TACOS
12 tacos; about 4 servings
This recipe is written to work with a wide variety of fillings and toppings. To go the classic street food route, look for 4- to 6-inch corn tortillas and use 2 stacked tortillas per taco.
Prepare or have ready:
- Any of the Fillings for Tacos and Burritos
- Twelve 6-inch corn or flour tortillas, warmed, or 12 taco shells
Meanwhile, place in separate serving bowls:
- Shredded lettuce
- Chopped onion
- Chopped cilantro
- Sliced red radishes
- Crumbled Cotija, or shredded Monterey Jack, Cheddar, or queso fresco
- Pico de Gallo, Table Salsa, and/or Guacamole
- Sour cream or crema
- Taqueria Pickles
Transfer the filling to a serving bowl. Wrap the warm tortillas in foil or place the taco shells in a basket. Allow guests to assemble their own tacos.