Build Your Own Taco Bowls Recipe

Pork Carnitas (if preparing)

Season 2 lb boneless pork shoulder with 1 tsp kosher salt and 1/2 tsp black pepper. Brown all sides in a heavy pot with 1 tbsp olive oil over medium-high heat (6–8 minutes). Add 1/2 cup orange juice, 1/4 cup chicken stock and simmer covered on low for 2–2.5 hours until very tender. Shred with two forks and crisp in a skillet over medium-high heat for 4–6 minutes if desired. Yield: about 4 cups shredded.

Chicken Tinga (if preparing)

Simmer 1.5 lb boneless chicken thighs in 1 cup tomato purée, 1/2 cup thinly sliced onion, 2 cloves garlic (minced), 1 chipotle in adobo (chopped) and 1/2 cup chicken stock for 25–30 minutes until cooked. Shred chicken and return to sauce; reduce until saucy. Adjust salt to taste. Yield: about 4 cups shredded.

Grilled Vegetables (if preparing)

Slice zucchini, bell pepper and red onion into 1/2" strips. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Grill or sear on a hot grill pan 3–4 minutes per side until lightly charred and tender. Chop into bite-sized pieces. Yield: about 3 cups.

Fried Tofu (if preparing)

Press 14 oz firm tofu 15–20 minutes, cut into 1/2" cubes. Toss with 1 tbsp cornstarch and a pinch of salt. Heat 1 tbsp olive oil in a skillet over medium-high heat and fry in batches until golden and crisp, 4–6 minutes per batch. Drain on paper towels. Yield: about 3 cups.

Cook 2 cups long-grain rice according to package instructions to yield about 4 cups cooked. For cilantro-lime rice: fold in 1/3 cup chopped cilantro, juice of 1 lime and a pinch of salt while warm.

Wash and spin spring mix; drain well. Shred cabbage if not pre-shredded and keep chilled until assembly.

Thinly slice radishes and sweet onion. Chop cilantro and cut limes into wedges. Keep pickled jalapeños ready in a small bowl. These are served fresh at assembly.

Crumble cotija cheese or have dairy-free crumble ready. Place tortilla chips in a bowl or crush lightly for a crunchy topping; keep a reserve of whole chips for scooping.

Fried Garlic Salsa Verde (if preparing)

Roast or char 4 tomatillos until soft, blend with 1 jalapeño (seeded if desired), 1/2 cup cilantro, 1 small clove garlic and 1/4 tsp salt until smooth. Heat 1 tbsp oil in a small skillet, add 2 tbsp thinly sliced garlic and fry until golden (be careful not to burn). Pour garlic and oil into the salsa verde and stir. Adjust seasoning. Yield: about 1 cup.

Morita Chili Salsa (if preparing)

Rehydrate 4 morita chilies in hot water for 15 minutes, drain and blend with 2 Roma tomatoes (roasted or boiled), 1 small clove garlic, 1/4 tsp salt and 1 tbsp lime juice until smooth. Taste and adjust salt. Strain if a smoother texture is preferred. Yield: about 1 cup.

Chili Mayo (if preparing)

Whisk together 1/2 cup mayonnaise (or vegan mayo), 2–3 tbsp adobo or hot sauce (adjust to heat preference), 1 tsp lime juice and a pinch of salt until smooth. Chill until ready. Yield: about 1 cup.

For each bowl (serves 1): Start with 1 cup cooked rice in the bottom of a bowl. Add 1 cup spring mix and 1/2 cup shredded cabbage to one side.

Add protein choices: 1 cup pork carnitas or chicken tinga, OR 3/4 cup grilled vegetables OR 3/4 cup fried tofu (choose up to two proteins; total combined about 1.5–2 cups).

Arrange fresh toppings: 1/4 cup radish slices, 1/4 cup thin sweet onion, 1–2 tbsp chopped cilantro, 1–2 tbsp pickled jalapeños and a lime wedge.

Sprinkle 2 tbsp crumbled cotija (or dairy-free alternative) and 1/2 cup tortilla chips or a small handful of crushed chips for crunch.

Serve with two sauce choices: 1–2 tbsp of each selected sauce (fried garlic salsa verde, morita chili salsa or chili mayo) on the side or drizzled on top. Offer extra lime to squeeze over the bowl.

Label bowls GF if using corn tortilla chips and confirming sauces are GF. For dairy-free bowls, omit cotija or use a plant-based crumble and verify mayonnaise or use vegan mayo for chili mayo. All components should be at safe serving temperatures (hot proteins, cool fresh toppings).