There is an art to the taco bar. You need to make sure you have good toppings, lest you be judged by…someone like me. Since I regularly celebrate Taco Tuesday like the holiday that it is, I have gotten pretty good at setting up a taco bar. I have two variations on my spread: one set of toppings if we’re having seafood tacos (fish or shrimp), the other for any type of meat (ground beef, steak, chicken, carnitas).
- Toppings that are great no matter what:
- Sour cream
- Lettuce
- Avocado
- Toppings that are especially great for seafood tacos
- Slaw – Use a base of red cabbage, mayo, and sour cream. Add cilantro, lime, chiles in adobo, or chile lime seasoning blend if you feel like it.
- Light salsa – It’s easy and so much tastier when you make it fresh (see my recipe at the bottom of this post). Some people like fruit salsas. I am opposed to fruit salsa, but I won’t stop you.
- Avocado crema (avocado, sour cream, and hot sauce)
- Shredded Mexican cheese blend
- Toppings that are especially great for meat tacos
- Cotija cheese
- Radishes
- Sauteed veggies
- Corn Salsa
Feel free to mix and match or even put alllll of these toppings out there. The point is, it’s nice to have options; however, as you can see from the above, there are a few things that always need to make the cut:
- Some sort of salsa
- Some sort of cheese
- Something crunchy (lettuce, slaw, radishes)
- Avocado (in pure form, crema, or guac)
Peaches to Apples 