Planning a taco night and stuck on what to put out? These 25 taco bar toppings go way past shredded lettuce and a bag of cheese.
You’ll find classic toppings done better, fresh salsas, creamy sauces, crunchy extras, pickled add-ons and a few smoky picks straight from the grill.
The best part is that this taco bar toppings list works for more than tacos. Set it out as a walking taco bar where guests pile everything into a chip bag, or use the same spread as nacho bar toppings for game day. One shopping list, three easy party setups.
Below you’ll find every topping plus tips on how much to make, what to prep ahead and how to set up your taco bar so the line keeps moving.
Planning a taco night? You might also like Taco Bar Ideas That Will Wow Your Guests, 25 Baked Potato Bar Ideas and 25 Amazing Mexican Casserole Recipes.
HOW TO PLAN YOUR TACO TOPPINGS
How Many Toppings to Offer
For a taco bar, 8 to 12 toppings is the sweet spot. Fewer feels plain, and more than that slows the line and leaves you with a lot of leftovers.
The balanced taco formula: pick at least one topping from each of these groups and every taco on the table will taste complete.
- Fresh: pico de gallo, onion and cilantro, slaw
- Creamy: guacamole, crema, a creamy sauce or queso
- Tangy: pickled onions, escabeche, lime wedges
- Crunchy: tortilla strips, pepitas, crispy jalapenos
- Heat: salsa roja, salsa verde, salsa macha
- Salty: cotija or queso fresco
How Much of Each Topping to Make
These amounts assume adults eating about 3 tacos each, and that not everyone takes every topping.
| Topping | Per Person | 10 Guests | 25 Guests | 50 Guests |
|---|---|---|---|---|
| Salsa or pico de gallo | 1/4 cup | 2 1/2 cups | 6 cups | 12 cups |
| Guacamole | 1/4 cup | 2 1/2 cups (about 4 avocados) | 6 cups (9 to 10 avocados) | 12 cups (18 to 20 avocados) |
| Crema or creamy sauce | 2 tbsp | 1 1/4 cups | 3 cups | 6 cups |
| Crumbled or shredded cheese | 1 oz | 2 1/2 cups | 6 cups | 12 cups |
| Slaw or shredded cabbage | 1/3 cup | 3 1/2 cups | 8 cups | 16 cups |
| Pickled onions or jalapenos | 1 tbsp | 2/3 cup | 1 1/2 cups | 3 cups |
| Crunchy toppings (strips, pepitas) | 2 tbsp | 1 1/4 cups | 3 cups | 6 cups |
| Onion and cilantro mix | 1 tbsp | 2/3 cup | 1 1/2 cups | 3 cups |
| Limes | 1/4 lime | 3 limes | 7 limes | 13 limes |
Best Toppings for Popular Fillings
- Carne asada: onion and cilantro, salsa verde, avocado salsa, charred green onions, lime
- Seasoned ground beef: cheese, pico, lime crema, crispy tortilla strips
- Chicken (tinga, grilled or shredded): pickled red onions, queso fresco, chipotle crema, red cabbage slaw
- Fish or shrimp: Baja white sauce, cabbage slaw, grilled pineapple salsa, pickled radishes
- Vegetarian (beans, sweet potato, cauliflower): poblano rajas, street corn, pepitas, cilantro lime yogurt sauce
Make-Ahead Timeline
- Up to 1 week ahead: pickled red onions, escabeche, pickled radishes, salsa macha
- 2 to 3 days ahead: salsa roja, salsa verde, chipotle crema, lime crema, Baja sauce, spiced pepitas
- 1 day ahead: cilantro lime yogurt sauce, rajas, tortilla strips (store airtight), chop onion and cilantro
- The morning of: pico de gallo, fruit salsas, cabbage slaw (dress it 30 minutes before serving)
- Right before serving: guacamole, avocado salsa, fried jalapenos, warm queso, grilled green onions
Keeping Toppings Fresh and Safe
Cold toppings should stay at 40°F or below, and warm ones like queso at 140°F or above. Set creamy toppings and salsas in an ice chilled condiment server or in small bowls nestled in a tray of ice, and refill from the fridge instead of putting out one giant bowl.
Throw out anything that sat out more than 2 hours (1 hour if it’s above 90°F outside). Guacamole and dairy sauces go first, so swap those out more often.
How to Line Up Toppings on the Table
Go in this order after the tortillas and fillings: cheese, fresh toppings, creamy toppings and sauces, salsas from mild to hot, pickled toppings, crunchy toppings, then lime wedges at the very end.
