Taco Buffet

Taco Buffet
Perfect for any season, a taco buffet can make a lot of people very happy by giving them choices. Are your guests vegetarians, dedicated carnivores, or a good mix of the two? You can serve them an assortment of scrumptious ingredients and let them get creative as they build their dream platters!

Shells- If you are using tortillas, use the best tortillas that you can find. These are usually at a Mexican bakery. They are fresh! For soft shelled tacos use corn or flour tortillas that have been heated until they are pliable. I like to wrap them in foil and put them in a 250 degree F. oven, while other foods are being set out on the buffet. Put the warmed tortillas into a tortilla keeper. Crispy tacos usually are made from fried corn tortillas. Thin tortillas are best for this. You may also fry flour tortillas, but use the smaller flour tortillas. For low carb tacos, use lettuce leaves for a lettuce wrapped taco. Wash them in advance and make sure that they are dry.

Fillings-Fillings are seasoned with your favorite combinations of onion, garlic, fresh peppers, dried ground peppers, cumin, cilantro, mixed taco seasonings, fajita seasoning, coriander, salsas, and lime.

Meats can be chopped, pulled, or ground. Use chicken, turkey, fish, seafood, beef, or pork. An easy way to make chopped or pulled chicken is to use a fully cooked rotisserie chicken, season it your way, and microwave the chicken and seasonings in a covered container to retain the juiciness.

Vegetarian fillings can include various beans like black, pinto, red, Great Northern, or kidney beans. Chopped mushrooms can be seasoned to make tasty taco ingredients. There are also processed foods that work well as fillings. These include soy crumbles, tempeh, tofu, and mycoproteins. You can also make a delightful filling by frying falafel and chopping it into crumbles.

Condiments-Chopped vegetables and herbs, which include sweet onions, chopped green onions, chives, cilantro, lettuce, alfalfa sprouts, green chilis, jalapenos, tomatoes, Pico de Gallo, spicy coleslaw, salsa, queso fresco, cotija, Oaxaca cheese, asadero, grated Mexican cheese blend, cheddar, pepperjack cheese, sliced avocado, and guacamole.

Side dishes-Side salads, refried beans, rice, fruit salad, grilled squash, peppers, and onions. Sweets could include an assortment of Mexican pastries.

Keep the cold foods cold and the hot foods hot! Lay all of your delicious ingredients out in an attractive arrangement on your buffet table. Then, step back and let your guests feast!

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.