![\"\"](\"https:\/\/www.fueledwithfood.com\/wp-content\/uploads\/2022\/01\/hard-soft-tacos-w-toppings-1024x682.jpg\")
<\/figure>\n\n\n\nStart With The Basics<\/h2>\n\n\n\n
First thing\u2019s first. Before you even consider your taco toppings, make sure you have a strong base to build off of. Choose at least 1-2 proteins, tortillas, and rice. If I\u2019m building a taco bar, I like to provide 3-4 types of protein depending on the number of guests.<\/p>\n\n\n\n
Carbs<\/h3>\n\n\n\n![\"soft](\"https:\/\/www.fueledwithfood.com\/wp-content\/uploads\/2022\/01\/soft-hard-taco-shells-1024x683.jpg\")
<\/figure>\n\n\n\nIf you\u2019re creating a taco bar, provide multiple types of tortillas. For example, try street style corn tortillas and soft flour tortillas. You can even use flavored tortillas like spinach or tomato. I also like to season my rice. A few ideas:<\/p>\n\n\n\n
- Flour tortillas<\/li>
- Corn tortillas<\/li>
- Spanish rice<\/li>
- Cilantro-lime rice<\/li><\/ul>\n\n\n\n
Protein<\/h3>\n\n\n\n![\"shredded](\"https:\/\/www.fueledwithfood.com\/wp-content\/uploads\/2022\/01\/chicken-and-black-beans-1024x682.jpg\")
<\/figure>\n\n\n\nIf you don\u2019t buy your meat preseasoned, there are plenty of copycat recipes inspired by restaurants. Two of my favorites are Chipotle style and El Pollo Loco style chicken.<\/p>\n\n\n\n
- Chicken\u00a0<\/li>
- Ground beef<\/li>
- Black beans<\/li>
- Fish (preferably blackened<\/a>)<\/li>
- Carne asada<\/li>
- Shrimp (tips for reheating shrimp<\/a>)<\/li>
- Adobada\u00a0<\/li><\/ul>\n\n\n\n
Prep Your Toppings<\/h2>\n\n\n\n
Now that you\u2019ve figured out the base of your taco, it\u2019s time to get creative with taco toppings! Stick with the basics, like lettuce, tomato, cheese, and salsa, or opt for an unconventional option like portobello mushrooms, pickled onions, and coleslaw.<\/p>\n\n\n\n
Vegetables & Fruits<\/h3>\n\n\n\n![\"sliced](\"https:\/\/www.fueledwithfood.com\/wp-content\/uploads\/2022\/01\/veggies-fruits-1024x683.jpg\")
<\/figure>\n\n\n\n1. Pickled Onions<\/h4>\n\n\n\n
Once I learned how easy pickled onions<\/a> were to make, they became my go-to side. All you need is red onions, vinegar, sugar, and salt. You can pickle multiple vegetables together. Sometimes I like to throw in carrots and jalapenos. <\/p>\n\n\n\nDiced raw onions are also a great choice to top tacos.<\/p>\n\n\n\n
2. Bell peppers<\/h4>\n\n\n\n
Raw or cooked, bell peppers are a welcome addition to any taco. I like to saute red and green bell peppers with onions and chili powder to make flavorful fajita veggies<\/a>. <\/p>\n\n\n\nIf you don\u2019t think you can eat all your bell peppers before they go bad, remember that you can freeze them<\/a> to cook later.<\/p>\n\n\n\n3. Serrano Peppers<\/h4>\n\n\n\n
Serrano peppers are one of my all-time favorite peppers. In addition to being used as a taco topping, they are the perfect base for vegetarian tacos. I like grilling or blistering the peppers, and then smothering them in creamy cilantro sauce. If you\u2019d prefer a subtler veggie taco, try using air fried cauliflower<\/a> instead!<\/p>\n\n\n\n4. Lettuce<\/h4>\n\n\n\n
Add some greens to your taco with shredded lettuce. It\u2019s also useful for making taco salads with all the fixings.<\/p>\n\n\n\n
5. Cabbage<\/h4>\n\n\n\n
Cabbage provides a crunchy texture and it is rich in Vitamin C! If regular cabbage is too bitter for you, you could try mixing up some cilantro lime coleslaw. Cabbage is a great topping for fish tacos.<\/p>\n\n\n\n
6. Corn<\/h4>\n\n\n\n