A taco bar condiment server keeps a long row of toppings tidy, and squeeze bottles make sauces faster to serve.
MUST-HAVE CLASSICS, DONE BETTER
These are the toppings everyone expects. A few small tweaks make them taste a lot better than the store-bought versions.
1. Pico de Gallo
Fresh chopped tomato, onion, jalapeno and cilantro with lime and salt. It’s the one topping that goes on every kind of taco.
Salt the diced tomatoes and let them drain in a colander for 15 minutes first. Your pico won’t turn watery on the table.
Ingredients:
- 6 Roma tomatoes, diced
- 1/2 white onion, finely diced
- 1 to 2 jalapenos, seeded and minced
- 1/2 cup chopped cilantro
- Juice of 2 limes
- 1 tsp salt
Instructions:
- Toss the tomatoes with half the salt and drain for 15 minutes.
- Mix in the onion, jalapeno and cilantro.
- Add the lime juice and remaining salt, then taste and adjust.
- Best With: Everything, especially ground beef, chicken and carne asada
- Make Ahead: Best the same day. Chop the onion and jalapeno the night before.
- Makes: About 3 cups, enough for 10 guests
Helpful Tools: Vegetable chopper
2. Chunky Guacamole
Big pieces of avocado with onion, jalapeno, cilantro and lime. Mashing only half the avocados keeps it chunky.
Make it right before serving and press plastic wrap right onto the surface until it goes on the table.
Ingredients:
- 5 ripe avocados
- 1/4 cup finely diced red onion
- 1 jalapeno, minced
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 1 tsp salt
Instructions:
- Mash half the avocados with the lime juice and salt.
- Dice the other half and fold them in.
- Stir in the onion, jalapeno and cilantro and taste for salt.
- Best With: Carne asada, chicken, fish and anything spicy
- Make Ahead: Up to 4 hours with plastic pressed on the surface.
- Makes: About 3 1/2 cups, enough for 10 to 12 guests
Helpful Tools: Avocado tool, Molcajete
3. Lime Crema
Sour cream thinned with a little milk and brightened with lime juice and zest. It drizzles instead of plopping.
Put it in a squeeze bottle and guests can zigzag it across their tacos like a taqueria.
Ingredients:
- 1 1/4 cups sour cream or Mexican crema
- 2 to 3 tbsp milk
- Zest and juice of 1 lime
- 1/4 tsp salt
Instructions:
- Whisk everything together until smooth and pourable.
- Add more milk a teaspoon at a time if it’s too thick.
- Chill at least 30 minutes.
- Best With: Ground beef, chicken, fish and spicy fillings
- Make Ahead: Up to 3 days in the fridge.
- Makes: About 1 1/2 cups, enough for 10 guests
Helpful Tools: Squeeze bottles
4. Mexican Cheese Trio
Crumbled cotija for salty bite, soft queso fresco for a mild creamy crumble and shredded Oaxaca for melting.
Three small bowls instead of one bag of shredded blend makes the table look a lot more authentic.
Ingredients:
- 1 cup crumbled cotija
- 1 cup crumbled queso fresco
- 1 cup shredded Oaxaca cheese (or mozzarella)
Instructions:
- Crumble the cotija and queso fresco with your fingers.
- Pull the Oaxaca into thin strings or shred it.
- Serve in three small bowls with labels.
- Best With: Cotija on carne asada and street corn, queso fresco on chicken, Oaxaca on beef and birria
- Make Ahead: Crumble up to 2 days ahead.
- Makes: About 3 cups, enough for 10 guests
Helpful Tools: Small serving bowls, Food label cards
5. Onion and Cilantro Street Taco Mix
Finely diced white onion and chopped cilantro mixed together. It’s the classic street taco topping and needs nothing else.
Rinse the diced onion in cold water and pat it dry to take away the harsh bite.
Ingredients:
- 1 large white onion, finely diced
- 1 large bunch cilantro, chopped
- Lime wedges for serving
Instructions:
- Dice the onion small and rinse it in a strainer.
- Pat dry and mix with the cilantro.
- Serve with lime wedges right next to it.
- Best With: Carne asada, al pastor, barbacoa and any street-style taco
- Make Ahead: Up to 1 day in a lidded container.
