Taco buffet for young and old

Here are a variety of hot dishes served in a rice bowl or taco shell. Good toppings include guacamole, tomato salsa, sour cream flavored with lime and finely chopped fresh cilantro, grated cheese, various vegetables/fruits in small pieces such as cucumber, bell pepper, lettuce, corn, mango and pineapple.

At the bottom of the article you will find a recipe for homemade guacamole and tomato salsa.

Meat filling:

  • About. 300 g of cutlet dough or minced chicken dough
  • 1 small finely chopped onion
  • Liquid margarine*
  • If desired, 1-2 finely grated carrots
  • Taco seasoning (see separate recipe)

Here’s how you do it. Brown the minced meat and finely chopped onion in the liquid Melange. If desired, add 1-2 finely grated carrots and taco seasoning. Simmer for 8-10 minutes. Season to taste with salt and pepper and maybe some taco seasoning.

Bean Stew – Vegetarian:

  • ½ onion, preferably red onion
  • 2-3 cloves of garlic
  • 1-2 tablespoons of liquid melange*
  • 3 ripe tomatoes or 1 can of chopped tomatoes
  • 2 cans of black or red beans
  • 1-2 tablespoons of taco seasoning (see separate recipe)
  • 1-2 teaspoons of balsamic vinegar

Here’s how you do it. Finely chop and fry the onion and garlic in liquid Melange. Add finely chopped tomatoes or crushed canned tomatoes and leave to infuse with the onion to a rich consistency. Rinse canned beans under cold running water and add to pot with taco seasoning. Bring to a boil and let steep for 6-8 minutes. If necessary, mash the beans coarsely with a fork.

Salmon variant:

Cut the salmon into thin strips and fry in liquid Melange, season with salt, pepper and taco seasoning.

Taco Seasoning – Homemade with Less Salt:

  • 2 tablespoons paprika
  • 1 tablespoon of oregano
  • 1-2 teaspoons of salt
  • 2 tablespoons of fennel seeds
  • 2 tablespoons of cumin
  • 2 tbsp coriander seeds

Here’s how you do it. Put everything in a mortar. Store in a tight, dark box.

Tomato Salsa:

  • ½ red onion
  • 2 cloves of garlic
  • ½ red chili
  • Juice of ½ lemon or lime
  • 5 ripe tomatoes
  • Fresh coriander
  • 1 teaspoon cumin
  • 1 tablespoon of olive oil
  • 2-3 tablespoons of sweet chili sauce
  • salt

Here’s how you do it. Finely chop the onion, garlic and chili without seeds. Season with lemon or lime juice and leave to infuse for 20-30 minutes. Cut the tomatoes in half and remove the insides (the insides can be used in the bean filling). Chop the tomato flesh and mix it into the onion and chili mixture. Season with taco seasoning. Add chopped coriander and season with salt.


  • ½ red onion
  • 2 cloves of garlic
  • ¼-½ chili
  • Juice of 1 lime
  • 2 ripe avocados
  • Fresh coriander and all crushed coriander seeds
  • 1 tablespoon of olive oil
  • salt

Here’s how you do it. Chop the red onion, garlic and chili (remove the seeds). Add lime juice and leave to infuse for 20-30 minutes. Peel and finely chop the avocado (take care of the stones, see tips). Mix all the ingredients together, if necessary use an immersion blender. Season with chopped coriander and salt.

Tips: Rinse the avocado stones and place them in the prepared guacamole. This prevents oxidation, which maintains the green color.

*In cooperation with product placement

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