Taco Salad Bowl with Jalapeño Flour Tortillas

Made with these products from The Olive Press:

Peach Balsamic Vinegar Jalapeño Olive Oil & Sriracha Hot Chili

Cooking time: 1hr


2 cups flour

1 teaspoon baking powder

1/2 salt

1/3 cup of Jalapeño Co-milled Olive Oil (or EVOO)

1 jalapeno pepper chopped optional

3/4 cup of warm water


1. Mix all dry ingredients in a bowl. Mix in oil and water until dough is formed. Then knead for 5 minutes on a floured flat surface.

2. The dough should be tacky but elastic and smooth. Roll the dough into a ball and let it rest covered in a bowl for 30min -2hrs. (depends on how much time you have)

3. Divide the dough into 8-10 ball for soft taco size or 4-5 balls for large size (taco bowl). Roll out each ball into a circle shape.

4. Heat an iron skillet at medium heat. Cook the tortilla for 30 seconds on each side. Air bubbles will form.

Taco bowl Instructions:

1. Pre-heat oven to 375 degrees. Using a ramekin place and center on the bottom of the tortilla. Then using a double layer of foil wrap around the tortilla press around the sides to form a bowl. Set the tortilla right side up on a baking sheet and bake until crispy for 5 minutes. Then remove the ramekin and bake for 3 minutes until golden brown. Serve with a Mexican Chopped Salad.

Mexican Chopped Salad

Time 10 mins


Mixed Greens


Diced Red Bell Peppers

Diced tomatoes

Chopped Cilantro


Grated White Cheddar Cheese

Diced Avocado

Grilled Chicken optional

Jalapeno Olive Oil

Peach Balsamic Vinegar

Salt & Pepper


1. In a small bowl mix a 2: 1 ratio of Jalapeño Olive Oil to Peach balsamic.

2. In a separate bowl mix all ingredients, add the Jalapeño Peach vinaigrette, season with salt & pepper to taste, and toss. Serve with our delicious Taco Salad Bowl. Enjoy!