Salad in a cone
Transform tortillas into cones and makes fun appetizers filled with your favorites foods!
Equipment
- Tooth picks
- Lined baking tray
- Silicone brush or spray oil
Ingredients
Tortilla cones
- 3 wheat tortillas
- 1 tsp olive oil
- pinch sea salt
Fresh filling
- 1 medium finely diced tomato
- 1 finely diced persian cucumber
- pinch garlic powder
- pinch salt
- 2 scallions (green part)
Protein
- 1 cup fresh mushrooms (Shiitake, oyster...) or black beans, veggie chicken etc.
- 2 green onions
- 1 tsp oil
- 1 tsp balsamic vinegar
- pinch garlic powder
- pinch salt
Instructions
Make the cones
- Cut each flour tortilla in half.
- Using a tooth pick, fold each halves in the shape of a cone.
- Place on a lined baking sheet and brush or spray a little oil.
- Bake for 12 minutes at 375 F until ligthly brown. Watch the oven the last 5 minutes to make sure that the top is not burnt.
- Carefully remove the tooth pick and set aside to cool down a little.
Prepare the protein
- If using mushrooms: Gently brush any dirt or debris with a brush. Make thin slices. Pan fry with a little oil or water and balsamic vinegar. Sprinkle garlic powder and salt. Set aside.
- If you are using Gardein's Crispy Tenders, cut each piece into smaller pieces and pan fry with a little oil, garlic powder and salt until lightly crisp. Set aside.
Putting it together
- Because cones don't stand on their own, I use a small glass to fill and serve each of them.
- Start putting a tablespoon of protein (mushroom or crispy tenders), add some the tomato cucumber salad, and top with a slice of avocado with some fresh cilantro.