Print

Taco Salad in a Baked Tortilla Bowl

From the side, a dairy-free taco salad in a baked flour tortilla on a white plate with a green rim.
Print Recipe

Light, refreshing, and healthy-ish these dairy-free taco salads in a baked tortilla bowl are a better than take out treat your family will love for Taco Tuesday!

Ingredients

Scale

Tortilla Shell

  • 4 Burrito Sized Tortillas
  • Non-Stick Spray (to spray the tortillas)

Taco Meat

  • 1 pound Ground Beef
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Oregano
  • 1 teaspoon Salt
  • 8 ounces Tomato Sauce (no salt added)

Cilantro Avocado Crema

  • 1 cup Coconut Milk (full fat)
  • ¾ cup Cilantro (washed)
  • 1 Avocado (ripe)
  • 1 Jalapeño (seeded)
  • 2 cloves Garlic
  • 2 Tablespoons Lime Juice
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt

Additional Toppings

  • Iceberg Lettuce (shredded)
  • Black Beans (washed)
  • Tomato (diced)
  • Avocado (diced)
  • Cilantro (chopped)
  • Green Onion (chopped )

Instructions

Make the Tortilla Bowl

  1. Preheat the oven to 375°F.
  2. Using oven safe bowls, place 4 bowls you need on a rimmed baking sheet.
  3. Take out 4 burrito sized tortillas and spray with non-stick spray on both sides.
  4. Place the tortillas into the oven safe bowl and tuck the edges to fit the tortilla into the bowl. Bake in the preheated oven for 20 minutes.
  5. Remove from the oven and allow to cool about 5 minutes before removing and filling with the taco salad.

Make the Taco Meat

  1. In a large skillet brown and crumble 1 pound ground beef.
  2. Add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon oregano, and 1 teaspoon salt. Stir to combine.
  3. Pour in 8 ounces tomato sauce and stir to combine.
  4. Reduce heat to low and cook 10-15 minutes to reduce the tomato sauce.

Cilantro Avocado Crema

  1. Add 1 cup full fat coconut milk, ¾ cup cilantro, 1 avocado, 1 seeded jalapeño, 2 cloves of garlic, 2 Tablespoons lime juice, 1 teaspoon onion powder, and 1 teaspoon salt.
  2. Blend on high until mixed together.

Assemble the Taco Salad in a Baked Tortilla Bowl

  1. Place the baked tortilla bowl on a large plate. Fill with shredded iceberg lettuce.Top with cooked taco meat.
  2. Add black beans, tomato, avocado, a dollop of the cilantro lime crema, and green onion to garnish.

Notes

Link to mind over munch tortilla bowl.

Find it online: https://mylifeafterdairy.com/dairy-free-taco-salad-with-baked-tortilla-bowls/