To celebrate Cinco de Mayo, I put together a taco bar for dinner tonight. Warm cornmeal tortillas were topped with pulled chicken, black beans, fresh guacamole, crumbled queso fresco, chipotle cream, grated carrots, cilantro, and peach-mango salsa. I also made a grilled corn-red cabbage slaw that added more crunch and flavor.
Dessert was fresh, local strawberries dipped in sour cream and then brown sugar. - Posted using BlogPress from my iPhone