gluten-free taco salad Print

grilled salmon and black bean taco salad

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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.

Ingredients

feeds 4
4 gluten-free flour tortillas
2 quarts vegetable oil
4 3-ounce portions of salmon
salt and pepper
olive oil
1/4 cup lime juice
1/2 cup olive oil
1/2 large bunch fresh cilantro
salt and pepper
4 cups greens of your choice
1 cup cooked black beans
1 Fresno chile, seeded and sliced thin
4 ounces jicama, cut into matchsticks
3 green onions, sliced thin
2 oranges, cut into segments

Directions

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.

Serve.