DIY Tacos – Fun For The Whole Family!

Taco night is a favorite in my family – everyone can pitch in and make their favorite type! Put on some Spanish music and make some fruit punch to really get everyone in the mood. Taco night is great for picky eaters too – they can put any ingredient they like in their tacos without you having to make a separate dish! Here are some of my favorite taco fillings – you can adapt these recipes to whatever suits your family’s fancy!

Ingredients
Sweet Potato and Squash Filling:
2 sweet potatoes, cut into 1/4-inch cubes
1/4 winter squash, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon cumin
1 garlic clove, minced
Salt
Mushroom Saute:
2 teaspoons olive oil
1 medium yellow onion, chopped
1 garlic clove, minced
10 ounces assorted mushrooms (white, oyster, cremini, portobello)
1/2 teaspoon chile powder
1 lime, cut in half
1 orange, cut in half
Salt
1 tablespoon chopped fresh cilantro
Ground Bison:
2 teaspoons olive oil
1 pound ground bison
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
Salt
Taco Bar:
6 corn tortillas
6 Boston lettuce leaves
6 radishes, sliced thinly
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 avocado, cut into eighths
1 cup shredded Jack cheese
1 cup prepared pico de gallo
1/2 cup Greek yogurt

Directions
For the sweet potato and squash filling: Preheat the oven to 425 degrees F.

Toss the sweet potato and squash cubes with the olive oil, cumin, garlic and salt to taste in a bowl and then transfer to a baking sheet. Bake until the vegetables are lightly browned and fork-tender, approximately 30 minutes.

For the mushroom saute: Heat the oil in a large skillet over medium-high heat and add the onions and garlic. Cook until translucent, approximately 3 minutes. Add in the mushrooms and cook, stirring, until lightly browned, about 10 minutes. Add the chile powder, then juice the lime and orange halves over the mushrooms and add salt to taste. Let sit on low heat for 1 minute. Add the cilantro and remove from the heat.

For the ground bison: In a large skillet, heat the olive oil on high heat and add the ground bison. Cook, stirring continuously, until it starts to brown. Add in the cumin, smoked paprika, cinnamon, cayenne pepper, black pepper and salt to taste. Reduce the heat to medium low and cook, stirring occasionally, until the liquid reduces and the meat is browned.

For the taco bar: Place the corn tortillas, lettuce leaves, radishes, bell peppers, avocado, cheese, pico de gallo and yogurt into separate serving containers. Place the mushrooms, bison and sweet potato and squash mixture into separate bowls. Have fun assembling!