the "anything goes" tortilla bar
Fora fun riffon tacos, take a crisped- uptortilla and just pile it high with whatever ingredients you have around. Think beyond a Mexican theme— add- ons like goat cheese and kimchi will surprise you in the bestway. We’ve got some great inspiration here.
1 / Ace thee base
Sprinkle corn tortillas with fine salt and grill, bake, or microwave onpaper towels in 30- secondincrements until crunchy.
2 Stack up the / produce
Greens: arugula, baby kale, spinach, chopped watercress, mizuna, thinly sliced bok choy, mâche
Crunch: shredded red, savoy, or napa cabbage; sliced radicchio; torn endive; sliced radishes; diced jicama; shaved beets; shredded carrots; sliced celery; chopped cucumbers; slivered bell peppers
Sweet: sliced mango, diced strawberries, chopped pineapple, sliced apple, stone fruit wedges, pitted cherries
3 Add some / protein
Eggs: scrambled, fried, boiled, poached Beans: seasoned, mashed, or marinated Tofu: marinated cubes Seafood: grilled or poached shrimp, panfried white fish Meat: sliced grilled steak or pork tenderloin, shredded rotisserie chicken, pulled brisket or pork
4 / Top it off
Cheese: crumbled feta, goat cheese, or Cotija; shredded Monterey Jack, cheddar, Gruyère, or Gouda; shaved Parmesan or pecorino; cut-up fresh mozzarella or burrata Creaminess: sour cream, Mexican crema, kefir, plain yogurt, or tahini Crunch: roasted salted sunflower seeds; chopped pistachios, peanuts, or almonds; toasted sesame seeds Spice: salsa verde, tomato-based salsa, pureed chiles, harissa, sriracha, red chile flakes, minced chipotles in adobo, kimchi