Taco Bowl Party Bar


So the Super Bowl……I am so excited! I mean really excited! But not for actually watching the game.  As usual I’m not really sure what teams are playing, but I am super excited since I love the food at Super Bowl parties. I am always the guy at the party eating the food while everyone is watching the game.

This is a great meal for your Super Bowl Party. When I think of a party with food I always think about Mexican food. It is just so fun and full of flavor!

This recipe combines some of my old favorites, guacamole and pico de gallo and some new ones. I decided that this meal would be best served in an edible taco bowl because it allows you to eat on the go, as you are watching the game. I really love the Tequila Lime marinade because it tenderizes the meat while packing in a bunch of flavor.

I want to thank Grand and Essex for sponsoring all the meat for this blog post. Grand and Essex is located in Bergenfield, New Jersey which is an amazing kosher supermarket.  I actually did my first cooking demo there over a year ago and it was such a successful event.   I was and will always be so grateful that they took a chance and let me have my first cooking demo there.   

Grand and Essex has the best meat. I love their bakery especially their apricot linzer tarts and Chinese drop cookies.  I could eat those things all week but they are usually gone before Havdalah!  Also, they have hands down the best skirt steak in all of Bergen County. I usually find skirt steak to be way too salty but not their’s. They actually salt their own meat and it isn’t overly salty at all.


Tequila Lime Skirt Steak
Serves 4
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  1. 2 limes, zested
  2. 4 limes, juiced
  3. ½ cup tequila blanco
  4. 4 tsp garlic powder
  5. 1 tsp cumin powder
  6. 1 tsp cayenne powder
  7. Salt and Pepper
  8. 2 lb skirt steak
  1. In a medium bowl, mix all of the ingredients of the marinade until combined.
  2. Once combined, pour the marinade into a large, resealable bag.
  3. Place the skirt steak in the bag then remove all the air from the bag and reseal it.
  4. Let the steak marinade in the fridge for at least 2 hours and no more than 8.
  5. Once marinated, remove the steak from the fridge and let the meat get to room temperature.
  6. Cook the steak on either a grill, grill pan, or frying pan to your desired doneness.
  7. Once you take it off the heat, let the meat rest for a few minutes.
  8. Finally, slice the meat against the grain.
Cook with Chef Eitan http://cookwithchefeitan.com/

Taco Bowls
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  1. Large flour tortillas
  2. Nonstick cooking spray
  1. Preheat oven to 425°F.
  2. Lightly spray both sides of each tortilla with nonstick cooking spray.
  3. Press each tortilla into an oven safe bowl or dish to form a bowl shape. If doing more than one at a time, place the individual bowls onto a baking sheet.
  4. Bake 10 minutes or until the edges are browned.
  5. Let the tortilla cool for 3 minutes in the bowl and then remove to let them cool down completely.
Cook with Chef Eitan http://cookwithchefeitan.com/


Spicy Mango Guacamole
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  1. 4 avocados, cubed
  2. 1/4 cup plum tomatoes, chopped (Remove the seeds)
  3. 1 red onion, diced
  4. 2 teaspoons Jalapeno, diced
  5. 4 teaspoons Cilantro, chopped
  6. 1/2 cup mango, cubed
  7. 1 lime
  8. Salt to taste
  1. Add the cubed avocado into a medium mixing bowl. Mash with a fork until it is chunky.
  2. It’s important that you leave the avocado chunky and not mash it too much or it becomes too much like a paste.
  3. Add the tomatoes, red onion, jalapeno, cilantro, and mango to bowl with the mashed avocado and mix well.
  4. Add the zest of half of the lime and then its juice. Add salt to taste.
Cook with Chef Eitan http://cookwithchefeitan.com/


Pico de Gallo
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  1. ½ cup plum tomatoes, diced
  2. ½ cup onion, diced
  3. 1 teaspoon cilantro, chopped
  4. Zest and juice of ½ a lime
  5. Pinch of kosher salt
  6. ½ tsp garlic, diced
  1. In a medium size bowl, combine the tomatoes, onion, garlic, and cilantro.
  2. Add the zest and juice of the lime.
  3. Finally add salt, to taste.
Cook with Chef Eitan http://cookwithchefeitan.com/


Other Toppings
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  1. Parve Sour Cream
  2. Black Beans
  3. Corn
Cook with Chef Eitan http://cookwithchefeitan.com/

1 Reply to "Taco Bowl Party Bar"

  • comment-avatar
    Dominique February 18, 2016 (11:26 am)

    Great post, thank you for sharing 🙂

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