Taco Salad Bowls

They are different shapes as I experimented with small bowls and large tart tins.

I had a go at making my own taco salad bowls tonight and they were a success! Although, not as good and fatty as the deep fried versions at Mexicali, they were still crispy and delish.

Ingredients:

Totillas or wraps of your choice
Vegan spread or oil (I used olive spread, olive oil will work too)


Method:
1. Spread olive oil on totillas.

2. Mould your tortillas into small bowls.

3. Bake in the oven at 180C or 350F for 10 minutes, or until crisp and brown. Then leave to cool.


Fill you taco bowls with your favourite Mexican fillings e.g. beans, rice, salsa and guacamole.

Check out this post for more Mexican ideas :)

Inspired by the taco salad from Mexicali Fresh in Mission bay. 

Kim