Take-to-School Taco Bar

Ingredients

  • 4 thin of slices roast beef
  • 4 soft flour tortillas
  • 1/3 cup of shredded cheese (Cheddar, Monterey jack or "Mexican blend")
  • 1/4 cup of Quickie Guacamole
  • 1/4 cup of Speedy Salsa
  • 2 tablespoons of sour cream (optional)
  • Speedy Salsa
  • 2 ripe tomatoes (halved)
  • 1/4 small red or white onion (halved)
  • 1 to 2 tablespoons olive oil (extra-virgin)
  • Kosher salt
  • 1/4 cup chopped fresh cilantro leaves (optional)
  • Quickie Guacamole
  • 1 ripe avocado (halved and seeded)
  • 1 lime (halved)
  • 1/2 teaspoon kosher salt
  • 1/4 cup diced tomatoes (or mango, quartered seedless grapes)

Utensils

  • Multi-compartment lunch box
  • Knife
  • Grater
  • Spoon
  • Small bowl
  • Medium bowl
  • Fork

If your children love taco night then surprise them with a taco bar for lunch. Make this do-it-yourself taco bar and fit it into your kids’ lunchbox as a tasty and healthy surprise! No more trading their lunch for processed foods.

Step by Step Instructions

To Make Speedy Salsa:

Grate the tomatoes on a large hold grater into a bowl, all the way down to the skins. Discard the tomato skins.

Next, grate the onion into the grated tomato. Stir in the olive oil. Season with some salt, to taste.

Serve with cilantro leaves stirred in or on the side, if desired.

To Make Quickie Guacamole:

Scoop the flesh from the shell of an avocado with a spoon into a medium-sized bowl.

Squeeze the lime juice over top of the avocado and then stir to coat evenly. Next, add the salt.

Using a fork, stir and mash everything into a chunky guacamole. Stir in fruit or tomatoes, if desired.

To Make the Taco:

Fold one slice of roast beef in each of the two soft tortillas.

Sprinkle with cheese.

In the lunchbox, pack it in the biggest compartment and pack the guacamole, sour cream, salsa and your child’s favorite taco toppings into the other compartments.

Notes

You can make these tacos even healthier by adding your child’s favorite taco toppings. Some suggestions include: Black beans, peppers, corn, lettuce and spinach.