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TACO bar tailgate
For Pico de Gallo
½ cup finely chopped onion
½ cup finely chopped tomato
¼ cup finely chopped cilantro
1 finely chopped jalapeño, deseeded
1 teaspoon lime zest
1 teaspoon lime juice
Salt and fresh ground black pepper
Taco Toppings + Where to Prep Them:
XL: Shredded lettuce—in one side
XL: Shredded cheddar or Mexican blend
Cheese—on the other side.
L: Guacamole
L: Sour Cream
S: Cilantro
S: Fresh jalapeño slices
M: Fresh lime wedges
M: Street corn
Pico de Gallo Directions:
1. Use attached Cutting Board to chop onion, tomato, cilantro, jalapeno, lime zest and juice.
Prep pico before cutting chicken or meat, taking note that it will be necessary to detach
Cutting Board and clean it thoroughly with soap and warm water if prepping veggies
after chicken.
2. Combine cut ingredients in a Large Container and mix to combine. Season with salt and
fresh ground pepper to taste. Serve straight from Container!
Taco Meat Directions:
1. Using the attached Cutting Board, cut chicken into thin strips suitable for fajitas/tacos.
Then add chicken, garlic, lime juice, olive oil and spices to a large mixing bowl, ensuring
chicken is sufciently coated.
2. Warm a large pan to medium-high heat. Once hot, add olive oil or cooking spray to your
pan and add your chicken mixture. Cook for seven to ten minutes until golden brown,
stirring occasionally with tongs to ensure even cooking. Season with salt and fresh ground
black pepper to taste. Remove from heat and set aside when cooked.
3. Grab some soft or crunchy tortillas and belly up to the Taco Bar!
Ingredients:
Prep Time: 10-15 minutes • Cook Time: 15 minutes • Serves: 8-10
Guacamole
Cheese
Street Corn
Lime
Cilantro
Jalapeño
Sour Cream
Lettuce
For Taco Meat + Where to Prep Them:
4-5 boneless skinless chicken thighs or breasts
2 cloves garlic, minced (prep using Garlic Crusher)
1 tablespoon lime juice (prep in Mini Container)
2 tablespoons olive oil (prep in Mini Container)
1 tablespoon chili powder (prep in Mini Container)
½ teaspoon paprika (prep in Mini Container)
½ teaspoon onion powder (prep in Mini Container)
Salt and fresh ground black pepper
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