This is a sponsored post for Mission gluten-free flour tortillas. We eagerly said yes to this sponsorship, for which we have been paid. The opinions and words are entirely our own.
Here in the United States, we just celebrated a three-day weekend, the first sign of summer, a weekend that includes parties and barbecues on a Monday. Our plans included a Saturday dinner with friends, the birthday party for a little friend turning 4, beach picnics, and baseball games. And we fired up the grill for feasts all weekend.
In preparation for that weekend, Danny and I started playing, early. He grilled salmon outside, under cloudy skies. We tossed together greens with a vinaigrette he made with cilantro and lime. We spooned together creamy black beans and thin slices of Fresno chiles. And then he fried up gluten-free flour tortillas to make a taco bowl to hold our lunch.
Oh, and then we took photographs with our mouths watering.
Wait a second. Back up. Gluten-free flour tortillas? Not the kind of gluten-free flour tortillas I first made a few years ago and still enjoy, the thick New Mexico flour tortillas that are more like hearty flatbread? Do I mean the thin, flappy flour tortillas that allows us to make burritos and enchiladas and satisfying quesadillas and soft flour tacos and fried taco bowls like a champ?
Yes I do. I mean these Mission gluten-free flour tortillas.
We partnered with Mission to help promote these gluten-free flour tortillas because we already love Mission’s corn tortillas. Other than occasionally making our own tortillas, we reach for the Mission corn tortillas in our pantry on Tuesday taco nights and most breakfasts. Whatever we put on the table — roasted asparagus, red lentils, goat cheese, or cucumber salad — our daughter will eat it if she can wrap it up in a tortilla and call it a taco.
When these new gluten-free flour tortillas arrived at our home — Mission sent them to us to test, to see if we wanted to do a sponsorship — we made tacos for dinner. Lucy lost her mind for them. The day these tortillas arrived, I saw her sneak food for the first time in her life. She kept going back to the package to tear away pieces to eat. And she wanted tacos every morning last week.
I know why. These are soft tortillas. Floppy. Ready to be curled around good food. We could have made any traditional Mexican dish with these. No one could complain that they are gluten-free. They are simply good tortillas.
These are Lucy approved.
Since these arrived, we remembered again how a good tortilla can determine a meal. Once Danny decided to make taco bowls, we had our recipe.
He fired up the grill, hot, and lay 3-ounce pieces of wild Alaskan sockeye salmon on the grill. A few moments of cooking, then a half turn, then another few moments, and we had rare grilled salmon for our lunch.
Even though the meal was centered on the taco bowl, we still wanted lots of greens. Danny tossed the greens in a zingy dressing he made with cilantro and vigorous squeezes of lime juice.
Those little piles of green onions, Fresno chiles, matchstick slices of jicama, orange segments, and seasoned black beans were going in too.
Have you ever eaten one of those flour tortilla bowls, crunchy and shattery, a place to hold a great grilled salad that becomes part of the meal as well? I’ve eaten them in restaurants but I never thought of making them at home. Luckily, Danny had made them in restaurants many times before. With ease, he filled a pot 1/3 full of vegetable oil, put in the thermometer, and waited until the oil reached 350°. He grabbed a tortilla and let it float down to the surface of the hot oil. Then he put a small ladle in the center of the tortilla and held it there while the tortilla danced in the bubbling hot oil. A few moments later, he pulled the crisp tortilla bowl out of the oil and fried another one.
Time for lunch.
This grilled salmon and black bean taco salad could be yours this weekend, in time for Memorial Day. (Well, if you live on the west coat, where these Mission gluten-free flour tortillas are available right now. They’re coming soon to the rest of the country.) Or, you could make carne asada tacos. Or shrimp quesadillas with green chiles and queso fresco. Or roasted pablano enchiladas.
Really, the possibilities are endless. Our kids are interested in exploring all the options with these Mission gluten-free tortillas.
So are we.
grilled salmon and black bean taco salad
Once you learn how to make a gluten-free flour tortilla bowl, you can fill it with anything you want. Kids are amazed by a bowl they can eat. Frankly, I still am too.
We really like the combination of cool greens, crisp vegetables, the taste of cilantro and lime, and warm grilled salmon with the shattery texture of these fried tortilla bowls.
However, you can play at will. Carne asada. Refried beans. Fresh corn. Cold ceviche. Chives. Queso fresco. Caesar salad. Shrimp with jalapeños and garlic. Tomato salad. There’s no shortage of good meals here.
Frying intimidates some people. You don’t need to be intimidated. Just pay attention. We’ve given you careful instructions here. And once you are done frying, let the oil cool, then pour into a large jar. You can use it as fry oil at least 3 or 4 more times before you have to start again.
Fry the taco bowls. Set a large pot over medium-high heat. Pour in the oil. You should have at least 2 inches of space from the surface of the oil to the top of the pot. This will help to prevent the hot oil from spilling over onto you. Put in a candy thermometer or oil thermometer to measure the temperature. When the temperature of the oil has reached 350°, slide one edge of the tortilla into the hot oil and let go. Using a ladle, press down into the middle of the tortilla to make an indentation. Fry the tortilla for 2 minutes, then release the ladle. Fry until it is crisp and starts to brown, about another 2 minutes. Remove the tortilla bowl from the oil and repeat with the remaining tortillas.
Grill the salmon. Bring the barbecue to full heat. Oil the grill, lightly. Lightly oil the salmon pieces and season with salt and pepper. Lay the salmon, flesh side down, onto the hot grill. Cook for 2 to 3 minutes. Pick up the salmon pieces with tongs or a metal spatula and move them a half turn, back onto the grill. The salmon will be cooked to medium-rare at 120°. Take the salmon off the grill.
Make the vinaigrette. Combine the lime juice and olive oil in a blender. Blend them well. When they are blended, add the cilantro and blend again. Season with salt and pepper. Dress the greens with the vinaigrette.
Assembling the salad. Put a tortilla bowl on a plate or bowl. Fill it with the dressed greens, black beans, chiles, jicama, green onions, and orange segments. Add the grilled salmon. Repeat with the remaining tortilla bowls.