Nine times out of ten when casually entertaining you’ll find me preparing a DIY taco bar for guests to enjoy. You see we eat a lot of tacos and all things Mexican over at the Rye household which makes a DIY taco bar a natural go-to for me (grab my recipes for homemade guacamole, queso, and tortilla chips which are SO worth the time). Plus you can prep the majority of ingredients the night before, and with a few simple protein and veggie options plus a whole slew of toppings you can rest assured that even the pickiest of eaters will find something to satisfy their cravings.
So with National Taco Day being this Saturday the 4th might I suggest you grab a sombrero, mix a margarita, and have some of your nearest and dearest over to nosh on a taco bar of your own. Truly, MKR
P.S. If you’re not a fan of the whole cooking thing Williams Sonoma is offering a ready to go taco bar version!
*Grab the recipes and shop the story below || Photography, Rustic White
- Taco Shells (hard & soft)
- Tortilla Chips (homemade recipe link in story)
- Proteins (skirt steak, chicken, shrimp)
- Vegetarian Options (roasted potatoes & black beans)
- Various Salsa options
- Queso (recipe link in story)
- Guacamole (recipe link in story)
- Refried beans
- Chopped lettuce
- Chopped tomatoes
- Chopped onions
- Shredded cheese
- Sliced jalepenos
- Sliced radishes
- Chopped cilantro
- Sour cream
- Sliced limes
- ...FOR THE SHRIMP
- Coat deveined and tails of shrimp with olive oil, salt, and fresh pepper.
- In a small skillet on medium high shrimp cook shrimp 4-6 minutes, browning and slightly crisping each side.
- ...FOR THE ROASTED POTATOES
- Slice baby red potatoes and generously coat in olive oil, salt, freshly ground pepper, and cayenne pepper if you like heat.
- Place on a small lined or non stick coated baking sheet and bake at 400 degrees until potatoes soften and brown 20-25 minutes. Stir potatoes occasionally.
- ...FOR THE SKIRT STEAK
- Pound out steak about 1" thickness.
- Pat down with 1 tablespoon olive oil, chili lime rub, fresh squeezed lime juice, and fresh cilantro. Let marinate for 30-60 minutes. Do not marinate for more than 60 minutes as the meat will begin to sour and break down.
- Grill on a low heat till preferred doneness is achieved. I suggest for guests serving at a medium rare/medium temperature.
- Let rest 2-5 minutes before cutting and serving.
- ...FOR THE TOPPINGS & SIDES
- Make homemade tortilla chips (recipe below), chop vegetables, and shred cheese up to 24 hours in advance. Refrigerate until serving.
- Make guacamole just before serving, squeeze a tiny bit of lemon over the top to preserve color and prevent browning.
- Lay out all ingredients and let the taco building begin!
*ADDITIONAL RECIPES…Best Ever Guacamole || Salsa Con Queso || Homemade Tortilla Chips || The Classic Margarita || St. Germain Mint Margarita || The Heater, Jalepeno Margarita || Mint Watermelon Margarita || Pineapple Margarita || Strawberry Margarita
…WAIT THERE’S MORE…Molcajete, Williams Sonoma (I’m also dying to get the pig) || Cutting Board, Vintage similar HERE || Dipping Dishes, Waiting On Martha || Gold Silverware, One Kings Lane, old similar HERE || Napkins, Vintage similar HERE || Wood Serving Set, Waiting On Martha (email customerservice@waitingonmartha for details) || Salsa Bowl, Sur la Table || Seasoning, Williams Sonoma chili lime rub (my husband swears by it)