Who doesn’t love a good, hearty taco salad? They can be custom made to suit almost anyone’s tastes, no matter what food intolerance’s they may have.

Taco Salad

Last year, I spent some time travelling across Central America, eating lots of good food along the way. At a certain point, I decided to create a list of food I really enjoyed, in order to recreate it all later whenever I had access to a kitchen again. I would make a detailed list of the ingredients I knew were in it, and sometimes go back to try it a second time, you know, for research….

Unfortunately, I lost that list, so I’m just using my taste memory, if that’s a thing.

The best taco salad I had in my life was in Belize. I remember the bowl was made out of plantain flour, and filled to the brim with warm and cool elements, which worked really well together. The rice and bean mix had a bit of a kick to it with fresh jalapenos, but in the next bite, your mouth cools off with a hit of sour cream.

My version is pretty different from that, but at least I made a fun bowl. From now on, I only want to eat food if I can eat the dish it’s served in. Because, who wants to wash more dishes, when you can just eat them. You can see in the picture below, I wrapped a tortilla around a pot and baked it in the oven. A heat resistant bowl would work just as easy too, if you have one kicking around.


Taco Salad in a Tortilla Bowl
Serves 4
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 1 cup Water
  2. 1/2 cup Rice, uncooked
  3. 1 cup Black Beans, cooked
  4. 2 Onions, diced
  5. 4 cloves Garlic
  6. 1 small Green Pepper, diced
  7. 1/2 Red Pepper
  8. 1 Lemon
  9. 3 tsp Cumin
  10. 1 tsp Chili Powder
  11. 1/2 tsp Coriander
  12. 2 tsp Salt
  13. ½ tsp Pepper
  1. 2 Avocados
  2. 3 Tbsp Red Onion, finely diced
  3. 1 clove Garlic, minced
  4. Juice of 1/2 Lemon
  5. 1 Tbsp Cilantro, chopped
  6. ½ tsp Cumin
  7. ½ tsp Salt
  1. 2 Roma Tomatoes, diced
  2. 3 Tbsp Green Pepper, diced
  3. 3 Tbsp Red Onion, fine dice
  4. 2 Tbsp Cilantro, chopped fine
  5. 1 Tbsp Rice Vinegar
  6. Juice of ½ Lime
  7. 1 small Mango, peeled and diced
  8. ½ Tbsp Jalapeno (optional)
  9. ½ tsp Salt
Cashew Cream Sauce
  1. ½ cup Cashews, soaked
  2. ½ small Red Pepper
  3. Juice of ½ Lemon
  4. 2 Tbsp Onion
  5. 1 clove Garlic
  6. ½ tsp Salt
Tortilla Bowls
  1. 4 Tortillas
  2. 2-4 tsp Vegetable Oil
  1. For the Tortilla Bowl: Begin by forming the tortilla bowls. Lightly rub oil over one side of the tortilla (important step, so it doesn’t stick). Wrap around a pot or bowl, oiled side down. Dab some water on the folds when pressing down to make it stick more easily. Cook in a 350° oven for 10 minutes, then remove from the bowl, and place it back in the oven, on its own for 5 more minutes.
  2. For the Rice: Cook the rice while you prepare the other ingredients.
  3. Saute onions in pan until translucent. Add garlic and cook a couple minutes. Add peppers and cook for 5-10 more minutes. Add spices, lemon and black beans. Adjust seasoning to taste.
  4. For the Guacamole: Mash the avocados in a bowl with a fork. Mix in the remaining ingredients. Boom! Done.
  5. For the Salsa: After everything is chopped, toss it in a bowl and adjust to your liking.
  6. For the cashew cream sauce: Toss all ingredients in a food processor and blend. You may need to add a little water to get it fully incorporated.
  7. Assembly: Place shredded lettuce in bottom of tortilla bowl. Layer with rice mixture. Then add salsa, guac and cashew sauce. Top with meat, tofu, cheese, whatever you like.
What She Ate https://whatsheate.com/wordpress/

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