Salads in Tortilla Shells Recipe

Posted by
Rate It!
Salads in Tortilla Shells
Add your photo!
Ingredients
12
Count
Nutrition
557
Calories
Total time
35
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. (You don't have to use calamari, so read through. Zaar changed calamari to squid , but it's the same thing. The photo's give two ideas for using this easy, versatile way of serving a light lunch or starter).
  2. Fry the calamari rings in oil, in batches, for about 1 - 2 minutes per batch. If calamari is fried or boiled for too long it goes tough. You can also boil it. Whichever method you use, it should just turn opaque white, and then removed to a sieve to drain and cool slightly.
  3. Mix the hot pepper into the dressing. (We prefer a vinaigrette, but any favourite salad dressing is fine). Put the cooked calamari in a bowl and mix in the salad dressing. Cool and cover. (Can be done a day ahead).
  4. As suggested (see picture) you can sidestep that and merely use pre-prepared smoked chicken breasts, sliced.
  5. The salad ingredients are to taste as well: use what you have at hand. (I add peppadews, which are delicious. Avocado slices are also great, or use pickled instead of fresh bell peppers).
  6. To make the tortilla shells, heat oven to 325 deg F or 160 deg Celsius.
  7. Use similar round dishes to shape the bottom of your salad bowl : put it on a tortilla.
  8. The easiest way is actually to turn the round dish upside down, and drape the tortilla sides over the dish, and bake it that way.
  9. If you don't have enough small round oven dishes to do that, just use one dish to shape all the bowls of the tortillas. Keep the tortillas right side up, and use scrunched foil to support the wavy sides. Bake on a tin until hard and browning at the edges. (I'm not sure of the time: just watch them, but it should be about 15 mins). Cool.
  10. Prepare and slice all the salad ingredients and put in a bowl. Season lightly with salt and pepper.
  11. To serve, add the calamari to the salad ingredients with the dressing. Toss lightly; you only want the salad to be lightly coated. Lift out with a slotted spoon so excess liquid can drip off, and fill the shells.
  12. Serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 556.58 Kcal (2330 kJ)
Calories from fat 295.73 Kcal
% Daily Value*
Total Fat 32.86g 51%
Cholesterol 548.11mg 183%
Sodium 1355.55mg 56%
Potassium 1001.36mg 21%
Total Carbs 23.93g 8%
Sugars 8.58g 34%
Dietary Fiber 3.7g 15%
Protein 39.29g 79%
Vitamin C 87.3mg 145%
Iron 3.2mg 18%
Calcium 132.3mg 13%
Amount Per 100 g
Calories 106.19 Kcal (445 kJ)
Calories from fat 56.42 Kcal
% Daily Value*
Total Fat 6.27g 51%
Cholesterol 104.57mg 183%
Sodium 258.63mg 56%
Potassium 191.05mg 21%
Total Carbs 4.57g 8%
Sugars 1.64g 34%
Dietary Fiber 0.71g 15%
Protein 7.5g 79%
Vitamin C 16.7mg 145%
Iron 0.6mg 18%
Calcium 25.2mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top