Taco 'Bout a Party


Seven Layer Taco Dip, recipe provided below (adapted from I Heart Nap Time


  • 1 (31 oz can) Old El Paso refried beans
  • 1 1/2 cups sour cream
  • 2 cups guacamole
  • 1 (24 oz) jar Old El Paso medium salsa
  • 1 cup shredded cheddar cheese
  • 3-4 roma tomatoes, diced
  • 1 (4oz can) sliced olives
  • 1 bunch green onions (sliced thin)
  • 1/4 cup cilantro, chopped
  • 1/2 lime
  • Salt and Pepper to taste
  • Tortilla chips


  • In a small bowl stir together beans and taco seasoning. Then spread the beans onto the bottom of your dish. Next spread on the sour cream and guacamole. Then layer on the salsa and cheese. Next mix together the tomatoes, cilantro and onions in a small bowl. Squeeze lime juice on top and add a dash of salt and pepper.  Stir together and add on top of the cheese. Top with olives and you're done.
  • Store in the refrigerator until ready to serve. It is best to eat the day that it is made. Serve with fresh tortilla chips.

Guacamole, recipe provided below (adapted from Cooking Classy


  • 4 ripe Hass Avocados, seeded, diced and scooped from peel (about 26 oz before peeled and cored)
  • 1 1/2 Tbsp fresh lime juice
  • 1/4 cup + 2 Tbsp finely chopped red onion
  • 1 large Roma tomato, seeds and pulp removed then diced
  • 1 clove garlic, minced
  • 2 Tbsp chopped cilantro
  • 1 - 3 pinches cayenne pepper, optional
  • Salt and freshly ground black pepper, to taste


  • Partially mash avocados with a fork on a cutting board or in a large bowl, pour lime juice over top and continue to mash to reach desired consistency. Transfer to a mixing bowl. Run chopped red onions under cold water (to remove harsh bite from onion), drain well and add onions to avocado mixture, along with diced tomato, garlic, cilantro, cayenne pepper and season with salt and pepper to taste, stir to combine. Serve with tortilla chips or alongside Mexican entrees.

Spicy Mexican Fiesta Dip, recipe provided below (adapted from Go Dairy Free)


  • 2 (16-ounce) cans black beans, drained and rinsed
  • 1 (14.25-ounce) cans no salt added diced tomatoes (or fire-roasted!)
  • 2 (11-ounce) cans no salt added sweet whole kernel corn, drained
  • 1 (4.5-ounce) can chopped green chili peppers, drained
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon Tabasco pepper sauce
  • 1 large ripe avocado, peeled, pitted and diced
  • 2 tablespoons fresh chopped cilantro
  • Baked tortilla chips


  • In a large bowl, stir together the black beans, diced tomatoes with liquid, corn, chili peppers, oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
  • To serve, thoroughly stir in the avocado and cilantro. Serve with tortilla chips.

Main Course:

Fajita Style Quesadillas, recipe provided below (adapted from The Recipe Critic)


  • 1 red pepper, seeded, halved and cut into thin strips
  • 1 green pepper, seeded, halved and cut into thin strips
  • 1 onion, halved and cut into thin strips
  • 1 tablespoon canola oil
  • 8 ounces Monterey Jack cheese, shredded
  • sour cream, salsa, guacamole, cilantro, limes (optional)


  • Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook, stirring, for 4 minutes until vegetables are just tender but still crisp and slightly browned. Remove vegetables from pan onto a plate and set aside.
  • Lightly coat one side of a tortilla with cooking spray and place oiled side down in a skillet over medium heat. Add ⅛ of the cheese to the tortilla and ¼ of the vegetables on top. Add another ⅛ of the cheese and place a second tortilla sprayed with cooking spray on top.
  • Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
  • Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.

Paleo Bang Bang Shrimp Tacos, recipe provided below (adapted from Wicked Spatula)


  • Bang Bang Sauce
    • 1/3 cup mayonnaise
    • 2 tablespoons sweet chili sauce (recipe below)
    • 2 tablespoons Sriracha
  • Sweet Chili Sauce
    • 3.5 tablespoons white wine vinegar
    • 1/8 cup water
    • 1 clove garlic, minced
    • 1/2 teaspoon minced ginger
    • 1.5 tablespoons honey
    • 1/8 teaspoon cayenne
    • 1 teaspoon chili flakes
    • pinch of salt
  • Tortillas
    • 2 eggs
    • 2/3 cup water
    • 1 cup tapioca flour
    • 1/4 cup coconut flour
    • 1/4 teaspoon salt
  • Tacos
    • 1 lb shrimp, peeled
    • 2 tablespoons tapioca starch
    • 1/3 cup coconut oil, for frying
    • 1 cup nappa cabbage, shredded
    • 1/2 cup red cabbage, shredded
    • 1/2 cup minced cilantro
    • 2 green onions, sliced
    • 2 tablespoons olive oil
    • 1 tablespoon white wine vinegar
    • 1/2 tablespoon honey
    • Pinch of salt


  1. To make the sweet chili sauce combine all ingredients in a small saucepan over medium heat. Bring to a boil and reduce to a simmer until thickened. Let cool them mix with mayonnaise and Sriracha.
  2. In a large bowl combine the shredded nappa cabbage, shredded red cabbage, minced cilantro, and green onions. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Set aside.
  3. To make the tortillas combine all ingredients in a medium mixing bowl and whisk until smooth. Heat a cast iron skillet over high heat and add a bit of coconut oil or butter to the pan. Pour in 1/5 of the batter at a time and spread out into about a 6" circle. Allow to cook 1-2 minutes then flip and cook another 1-2 minutes. The tortillas should be soft and foldable but golden brown. Repeat until you have 5 tortillas and set aside.
  4. Heat a large skillet over high heat and melt the coconut oil. Toss shrimp with tapioca until covered and place in skillet. Fry 2 minutes until golden, flip and fry another 2-3 minutes until cooked through and crispy. Toss with Bang Bang sauce.
  5. To assemble place slaw in tortilla and top with shrimp and a drizzle of Sriracha if desired.



