Best 2 Taco Bar Recipes

TACO BAR

Taco Bar image

A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 12

Ingredients

1 head romaine lettuce, shredded and refrigerated (until crisp and dry)
8 radishes, thinly sliced (about 3/4 cup)
1 cup fresh cilantro, plus more for garnish
3 limes, cut into wedges
1 pound queso fresco, crumbled, or Monterey Jack, shredded
8 ounces sour cream
Roasted-Tomato Salsa
Salsa Verde
Salsa Cruda
Carnitas
Poached Chicken
1 to 2 packages corn tortillas (12 count)

Steps:

Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro.
Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped.
Arrange all of the ingredients so that guests can make their own tacos.

SWEET-AND-SPICY CHICKEN AND STEAK TACO BAR

Sweet-and-Spicy Chicken and Steak Taco Bar image

This great summer party spread takes surprisingly little time to put together and gives guests plenty of ways to personalize their tacos. Chicken thighs and skirt steak get flavor from a chipotle marinade and cook in under 10 minutes. The corn for the relish, a spoonable version of the popular Mexican street food elote, also gets a quick char on the grill; the other toppings need no cooking.

Provided by Food Network Kitchen

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 to 2 chipotles in adobo sauce, plus 1 to 2 tablespoons of the sauce
1/2 cup fresh orange juice
1/4 cup cider vinegar
1/4 cup dark brown sugar
1/4 cup vegetable oil
Kosher salt
1 pound boneless skinless chicken thighs (4 to 5 pieces)
1 pound skirt steak
2 tablespoons vegetable oil, plus more for oiling the grill grates
4 ears corn, shucked
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan
1/4 cup loosely-packed cilantro leaves
24 soft corn tortillas
2 cups shredded Monterey Jack
2 avocados, diced
2 limes, cut into 8 wedges each
1 cup thinly-sliced red radishes
2 cups prepared pico de gallo or salsa

Steps:

For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour.
For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.
Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside.
For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.

Tips:

Use fresh ingredients: The fresher your ingredients, the better your tacos will taste. This means using fresh meat, vegetables, and tortillas.
Season your meat well: The meat is the star of the show in tacos, so make sure to season it well. Use a variety of spices, such as chili powder, cumin, garlic powder, and onion powder.
Cook your meat thoroughly: Make sure to cook your meat all the way through before adding it to your tacos. This will help to prevent foodborne illness.
Use a variety of toppings: The toppings are what really make tacos special. Offer a variety of toppings, such as shredded lettuce, diced tomatoes, sliced avocado, sour cream, and salsa.
Make your own tortillas: If you have the time, making your own tortillas is a great way to make your tacos even more special. There are many recipes available online for making homemade tortillas.

Conclusion:

Tacos are a delicious and versatile dish that can be enjoyed by everyone. Whether you're having a party or just a casual dinner, tacos are a great option. With so many different ways to make tacos, you're sure to find a recipe that you'll love. So next time you're looking for a quick and easy meal, give tacos a try. You won't be disappointed!