- Makes: About 2 cups, enough for 15 guests
Helpful Tools: Herb scissors
SALSAS BEYOND THE JAR
Two or three homemade salsas, from mild to hot, make the biggest difference on a taco bar. Most of these take 15 minutes and keep for days.
6. Charred Salsa Roja
Tomatoes, onion, garlic and chiles blackened under the broiler, then blended. The charring gives it a deep, smoky flavor.
Leave a few black spots on the skins when you blend. That’s where the flavor is.
Ingredients:
- 6 Roma tomatoes
- 1/2 white onion, cut into wedges
- 3 garlic cloves, unpeeled
- 1 to 2 jalapenos or serranos
- Juice of 1 lime
- 1 tsp salt
Instructions:
- Broil the tomatoes, onion, garlic and chiles on a sheet pan for 8 to 10 minutes, turning once, until blackened in spots.
- Peel the garlic and stem the chiles.
- Blend everything with the lime and salt until mostly smooth.
- Best With: Ground beef, barbacoa and chicken
- Make Ahead: Up to 5 days in the fridge.
- Makes: About 2 1/2 cups, enough for 10 guests
Helpful Tools: Blender, Sheet pan
7. Roasted Tomatillo Salsa Verde
Bright, tangy green salsa made from roasted tomatillos, onion, garlic and jalapeno.
Roasting mellows the sharp tomatillo flavor and makes it a little sweet.
Ingredients:
- 1 1/2 lb tomatillos, husked and rinsed
- 1/2 white onion
- 2 garlic cloves
- 1 to 2 jalapenos
- 1/2 cup cilantro
- Juice of 1 lime and 1 tsp salt
Instructions:
- Broil the tomatillos, onion, garlic and jalapenos until blistered, about 8 minutes.
- Blend with the cilantro, lime and salt.
- Chill. It thickens as it cools.
- Best With: Carne asada, grilled chicken and chicken al pastor
- Make Ahead: Up to 5 days in the fridge.
- Makes: About 3 cups, enough for 12 guests
Helpful Tools: Salsa bowls
8. Taqueria-Style Creamy Avocado Salsa
The pale green, pourable salsa you get at taco trucks. Avocado blended with tomatillo, jalapeno and lime.
It’s creamier than salsa verde and thinner than guacamole, so it’s easy to drizzle.
Ingredients:
- 2 avocados
- 4 tomatillos, raw
- 1 jalapeno
- 1/2 cup cilantro
- Juice of 1 lime
- 1/2 cup water and 1 tsp salt
Instructions:
- Blend everything until very smooth.
- Add more water until it pours.
- Taste for salt and lime and chill.
- Best With: Carne asada, grilled chicken and fish
- Make Ahead: Up to 1 day with plastic pressed on top.
- Makes: About 2 1/2 cups, enough for 12 guests
Helpful Tools: Squeeze bottles
9. Grilled Pineapple Salsa
Pineapple grilled until it caramelizes, then chopped with red onion, jalapeno, cilantro and lime.
Grilling brings out the sweetness and adds a little smoke, which is great with spicy meats.
Ingredients:
- 1 fresh pineapple, peeled and cut into rings
- 1/2 red onion, finely diced
- 1 jalapeno, minced
- 1/2 cup chopped cilantro
- Juice of 1 lime and a pinch of salt
Instructions:
- Grill the pineapple rings over high heat for 3 to 4 minutes per side.
- Let cool and dice.
- Mix with the remaining ingredients.
- Best With: Chicken al pastor, shrimp, fish and Korean beef
- Make Ahead: Up to 1 day in the fridge.
- Makes: About 3 cups, enough for 12 guests
Helpful Tools: Pineapple corer, Grill basket
10. Peach Habanero Salsa
Sweet peaches with a small amount of habanero for real heat. A great summer salsa.
Use one habanero and remove the seeds unless your crowd loves spicy food.
Ingredients:
- 4 ripe peaches, diced
- 1/4 red onion, finely diced
- 1 habanero, seeded and minced
- 1/4 cup chopped cilantro
- Juice of 1 lime and a pinch of salt
Instructions:
- Mix the peaches, onion and cilantro.
- Add the habanero a little at a time and taste.
- Finish with lime and salt.
- Best With: Chicken, shrimp and fish
- Make Ahead: Best the same day.
- Makes: About 3 cups, enough for 12 guests
Helpful Tools: Food prep gloves
11. Salsa Macha
A crunchy Mexican chili oil made with dried chiles, garlic, sesame seeds and peanuts. A small spoonful adds big flavor.