Chocolate Tacos, recipe provided below (adapted from Cravings Of Alunatic)

  • For the Macerated Strawberries:
    • 1/2 cup strawberries, cut into small pieces
    • 1 tablespoon sugar
    • 1/2 orange, juiced
  • For the Cookies:
    • 1/2 cup sugar
    • 1 stick butter, or half a cup
    • 1/3 cup light corn syrup
    • 3/4 cup flour
    • 4 teaspoons unsweetened cocoa powder, good quality
  • For the Filling:
    • 1 cup vanilla ice cream
    • 1 cup chocolate ice cream
    • 1/2 cup whipped cream
    • 6 ounces chocolate, melted


  • For the Macerated Strawberries:
    • Combine all ingredients in a bowl and mix well. Cover and allow to sit in fridge until needed. Stir occasionally.
  • For the Cookies:
  1. Preheat oven to 350°F.
  2. Line 2 cookie sheets with parchment paper. Set aside.
  3. In a small saucepan combine the sugar, butter and corn syrup. Cook over medium-low heat until the sugar dissolves. Remove from heat.
  4. In a medium bowl combine the flour and cocoa powder. Mix well.
  5. Now pour the wet ingredients from the saucepan into the dry ingredients. Mix thoroughly.
  6. It’s easier to work in small batches for these cookies because they need to be hot to form the shape. Before you start to cook them, take out two to four wooden spoons, or any utensil with a round handle. Set them up on the counter so they are elevated.
  7. I take two cups and invert them about 4 inches away from each other, then lay the wooden spoon across the top. That way it makes a sort of balance beam for the cookie to rest on to form it’s shape. I set up 2-4 at a time. Then I have a couple of plates nearby lined with paper towels so its soft for the cookies to sit on till needed after they are formed.
  8. Make two cookies at a time. Spoon a small amount of the batter onto a cookie sheet covered with parchment paper, spooning the dough onto the farthest end. Then do the same on the opposite end. The dough melts and spreads like no one's business, so make sure to allow room for it to spread.
  9. Pop the cookie sheet in the oven for about 6-8 minutes. Take cookie sheet out and use scissors to cut the parchment paper in half, it will make it easier to remove cookie and form the shape.
  10. Once you cut the sheet in half, take the first cookie and, working quickly and carefully, place it over the handles you rigged up earlier. It will hang over top and naturally form a moon shape, or taco shape. You can help it out by using your hands but work quickly, these things dry and harden fast.
  11. Do the same thing with the second cookie. Allow them to set up for a few minutes, til cool, then remove each one from the spoons and place carefully on the paper towel lined plates.
  12. Now you need to repeat this until all the cookies are shaped into taco shells. I was not kidding about it being tedious, but it’s totally worth it.
  13. Once all the shells have cooled, you can start to assemble the tacos.
  • To Melt the Chocolate:
  1. You can either place it in the microwave for about 2 minutes, checking it every 30 seconds. Or you can use a double boiler method.
  2. I typically fill a small saucepan with water, bring it to a boil, then reduce the heat to a simmer. Then I set a heat proof glass bowl over top (do not let the bowl touch the water) and pop the chocolate inside in broken pieces.
  3. This melts it evenly and keeps it smooth while you work on other elements.
  • To Assemble Chocolate Tacos:
  1. Place each taco on a plate.
  2. Scoop a little bit of each ice cream flavour inside.
  3. Pile on some whipped cream.
  4. Toss some strawberries over top.
  5. Then drizzle with chocolate.

Mexican Fried Ice Cream, recipe provided below (adapted from Cooking on the Front Burners)

Ingredients (4 servings)

  • 1 pint vanilla ice cream
  • 1 egg, beaten
  • 1/4 tsp vanilla
  • 2 ½ crushed Frosted Flakes
  • 1 egg, beaten
  • 1/4 vanilla
  • cinnamon
  • cooking oil for frying
  • hot fudge sauce
  • whipped cream


  1. Soften ice cream slightly and scoop into 4 balls – roll round in your hand if needed, sprinkle each with a bit of cinnamon and freeze for one hour
  2. Beat one egg and vanilla
  3. Take each ball and roll in egg mixture and then in crushed cereal. Place back in freezer for 2 hours and then repeat with egg and crushed cereal – freeze for at least 2 hours until well firm
  4. In a deep fryer or large saucepan heat oil until 375 degrees (do not drop in ice cream until temperature is reached)
  5. Fry one or two balls at a time for 15-20 seconds until golden brown. Drain on paper towels and serve with hot fudge and whipped

Ashley PolicastroComment