Remember my Bean Corn & Avocado Salad? Well, since I’m pretty much obsessed with the stuff, this recipe is right up my alley – beans, chicken, cheese, sour cream, avocado – also sounds a bit like Chipotle, right? Speaking of Chipotle, has anyone else experienced drastically different portion sizes from one location to the next? Because we sure have. We never know what to expect – one day our bowls look like they could feed half of the world and the next, they’re too meager for a bird.
Back to this easy recipe…
There are no measurements here. You just take the vegetables and cut them up and then allow everyone to fill their own tortilla bowls. The bowls are just made from flour tortillas – shaped and fried. Let me tell you, this stuff is addictive and is similar to our local restaurant’s taco salad bowl. Instead of serving the taco salad in a bowl, they serve it in a fried tortilla. Delicious.
Anyone else ever have it served this way?
FRIED SHELL TACO SALAD RECIPE AND INGREDIENTS
Spiced chicken, cooked & diced (season with taco seasoning)
Cheddar cheese, shredded
Black beans, rinsed and drained
Place chicken on bottom of tortilla cups. Layer with beans, tomatoes, and lettuce. Top with cheese and avocado and olives. Add a dollop of sour cream.