Turn a simple flour tortilla into an impressive taco bowl. Michelle Southan’s handy tips will help you get the perfect results every time – crispy and crunchy bowls with a classic Mexican flavour that are ready to fill up!
As you press the warmed tortilla into the saucepan, smooth the base and press the sides up against the pan so that the taco bowl is as big as possible.
To create an even coating of Mexican seasoning, spray the tortilla with oil and sprinkle with seasoning, then lift and tilt the saucepan until the tortilla is well coated.
Don’t remove the bowl from the pan straight away or it will lose its shape. Set aside until cooled and hardened, about 2-3 minutes, then remove and make the next bowl.
You can make the taco bowls ahead of time. Store them in an airtight container for up to 3 days. Fill just before serving. If they soften, reheat slightly in the oven to crisp up again.