Thursday, July 27, 2017

No Fuss Taco Bar

No Fuss Taco Bar

We have happily embraced the tradition of “Taco Tuesdays” in our home. Depending on my time frame, this meal ranges from beer battered fish tacos to pulled chicken tacos. However, when I’m really pressed for time, my go to is always the “no fuss taco bar”.

I love the idea of a taco bar, because everyone can pick whichever components they want and assemble their taco to their own specifications. This keeps tantrums to a minimum and makes sure that everyone’s tummies are satisfied. Like the majority of my meal plans, this taco bar can be tweaked based on your family’s preferences, budget, or what you already have at home.

 Since my husband was coming home early from work, I wanted to make sure to spend some quality time as a family of four and not slave away in the kitchen. I made some shortcuts to save time, and happened to find some great deals in the process. This week, I stumbled upon these awesome blue corn taco shells which I thought would be super inviting for my toddler.

I like to divide the contents of my taco bar into four categories: protein, grain, vegetable, and extras. For some reason, my son is obsessed with beans. Therefore, our taco bar protein is usually some form of bean. This week, to save time, I heated up a can of the refried black beans from Trader Joe’s.

Although the can says there are jalapenos, I don’t find them spicy and my toddler gobbles them up. For my grain, I made cilantro-lime brown rice in my rice cooker. By using the rice cooker, I am able to “set it and forget it” or even make the rice before leaving to pick up my son from school.   

I also love sneaking in a little extra protein into my meals. I made lime coleslaw and substituted Greek yogurt for mayonnaise. This week, my extras included shredded cheddar cheese, mashed avocado, cherry tomatoes, and salsa. I usually make my own salsa, but I saw a deal at Target for their store-brand salsa . I set up the taco bar on a simple, yet beautiful serving platter we received as a wedding gift. I find this presentation makes the meal more fun and worth washing the extra dishes. However, feel free to serve this in paper bowls or straight from the pots.

The tacos were a hit and my son even asked for seconds of the coleslaw. I hope this menu helps taco night become a staple in your home as well!

No Fuss Taco Bar


8 Taco shells
1 Can Trader Joe’s refried black beans
2 Cups Brown Rice
4 Cups Water
2 juiced (plus extra for garnish if you like)
1/2 Cup Chopped Cilantro
1 Cube Frozen Garlic
1/2 tsp Salt
1 Bag Coleslaw Mix
1/8 Cup Greek Yogurt
1 TBSP Chili lime seasoning from Trader Joe’s- If you don’t own this amazing spice blend, you can substitute the juice of one lime and ½ TBSP chili powder
1 Cup Shredded Cheddar Cheese
1 Avocado, Mashed
2 Cups Cherry Tomatoes
1 Jar Salsa


Measure 2 cups brown rice, frozen garlic, and 4 cups water into rice cooker and program it to cook according to your machine's manual. Alternately, you can bring the rice, garlic, and water in a saucepan to boil, cover and simmer for 40 minutes. Next, add the lime juice, half of the cilantro, and salt to taste. Garnish with lime wedges.
Heat the contents of the can over medium-low heat until the beans reach your desired temperature. 
Greek Yogurt Coleslaw:
Pour the Greek Yogurt and chili lime seasoning in a mixing bowl. Add the coleslaw mix and remaining cilantro. Toss until combined. Let sit for at least half an hour, but the longer, the better!
Prep time: Cook time: Total time: 40Yield: 4 Servings 

I'd love to see how your taco bar turned out, send me pictures!

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