Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (17)
Crispy Taco Salad Shells
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 8%
CARBS 32G52% OF CAL
1G FIBER0G ADDED0G INTRINSIC31G OTHER0G TOTAL SUGAR
FAT 12G42% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried tortilla bowls for serving taco salad, made from tortillas, oil, and salt. A vessel for building a complete salad dish.
componentmexican🍪 sheet pan🌡️ thermometer🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large flour tortillas (10-inch diameter)
- 2 Tbsp extra light olive oil (canola oil or any high heat cooking oil, plus more as needed)
- kosher salt (optional for sprinkling)
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 8%
CARBS 32G52% OF CAL
1G FIBER0G ADDED0G INTRINSIC31G OTHER0G TOTAL SUGAR
FAT 12G42% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 290mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 100mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.