the oil while the surface is still slightly wet. For a unique twist, try a squeeze of lime juice and a dusting of sea salt for a “chips and salsa” flavor profile.
Common Mistakes to Avoid
Even a simple process has its pitfalls. Avoiding these common errors will ensure your taco salad bowl is the highlight of the meal.
Overcrowding the Oven or Fryer
If you are making multiple shells, give them space. In the oven, if the shells are too close together, the steam escaping from the tortillas can make them soggy rather than crisp. In the fryer, adding too many tortillas at once will drop the oil temperature significantly, resulting in an oily, limp shell.
Under-Baking the Center
The most common complaint with homemade taco bowls is a crispy rim but a soft, chewy bottom. This usually happens because the bottom of the bowl is shielded from the heat. To prevent this, ensure your oven is fully preheated. If using the mold method, you can carefully lift the shell out of the mold for the last 2 minutes of baking and place it directly on the oven rack to crisp the base.
Using the Wrong Temperature
If your oven is too low (below 350°F), the tortilla will dry out and become tough like leather before it turns golden. If it’s too high (above 425°F), the thin edges will burn while the bottom remains raw. Stick to the sweet spot of 375°F to 400°F for baking.
Serving and Storage Tips
Once you have mastered how to make taco shell for taco salad, you need to know how to handle them.
- Always let the shells cool completely before filling them. If you add hot taco meat and moist lettuce to a warm shell, the steam will immediately soften the crunch you worked so hard to achieve.
- If you want to make these ahead of time, they can be stored in an airtight container or a large zip-top bag for up to two days. If they lose a bit of their crispness, simply pop them back into a 300°F oven for 3 to 5 minutes to refresh them.
Frequently Asked Questions
Can I make taco salad shells with corn tortillas?
Yes, you can use corn tortillas, though they are much smaller. They are perfect for “street taco” style salads or appetizers. Since corn tortillas are more brittle, you must warm them up first to make them pliable. They generally require a slightly longer frying time to get completely crunchy compared to flour tortillas.
Is there a way to make these shells without any oil?
You can bake them without oil, but the texture will be quite different. Without oil, the tortilla will become more like a cracker—hard and brittle rather than crispy and flaky. If you are looking to save calories, a very light mist of olive oil spray is usually enough to get a good result without adding significant fat.
Why did my tortilla bubble up too much in the oven?
Tortillas contain small amounts of moisture that turn into steam. If you find your tortilla is puffing up like a balloon and losing its bowl shape, you can prick the raw tortilla a few times with a fork (docking) before baking. This allows the steam to escape and keeps the shell flat against the mold.
What is the best oil for frying taco shells?
You want an oil with a neutral flavor and a high smoke point. Vegetable oil, canola oil, and corn oil are the standard choices. Avoid extra virgin olive oil or butter, as they will burn at the temperatures required for frying and impart a flavor that may clash with the Mexican spices.
Can I use a microwave to make a taco shell bowl?
While you can technically “dry out” a tortilla in the microwave by placing it over an upside-down mug, the results are usually inferior. Microwave heating tends to make the tortilla chewy and tough rather than crispy. For the best texture, baking or frying is highly recommended.