Family Meal Success: Make Your Own Tacos

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Written By Judy Doherty, MPS, PCII

The concept of "make your own" is a great strategy for family meals. It allows everyone to make their own version of what the family is eating. And it puts a focus on making and eating together!From the cook's perspective, doing a "make your own" meal encourages meal prep and "planned leftovers." The leftover ingredients can go into lunches and meals the next day. Look what you can do with a few taco ingredients:

Make Your Own Taco - Family Meal Night Idea

Arrange a few favorite healthy ingredients in bowls in the center of the table. Watch the creations and conversations begin.

  • 8 ounces chicken breasts (2 boneless skinless chicken breasts)
  • 8 ounces tilapia fish
  • 2 tsp garlic salt
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • 15 ounces pinto beans (1 can) (drained and heated)
  • 2 each avocadoes (pitted, peeled, and sliced)
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red onion
  • 1 each lime (cut in wedges)
  • 2 ounces cheddar cheese
  • 2 cups sliced cabbage
  • 1 tablespoon Ranch dressing
  • 12 each corn tortillas (heated )

  1. Season the fish and chicken with garlic, paprika and a little Italian seasoning. Bake the fish and chicken in a 375 degree (F) oven until done.

  2. Heat the beans and get all of the other ingredients ready. Place each ingredient in a small bowl. Place all of the bowls on a tray or platter. Heat the tortillas and place them in a basket. Place the cheese on a plate iwth a grater or grate it ahead of time whichever you prefer.

  3. Toss the sliced cabbage with the ranch dressing and place in a bowl. Cut the limes in wedges and arrange them with the fish and chicken.

  4. Serve family style and allow everyone to make their own tacos.

You can also add rice or lean beef to this recipe. 

Family Meal
Mexican, Southwestern
budget, family, make your own

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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