Here’s a delicious recipe, featuring a Fried Tortilla Bowl Salad with several meat and vegetarian varieties:

Chef Ed’s Fried Tortilla Bowl Salad — Versatile, Crispy, and Bursting with Flavor

There’s something irresistibly fun about eating your salad out of the bowl. Especially when that bowl is a perfectly fried, golden tortilla shell—crispy on the edges, tender inside, and ready to hold layers of fresh veggies, bold seasonings, and your choice of hearty protein or plant-based goodness.

Here’s how to make my signature Fried Tortilla Bowl Salad, complete with several topping options so you can mix it up all week long.

How to Make the Fried Tortilla Bowl

You’ll need:

  • Large flour tortillas (10-inch)
  • A deep skillet or pot
  • Oil for frying (canola or vegetable)
  • Metal ladle, small metal bowl, or tortilla bowl mold

Directions:

  1. Heat the oil in a deep pot to 350°F (175°C). You’ll need about 2-3 inches of oil.
  2. Take a tortilla and gently press it into your mold (or over the back of a metal ladle or bowl) using tongs. Carefully lower it into the hot oil.
  3. Fry until golden brown, about 1-2 minutes, flipping halfway if needed for even browning.
  4. Drain upside-down on paper towels. Let cool until crisp.

The Base: Fresh and Flavorful

Ingredients:

  • Shredded romaine lettuce or mixed greens
  • Cherry tomatoes, halved
  • Red onion, thinly sliced
  • Cucumber, diced
  • Black beans or corn (or both!)
  • Shredded cheese (cheddar, pepper jack, or cotija)
  • Fresh cilantro and lime wedges

Toss these together for a vibrant, crunchy salad base. Now it’s time for the star: your protein. Below are five delicious variations—three with meat and two vegetarian.

1. Chipotle Chicken Bowl

For the chicken:

  • 2 chicken breasts, diced
  • 1 tbsp chipotle in adobo
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt and olive oil

Cook the chicken in a skillet until charred and juicy. Layer over the salad with avocado slices and a drizzle of sour cream or chipotle mayo. Finish with fresh lime juice.

2. Carne Asada Bowl

For the steak:

  • 1 lb flank steak
  • Marinade: lime juice, garlic, chili powder, oregano, olive oil

Grill or pan-sear the steak to medium-rare. Slice thinly and layer over the salad with grilled onions and a scoop of guacamole. Cotija cheese and a squeeze of lime bring it all together.

3. Ground Beef Taco Bowl

For the beef:

  • 1 lb ground beef
  • 1 packet taco seasoning or homemade mix (chili powder, cumin, paprika, garlic powder, onion powder)

Brown and season the beef, then spoon over the salad. Top with shredded cheddar, diced tomatoes, and jalapeño slices. Add salsa and sour cream if you like it saucy.

4. Veggie Power Bowl (Vegan)

Ingredients:

  • Roasted sweet potatoes, seasoned with paprika and cumin
  • Sautéed black beans
  • Sliced avocado
  • Corn and red pepper salsa

Top the salad base with these warm, earthy flavors. Add pumpkin

seeds or crushed tortilla chips for crunch, and finish with a simple lime vinaigrette.

5. Grilled Portobello Bowl (Vegetarian)

For the mushrooms:

  • Large portobello caps, marinated in balsamic vinegar, garlic, and olive oil

Grill or roast until tender. Slice and layer with mixed greens, red onion, feta cheese, and a creamy cilantro dressing.

Chef Ed’s Pro Tips:

  • Pre-make the tortilla bowls and store in an airtight container for up to 2 days.
  • Switch up the greens: use arugula or spinach for extra flavor.
  • Add heat with pickled jalapeños or a few dashes of hot sauce.
  • Want to skip frying? Bake the tortilla in an oven-safe bowl at 375°F for 10–12 minutes instead.

No matter which version you try, the Fried Tortilla Bowl Salad is the perfect blend of texture, flavor, and fun. It’s meal prep made exciting, dinner party worthy, and customizable to any diet. Try all five, or mix and match your favorite elements. Chef Ed guarantees you’ll be coming back for more!