It keeps for weeks, so make a jar once and use it on eggs, rice and grilled meats too.
Ingredients:
- 3/4 cup neutral oil
- 6 dried guajillo chiles and 4 chiles de arbol, stemmed
- 4 garlic cloves, sliced
- 1/4 cup peanuts
- 2 tbsp sesame seeds
- 1 tsp salt and 1 tsp vinegar
Instructions:
- Gently fry the garlic, peanuts and sesame seeds in the oil until golden.
- Add the chiles for 30 seconds, being careful not to burn them.
- Cool slightly, then pulse with the salt and vinegar until chunky.
- Best With: Carne asada, eggs on breakfast tacos and roasted vegetables
- Make Ahead: Up to 1 month in a jar in the fridge.
- Makes: About 1 cup, enough for 20 guests
Helpful Tools: Glass jars with lids
SAUCES AND DRIZZLES
A creamy sauce ties the whole taco together and cools down the heat. Put these in squeeze bottles for easy serving.
12. Chipotle Crema
Sour cream blended with chipotle peppers in adobo and lime. Smoky, a little spicy and creamy.
Start with one chipotle pepper, taste and add more.
Ingredients:
- 1 cup sour cream
- 1/4 cup mayo
- 1 to 2 chipotle peppers in adobo plus 1 tsp sauce
- Juice of 1 lime and a pinch of salt
Instructions:
- Blend or mash everything until smooth.
- Thin with a little water if needed.
- Chill at least 30 minutes.
- Best With: Chicken, fish, shrimp and sweet potato
- Make Ahead: Up to 4 days in the fridge.
- Makes: About 1 1/4 cups, enough for 10 guests
Helpful Tools: Mini food processor
13. Cilantro Lime Yogurt Sauce
A lighter creamy sauce made with Greek yogurt, cilantro, garlic and lime.
It’s a good swap for sour cream if you want more protein and fewer calories.
Ingredients:
- 1 cup plain Greek yogurt
- 1/2 cup cilantro
- 1 garlic clove
- Juice of 1 lime
- 1/2 tsp cumin and salt to taste
- 2 tbsp water
Instructions:
- Blend everything until smooth and green.
- Add water to thin.
- Chill until serving.
- Best With: Chicken, fish and vegetarian fillings
- Make Ahead: Up to 2 days in the fridge.
- Makes: About 1 1/4 cups, enough for 10 guests
Helpful Tools: Immersion blender
14. Baja White Sauce
The creamy, tangy white sauce that goes on fish tacos, made with mayo, sour cream, lime and a little garlic.
It’s a must if you’re serving fish or shrimp, and it’s good on chicken too.
Ingredients:
- 1/2 cup mayo
- 1/2 cup sour cream
- Juice of 1 lime
- 1 garlic clove, grated
- 1/2 tsp chili powder and a pinch of salt
- 1 to 2 tbsp milk
Instructions:
- Whisk everything together.
- Thin with milk until it drizzles.
- Chill at least 30 minutes.
- Best With: Fish, shrimp and crispy chicken
- Make Ahead: Up to 4 days in the fridge.
- Makes: About 1 1/4 cups, enough for 10 guests
Helpful Tools: Squeeze bottles
15. Street Corn Topping
Charred corn kernels tossed with mayo, lime, chili powder and cotija. All the flavor of elote in a spoonable topping.
Char the corn in a dry cast iron skillet if you’re not firing up the grill.
Ingredients:
- 4 cups corn kernels (fresh, frozen or grilled off the cob)
- 3 tbsp mayo
- Juice of 1 lime
- 1/2 cup crumbled cotija
- 1 tsp chili powder
- 2 tbsp chopped cilantro
Instructions:
- Char the corn in a hot skillet for 6 to 8 minutes until browned in spots.
- Cool slightly, then toss with the mayo, lime and chili powder.
- Top with cotija and cilantro.
- Best With: Chicken, vegetarian fillings and ground beef
- Make Ahead: Up to 1 day in the fridge. Serve warm or cold.
- Makes: About 4 cups, enough for 12 guests
Helpful Tools: Cast iron skillet
16. Warm Queso Blanco
Smooth white cheese sauce made with white American cheese, milk and green chiles.
Keep it warm in a dip warmer so it stays pourable for the whole party.
Ingredients:
- 1 lb white American cheese, cubed
- 3/4 cup milk
- 1 can (4 oz) diced green chiles
- 1/2 tsp cumin and a pinch of garlic powder
Instructions:
- Melt everything in a saucepan over low heat, stirring often.
