Eating your Taco Salad out of a Homemade Tortilla Bowl will forever be the BEST way to eat taco salad. Drizzle with a homemade Avocado Cilantro Vinaigrette and you are in for such a treat with this fun recipe.
Preheat oven to 375 F.
Lightly spray the tortillas with cooking spray on each side. Gently press tortilla inside oven safe bowls, depending on the size of tortilla you are using. Place bowls on large baking sheets.
Bake for around 15 minutes or until golden brown. Let the tortilla bowls cool in the bowls for a couple minutes before transferring to a plate or cooling rack.
Butterfly each chicken breast by making a horizontal cut lengthways along the side of the chicken breast; don’t cut all the way through. Season each chicken breast on both sides with the Cajun spice or Taco spice, and salt and set aside.
Heat a large frying pan over medium-high heat with the oil. When the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side until browned and the internal temperature of the chicken has reached 165 F. Remove from the pan and thinly slice.
Combine all the vinaigrette ingredients in a small food processor or blender. Blend until smooth, adding more water if desired to thin.
Layer the iceberg lettuce, black beans, tomatoes, corn, avocado, cheese and any other desired toppings inside the Tortilla Bowl. Divide the sliced chicken among the bowls, drizzle with Avocado Cilantro Vinaigrette and serve!
*Substitute for smaller tortillas if desired, and double the amount. If using smaller tortillas, you can use a muffin tins instead of oven safe bowls to bake!