Additional Toppings Recipe

Prepare and lightly season vegetables: halve cherry tomatoes, dice cucumber, thinly slice red onion and bell pepper, and slice jalapeño if using. Place in a bowl and toss gently with 1 teaspoon olive oil, a pinch (about 1/4 tsp) flaky sea salt and 1/8 teaspoon black pepper to bring flavors together. Set aside.

If using feta or cotija, crumble and transfer to a small bowl for easy sprinkling. Shred cheddar or mozzarella if not pre-shredded. For sour cream/Greek yogurt, transfer to a squeeze or dollop container. For avocado crema: mash one ripe avocado with 2 tablespoons sour cream or Greek yogurt, 1 tablespoon lime juice, 1/8 tsp salt and a pinch of black pepper until smooth; thin with 1-2 teaspoons water if needed.

Chop cilantro and thinly slice green onions. If using arugula or spinach, wash and spin dry. Keep herbs and greens separate until ready to top to preserve freshness and color.

Toast pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove and cool. If sesame seeds are not toasted, toast them 1–2 minutes. Keep fried shallots or crispy onions sealed until serving to maintain crispness. Crush tortilla chips or cut tortilla strips and keep in a dry container.

Portion salsa verde or pico de gallo into a small serving bowl. Place hot sauce in a small bottle or ramekin. Cut lime into wedges. Place olive oil, sea salt and black pepper in small dishes for final seasoning. These finishing elements are meant to be added just before serving to preserve texture and brightness.

If adding protein, warm shredded chicken in a skillet with a pinch of salt and 1/2 teaspoon olive oil for 2–3 minutes until heated through. Warm black beans in a small saucepan with a splash of water and 1/4 tsp cumin, if desired, about 2–3 minutes. Heat chopped bacon briefly in a skillet until crisp. Keep proteins warm and serve as optional toppers.

Assemble Toppings

Arrange chosen toppings in small bowls or ramekins for a topping bar, or sprinkle directly onto the main dish. Start with a base of greens (if using), add fresh vegetables, scatter cheeses, then add crunchy elements (pepitas, fried shallots, tortilla strips). Dollop sour cream or avocado crema and finish with salsa, a light drizzle of olive oil, a squeeze of lime, a few drops of hot sauce if desired, and a final sprinkle of flaky sea salt and black pepper.

Portioning

For a single serving, use approximately: 2–3 tablespoons fresh vegetables, 1–2 tablespoons cheese, 1 tablespoon crunchy elements, 1 tablespoon salsa or pico, 1 tablespoon sour cream/crema, a small handful of herbs, and one lime wedge. Adjust amounts to taste.

Serve immediately after assembling so crunchy toppings remain crisp and fresh toppings retain texture. Leftovers (excluding crispy elements) can be refrigerated up to 24 hours; crispy elements should be stored separately and added at service.