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Brush both sides of a 10 inch tortilla with extra virgin olive oil. Whole wheat or regular tortillas both work well.
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Using a fork, perforate the surface of the tortilla about a dozen times, this will prevent the tortilla from puffing up during the baking time. At 4 equally spaced points around the perimeter of the tortilla, pleat the edge of the tortilla by folding it back against itself and securing into place with a toothpick. Bake on a cookie sheet in a 350 degree F oven until the tortilla becomes crisp, about 15 minutes.
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Cool on a wire rack and don’t forget to remove the toothpicks.
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Alternatively, if you have 4 small, oven-safe glass or metal bowls you can use these as moulds to bake the tortilla shells in.
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Fill the bowl with your favorite spinach salad fixins and top with Mango Lime Salsa and pan seared salmon cut in strips. Sprinkle with toasted sesame seeds.
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Any grilled or pan seared fish will work well, as will grilled chicken strips or pork tenderloin medallions.