I like the idea of making things myself and experimenting. I did these taco bowls incorrectly at first, however after I had done a few, I worked out a better way.
Using an upside down 12 cup muffin tin, you put the tortilla in the spaces next to the indentations so that they form a cup. My tortillas were a bit big and next time I would cut a bit off them so I get a deeper, smaller "bowl"!
Ingredients For the salsa About 1¼ cups parsley, chopped
¼ cup raw macadamias (or cashews)
Parmesan cheese, grated
1½ tbsp lemon juice
1 clove garlic, crushed
1/3 cup olive oil
Salt to taste
For the tacos 4 small tortillas
For the filling 400 g chicken breasts, cut into small pieces (mine were a bit large!)
½ tsp garlic salt
½ cup tasty cheese, grated
½ cup sour cream
1 cup lettuce, thinly sliced
1 Roma tomato, chopped
2 tbsp black olives, sliced
Method For the salsa
Make the salsa first by putting all the ingredients into a blender, and chopping until it is not too fine - still has a few lumpy bits. You may need a bit more oil to do this.
Set aside - this can be made days ahead and kept in the fridge.
For the tortilla cups
Preheat the oven to 190°/170° fan forced.
Heat the tortillas in a stack inside a slightly damp paper towel, or cloth towel, in the microwave for about 30 seconds or until warm - this will stop them cracking while baking.
Coat each side of the tortillas with cooking spray.
Turn a 12 cup muffin tin upside down and place a tortilla in the space between four of the cups so that they will form a bowl.
Push down slightly so they are deeper.
Bake until they are firm and just starting to brown - this will take about 10 - 15 minutes.
Take out of the oven to cool.
Meanwhile make the chicken filling by mixing the garlic salt with the chicken pieces.
Heat pan on a medium to high heat and add some oil.
Add the chicken and stir, cooking until the outside is no longer pink -only about 3 minutes.
Add the salsa and cook, stirring until the chicken is done, and this will only be about 3 more minutes - do NOT overcook, or the breast meat becomes tough.
Fill each tortilla bowl with some of the chicken mixture.
Top with some of the cheese, and the sour cream.
Add some of the shredded lettuce, and tomatoes.
Finally sprinkle with some of the olives, and serve.