Taco Bar Toppings Ideas

Corn salsa is an appetizing food that you can mix easily with other dishes.

The foundation for this salsa is fresh corn, which can be taken right off the cob or frozen corn that has been thawed and this ingredient gives your salsa a sweet crunch. 

For a basic corn salsa, chop your corn and add diced onion for a bite, fresh cilantro for herbiness, and lime juice to tighten things up. This blend makes a new and mildly sweet relish to sprinkle on tacos.

But don’t limit its usage to only a snack – it’s great for dipping tortilla chips into or sprinkling on salads. 

When it comes to taco toppings, white onions are the indisputable champions. Their crisp texture and sharp, clean flavor add a necessary bite without overwhelming other ingredients. 

Finely dice them for an even distribution of flavor, or cut them a bit chunkier for more texture. Pro tip: if you find raw onions too pungent, soak them in cold water for 10 minutes before serving to mellow out their bite.

Cilantro and tacos are like PB&J. This is one of those polarizing herbs that adds a bright, almost citrusy freshness to cut through rich meats and creamy toppings.

Don't just use the leaves; the tender stems pack a flavorful wallop, too. Roughly chop cilantro for a taco topper that screams authenticity.

Beans are the unsung heroes of the taco world. Whether it's black beans, pinto beans, or refried beans that you like to use, they add a silky texture and earthy flavor to any protein.

Use a pot of onions, garlic, bay leaf for dry beans when you want to cook them from the beginning, or chop up some cumin and chili powder if you are using canned beans.

A vegetarian can use beans as a protein source, and the non-vegetarian can build up their meals by adding some beans.

Is it even a taco bar without guacamole? This avocado dip is rich in texture and is adjustable. Use ripe avocados and fuse the mixture with the lime juice, salt, and cilantro for the simple recipe. 

Want to take it up a notch? Add chunks of tomatoes to the dish to increase freshness, jalapeno peppers for spiciness and ground cumin for smokiness. The secret to great guac – you need enough acid and salt to enhance the creaminess of the avocado.

Sure, red salsa may be more common, but green salsa, or salsa verde, brings a special something to your taco bar. 

Primarily made with tomatillos - those tiny fruits wrapped in papery husks - this salsa provides a nice, bright, acidic cut against rich meats. Roasting your tomatillos lends deeper, slightly smoky flavor; using them raw brings maximum tang. 

Blend in cilantro, onion, garlic, and serrano peppers for heat. It's not just great on tacos, but use leftover salsa verde as a marinade for chicken or pork!

For a leaner protein, ground chicken is a fantastic option. Not quite as greasy like its counterpart, beef, ground chicken retains that same versatility for whatever dish you choose.

Ground chicken is all about seasoning - it's a blank canvas just begging to be flavored.

Sauté it with onions and garlic, add in some mix of chili powder-cumin-oregano-smoked-paprika, finish it with a squeeze of lime and a handful of chopped cilantro. The result? A light protein that's satisfying but full of flavor.

Of all the food that one can enjoy, there is nothing more fulfilling than enjoying a plate of pulled brisket. This cut of beef is so tender if cooked low and slow it melts in the mouth.

Marinate your brisket in a mix of soaked chipotle peppers, ground cumin, minced garlic, and a pinch of brown sugar. Then let it braise in a slow cooker, or a Dutch oven until it is so tender that you have to use a fork to get the meat apart.

It is eaten shredded with two forks and allowed to absorb its own gravy before it is served. Yes, it is divine, yes it is opulent, and most importantly yes…It is delicious.

Pulled pork is a taco bar must for a reason; it is cheap, bulk-quantity, and best of all, flavorful. Pork shoulder, also referred to as pork butt, will give you the best outcome.

This cut has thick layer of fat that would ensure that the meat does not dry up during the long cooking process. Add some ground spices such as cumin, oregano and chili before proceeding to slow cook it in order to tenderize it to a shred.

Finally, to the pork, you can add some of the liquid that was used to cook it, and a little apple cider vinegar.

Chorizo brings a fiery kick to your taco bar. This highly seasoned sausage, common in both Spanish and Mexican cuisine, packs a flavor punch like no other.

Mexican chorizo is typically sold raw and needs to be cooked, while Spanish chorizo is cured and can be sliced and eaten as is. For tacos, Mexican chorizo is the way to go.

Crumble and fry it, then use the flavorful oil to warm your tortillas. The result is a spicy, tangy protein option that's bursting with paprika, garlic, and chili flavors.

Create some waves at your taco bar with some delicious shrimp. Shrimp is relatively fast to prepare and it is versatile with most spices and herbs as well as condiments.

If one wants to go traditional, cook the shrimps after peeling and de-veining them with garlic, lime juice and a pinch of chili powder. Cook just until they turn pink – shrimp will become rubber as soon as they overcook.