Every time I see elote on the menu I have<\/em> to order it. It\u2019s one of my favorite snacks when visiting Baja California. How could you not love mayonnaise, cheese, and corn? You can make an elote-style taco topping or keep it simple with grilled corn.<\/p>\n\n\n\n7. Avocado<\/h4>\n\n\n\n
Creamy avocados compliment bold, spicy taco flavors. If I\u2019m slicing or cubing avocados ahead of time, I like to sprinkle lemon or lime juice on them to reduce browning.<\/p>\n\n\n\n
8. Tomatoes<\/h4>\n\n\n\n
If you\u2019re using a chunky salsa, you may not need tomatoes too. If you\u2019re not, try dicing roma or cherry tomatoes. Both those types tend to be firm and sweet, keeping your taco from getting watery and soggy.<\/p>\n\n\n\n
9. Radishes<\/h4>\n\n\n\n
Pickled or plain, radishes add a spicy, yet crisp flavor to any taco. You could add them to salsa or slice them up and eat them on the side, too.<\/p>\n\n\n\n
10. Jackfruit<\/h4>\n\n\n\n
Like serrano peppers or cauliflower, jackfruit is a good vegetarian option. It even comes in a can if you\u2019re worried about finding fresh jackfruit at your local market. Cook up jackfruit carnitas<\/a> for a savory meat-free alternative.<\/p>\n\n\n\nSauces<\/h3>\n\n\n\n![\"salsas](\"https:\/\/www.fueledwithfood.com\/wp-content\/uploads\/2022\/01\/salsas-for-tacos-1024x682.jpg\")
<\/figure>\n\n\n\n11. Guacamole<\/h4>\n\n\n\n
A classic taco topping, you can\u2019t go wrong with guacamole. You can easily make your own by smashing avocados and adding lime juice, salt, pepper, garlic or garlic powder, and cilantro to taste. <\/p>\n\n\n\n
12. Mango salsa<\/h4>\n\n\n\n
Mango salsa is a triple threat \u2014 easy, versatile, and flavorful. Not only is it a fantastic taco topping, it also pairs well with white fish, chicken, and chips. To make it, I mix diced mango, black beans, red onion, cilantro, cumin, salt, lime juice, and olive oil to taste.<\/p>\n\n\n\n
13. Greek yogurt or sour cream<\/h4>\n\n\n\n
<\/figure>\n\n\n\nIf you\u2019re creating a taco bar, provide multiple types of tortillas. For example, try street style corn tortillas and soft flour tortillas. You can even use flavored tortillas like spinach or tomato. I also like to season my rice. A few ideas:<\/p>\n\n\n\n
- Flour tortillas<\/li>
- Corn tortillas<\/li>
- Spanish rice<\/li>
- Cilantro-lime rice<\/li><\/ul>\n\n\n\n
Protein<\/h3>\n\n\n\n
<\/figure>\n\n\n\nIf you don\u2019t buy your meat preseasoned, there are plenty of copycat recipes inspired by restaurants. Two of my favorites are Chipotle style and El Pollo Loco style chicken.<\/p>\n\n\n\n
- Chicken\u00a0<\/li>
- Ground beef<\/li>
- Black beans<\/li>
- Fish (preferably blackened<\/a>)<\/li>
- Carne asada<\/li>
- Shrimp (tips for reheating shrimp<\/a>)<\/li>
- Adobada\u00a0<\/li><\/ul>\n\n\n\n
Prep Your Toppings<\/h2>\n\n\n\n
Now that you\u2019ve figured out the base of your taco, it\u2019s time to get creative with taco toppings! Stick with the basics, like lettuce, tomato, cheese, and salsa, or opt for an unconventional option like portobello mushrooms, pickled onions, and coleslaw.<\/p>\n\n\n\n
Vegetables & Fruits<\/h3>\n\n\n\n
<\/figure>\n\n\n\n1. Pickled Onions<\/h4>\n\n\n\n
Once I learned how easy pickled onions<\/a> were to make, they became my go-to side. All you need is red onions, vinegar, sugar, and salt. You can pickle multiple vegetables together. Sometimes I like to throw in carrots and jalapenos. <\/p>\n\n\n\n
Diced raw onions are also a great choice to top tacos.<\/p>\n\n\n\n
2. Bell peppers<\/h4>\n\n\n\n
