How to Build a Taco Bar (with Slow Carb Version)

Quick Summary: A complete guide to assembling a low-carb taco bar pluls a recipe for a unique guacamole recipe featuring nopales (cactus paddles) .Taco bar Includes suggested meats, cheeses, sauces, and toppings that work for slow-carb diets. Perfect for weeknight dinners or parties where everyone has different dietary needs.

Jump to: RECIPE | Key Ingredients | Low Carb Tortillas | Assembling | Cactus Paddles | FAQ

Taco bars solve the problem of feeding people with different tastes and dietary requirements. Everyone builds their own, choosing from an array of fillings, toppings, and sauces.

For slow-carb eaters, this format works particularly well since most taco fillings are naturally slow-carb. The tortilla is the only challenge.

The recipe below adds nopales (cactus paddles) to traditional guacamole (nopales guacamole). The cactus adds a cool, slightly tangy element that’s distinctly Mexican.

If you’ve never cooked with nopales, this is a good introduction. They’re mild, slightly crunchy, and complement the creamy avocado perfectly.

I was inspired to put together a taco bar from a recent trip to Denver to visit our kids. We ate at the Agave Taco Bar and the the options ranged from squid ink tortillas to beef tongue to braised pork belly. This guide is certainly not that elaborate however!

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What are the Key Ingredients for a Slow Carb Taco Bar?

There are many taco bar ingredients that lend themselves to a slow carb or low carb diet. Here are some of my favorite options that would work well in a modified slow carb taco bar:

Proteins (all low-carb):

• Pulled pork, slow-cooked until tender
• Shredded rotisserie chicken
• Grilled or blackened fish
• Carne asada
• Carnitas
• Cochinita pibil

Cheeses:

• Oaxaca (melts beautifully)
• Queso fresco (crumbles)
• Cotija (salty, aged)
• Sharp cheddar
• Pepper jack

Sauces:

• Chile verde (tomatillo-based)
• Chipotle salsa
• Salsa roja
• Crema or sour cream
• Guacamole

Low-Carb Toppings:

• Sliced radishes
• Pickled onions
• Raw white onion
• Shredded cabbage
• Roasted poblano strips
• Chopped cilantro
• Lime wedges
• Jalapeños (pickled or fresh)
• cactus paddles, chopped
• refried black beans

Low-Carb Tortilla Options

The tortilla is where low-carb eating gets tricky. Here are a few options:

Store-bought low-carb tortillas: La Banderita, La Tortilla Factory, Mama Lupe, Siete. These are convenient but often contain additives and they never taste as good as homemade.

Homemade low-carb tortillas: Here is my recipe for homemade tortillas. These are more work but they are worth it if you want to please guests leading a slow carb lifestyle.

Skip the tortilla entirely: Let people build burrito bowls, Chipotle-style. Many slow-carb eaters prefer this anyway.

Lettuce wraps: Butter lettuce or romaine leaves make decent taco shells.

How Do You De-Thorn Nopales (Cactus)?

Nopales are cactus paddles, common in Mexican cooking. They have a mild, slightly tangy flavor and a texture similar to green beans. They’re very low in carbs and high in fiber.

Fresh nopales require de-thorning. Run a knife or spoon along both surfaces to remove the small spines. Cut off the thick edges. Rinse thoroughly and check carefully for any remaining thorns.

Jarred nopales have already been cleaned and cooked. Drain well before using. Convenient but slightly less fresh-tasting. If you can’t find jarred nopales in the store, you can order these online.

Once you become a pro at removing the thorns from nopales, try this recipe for Chile Colorado with nopales.

How Do You Use Cactus in Guacamole?

Guacamole is one of the traditional sides in Mexican cooking. Nopales (cactus paddles) are also very traditional Mexican fare and are sometimes a separate item on a taco bar – cooked and chopped or diced.

When using nopales in a guacamole, cook the chopped nopales briefly in a hot skillet until they release their liquid and turn a deeper green (about 10 minutes). Let cool before adding to the guacamole.

The recipe below is for a great, unique guacamole with the nopales mixed in, which adds a cool, creamy element to the taco bar. Buen provecho!

**Tip: Bear in mind that one ingredient that does not store well for later use is guacamole. You should endeavor to make your guacamole fresh, not too far in advance of the meal.

Design the Taco Bar

There is a logical order to setting up a taco bar so that people can make their tacos quickly and easily. The plates should be first in the assembly line, followed by any shells or wraps that people will need to place their fillings on.

Slow carb dieters may wish to forgo a wrap and prefer to pile their ingredients in a bowl, ala Chipotle, so make bowls available at the head of the line too.

Next lay out the bean, meat, fish, and cheese choices. Make sure that you have serving utensils in each choice so guests don’t need to steal from one ingredient to use in a different one, causing flavors to mix.

Adjacent to the meats/cheeses place the salsas. It is always nice to have at least one mild and one hot salsa choice. Finally, put out any additional topping choices such as jalapenos, guacamole, lettuce, pineapple, etc.

At the end of the table place the napkins and any utensils so people are not burdened with holding these while trying to assemble their tacos.

FAQ