- Add more milk if it’s too thick.
- Transfer to a dip warmer on the warm setting.
- Best With: Ground beef, crispy potato tacos and anything kids are eating
- Make Ahead: Make up to 2 days ahead and reheat with a splash of milk.
- Makes: About 3 cups, enough for 12 guests
Helpful Tools: Mini slow cooker dip warmer
CRUNCHY TOPPINGS
Soft tortillas and tender fillings need something crunchy. These four add texture and are easy to make ahead.
17. Crispy Baked Tortilla Strips
Corn tortillas cut into thin strips, tossed with a little oil and salt and baked until crisp.
Make extra. People eat them straight from the bowl.
Ingredients:
- 10 corn tortillas
- 2 tbsp oil
- 1/2 tsp salt
- 1/2 tsp chili powder (optional)
Instructions:
- Cut the tortillas into thin strips and toss with oil and seasoning.
- Spread on two sheet pans in a single layer.
- Bake at 400°F for 10 to 14 minutes, stirring once, until golden and crisp.
- Best With: Ground beef, chicken and taco salad
- Make Ahead: Up to 3 days in an airtight container.
- Makes: About 4 cups, enough for 15 guests
Helpful Tools: Sheet pans
18. Crispy Fried Jalapenos
Thin jalapeno slices dipped in seasoned flour and fried until crisp. Spicy, crunchy and very hard to stop eating.
Fry them close to serving so they stay crispy.
Ingredients:
- 6 jalapenos, thinly sliced
- 1/2 cup buttermilk
- 1/2 cup flour mixed with 1/2 tsp salt and 1/2 tsp garlic powder
- Oil for frying
Instructions:
- Soak the slices in buttermilk for 10 minutes.
- Toss in the seasoned flour.
- Fry at 375°F for 1 to 2 minutes until golden, then drain on paper towels.
- Best With: Ground beef, brisket and BBQ chicken
- Make Ahead: Best fresh. Slice the jalapenos the day before.
- Makes: About 2 cups, enough for 10 guests
Helpful Tools: Deep fry thermometer, Spider strainer
19. Crunchy Red Cabbage Slaw
Shredded red cabbage, carrot and cilantro in a quick lime dressing with no mayo.
It holds up for hours on a taco bar and adds bright color.
Ingredients:
- 4 cups shredded red cabbage
- 1 carrot, shredded
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 1 tbsp oil, 1 tsp honey and 1/2 tsp salt
Instructions:
- Whisk the lime juice, oil, honey and salt.
- Toss with the cabbage, carrot and cilantro.
- Let sit 30 minutes before serving.
- Best With: Fish, shrimp, chicken and BBQ fillings
- Make Ahead: Shred up to 2 days ahead. Dress it the day of.
- Makes: About 4 1/2 cups, enough for 12 guests
Helpful Tools: Mandoline slicer
20. Toasted Chili-Lime Pepitas
Pumpkin seeds toasted with chili powder, cumin and lime zest. A crunchy, nut-free topping.
They’re great for vegetarian tacos and taco salads.
Ingredients:
- 1 1/2 cups raw pepitas
- 1 tsp oil
- 1 tsp chili powder and 1/2 tsp cumin
- Zest of 1 lime and 1/2 tsp salt
Instructions:
- Toast the pepitas in a dry skillet over medium heat until they start to pop.
- Toss with the oil and spices.
- Stir in the lime zest and cool.
- Best With: Vegetarian fillings, sweet potato and taco salad
- Make Ahead: Up to 1 week in an airtight jar.
- Makes: About 1 1/2 cups, enough for 12 guests
Helpful Tools: Raw pepitas
PICKLED AND TANGY
Pickled toppings cut through rich, fatty fillings and add color. They’re the easiest toppings to make ahead.
21. Quick Pickled Red Onions
Thin red onion slices soaked in a warm vinegar brine until bright pink.
They’re ready in 30 minutes and keep for 2 weeks.
Ingredients:
- 1 large red onion, thinly sliced
- 3/4 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp sugar and 1 1/2 tsp salt
Instructions:
- Pack the onion into a jar.
- Heat the vinegar, water, sugar and salt until dissolved, then pour over the onions.
- Let sit 30 minutes, then refrigerate.
- Best With: Barbacoa, chicken tinga, brisket and fish
- Make Ahead: Up to 2 weeks in the fridge.
