Tamari

Make the taco meat: Heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 2–3 minutes, until softened and starting to brown. Add the ground beef and cook, breaking up into small pieces, until browned, about 5 minutes. Drain any excess fat.

Reduce the heat to medium and add the taco seasoning and Pace® Picante Sauce, stirring to combine. Bring to a simmer, then remove the pan from the heat.

Assemble the board: Add the taco meat, chicken, Pace® Chunky Salsa, Pace® Salsa Con Queso, and Pace® Salsa Verde to serving bowls and place around the board. Fill the rest of the board with the hard taco shells, soft tortillas, tortilla chips, tomato, avocado, mango, black beans, red onion, lettuce, cabbage, radishes, Cotija cheese, crema, shredded Mexican blend cheese, guacamole, jalapeños, green onions, lime wedges, and cilantro.

Assemble tacos according to the suggestions below, or build your own!

For classic beef tacos, add a few tablespoons of taco meat to a hard taco shell and top with guacamole, Pace® Salsa con Queso, tomatoes, green onions, and lettuce.

For verde chicken tacos, add a few tablespoons of shredded chicken to a soft tortilla and top with Pace® Salsa Verde, avocado, Cotija, jalapeños, red onion, and fresh cilantro. Squeeze a lime wedge over everything.

For black bean mango tacos, add a few tablespoons of black beans to a soft tortilla, then top with avocado, mango, a drizzle of crema, a squeeze lime juice, Pace® Chunky Salsa, jalapeños, and cilantro.

Enjoy!