Description
These Taco Salad Bowls with Shredded Chicken are a flavorful and fun way to enjoy a crunchy taco shell made from crispy baked flour tortillas filled with seasoned shredded chicken, fresh vegetables, cheddar cheese, and classic toppings like sour cream and salsa. Perfect for a satisfying lunch or dinner, this recipe combines tender, spiced chicken with crisp lettuce and vibrant salad ingredients inside edible tortilla bowls.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Salad and Toppings
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded lettuce
- 1/4 cup sour cream
- 1/4 cup salsa
Tortilla Bowls
- 4 small flour tortillas
- 1 tablespoon vegetable oil (for frying tortillas)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the tortilla bowls.
- Season chicken: Place the chicken breasts on a cutting board and season both sides evenly with chili powder, cumin, garlic powder, paprika, salt, and black pepper.
- Heat oil: In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat to prepare for cooking the chicken.
- Cook chicken: Add the seasoned chicken breasts to the skillet and cook for 5-7 minutes on each side until golden brown and cooked through.
- Rest chicken: Remove the chicken from the skillet and set it aside to rest for a few minutes, allowing juices to redistribute.
- Deglaze skillet: Add 1/4 cup of water to the same skillet, scraping the bottom with a wooden spoon to deglaze and capture all flavorful bits.
- Shred chicken: Using two forks, shred the chicken into bite-sized pieces, then add it back into the skillet with pan juices and stir to combine. Remove from heat.
- Prepare tortilla bowls: Brush both sides of the flour tortillas with vegetable oil to help them crisp evenly while baking.
- Bake tortillas: Place the tortillas on a baking sheet and bake in the preheated oven for about 10 minutes until crispy and golden brown.
- Prepare salad ingredients: While tortillas bake, chop the romaine lettuce into bite-sized pieces and place into a large bowl.
- Add tomatoes: Halve the cherry tomatoes and add them to the bowl with the lettuce for freshness and flavor.
- Add onions: Thinly slice red onion and mix it into the salad to add a slight pungency and crunch.
- Shape tortilla bowls: Once tortillas are baked, carefully press each crispy tortilla into a small oven-safe bowl to form a bowl shape. Allow to cool.
- Layer lettuce: Add a layer of shredded lettuce into the bottom of each tortilla bowl as the base for the salad.
- Add chicken: Spoon a generous portion of the shredded chicken mixture on top of the lettuce in each bowl.
- Add cheese: Sprinkle shredded cheddar cheese over the chicken, adding richness to each serving.
- Top with sour cream and salsa: Add a dollop of sour cream and a spoonful of salsa on top for creaminess and tangy flavor.
- Serve immediately: Serve the taco salad bowls right away to enjoy the crispy tortilla shells with fresh and warm fillings.
Notes
- Make sure to let the cooked chicken rest before shredding to keep it juicy.
- Use oven-safe bowls to shape the tortillas, so they maintain their form when baking and cooling.
- Vegetable oil brushing helps tortillas crisp nicely without deep frying.
- You can add additional toppings like avocado, black beans, or jalapeños for extra flavor.
- To make it gluten-free, substitute flour tortillas with gluten-free tortillas.
