Taco Feast

I love making this for a group of people because there is something for everyone - lots of flavours, textures and options. I do chicken or turkey - sometimes 2 ways, I also do beef (I know - I never do beef but people love it) and I usually include shrimp. Sounds daunting but many things can be made ahead of time. Plus - you generally have leftovers and they are so good.

I like to marinade chicken breasts or thighs in a marinade. The 2nd chicken option I make uses my taco seasoning and ground turkey or chicken, although ground beef would an option as well. You can also do a cut of top sirloin, tenderize it then smother it in taco seasoning and barbecue. My guests on Saturday loved the beef done this way. Third option is shrimp - dead easy.

All I do to make the shrimp is toss them in olive oil then Montreal Steak Spice. Depending on the weather, I either grill them on the barbecue or saute them over a medium heat, flipping them when pink on one side. When cooked, which only takes a few minutes, I squeeze a little lime or lemon juice over them. That's it. Easy Peezy.

This slaw is also very easy and a great component. It gives your tacos a nice crunch or can be eaten as a side salad. I have a seperate blog post for this recipe - Creamy Asian Slaw. Making the dressing for this slaw should be done ahead of time, ideally in the morning of the day you are going to serve it.

I also always include pickled onions and chillies. They should be made the morning of and only takes 5 minutes to throw together. They are a delicious addition to a taco.

Toppings:
salsa ( I often cheat and use a store bought salsa and add chopped cilantro)
guacamole
pickled jalapenos
grated cheeses
lettuce/tomatoes
hot sauce
pickled onions and chillies
​creamy Asian slaw

Side Dishes:
​tasty grilled corn salad
​Mexican corn on the cob

Appetizer ideas:
Sensational Summer Salsa
​Garden fresh salsa
Mexican Shrimp Ceviche