3 FRESH & FESTIVE TACO TOPPINGS

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I get together with my college friends once a week for dinner. Each week we alternate who hosts, and if you’re not hosting, you bring a bottle of wine for everyone to enjoy. Pretty sweet deal, right? I absolutely love our little tradition and look forward to catching up with my girls each week.

Last time I hosted dinner, I made basa fish tacos with all the fixings — and today I’m sharing the recipes for my favourite 3 Fresh & Festive Taco Toppings! I really enjoy authentic Mexican food, and could happily eat it everyday for the rest of my life. The flavours are so fresh and festive!

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3 FRESH & FESTIVE TACO TOPPINGS

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Whenever I make fish tacos, I make a variety of different toppings and salsas, so there’s something for everyone. These toppings are made with a handful of simple, healthy ingredients and they’re quick to make. They’re also vegan, gluten free and dairy free. Bonus: if you have leftovers, they’re great with tortilla chips the next day!

These recipes make enough to feed a crowd: 4 – 6 people, assuming everyone has 2 – 3 tacos (my corn tortillas were 7” in diameter).

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GUACAMOLE

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Ingredients

• 2 avocados
• Juice from half a lime
• Garlic powder
• Red pepper flakes
• Freshly cracked pink Himalayan salt
• Freshly cracked black pepper

Directions

1. Mash avocado with lime juice together with a fork in a shallow bowl.

2. Season with salt and pepper to taste (3 turns of both salt and pepper suit my palette).

3. Add a few dashes of each red pepper flakes and garlic powder, again adjusting to your preference.

4. Garnish with a sprinkle of red pepper flakes.

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PICO DE GALLO

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Ingredients

• 4 medium tomatoes
• Half a red onion
• 2 garlic cloves
• Juice from 1 lime
• Drizzle of olive oil
• Handful of cilantro
• Red pepper flakes
• Freshly cracked pink Himalayan salt
• Freshly cracked black pepper

Directions

1. Chop tomatoes, red onion, garlic and cilantro.

2. Add to food processor along with lime juice and a drizzle of olive oil.

3. Season with salt and pepper to taste (3 turns of both salt and pepper suit my palette).

4. Add a few dashes of each red pepper flakes and garlic powder, again adjusting to your preference.

5. Pulse mixture 3 or 4 times until everything looks well integrated.

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PINEAPPLE CUCUMBER SALSA

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Ingredients

• 1/4 pineapple
• 1/2 large cucumber
• 2 garlic cloves
• 1 medium shallot
• Drizzle of olive oil
• Handful of cilantro
• Red pepper flakes
• Freshly cracked pink Himalayan salt
• Freshly cracked black pepper

Directions

1. Chop pineapple, cucumber, garlic, shallot and cilantro.

2. Add to food processor along with lime juice and a drizzle of olive oil.

3. Season with salt and pepper to taste (3 turns of both salt and pepper suit my palette).

4. Add a few dashes of each red pepper flakes and garlic powder, again adjusting to your preference.

5. Pulse mixture 3 or 4 times until everything looks well integrated.

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Serve these topping along with your favourite tacos! In the these photos I also included some additional toppings including feta, tzatziki sauce and fresh lime wedges. Corn tortillas are also a must, in my opinion. You can usually find them at your local farmers market, Mexican market or health food store. In Calgary, my favourite corn tortillas come from a Mexican shop at the Market on Macleod (formerly Kingsland Farmers Market).

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If you’re here, you obviously love Mexican food, too. What are your favourite Mexican dishes? Feel free to leave me your recommendations below in the comments, Mexican food is the way to my heart! If you try any of my Fresh & Festive Taco Toppings, let me know how you like them. I’d love to hear from you!

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Thank you to The Calgary Herald for featuring this recipe.