That satisfying crunch of a perfectly golden, crispy bowl is arguably the best part of a taco salad. While store-bought shells are convenient, they often lack the fresh flavor and sturdy architecture required to hold a mountain of seasoned beef, beans, and fresh greens. Mastering how to make taco salad shell at home is a game-changer for your taco Tuesday routine. It allows you to control the oil content, the seasoning, and the size of your edible bowl.
Choosing the Right Tortilla for Your Shell
Before you heat up the oven or the oil, you need to select the right foundation. Not all tortillas are created equal when it comes to structural integrity.
Flour vs. Corn Tortillas
For the classic, large restaurant-style bowl, flour tortillas are the gold standard. They are more pliable, which makes them easier to mold into a bowl shape without cracking. Because they contain more fat and gluten, they puff up beautifully, creating those airy, crispy bubbles we all love.
Corn tortillas can be used, but they are generally smaller and more prone to breaking if you try to fold them into a deep bowl shape. If you prefer the flavor of corn, look for “extra-large” corn tortillas or “flour-corn blends” which offer the best of both worlds: the flavor of corn with the flexibility of flour.
Size Matters
For a standard meal-sized salad, look for 10-inch or 12-inch tortillas. These provide enough surface area to create a deep well for your ingredients while leaving a decorative ruffled edge. If you are making appetizer-sized portions or “taco sundaes,” 6-inch tortillas work perfectly in muffin tins.
How to Make Taco Salad Shell in the Oven
Baking is the most popular method for home cooks because it is hands-off and significantly lower in calories than deep-frying. You can achieve a professional look using items already in your kitchen.
Using a Tortilla Mold
If you plan on making taco salads regularly, investing in a set of non-stick tortilla shell bakers is worth it. These are fluted metal molds that you simply press the tortilla into.
- Pre-heat your oven to 375°F.
- Lightly coat both sides of the tortilla with cooking spray or a thin layer of vegetable oil.
- Press the tortilla into the mold, ensuring it touches the bottom and the sides are ruffled evenly.
- Bake for 8 to 10 minutes until the edges are golden brown.
- Let it cool in the mold for two minutes to set the shape before removing.
The Upside-Down Bowl Method
If you don’t have a special mold, look in your cupboard for oven-safe glass or stainless steel bowls.
- Pre-heat the oven to 375°F.
- Grease the outside of an oven-safe bowl.
- Drape the oiled tortilla over the inverted bowl.
- Use your hands to press the sides down so it forms a cap over the bowl.
- Place the bowl (still upside down) on a baking sheet.
- Bake for 10 to 12 minutes. The tortilla will crisp up in the shape of the bowl’s exterior.
The Aluminum Foil Hack
For a more rustic, free-form shape, you can use a large ball of crumpled aluminum foil. Place the foil ball on a baking sheet, drape the oiled tortilla over it, and pin the sides down slightly. This creates a more organic, “wavy” look that mimics high-end Mexican cantinas.
Deep Fried Taco Salad Shells for Maximum Flavor
If you want the most authentic, decadent experience, frying is the way to go. This method creates the signature bubbly texture and a richness that baking can’t quite replicate.
The Deep Fryer Technique
To do this safely, you will need a deep pot and a pair of sturdy metal tongs or a “double basket” fryer tool designed specifically for taco shells.
- Heat about 3 inches of neutral oil (canola, vegetable, or peanut oil) in a heavy pot to 350°F.
- Using a ladle or a metal citrus press, push the center of the tortilla down into the hot oil.
- Hold it down for about 15 to 20 seconds to set the “floor” of the bowl.
- Allow the sides to fry for another 30 seconds until they stop bubbling vigorously, which indicates the moisture has evaporated.
- Carefully lift the shell out and drain it upside down on a wire rack lined with paper towels.
Seasoning Your Shell
The moment the shell comes out of the oven or the fryer is the best time to add flavor. While the oil is still wet on the surface, sprinkle a fine layer of salt, lime zest, or even a dusting of chili powder and cumin. This ensures the seasoning sticks to the shell rather than falling to the bottom of the salad.
Tips for the Perfect Crispy Texture
One of the biggest frustrations when learning how to make taco salad shell is ending up with a “chewy” or “leathery” result. This usually happens for two reasons: undercooking or trapped steam.
Avoiding the Soggy Bottom
To prevent the bottom of your salad from turning into a soggy mess once the ingredients are added, follow these steps:
- Ensure the shell is completely cooled before filling. A warm shell will create steam when cold lettuce is added, softening the crust.
- Create a “barrier” layer. Start your salad with a layer of dry beans or a layer of cheese before adding the high-moisture ingredients like salsa, sour cream, or tomatoes.
- Drain your protein. If using ground beef or shredded chicken, ensure you drain the excess fat and liquid thoroughly before scooping it into the shell.
Storage and Prep
You can make these shells up to two days in advance. Once they are completely cool, store them in a large, airtight container or a clean paper bag. Do not refrigerate them, as the moisture in the fridge will turn them soft. If they lose their crunch, you can “refreshen” them in a 300°F oven for 3 to 5 minutes right before serving.
Creative Variations on the Classic Shell
Once you have mastered the basic technique, you can start experimenting with different flavors and dietary needs.
Whole Wheat and Low Carb Options
Health-conscious cooks can use whole wheat tortillas or high-fiber low-carb wraps. Note that low-carb tortillas often have higher moisture content and may require an extra 2 to 3 minutes of baking time at a slightly lower temperature, such as 350°F, to prevent burning while achieving crispness.
Sweet Dessert Shells
Taco shells aren’t just for salad. You can use the same molding techniques to create dessert bowls. Instead of salt and chili, brush the tortilla with melted butter and coat it in a mixture of cinnamon and sugar before baking. Fill these shells with vanilla ice cream, fried bananas, and chocolate sauce for a “Churro Bowl” experience.
Herb-Infused Shells
Before baking, brush your tortilla with a cilantro-infused oil or a garlic-butter wash. This adds an extra layer of gourmet flavor that complements the fresh ingredients of the salad inside.
FAQs
Can I make taco salad shells in an air fryer?
Yes, you can make taco shells in an air fryer. Place a lightly oiled tortilla inside a small oven-safe bowl that fits in your air fryer basket. To keep the tortilla from blowing around, you can place a smaller oven-safe bowl or a heavy metal whisk inside it to weigh it down. Air fry at 375°F for 5 to 7 minutes, checking frequently.
Why does my tortilla bubble up too much in the oven?
Tortillas bubble when steam is trapped between the layers of the dough. If your shells are puffing up so much that they lose their bowl shape, use a fork to prick a few small holes in the bottom and sides of the tortilla before baking. This allows the steam to escape and keeps the shell more uniform.
What is the best oil for frying taco salad shells?
The best oils are those with a high smoke point and a neutral flavor. Vegetable oil, canola oil, and grapeseed oil are excellent choices. Avoid using extra virgin olive oil or butter for deep frying, as they will burn at the temperatures required to get the tortilla crispy.
How do I stop the shell from cracking when I press it into the mold?
If your tortillas are cold, they will be brittle and prone to cracking. Before molding, warm the tortillas in the microwave for 15 to 20 seconds between two damp paper towels. This makes them much more flexible and easier to shape into the fluted edges of a bowl.
Can I use store-bought taco shells for a salad?
While you can buy pre-formed taco salad shells at many grocery stores, they are often fragile and can taste stale. Making them at home using fresh tortillas results in a much better flavor and a stronger structure that can hold more toppings without collapsing.