Homemade Gluten Free Taco Salad Shells: A Crunchy Family Favorite
Homemade Gluten Free Taco Salad Shells are the perfect way to enjoy gluten-free taco salads with a satisfying crunch. This easy recipe uses simple ingredients to create tortilla bowls that can elevate your favorite taco salad recipes. Whether you’re prepping for taco night or searching for a healthy taco salad recipe, these homemade taco salad shells are a family favorite.
Why You’ll Love Homemade Gluten Free Taco Salad Shells
This recipe combines the versatility of taco shells with the convenience of taco salad bowls, making it a go-to salad option for any meal. With its easy way to use white corn tortillas or flour tortillas, these homemade shells allow you to create a delicious flour tortilla shell while staying true to a gluten-free diet. They’re perfect for weeknight dinners, meal prep, or serving as a crowd-pleaser for family and friends.
Ingredients
- Avocado oil or olive oil – Adds a crispy texture to your tortilla bowls.
- Gluten-free tortillas (burrito size or taco size) – The base for your taco salad bowls; use white tortillas for a softer option. My favorites are Mission Gluten Free Tortilla Wraps, BFree Gluten Free High Protein Carb Savvy Tortillas, Toufayan Gluten Free Tortilla Wraps. Siete Burrito Size Tortillas make an extra crispy shell, but they have to be completely thawed prior to use.
Optional Ingredients to Create a Full Meal:
- Ground turkey, ground beef, or ground chicken – Choose your preferred ground meat for the flavorful base of your taco meat.
- Homemade taco seasoning – Mix of spices like chili powder, garlic powder, and onion powder.
- Shredded cheddar cheese or pepper jack – Adds a creamy, cheesy finish.
- Shredded lettuce (iceberg or romaine) – The crisp bottom of the bowl layer.
- Bell peppers, red onion, and diced tomatoes – Fresh produce to enhance flavor.
- Black beans – Adds protein and fiber.
- Black olives and green onions – For garnish and additional flavor.
- Ranch dressing – A creamy addition that complements the taco flavors. Try this amazing dairy free option!
- Favorite taco toppings – Salsa, guacamole, or jalapeños.
How to Make Homemade Gluten Free Taco Salad Shells
Step 1: Heat the Tortillas
Heat 2 tablespoons of avocado oil or olive oil in a frying pan over medium-high heat. Warm the gluten-free tortillasone at a time for 30 seconds on each side until they are slightly golden brown. Drain any excess fat using a wire rack or paper towel.
Step 2: Shape the Tortilla
Place the tortilla in an oven safe glass bowl or ceramic oven-safe bowl, pressing gently to achieve a bowl shape. A ladle is a great tool for pressing the tortilla into the bowl. Use a little bit of foil balled up for support if needed to maintain the form.
Step 3: Bake to Perfection
Set the bowls filled with the shaped tortillas on a baking sheet and bake at 350°F for 10-12 minutes until crispy and golden brown. Allow to cool 5 minutes prior to removing from bowls.
Tips and Tricks
- Use room temperature tortillas for easier shaping.
- Make smaller bowls by using taco size tortillas.
- To avoid cracking, press down gently with a ladle when forming the bowl shape.
- Store baked shells in an airtight container for later use.
Variations
- Use high protein or low carb tortillas to meet your dietary needs.
- Use white corn tortillas for a lighter flavor.
Substitutions
- Replace ground beef with ground turkey for a leaner option.
- Swap cheddar cheese for pepper jack to add a spicy kick.
- Use black beans instead of meat for a vegetarian option.
Best Served With
How to Store Leftovers
Store any leftover taco salad bowls in an airtight container for up to 3 days. Keep your taco meat separate to preserve freshness. Reheat in the oven to maintain the crispy texture.
Common Questions
What kind of tortillas work best for this recipe?
Use gluten-free burrito size tortillas or white corn tortillas.
Can I make these ahead of time?
Yes, you can bake the tortilla bowls in advance and store them in a sealed container.
If you love taco salads, you’re going to love this easy recipe for gluten free taco salad shells. They’re the perfect way to add a delicious crunch to your taco salad while staying gluten free. Whether you’re planning a taco night with family or just want a quick and healthy lunch, these homemade taco salad shells will be a hit. Not only are they super easy to make, but they also allow you to enjoy your favorite taco toppings in a homemade shell that’s crispy, flavorful, and gluten-free!
Homemade Gluten Free Taco Salad Shells: A Crunchy Family Favorite
Ingredients
- 2 tbsp avocado or olive oil
- 4 gluten free tortillas
Instructions
Step 1: Heat the Tortillas
- Heat 2 tablespoons of avocado oil or olive oil in a frying pan over medium-high heat. Warm the gluten-free tortillasone at a time for 30 seconds on each side until they are slightly golden brown. Drain any excess fat using a wire rack or paper towel.
Step 2: Shape the Tortilla
- Place the tortilla in an oven safe glass bowl or ceramic oven-safe bowl, pressing gently to achieve a bowl shape. A ladle is a great tool for pressing the tortilla into the bowl. Use a little bit of foil balled up for support if needed to maintain the form.
Step 3: Bake to Perfection
- Set the bowls filled with the shaped tortillas on a baking sheet and bake at 350°F for 10-12 minutes until crispy and golden brown. Allow to cool 5 minutes prior to removing from bowls.
Nutrition
Join My Gluten-Free Kitchen Crew
Get my favorite gluten-free recipes, tips, and grocery store finds delivered right to your inbox! Just pop your email below, and let’s start cooking up some magic together!
