Taco Bar: Build Your Own Taco

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 32 G., saturated fats 10 G., proteins 41 G., carbohydrates 59 G., fiber 11 G., cholesterol 94 mg, sodium 779 mg, sugar 14 G.

A taco bar is a great solution for a night out with a large group of friends. It's delicious and incredibly fun, as everyone can create their own appetizer. Set out plenty of cups and bowls on the table and fill them with a variety of taco ingredients and fillings: tortillas, thick lettuce leaves (instead of flatbreads for those on a low-carb or gluten-free diet), baked sweet potato and pumpkin filling, spicy mushroom sauté, fried savory ground beef, shredded cheese, avocado, salsa, Greek yogurt, and fresh vegetables. With such a treat, you won't offend anyone, whether you're a meat-eater, a vegetarian, or someone on a diet or fasting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sweet potato and pumpkin filling

2 sweet potatoes, cut into 0.5 cm cubes.
1/4 pumpkin, cut into 0.5 cm cubes.
1 tbsp. l. olive oil
1 teaspoon cumin
1 clove garlic, minced

Mushroom sauté

280 g of various mushrooms (for example, champignons, oyster mushrooms, portobello)
2 tsp olive oil
1 medium onion, chopped
1 clove garlic, minced
0.5 tsp chili powder
1 lime, cut in half
1 orange, cut in half
1 tbsp chopped cilantro

Ground bison

2 tsp olive oil
450 g of ground bison
0.5 tsp ground cumin
0.5 tsp smoked paprika
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
1/4 tsp black pepper

Taco bar

6 corn tortillas
6 sheets Boston lettuce
6 radishes, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 avocado, cut into 8 pieces
1 cup grated Monterey Jack cheese
1 tbsp. salsa pico de gallo
0.5 cup Greek yogurt

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Sweet potato and pumpkin filling:
Toss the sweet potato and pumpkin cubes in a bowl with olive oil, cumin, garlic, and salt to taste, then transfer to a baking sheet. Bake until the vegetables are golden brown and tender, about 30 minutes.

Mushroom sauté:
In a large skillet over medium-high heat, heat the olive oil and add the onion and garlic. Cook until translucent, about 3 minutes. Add the mushrooms and cook, stirring, until lightly browned, about 10 minutes. Stir in the chili powder, then the juice of the lime and orange halves, and season with salt to taste. Let simmer for 1 minute. Stir in the cilantro and remove from heat.
Ground bison:
Heat olive oil in a large skillet over high heat and add the ground beef. Cook, stirring constantly, until it begins to darken. Add cumin, smoked paprika, cinnamon, cayenne pepper, black pepper, and salt to taste. Reduce heat to medium and cook, stirring occasionally, until the liquid has evaporated and the meat is browned.
Taco bar:
Place corn tortillas, lettuce, radishes, bell peppers, avocado, cheese, pico de gallo, and yogurt on individual plates. Place the mushrooms, ground beef, and sweet potato and squash in separate bowls. Assemble the tacos and enjoy!