This was my last ever week of law school classes. Very crazy! My school’s cafeteria does Taco Tuesdays with taco salads that are served in huge, deep fried tortilla bowls. They are sinfully delicious and greasy, and if I eat one, I can’t manage to ingest another morsel for the rest of the day. I got a craving for tacos, so I set out to make a much healthier version.
To make a healthier taco shell bowl, preheat your oven to 350ºF. Then, prick a flour tortilla all over with a fork so it doesn’t puff up, and lightly coat it with cooking spray on both sides. Drape the tortilla over an upside-down, oven-safe bowl. Put the bowl with the tortilla into the oven, and let it bake for about 5 minutes until the tortilla is crispy and lightly browned. Remove it from the oven and let it cool.
Dice up some chicken breasts, and cook them in a frying pan with 1 tablespoon of cumin and some black pepper.
While the chicken cooks, set up your taco condiments. I used lettuce, black beans, lime, cilantro, chunky salsa, corn, hot sauce, and avocado. Quick tip- to keep an avocado from browning, run it quickly under cold water! You can also add rice to your taco salad or anything else you like.
Put all of your taco fillings and chicken into the taco shell bowl. Squeeze over some lime juice and drizzle on some hot sauce. And then, eat it up! The taco shell is wonderfully crispy and you can break pieces off to use as croutons without having your hands get covered in grease. I loved this meal. I will definitely be making my own taco bowls again!
- Flour tortillas- 1 per bowl
- Chicken breast- 2
- Black beans
- Romain lettuce
- Tomato salsa
- Black pepper
- Hot sauce