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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
- 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.
- Store in the fridge for up to two days, mixing well before serving. Enjoy!
Pico de gallo
- Add the tomatoes, onion, jalapeno, or serrano to taste, garlic, cilantro, and lime juice to a bowl, and toss to combine.
- 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
- 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!
