STREET STYLE TACO BAR

Photo: Love & Lemons

This family friendly and entertaining hit meal is easy to customize to allergies, intolerances, health folks who are eating vegan, raw vegan, pescatarian, paleo, keto, gluten free, dairy free and the sky’s the limit! Pick your protein(s), toppings, and wraps. Each person can tailor their own. Be sure and include avocado to add your potassium to fuel your nervous system, monounsaturated fats for energy, and vitamin B2 for glowing skin.

Power Food:  Avocado

Prep. Time: 30 min. | Cook Time: 2 hrs. |Total Time: 5 min. | Servings: 8 |Serving Size:

Free From: Gluten, Dairy, Soy

Ingredients

Pick your Protein (s)

Spicy Nut & Seed Crumble:

  • 1 cup of mixed, raw nuts & seeds (almonds, walnuts, sunflower seeds etc.)
  • Sea salt & pepper, to taste
  • ¼ tsp. each spice of choice (chili powder, cumin, coriander, or taco seasoning)
  • 1 tsp. extra virgin olive oil (EVOO)
  • 1 Tbsp. soy sauce (or tamari, nama shoyu, coconut aminos)

Grilled Shrimp:

  • 2medium shrimppeeled and de-veined
  • 1 extra virgin olive oil (EVOO)
  • 1limejuiced
  • Sea salt & pepper, to taste

Grilled Chicken:

  • 1 extra virgin olive oil (EVOO)
  • 1chipotle pepper in adobofinely chopped
  • Sea salt & pepper, to taste
  • 4bonelessskinless chicken thighs (or 3 boneless, skinless chicken breasts)

Grilled Steak:

  • 1lbFlank Steak
  • ¼cupextra virgin olive oil (EVOO)
  • ¼cupred wine vinegar
  • 2clovesgarlicfinely chopped
  • 3chopped flat leaf parsley
  • Sea salt & pepper, to taste

Cashew Cream Cheese Drizzle:

  • 3/4 cup raw cashews, soaked for 3 hours or more
  • juice of 1/2 a lemon
  • 1 tsp. apple cider vinegar (ACV), raw
  • ¼ tsp. sea salt
  • 2-3 Tbsp water

Toppings: (choose what you like! Purchase ready made or make your own!)

  • Guacamole
  • *Pico de Gallo
  • Pickled Red Onions
  • Baby Tomatoes, chopped
  • Corn, frozen & thawed
  • Black Beans
  • Olives, sliced
  • Lettuce, chopped
  • Cilantro, Chopped
  • Jalapenos, sliced
  • Hot Sauce
  • (Monterey Jack Cheese, shredded or Cashew Cream Cheese Drizzle for Dairy free)

 

Wraps:

  • Charred Corn Tortillas
  • Charred Flour Tortillas (gluten free)
  • Ice Burg Lettuce

Directions:

Cashew Cream Cheese Drizzle:

  1. Drain the cashews and place them in a blender pitcher. Add all the other ingredients and blend on high until a smooth paste is achieved. You may have to scrape down the sides a couple times and add some extra water. Once the mixture is smooth and tasting creamy + sour, store it in a bowl or squeeze bottle in the fridge.

Spicy Nut & Seed Crumble:

  1. Make the spicy nut + seed crumble: throw all the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, scrape into a bowl and set aside.

Grilled Shrimp:

  1. Toss the shrimp with the EVOO, lime juice and seasoning. Prepare your gas or charcoal grill to medium high heat. Place the shrimp on the grill over medium high heat and grill for about 2-3 minutes on each side until the shrimp are fully pink. Remove the shrimp from the grill and set aside. Can be made ahead. Place on platter for taco night.

Grilled Chicken:

  1. Combine the EVOO, chopped chipotle pepper in adobo and seasoning in a small bowl and stir to combine.
  2. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
  3. Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and place on the platter for taco night. Can be made ahead.

Grilled Steak:

  1. Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
  2. Heat a grill over medium high heat. Remove the steak from the marinade and generously season with sea salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss-cross grill marks. Cook until medium, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and place on platter for taco night. Can be made ahead.

To Arrange:

  1. Arrange the toppings in various small bowls and DIY your own adventure!

*Pico de Gallo

  • 1 1/2 pounds ripe tomatoes, diced
  • 1/2 large white onion, finely diced (about 3/4 cup)
  • 1 to 2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup cilantro leaves, finely chopped
  • 1 Tbsp. fresh lime juice
  • Kosher salt

Mix all together and enjoy!

Health Twists:

  • Raw Vegan: Spicy Nut & Seed Crumble or Black Beans
  • Pescatarian: Shrimp or Fish
  • Paleo, Keto: Chicken or Beef
  • Low Carb: Lettuce Wraps or A Taco Salad!
  • Dairy Free: Use the cashew cream cheese
  • Gluten Free: Skip the Flour Tortillas and Use the Gluten-Free Corn Wraps
  • Kid Friendly: Deconstruct to Protein, Veggies, Rice, but usually kids love tacos!!
  • Fast Track: Use a protein from your last meal; purchase sauces and salsa, and use prechopped salad.