Taco & Burrito Bar Recipe

Pat shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, minced garlic, chili powder, smoked paprika, cumin, lime juice, salt and pepper until evenly coated.

Heat a large skillet over medium-high heat. Add a drizzle of oil if the pan is dry. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque (total 3–4 minutes depending on size). Do not overcook.

Remove from heat, toss with chopped cilantro and keep warm until serving.

Toss chicken strips with olive oil, garlic, chili powder, cumin, oregano, lime juice, salt and pepper. Let sit 10 minutes if time allows.

Heat a large skillet or cast-iron over medium-high heat. Add olive oil and sliced onion; sauté 2–3 minutes until softened.

Add chicken in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and lightly browned. Stir onions back in if removed. Adjust seasoning with a pinch of salt and lime juice to taste. Keep warm.

Preheat oven to 300°F (150°C). Season pork cubes with salt, pepper, cumin and oregano.

In an ovenproof pot or Dutch oven, add pork, orange juice, lime juice, broth, minced garlic and bay leaf. Bring to a simmer on the stovetop.

Cover and transfer to the oven. Braise 2–2.5 hours until pork is very tender and easily shredded with forks.

Remove pork from liquid, shred with two forks. Heat a large skillet over medium-high, add 1 tablespoon olive oil and spread shredded pork in a single layer. Cook, turning occasionally, until edges crisp and caramelize (4–6 minutes). Keep warm.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss zucchini, red pepper and red onion with olive oil, chili powder, cumin, salt and pepper.

Spread in an even layer and roast 12–18 minutes, stirring once, until vegetables are tender with some charred edges. Remove and keep warm.

Heat olive oil in a medium skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent.

Add minced garlic, cumin and smoked paprika; cook 30 seconds until fragrant.

Add rinsed black beans and adobo/chipotle sauce. Stir and cook 4–5 minutes until heated through. Use the back of a spoon to mash about one-third of the beans to thicken. Stir in lime juice and salt to taste. Keep warm.

Warm tortillas: stack and wrap in a clean damp towel and microwave 30–45 seconds, or warm briefly in a dry skillet for 20–30 seconds per side. Keep wrapped to stay warm.

Set out warm fillings (shrimp, chicken, pork, roasted veggies, chipotle beans) and toppings in separate bowls to create a taco/burrito bar.

To assemble tacos: place 2–3 tablespoons of chosen filling in the center of a small tortilla. Top with shredded lettuce, pico de gallo or diced tomatoes, diced red onion, cheese or queso fresco, a spoonful of sour cream or crema, a few cilantro leaves and pickled jalapeños. Squeeze a lime wedge over the top and add hot sauce if desired.

To assemble burritos: lay a large warmed flour tortilla flat. Add 1/2 cup cooked rice, 1/3 cup beans (refried or whole), 3/4–1 cup chosen filling, then toppings like cheese, pico, guacamole and sour cream. Fold sides in, roll tightly and optionally toast seam-side down in a skillet 1–2 minutes per side to seal.

Serve immediately with extra lime wedges, salsa and hot sauce on the side.