A taco bar truly worthy of a Cinco de Mayo fiesta
That means three different tacos, guacamole, salsa, and all the proper toppings…and yes, margaritas too! First up is the chipotle chicken taco. Oh how I love these tacos! They’re spicy, saucy and perfect when balanced with a fruit salsa, cheddar cheese and sliced avocado to tame the heat! Second, the enchilada beef taco! This is a beef lovers taco, think enchilada, but in taco form. I love these tacos paired with my pineapple guacamole. Last up is the veggie lover’s taco – the roasted cauliflower taco… my personal favorite! These are so good and a great vegetarian option for taco lovers. Be sure to include some black beans for a little protein and heartiness.
Here are MY must have toppings:
Guacamole – This is an obvious one, but so important.
I’ve included my favorite pineapple guacamole with this post, but feel
free to keep it simple, or go all out and include a few different
guacamoles in your bar.
Salsa – I always have at least three salsas. Classic
tomato, salsa verde and a fruit salsa like the mango salsa I’ve
included here.
Cheese – I find it best to have a variety of cheese
on hand. My favorites are sharp cheddar, pepper jack, and crumbled
cotija.
Fresh additions – Shredded cabbage (purple or green),
cilantro, lettuce, pickled red onions, jalapenos, tomatoes and plenty
of limes.
Sauces – Assorted hot sauces and Greek yogurt or sour
cream.
Sides – Beans, rice, tortilla chips, and roasted
corn.
Aside from all the yummy food, I love throwing a fun patterned throw over the table for a pop of bright color, and then using a mix of colorful dishes and wooden serving pieces to really give off that celebratory vibe.
A fresh take on a flower arrangement.
I like to make a vase out of a fresh pineapple by removing the top and scooping out the flesh. Just add water and flowers and you’ll have the perfect vase! Chef’s Tip: Be sure to use that fresh pineapple in your guacamole or salsa! I like to use a chalkboard to display my menu. I like to use a chalkboard to jot down all the tacos and toppings. It’s super fun and a great way to write out the menu for everyone to see.
Lastly, margaritas, regular or nonalcoholic.
They’re the perfect festive addition to this fiesta!
Chipotle Chicken Tacos Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless chicken breasts cut into bite size chunks
- 1/2 sweet onion finely chopped
- 2 cloves garlic minced or grated
- 2 in chipotle chiles adobos chopped
- 2 teaspoons cumin
- 1 teaspoon Smoked paprika
- kosher salt and pepper
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- For serving:
- Flour or corn tortillas warmed
- Cheddar and pepper jack cheese shredded
- Cotija cheese crumbled
- Cabbage and/or lettuce shredded
- fresh cilantro
- Lime wedges
- jalapeños
- Pickled red onion
- Plain Greek yogurt or sour cream
- Assorted salsa and guacamole
- Black beans and/or pinto beans
Directions
- Heat a large skillet over medium heat. Add the olive oil and when the oil shimmers, add the chicken, onion, garlic, chipotle chilies, cumin, paprika, and a large pinch of both salt and pepper. Coat evenly, spreading in an even layer. Cook, stirring occasionally, until the chicken is browned all over, about 10-12 minutes. Remove from the heat and stir in the cilantro and lime juice.
Spicy Enchilada Style Beef Tacos Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1/2 cup enchilada sauce
- 1 jalapeño seeded + chopped
- For serving:
- Flour or corn tortillas warmed
- Cheddar and pepper jack cheese shredded
- Cotija cheese crumbled
- Cabbage and/or lettuce shredded
- fresh cilantro
- Lime wedges
- jalapeños
- Pickled red onion
- Plain Greek yogurt or sour cream
- Assorted salsa and guacamole
- Black beans and/or pinto beans
Directions
- Heat a large skillet over medium-high heat. Add the olive oil. When the oil shimmers, add the beef and cook until browned all over, breaking up the beef as it cooks. Reduce the heat to low and pour in the enchilada sauce. Add the jalapeño and cook until the sauce has reduced slightly and coats the beef, about 5-10 minutes.
Roasted Cauliflower Tacos Recipe
Ingredients
- 1 large or 2 small heads of cauliflower cut into florets
- 2 tablespoons sesame or olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt and pepper
- For serving:
- Flour or corn tortillas
- Cheddar and pepper jack cheese
- Cotija cheese
- Cabbage and/or lettuce
- fresh cilantro
- Lime wedges
- jalapeños
- Pickled red onion
- Plain Greek yogurt or sour cream
- Assorted salsa and guacamole
- Black beans and/or pinto beans
Directions
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss together the cauliflower, oil, paprika, chili powder, cumin, salt and pepper. Transfer to the oven and roast for 20-30 minutes, tossing halfway through cooking.
Pineapple Guacamole Recipe
Ingredients
- 3 large ripe Hass avocados halved seeded and peeled (they have to be ripe!)
- 1 large lime juiced
- 1/2 teaspoon cumin
- 1 large jalapeño seeded + chopped leave some of the seeds in for a little heat
- 1/2 fresh pineapple diced
- 1/4 cup fresh cilantro chopped
- kosher salt to taste
Directions
- Add the avocado halves to a medium size mixing bowl. Squeeze the lime juice over the avocados and toss well to coat. Add the cumin. Now grab a fork and lightly mash the avocados. I like to keep my guacamole on the chunky side. Next fold in the chopped jalapeño, pineapple, cilantro, and a pinch of salt. Taste and season with more salt if desired.
Chipotle Mango Salsa Recipe
Ingredients
- 1 ripe mango dice
- 1 ripe but firm avocado diced
- 1 cup cherry tomatoes halved
- 1-2 in chipotle chiles adobos chopped
- juice from 1 lime
- 1/4 cup fresh cilantro chopped
- salt to taste
Directions
- In a bowl, combine all the ingredients. Taste and adjust spiciness and salt as needed. Serve with tacos.
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