Gluten Free Dairy Free Taco Bar Ideas for a Crowd
A good allergy-friendly bar is built on corn shells, clean proteins and rich dairy-free sauces. Label every dish and use separate serving spoons.
- Prep
- 30 min
- Cook
- 30 min
- Yield
- 12 guests
- Per serving
- 340 cal, 30 g carbs
Ingredients
- 24 Mission certified gluten free corn tortillas
- 3 lbs seasoned chicken thighs
- 2 lbs black beans, cooked
- 2 cups Kite Hill almond milk yogurt, mixed with lime for crema
- 1 cup Miyoko's cashew cheese or similar
- Shredded lettuce, pico de gallo, sliced radish
- 2 cups guacamole
- 1 cup Tajin seasoned pineapple
Instructions
- Cook chicken at 425°F for 25 minutes to 165°F internal. Shred.
- Warm beans and keep both proteins in slow cookers on warm.
- Mix the yogurt, lime and a pinch of salt for crema.
- Set the bar in order: shells, proteins, toppings, sauces.
- Add small cards listing allergens for each dish.
FAQ
Are corn tortillas always gluten free?
Not always. Choose packages labeled certified gluten free.
How much per guest?
Plan 3 tacos per adult.