Another recommendation for those who prefer the exotic, it is recommended to soak the shrimp in a pineapple juice, cilantro and jalapeño marinade before barbecuing briefly.

Shrimp dishes are best served with fruit salsas and creamy avocado toppings because of its natural sweetness.

Served as topping on any tacos, pico de gallo or salsa fresca adds a refreshing note to your meal. In contrast to cooked or blended salsas, pico de gallo honors raw freshness of ingredients.

Chop tomato and onion and cilantro and add minced jalapeño for heat and a good deal of lime juice.

To make the best pico de gallo, let it rest for no less than half an hour before serving so that the mixture’s flavors can blend, and the salt releases the tomatoes' juices. This creates a light dressing that ties all the components together.

Transport your taste buds to a beachside taco stand with vibrant mango salsa. This topping is both sweet with mangoes which are in season when this dish is being prepared and spicy with jalapeños and red onions.

Take your mangoes, chop them into a dice and combine the mangoes with finely sliced red bell peppers for added texture, red onion to add some sting, cilantro for the finishing touch and jalapeño for its spicy kick.

Finally, lime juice is used to bring all the flavors together since it is immersed in the mixture. This salsa goes incredibly well with seafood tacos, but do not be afraid to give it a go with higher fat and protein fillings.

Sour cream is a topping that levels the playing field when it comes to tacos. It is cool, creamy tang that helps to cool down the spiciness of salsas and balance rich, heavy fillings.

But don't just dollop it on straight from the container. It can be combined with a little lime zest and lime juice for a citrusy version of their crema or with chipotle peppers for a smoky kick.

While not traditional, ranch dressing has found a happy home in many taco bars. It has a rich, herby taste that can go with any type of taco filling; children really love this one.

For a homemade version, combine sour cream or Greek yogurt with buttermilk and add dried dill, parsley, garlic powder, onion powder, a pinch of salt, and pepper.

Want to give it a Mexican twist? Add some cilantro and a splash of lime juice too. It is used especially to soften or moisten foods that may be too dry when cooked, or to reduce the heat of a spicy filling.

Jalapeño peppers preserved in brine add spiciness, brightness, and texture to your tacos. It tames the raw heat of fresh jalapeños and gives a burst of vinegar taste, unlike in fresh jalapeños.

Home-made ones are very easy to prepare; you just need to cut some jalapeños, put them in a pot of simmering vinegar and water with a pinch of salt and a hint of sugar.

You can also chop some carrots and onions to be included in the mixture which enhances the flavor and color. These zesty peppers aren't just great on tacos – use the leftovers on sandwiches, salads, or anywhere you need a spicy-tangy punch.

Never underestimate the power of a simple lime wedge. This tiny, yet huge citrus fruit can elevate and enrich all flavors on your taco.

A squeeze of the lime introduces freshness and that acidic note to cut through rich meats and creamy toppings. Even the spicy elements may be balanced out.

Keep plenty of lime wedges on hand at your taco bar and encourage guests to give their creations a final squeeze before serving.

For extra flair, toss your lime wedges briefly on the grill - grilling caramelizes the sugars in the fruit and adds a subtle smoky sweetness to the usual tart flavor.

Cheese is the best taco ingredient since you can have so many choices: cheddar, Mexican blend, cream cheese, feta, and more; each type will give your taco a unique flavor.

Soft, friable cheese like queso fresco or cotija gives it a savory, sharp flavor. Shredded cheddar or Monterey Jack is best for melting, providing a layer of gooey consistency over the fillings.

For something different, try crumbled blue cheese with buffalo chicken tacos, or a sprinkle of feta on Mediterranean-inspired lamb tacos. When it comes to cheese on the tacos, less is best because it is merely an enhancement and not the star of the show.

Add color and crunch to your taco bar with the sautéed vegetables. Traditional fajita vegetables include bell peppers and onions that are sliced into strips and quickly seared in the hot pan until they are tender-crisp with a few charred edges.

But don't stop there. Sum sliced mushrooms for an earthy flavor, or toss sliced zucchini or yellow squash in there for extra nutrition.

Add the mixture of fajita flavor - just the correct amounts of chili powder, cumin, and oregano to the vegetables. These vegetables are not just a topping but might be one of the best fillings in vegetarian tacos.

Top off your taco with a crisp, refreshing slaw for the perfect textural contrast. Thinly slice red and green cabbage, then toss with shredded carrots, thinly sliced red onion, and chopped cilantro.

The dressing is key: whisk together lime juice, a touch of honey, and a dollop of mayo or Greek yogurt. Season with salt and a pinch of cumin for depth.

This slaw adds a cool crunch that's especially good with rich, heavy fillings like pulled pork or fried fish. Make it ahead of time and let it sit in the fridge – the flavors will meld and the cabbage will soften slightly, making it even better.