Taco bowls

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 818, total fat 52 G., saturated fats 13 G., proteins 28 G., carbohydrates 62 G., fiber 9 G., cholesterol 108 mg, sodium 1460 mg, sugar 14 G.

Surprise your guests with a unique way to serve tacos – in edible tortilla bowls. You'll need a metal muffin pan. Insert the tortillas into the muffin pan and bake until they form into bowls. Fill the edible bowls with your favorite fillings and serve.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pickled onions

0.5 cup apple cider vinegar
2 tablespoons of sugar
1 teaspoon of salt
1 teaspoon black peppercorns
1 bay leaf
1 jalapeño, thinly sliced, seeds removed if desired
1 small red onion, thinly sliced

Taco bowls

8 small wheat tortillas
Cooking spray
0.5 tsp chili powder

Iceberg Lettuce Coleslaw

1/4 cup mayonnaise
1/4 cup sour milk or kefir
1 tsp. yellow mustard
1/4 tsp garlic powder
Juice of 1 lime
4 cups shredded iceberg lettuce
0.5 cup grated carrots
1/4 cup fresh cilantro leaves
2 green onions, thinly sliced
Half a small red bell pepper, thinly sliced

Taco filling

1 package (280 g) smoked chicken sausage, cut diagonally into 1 cm thick slices.
1 tbsp. grated yellow cheddar
1 avocado, diced
Lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: leaf lettuce, carrot, lime, cilantro, tortilla, red onion, apple cider vinegar, bay leaf, chili pepper, pickled onions, sausage

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Pickled onions:

Combine vinegar, sugar, salt, peppercorns, bay leaf, and 1/4 cup water in a small saucepan. Bring to a boil and stir until the sugar and salt dissolve. Place the jalapeño and red onion in a medium bowl and pour the hot marinade over them. Let cool to room temperature. The onions can be prepared ahead of time and stored in the refrigerator for up to a week.

Taco bowls:

Lightly spray both sides of the tortillas with cooking spray and sprinkle with chili powder. Place each tortilla into a standard muffin cup, folding the edges over and making a well in the center to form a cup.
Arrange the tortillas in a muffin tin in a checkerboard pattern to prevent them from sticking together. Bake until crisp and browned around the edges, but still soft in the center, about 8 minutes.
Salad:

In a large bowl, combine mayonnaise, sour milk, mustard, garlic powder, and lime juice. Season lightly with salt and pepper. Add the lettuce, carrots, cilantro, green onions, and bell pepper and toss to coat.
Taco filling:

When ready to serve, preheat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3-4 minutes.
To serve, divide the sausage among taco bowls. Top with coleslaw, pickled onions, cheddar, and avocado. Serve with lime wedges.