Recipes Ingredients Meat & Poultry Chicken Taco Bar 3.1 (72) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime. Ingredients 1 head romaine lettuce, shredded and refrigerated (until crisp and dry) 8 radishes, thinly sliced (about ¾ cup) 1 cup fresh cilantro, plus more for garnish 3 limes, cut into wedges 1 pound queso fresco, crumbled, or Monterey Jack, shredded 8 ounces sour cream Roasted-Tomato Salsa Salsa Verde Salsa Cruda Carnitas Poached Chicken 1 to 2 packages corn tortillas (12 count) Directions Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro. Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped. Arrange all of the ingredients so that guests can make their own tacos. Cook's Notes To keep the toasted tortillas warm, wrap them tightly in a dish towel, then in foil. Place in a 200-degree oven for up to 30 minutes. Remove foil, and transfer tortillas -- still folded in the towel -- to the buffet. Rate it Print