- Makes: About 2 cups, enough for 20 guests
Helpful Tools: Mason jars
22. Taqueria Pickled Jalapenos and Carrots
The spicy pickled jalapenos, carrots and onions (escabeche) that sit on the counter at every taqueria.
The carrots soak up the heat and might be the best part.
Ingredients:
- 8 jalapenos, sliced
- 2 carrots, sliced into coins
- 1/2 white onion, sliced
- 4 garlic cloves
- 1 1/2 cups white vinegar and 1 cup water
- 1 tbsp salt, 1 tsp sugar, 1 tsp oregano and 2 bay leaves
Instructions:
- Saute the onion, garlic and carrots in a little oil for 3 minutes.
- Add the vinegar, water and seasonings and bring to a boil.
- Add the jalapenos, simmer 2 minutes, then cool and refrigerate.
- Best With: Carne asada, ground beef and breakfast tacos
- Make Ahead: Up to 3 weeks in the fridge.
- Makes: About 4 cups, enough for 30 guests
Helpful Tools: Glass jars
23. Quick Pickled Radishes
Thin radish slices in a quick lime and vinegar brine. They turn pink and stay crunchy.
They add a peppery crunch that goes really well with fish.
Ingredients:
- 1 bunch radishes, thinly sliced
- 1/2 cup rice or white vinegar
- 1/2 cup water
- 1 tsp sugar and 1 tsp salt
- Pinch of red pepper flakes
Instructions:
- Pack the radishes in a jar.
- Stir the vinegar, water, sugar and salt until dissolved and pour over.
- Refrigerate at least 1 hour.
- Best With: Fish, shrimp, carne asada and vegetarian fillings
- Make Ahead: Up to 1 week in the fridge.
- Makes: About 1 1/2 cups, enough for 15 guests
Helpful Tools: Mandoline slicer
FROM THE GRILL
If the grill is already hot for the meat, add one of these. They take minutes and make your taco bar feel like a real taqueria.
24. Grilled Poblano Rajas With Crema
Charred poblano strips cooked with onion and a splash of crema. Mild, smoky and creamy.
It’s a filling and a topping at the same time, and vegetarians love it.
Ingredients:
- 4 poblano peppers
- 1 white onion, sliced
- 1 tbsp oil
- 1/2 cup Mexican crema or sour cream
- 1/2 cup corn kernels (optional) and salt to taste
Instructions:
- Char the poblanos on the grill or under the broiler, then cover for 10 minutes and peel.
- Slice into strips and cook with the onion in oil until soft.
- Stir in the crema and corn and season with salt.
- Best With: Vegetarian tacos, chicken and carne asada
- Make Ahead: Up to 2 days ahead. Reheat gently.
- Makes: About 3 cups, enough for 10 guests
Helpful Tools: Grill pan
25. Charred Green Onions (Cebollitas)
Whole green onions grilled until soft and charred, then finished with lime and salt.
Lay them across the platter next to the meat like they do at Mexican grills.
Ingredients:
- 2 bunches green onions, trimmed
- 1 tbsp oil
- Juice of 1 lime
- Flaky salt
Instructions:
- Toss the green onions with oil.
- Grill over high heat for 2 to 3 minutes per side until charred and soft.
- Squeeze lime over the top and sprinkle with salt.
- Best With: Carne asada, steak and grilled chicken
- Make Ahead: Best right off the grill.
- Makes: Enough for 10 guests
Helpful Tools: Grill tongs, Grill topper
TACO TOPPINGS FAQ
What Are The Most Popular Taco Toppings?
Cheese, lettuce, tomato or pico de gallo, sour cream, salsa and guacamole are the classics. Onion and cilantro, pickled red onions and lime are the most popular street taco toppings.
How Many Toppings Should A Taco Bar Have?
8 to 12. Make sure you have something fresh, creamy, tangy, crunchy and spicy, plus a cheese.
Which Taco Toppings Can I Make Ahead?
Pickled toppings, salsas, creamy sauces, spiced pepitas and tortilla strips can all be made 1 to 7 days ahead. Make guacamole, avocado salsa and fried toppings right before serving.
How Do I Keep Guacamole From Turning Brown?
Add plenty of lime juice, press plastic wrap right onto the surface and keep it cold. Set out a small bowl at a time and refill it from the fridge.
If you only add one new topping to your next taco night, make it the pickled red onions. They take 5 minutes, keep for two weeks and make every kind of taco taste better.