Raw or cooked, bell peppers are a welcome addition to any taco. I like to saute red and green bell peppers with onions and chili powder to make flavorful fajita veggies<\/a>. <\/p>\n\n\n\n
If you don\u2019t think you can eat all your bell peppers before they go bad, remember that you can freeze them<\/a> to cook later.<\/p>\n\n\n\n
3. Serrano Peppers<\/h4>\n\n\n\n
Serrano peppers are one of my all-time favorite peppers. In addition to being used as a taco topping, they are the perfect base for vegetarian tacos. I like grilling or blistering the peppers, and then smothering them in creamy cilantro sauce. If you\u2019d prefer a subtler veggie taco, try using air fried cauliflower<\/a> instead!<\/p>\n\n\n\n
4. Lettuce<\/h4>\n\n\n\n
Add some greens to your taco with shredded lettuce. It\u2019s also useful for making taco salads with all the fixings.<\/p>\n\n\n\n
5. Cabbage<\/h4>\n\n\n\n
Cabbage provides a crunchy texture and it is rich in Vitamin C! If regular cabbage is too bitter for you, you could try mixing up some cilantro lime coleslaw. Cabbage is a great topping for fish tacos.<\/p>\n\n\n\n
6. Corn<\/h4>\n\n\n\n
Every time I see elote on the menu I have<\/em> to order it. It\u2019s one of my favorite snacks when visiting Baja California. How could you not love mayonnaise, cheese, and corn? You can make an elote-style taco topping or keep it simple with grilled corn.<\/p>\n\n\n\n
7. Avocado<\/h4>\n\n\n\n
Creamy avocados compliment bold, spicy taco flavors. If I\u2019m slicing or cubing avocados ahead of time, I like to sprinkle lemon or lime juice on them to reduce browning.<\/p>\n\n\n\n
8. Tomatoes<\/h4>\n\n\n\n
If you\u2019re using a chunky salsa, you may not need tomatoes too. If you\u2019re not, try dicing roma or cherry tomatoes. Both those types tend to be firm and sweet, keeping your taco from getting watery and soggy.<\/p>\n\n\n\n
9. Radishes<\/h4>\n\n\n\n
Pickled or plain, radishes add a spicy, yet crisp flavor to any taco. You could add them to salsa or slice them up and eat them on the side, too.<\/p>\n\n\n\n
10. Jackfruit<\/h4>\n\n\n\n
Like serrano peppers or cauliflower, jackfruit is a good vegetarian option. It even comes in a can if you\u2019re worried about finding fresh jackfruit at your local market. Cook up jackfruit carnitas<\/a> for a savory meat-free alternative.<\/p>\n\n\n\n
Sauces<\/h3>\n\n\n\n
<\/figure>\n\n\n\n11. Guacamole<\/h4>\n\n\n\n
A classic taco topping, you can\u2019t go wrong with guacamole. You can easily make your own by smashing avocados and adding lime juice, salt, pepper, garlic or garlic powder, and cilantro to taste. <\/p>\n\n\n\n
12. Mango salsa<\/h4>\n\n\n\n
Mango salsa is a triple threat \u2014 easy, versatile, and flavorful. Not only is it a fantastic taco topping, it also pairs well with white fish, chicken, and chips. To make it, I mix diced mango, black beans, red onion, cilantro, cumin, salt, lime juice, and olive oil to taste.<\/p>\n\n\n\n
13. Greek yogurt or sour cream<\/h4>\n\n\n\n
![\"beans](\"https:\/\/www.fueledwithfood.com\/wp-content\/uploads\/2022\/01\/beans-and-cheese-1024x682.jpg\")
<\/figure>\n\n\n\n![\"taco](\"https:\/\/www.fueledwithfood.com\/wp-content\/uploads\/2022\/01\/taco-garnishes-1024x682.jpg\")
<\/figure>\n\n\n\n![\"soft](\"https:\/\/www.fueledwithfood.com\/wp-content\/uploads\/2022\/01\/soft-and-hard-tacos-683x1024.jpg\")
<\/figure>\n\n\n\n![\"taco](\"https:\/\/www.fueledwithfood.com\/wp-content\/uploads\/2022\/01\/taco-toppings-icon-150x150.jpg\"){kind=icon}
<\/div>\n\t