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Prep
Difficulty
Easy
Time
Estimate
45 mins
Salt the eggplant and start to saute the onions for both tacos. Once the eggplant starts cooking, get to work on the beef filling. While everything sautes and cooks, chop and prepare each topping. Serve the individual elements at the table as an almost salad bar. Each person will then be able to mix & match and assemble their own.
Eggplants become the ‘meat’ of this dish and are packed with taco flavor. We prefer topping them with avocados & arugula, but add your choice of toppings to this easy filling. We chose to use crispy taco shells, but soft tortillas would work nicely too.
Beef Tacos in a crunchy shell are a classic American interpretation of Mexican food and despite its seeming inauthenticity there is something fun about the crispy shell cracking as juice drips out the other side. Doll this up with your favorite toppings, but tomatoes, crisp lettuce and shredded cheddar is all I need. Okay, maybe a dollop of sour cream, too.
Some of my favorite Mexican restaurant’s have these fantastic salad bar-like stations where you can top off and garnish your own dishes. Often this includes several variations of salsa. Use this simple guideline to build your own favorites. Add this to your shopping list whenever you add a Mexican dish that needs a bit of sparkle and fun on top.
