taco week: a weeklong DIY taco bar
Whether you’re creating a DIY taco bar or eating tacos all week long, here’s everything you’ll need to make that happen. This recipe assumes 4 nights of 2 people eating 3 tacos each. Adjust accordingly!
Ingredients
- 1 recipe sous vide carnitas
- 1 recipe corn tortillas (x3)
- 1 recipe one-avocado guac with quick pickled red onions (x4)
- 1 recipe hot sauce (or just use the store bought stuff)
- ¼ recipe salsa roja (or just use the store bought stuff)
- 2-3 oz cotija cheese (crumbled)
crunchy greens
- 2-3 romaine lettuce leaves (chiffonade)
- 1-2 scallions (thinly sliced)
- 2 tablespoon fresh cilantro (chopped)
Greek Yogurt/Sour Cream Sauce (make ahead, use all 4 nights)
- 8 oz whole fat plain greek yogurt (or sour cream)
- juice from ½ a lemon
- salt and pepper
- 1 pinch cayenne
- 1 teaspoon fresh cilantro (minced)
Quick-pickled red onion topping
- ⅛ cup red onion (thinly sliced)
- juice from ½ a lemon
- generous pinch of salt
Instructions
make ahead
- Prep carnitas or preferred taco filling. Whether you’re using sous vide carnitas, shredded chicken, or chickpeas, make sure you’ve built in enough time to have your filling ready when you’re ready to eat.
- Sour Cream Sauce: Open an 8 oz container of sour cream or plain greek yogurt. Mix lemon juice, cayenne, salt, pepper, and fresh cilantro directly into the container. Adjust seasoning to taste.
- Crumble cotija: Save yourself time later in the week by pre-crumbling your cotija cheese into a small bowl or airtight container.
- Optional: Make a triple batch of tortilla dough, cover, and refrigerate.
each night for dinner
- Cook your tortillas. Press however many tortillas you plan to eat that night, and refrigerate any extra dough balls. While the tortillas are steaming after cooking (15-20 mins), make your taco toppings.
- Crunchy Greens: Toss thinly sliced romaine, scallions, and cilantro in a bowl with a pinch of salt.
- One-Avocado Guacamole: Mash one avocado with chopped red onion, jalapeño, lemon juice, salt, and pepper in a small bowl.
- Quick-pickled red onion: Toss thinly sliced crescents of red onion in a bowl with a squeeze of lemon juice and pinch of salt. Let sit for 5-10 minutes before serving.
- Reheat carnitas in the microwave.
Assemble your tacos
- Tortilla –> Sour Cream –> Taco Filling –> Crunchy Greens –> Salsa –> Guac –> Hot Sauce –> Cotija –> Quick Pickled Red Onions