Returning from an extended international vacation a few days ago didn’t give me much time to whip up a recipe for today’s post, so I’m recycling three taco recipes just in time for Cinco de Mayo. I understand that the Mexican’s consider May 5th a minor holiday and that the celebration is more popular in the U.S. If you don’t celebrate Cinco de Mayo, that’s okay because I can find any good reason to drink margaritas and eat tacos, and I’ll bet you can too!
The first taco recipe is vegetarian Cinco Black Bean Tacos. These are great tacos if you want to skip the beef. There’s also a great recipe in that post for Mexican Green Juice if you know and like it, and are not a fan of margaritas.
Taco salad in its own tortilla shell is a festive way to serve and eat your taco. Ingredients can be beef, chicken and/or beans along with salad fixings of your choice. I make and use these tortilla shells when we have guests and I’m doing a taco bar. Everyone loves them because they can make their own bowl full of taco goodness.
Prime rib tacos with avocado horseradish sauce are the Cadillac of tacos as far as I’m concerned. First, you are making them with prime rib – a choice cut of meat. Second, you are topping the taco with an avocado sauce that has a bite from horseradish, lemon juice, and cilantro. OMG it’s so delicious!
BONUS TIP: I make mini taco bowls with small corn tortillas that are great for appetizers or small plate meals with the same forms I use for the larger taco bowls. You can find the forms at Bed, Bath or Amazon.