Taco stacks recipe12/23/2023 ![]() This zesty dip is so darn versatile! Serve it as part of a taco bar for dinner, and toss the leftovers with mixed greens for a flavorful lunch salad the next day. Lightly grill the corn before mixing up the salsa, or toss the kernels in raw for easy prep and plenty of crunch. I like this salsa best in summer, when sweet corn is at its peak. Tip: use pre-cut pineapple to make this recipe quick and easy to prep. It’ll offer a sweet, refreshing contrast to the bold flavors. If you’re adding rich, spicy taco toppings like this creamy chipotle sauce or this jerk-spiced taco meat to your taco bar, consider making this mango salsa too. For a fun creamy variation, toss an avocado into the food processor before you blend the salsa together. If you love bright and tangy taco toppings, this salsa verde recipe is for you. You’ll never get the store bought kind again! Add the ingredients to a food processor, pulse to combine, and season to taste (and taste, and taste…). Now that I think about it, making this salsa recipe might even be simpler than making pico de gallo. ![]() Dice up tomatoes, onions, cilantro, and chiles, mix them together, and add a big squeeze of lime and a pinch of salt. ![]() If making homemade salsa sounds intimidating, salsa fresca is a great place to start. Scoop some into your tacos, and serve the rest with tortilla chips for dipping. What took me so long?! Crispy on the outside, tender in the middle, and spiced with cayenne and smoked paprika, it’s a must-try taco filling. I’ve been eating this crispy cauliflower as a snack for months, but only recently did I think to try it in tacos. Never tried sweet potato tacos? You’re missing out! Tossed with chili powder or a little taco seasoning, roasted sweet potatoes are an irresistible sweet and spicy taco filling. Stuff them into tortillas with pickled jalapeños, cilantro, and a scoop of avocado sauce to make tasty veggie tacos in minutes. Better yet, they’re super simple to make!Ī 5-ingredient marinade infuses grilled portobellos and bell peppers with tangy, smoky flavor. Garnishes aside, veggies can make up the “meat” of a taco, too! These plant-based taco toppings are all hearty and flavorful. For a crunchy garnish, make a quick slaw by tossing red cabbage with lime juice, salt, and pepper, or set out bowls of shredded lettuce, sliced radishes, and/or diced onion. Tip: Veggies will make any taco bar better. Cook it up to two days before your taco bar party, and warm it on the stove or in a slow cooker right before you eat. I love it because it 1) packs a HUGE punch of flavor and 2) is perfect for making ahead. This jerk-spiced jackfruit recipe comes from The Vegan Instant Pot Cookbook by Nisha Vora. Shiitake mushrooms add rich umami flavor to this savory, smoky vegan taco meat. Who says you need meat to create a tasty taco bar? These hearty taco toppings – though not at all traditional – are flavorful, satisfying, and entirely vegan. Lime, green onion, and cilantro pack it with fresh, zesty flavor. No taco night is complete without some kind of side dish, and cilantro lime rice is one of my favorites. Cooked pinto beans or refried beans would be an excellent taco bar choice too. Seasoned with cumin, oregano, and lime, they make a great taco filling or side. ![]() That way, you can enjoy the rich flavor of corn tortillas and the pliability of flour tortillas all in one! I suggest choosing small corn tortillas, or soft tortillas made with a mix of corn and wheat flour. Whether store bought or homemade, tortillas are a must at any taco bar. A side of beans and rice never hurts either. Choose two, three, four, or more, and assemble a fun, fresh taco bar any night of the week! Taco Bar Essentialsīefore we get to taco toppings, let’s talk taco bar basics. They’re all simple and flavorful, and many will keep well if you make them ahead of time. You’ll find 25 of my go-to taco toppings below. Jack doesn’t like avocado…), it’s a win-win. Whether you have kids or just slightly different tastes from your partner (e.g. Second, it allows everyone to get involved in the cooking. For one, it’s way easier to drum up taco toppings than it is to make one composed main dish, especially if you start with fixings that you already have on hand. ![]() I love this kind of DIY dinner on weeknights. It’s a long way from traditional Mexican food, of course, but Jack and I still have fun piling our tacos with whatever toppings sound best. On nights when I have a bunch of odds and ends in the fridge – minced cilantro, sliced chiles, a container of cooked black beans – I warm a stack of tortillas and set out a taco bar for dinner. ![]()
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