The Chef

Restaurants

Meals

Drinks

Restaurants›Social Cantina›Taco Bar Recipe

Taco Bar Recipe

Name: Social Cantinas Taco Bar Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 units Corn Tortillas; 8 units Flour Tortillas; 1 cups White Rice; 2 cups Water; 1 cup Fresh Cilantro, chopped; 2 tbs Lime Juice; 1 can Canned Black Beans; 1 tsp Cumin; 1 tsp Salt; 2 units Bell Peppers (mixed colors), sliced; 1 units Onion, sliced; 2 tbs Olive Oil; 1 tsp Salt; 1 units Red Onion, thinly sliced; 1 cup White Vinegar; 1 tbs Sugar; 1 tsp Salt; 2 units Ripe Avocados; 1 tbs Lime Juice; 1 tsp Salt; 0.5 cup Cilantro, chopped; 1 units Tomato, diced; 4 units Tomatoes, quartered; 1 units Onion, quartered; 3 units Garlic cloves, peeled; 2 tbs Olive Oil; 1 tsp Salt; 0.5 cup Fresh Cilantro, chopped; 2 cups Romaine Lettuce, shredded; 2 cups Mixed Cheese, shredded

Inspired by Social Cantina

Time1h

Serves4

Served with corn (GF) & flour tortillas, cilantro lime rice, black beans, sautéed peppers & onions, pickled red onion, guacamole, roasted tomato salsa, romaine lettuce, mixed cheese, pico de gallo

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Taco Bar

Selected to serve

Bloody Mary’s

Brunch is available Saturdays featuring shakshuka, our famous beyrouti tacos, and the Best Bloody Mary’s in town.

spicy · savory · tangy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tortillas

8 units Corn Tortillas

8 units Flour tortillas

Cilantro Lime Rice

1 cups White Rice

2 cups Water

1 cup Fresh cilantro, chopped

2 tbs ReaLime juice

Black Beans

1 can Canned Black Beans

1 tsp Cumin

1 tsp Celtic sea salt

Sautéed Peppers & Onions

2 units Bell Peppers (mixed colors), sliced

1 units Onion, sliced

2 tbs olive oil

1 tsp Celtic sea salt

Pickled Red Onion

1 units Red onion, thinly sliced

1 cup White Vinegar

1 tbs sugar

1 tsp Celtic sea salt

Guacamole

2 units Ripe Avocados

1 tbs ReaLime juice

1 tsp Celtic sea salt

1/2 cup Cilantro, chopped

1 units Tomato, diced

Roasted Tomato Salsa

4 units Tomatoes, quartered

1 units Onion, quartered

3 units Garlic cloves, peeled

2 tbs olive oil

1 tsp Celtic sea salt

1/2 cup Fresh cilantro, chopped

Toppings

2 cups Romaine Lettuce, shredded

2 cups Mixed Cheese, shredded

1 cups Pico de gallo

Method

Tortillas

Prepare Tortillas

Warm the corn and flour tortillas in a dry skillet over medium heat for about 1-2 minutes on each side until pliable.

Cilantro Lime Rice

Cook Rice

In a medium saucepan, combine the white rice and water. Bring to a boil, then cover and reduce to low heat. Cook for 18-20 minutes until the rice is tender and water is absorbed.

Add Flavor

Once cooked, fluff the rice with a fork and stir in chopped cilantro and lime juice. Set aside.

Black Beans

Heat Beans

In a small saucepan, combine the canned black beans (drained and rinsed), cumin, and salt. Heat over medium heat until warmed through (about 5 minutes).

Sautéed Peppers & Onions

Sauté Vegetables

In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and onions, sprinkle with salt, and sauté for about 8-10 minutes until tender.

Pickled Red Onion

Pickle Onions

In a bowl, combine sliced red onion, white vinegar, sugar, and salt. Mix well and let sit for at least 30 minutes to pickle.

Guacamole

Make Guacamole

In a bowl, mash ripe avocados, then stir in lime juice, salt, chopped cilantro, and diced tomato until well combined.

Roasted Tomato Salsa

Roast Ingredients

Preheat oven to 400°F (200°C). Toss quartered tomatoes, onion, and garlic cloves with olive oil and salt. Spread on a baking sheet and roast for about 20-25 minutes until caramelized.

Blend Salsa

Allow roasted ingredients to cool slightly, then transfer to a blender with chopped cilantro. Blend until desired consistency is reached.

Toppings

Prepare Toppings

Shred the romaine lettuce and mix the shredded cheese in a bowl. Set aside alongside pico de gallo for serving.

More from Social Cantina

Mexican

Chipotle Wings

Inspired by Social Cantina

Wings smothered in chipotle sauce

1h 15m

American

Traditional Wings

Inspired by Social Cantina

Served with your choice of ranch or buffalo sauce

25m

Thai

Thai Chili Kettle Chips

Inspired by Social Cantina

Chips drizzled with Thai chili sauce and served with a dipping sauce

45m

American

Fried Pickles

Inspired by Social Cantina

Lightly fried pickles served with ranch

1h 30m

Pretzel Chips

Inspired by Social Cantina

Warm breaded pretzel chips served with a dipping sauce

American

Parmesan Fries

Inspired by Social Cantina

House seasoned fries topped with Parmesan cheese and served with ranch