Tacos. Enough said, am I right?
If you’ve been a long time reader, you know by now that Mexican food holds a ridiculously serious spot in my heart that can only be held in comparison with my love of fried chicken and grits. We’re talking full blown, knock-down-drag-out, til death do us part, commitment here…and I feel like this taco bar is sort of indicative of that. And by sort of I mean completely…
So I haven’t posted in an entire week now, and it’s been driving me a little bit crazy to have sat down to start and finish this one at least 7 times since last Wednesday, without any success. I either get completely squirreled (aka distracted) by editing or ideas, or Pinterest or Instagram, or needing to find the answer to something immediately which leads to me bouncing around from site to site and then eventually online shopping. A perfectly normal chain of events, yes??? That’s my normal anyway…
Not to mention I had the BEST distraction come into town on Wednesday night, being my sis and her man and the CUTEST BABY EVER…being my new little niece. Who can complain about a break from screens when you’re around some pretty incredible human beings and the most adorable new form of life that lights up with smiles at the slightest bit of encouragement. They had to travel back to their home in Montana yesterday, but we made the most of our time together while they were here, and wined and dined in the most fabulous of ways, with a killer taco spread being our last meal together. Because they both share in my passion for all things Mexican food…
So, I’m back today, and with this epic taco bar in honor of them and the growth of their family. And I’ll be back again on Friday with a super fresh and delish, late summer salad. So cheers!!! With some basil pineapple margaritas of course….ENJOY!
Simple and Ridiculously Good Taco Bar
- 2 boneless, skinless chicken breasts, 8 ounces each
- 2 sirloin steaks, 8 ounces each
- 2 skin-on salmon steaks, 8 ounces each
- 3 tablespoons olive oil
- 1 Tablespoon kosher salt
- 1 Tablespoon black pepper
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, diced
- 1 1/2 cups fresh corn, cut from the cob
- 5 radishes, sliced thin
- 1 small red onion, sliced thin
- 3/4 cup fresh chopped cilantro
- 1-14.5 ounce can black beans, drained
- 16 ounces sharp cheddar cheese, shredded
- assorted tortillas for serving (I like a mix of flour, whole wheat, and corn)
- assorted salsas and guacamole for serving
- fresh lime juice for serving
- sliced avocado for serving
- Preheat a grill or grill pan to medium high heat. In a small bowl, whisk together the olive oil with the salt, pepper, chili powder, cumin, and garlic. Evenly pour the marinade over each of the chicken, steak, and salmon pieces and rub all around. Place the pieces on the grill and grill until just done.
- The chicken should take about 7 minutes per side, the steak should take about 3 minutes per side, and the salmon does not need to be flipped and should take about 10 minutes total. Remove each piece off of the grill as done and cover loosely with foil. Allow the meats and salmon to rest for about 5 minutes, then slice or shred each piece and put into small serving bowls.
- Serve the bowls together with all of the prepared veggies, salsa, and guacamole on an island or serving board and allow guests to build their own tacos. ENJOY!
This is another one of those 'idea' recipes guys. Just go with it. Think...tacos...and then think, what do I want with them?? And do that.