DIY Taco Bar and easy fish taco recipe #GameDayFavorites

This is a sponsored post from Old El Paso. As always, all opinions are my own. #GameDayFavorites #OEPGameDay

Superbowl Sunday is upon us and I have no clue what we are doing or where we will be watching the game! 2015 has started off hectic with travel, both professional and personal. We haven't been home on a weekend since New Years Eve! We typically have huge Super Bowl parties and I love trying out new Game Day Recipes. If we were having a Superbowl Party this year, I would have a DIY taco bar for my guests. I was introduced to this concept at a work function I threw a few months ago.

Taco Bar Essentials:
Filling (ground beef, ground turkey, pulled chicken, blackened fish)
Cheese (cheddar, cojita)
Tomatoes
Onions (white, pickled red)
Cilantro
Guacamole
Sour Cream
Crunchy Taco Shells
Tortillas
Cabbage Slaw
Limes
Salsa

You can prepare all of your fillings the night prior to the game. This way all you have to do is reheat and lay out day of. Put all of the toppings in individual bowls, allowing your guests to choose what they want to put in their tacos and you don't have to worry about the prep work!

I recently made a very simple yet delicious Fish Taco Recipe, using the Old El Paso Stand n Stuff Dinner Kit. These are by far my favorite taco shells since you can stuff them full of goodness without worrying about them falling apart in your hands.

Simple Fish Taco Recipe:
Old El Paso Stand n Stuff Dinner Kit
1 lb white fish without skin (I used cod)
Creamy Guacamole (recipe below)
Cabbage Slaw
Juice of 1 lime
Fresh Cilantro
2 tablespoons or more olive oil
Pickled Red Onions

Directions:
If you don't already have pickled red onions, make those first. You can make these up to two weeks in advance.
Season both sides of your fish with the enclosed taco seasoning packet.
Heat the olive oil in a non-stick pan
Cook your fish on med heat, 4 minutes each side. Remove from pan, set aside to cool enough to pull apart.
While fish is cooling, toss your cabbage slaw with lime juice and fresh cilantro
Place fish in each stand n stuff taco shell. Top with slaw, guacamole and pickled red onions.

Creamy Guacamole
3 tablespoons fresh lime juice
2 garlic cloves
1/2 tsp salt
1/2 tsp black pepper
1 tbl olive oil
3 ripe Avocados from Mexico
1/3 cup fresh cilantro
1/2 jalapeno

Directions
Combine all of the ingredients into a blender. I use the Blendtec and pulse for 7 seconds, or until creamy.

COUPON!
You can save $1 when you buy one package Old El Paso dinner kit, tortillas or taco shells and 2 Avocados From Mexico at Publix by clicking this Coupon link!

GIVEAWAY!
I am giving away a $15 digital PayPal giftcard to one reader. Head over to Old El Paso or Avocados from Mexico and let me know in a comment below which recipe you would like to make. I will use Rafflecopter to select the winner at random.

 a Rafflecopter giveaway