It was Taco Night at Supper Club last Saturday. We made two kinds: fish tacos, and ground beef. We set up a long table with all our condiments and toppings, and everybody assembled their own.
For the fish tacos, we used our Fish Fingers recipe. For the beef, we made the filling and fresh salsa from our Beef Taco Salad recipe.
Our taco bar had chopped lettuce and red cabbage, a few kinds of salsa, guacamole, grated cheddar and Monterey Jack cheese, pickled red onions, hot peppers, refried beans, and chipotle mayo.
Dessert was Peach Almond Torte, though we made it in a big pan, so it looked more like squares.
We have new cut-resistant gloves to keep our fingers safe while chopping. The spiked vegetable-holder helps keep the onion steady, and provides a guide to make perfect onion slices for our pickled red onions.