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Taco party fixings

Taco party anyone? Make your own tacos at home with all the fixings you need, thanks to Mary Berg. 

YIELDS
6
 TO
8

Ingredients

Guacamole

  • 3 ripe avocados
  • 1/4 cup finely chopped cilantro
  • 1/4 red onion, finely diced
  • 2 garlic cloves, finely minced
  • 1 to 2 limes, juiced
  • Kosher salt, to season

Pico de gallo

  • 3 to 4 tomatoes on the vine, diced
  • 1/2 red onion, diced
  • 1/2 to 1 jalapeno or serrano pepper, finely diced
  • 1 garlic clove, finely minced
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • Kosher salt, to season

Crispy Cheesy Shells

  • 2 cups (230 g) shredded cheddar or jack cheese
  • 6 to 8 corn or flour tortillas

Directions

Guacamole

  1. Cut the avocados in half and carefully remove the pits. Scoop the flesh into a bowl and add in the cilantro, onion, garlic, and lime juice to taste. Mash to your desired consistency and season with salt and more lime juice, if needed. TIP: If making ahead, squeeze some extra lime juice on top and cover the surface directly with plastic wrap to avoid oxidation. 
  2. Store in the fridge for up to two days, mixing well before serving. Enjoy! 

Pico de gallo

  1. Add the tomatoes, onion, jalapeno, or serrano to taste, garlic, cilantro, and lime juice to a bowl, and toss to combine.
  2. Season with salt and set aside for five minutes to allow the flavours to mingle. TIP: If making ahead, cover and store in the fridge for up to three days. Enjoy! 

Crispy Cheesy Shells

  1. Place a non-stick skillet over medium heat. Scatter in about one-quarter cup of cheese and, once melted, top with a tortilla. Cook until the cheese is golden and a bit crisp then flip and cook for a few seconds just to heat the other side of the tortilla. With the cheese on the outside, lightly fold the tortilla over to form a crispy taco shell and allow it to firm up before serving. Enjoy! 

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