Taco Night, Simple
Course: DinnerCuisine: MexicanDifficulty: easy4
servings15
minutes35
minutesMy family loves when we have taco night. It is great because it doesn’t matter what you use as the main ingredient: chicken, pork, beef, or/and roasted vegetables. If we are having vegetarian tacos, I like to roast lots of vegetables and serve them hot in a warmed bowl. I think it is good to have different textures too with the vegetables. I like to offer all the fixins: sliced avocado, homemade salsa, lime quarters, cabbage, black beans, Spanish rice and more. My kids like the crispy shell tacos but my husband and I prefer corn or flour tortillas. It makes for an easy meal because everyone can create their own style of taco. Plus it all can be done ahead of time.
Ingredients
1 1/2 lbs meat of choice, flank steak, pork tenderloin or boneless skinless chicken breasts
cauliflower, cut up into little florets
Bell Peppers, 3-4, seeded and sliced
2 Red onions, sliced thin
1 Jalapeno, seeded and sliced thin
Cilantro, chopped
2 limes, quartered
Salsa, store bought or homemade
Avocado, sliced or guacamole
Cabbage, sliced thin-great crunch for taco’s
Tortillas of choice or crispy taco shells
Black Beans and Spanish Rice, optional
Directions
- If using meat: line a baking sheet with parchment and season the meat with a taco seasoning of choice. Preheat over to 400. Drizzle meat with olive oil and roast for 20-40 minutes depending on the meat.
- On another parchment lined baking sheet, add the red onions, bell peppers, and jalapeno. Drizzle with oil and favorite taco seasoning. Roast until vegetables are tender and onions begin to caramelize.
- If making vegetarian tacos, I would roast cauliflower florets and cubed yams.
- Once the meat is done, slice flank steak into strips or cut up the chicken and pork into bite size pieces. Serve either in a warm bowl or on a warmed plate.
- Heat the black beans, tortillas and make the rice.
- Place everything out so people can make their own taco.
