Tac-Olympics: 5 games to play with your tacos

Here are 5 different games to play with taco toppings, and also our recipe for Fusion Fish Tacos. Pick some games, snap some pics and share with us at @TastequestHQ!

  1. Taco Topping Skiball: Take a long piece of butcher paper and draw 6-inch wide circles at one end, as many as you have taco toppings. Label each of the circles with your taco toppings. Place the butcher paper on the floor. Take a bean bag (Or make one with some rice or dry beans in a sandwich bag) and slide the bag along the butcher paper. Whichever circles you hit, make a taco with those ingredients! See what flavor combinations surprise you.
  2. Taco Cornhole: Follow the instructions for #1, but instead of butcher paper, head outside and draw circles with chalk on the pavement. Stand a good distance away and toss your beanbag toward the circles. For extra fun, turn around, and toss the bags over your head backwards!
  3. Taco Parlor: Write down taco toppings on small pieces of paper. Fold them up and place in a hat or pot. Take turns and play either Pictionary or Charades with the toppings, then make tacos with the selected toppings.
  4. Mystery Taco! Prepare tacos with mystery ingredients (without Dad watching). When Dad is ready to eat, sit him down with a blindfold, and ask him to sample your mystery tacos. Ask him to identify the mystery ingredients, and get points for every ingredient that fools him!
  5. Guacamole of Destiny! Download our mini-mag, Adventure Guacamole, grab a pair of dice, and let fate decide what you put into your guacamole recipe!

More Fun ideas…Get Wacky!

Who’s to say what belongs on a taco? What if you went a little wild and whacky with your offerings? Borrow some of these ideas for some unexpected toppings, or share your own ideas with us at @TastequestHQ!

Bacon bits
Fried avocado
Red cabbage
Sweet chili sauce
Shredded kale
sliced raddish
Flavored rice


Here is my recipe for battered fish tacos with an Asian style slaw. It’s rawther fabulous, if I say so myself.

Asian Slaw for Tacos, with red cabbage

1 lb cod, or other whitefish, cut into strips 1 inch wide
1/4 cup flour
1/4 panko crumbs
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
Water (or beer for grownups)
Oil for frying

2 tablespoons mayonnaise
2 tablespoons sour cream or plain yogurt
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon salt
1 package coleslaw mix, or 1/2 head sliced cabbage
3 scallions, diced
1/3 cup chopped cilantro

Optional toppings: avocado slices, mango slices, green salsa, sweet chili sauce


  1. Prepare the slaw: Mix together the mayonnaise, sour cream, vinegar, honey, lime juice, and salt. Add the vegetables and toss until evenly covered.
  2. Prepare the batter: Mix together all the dry ingredients. Add water until the batter looks as thick as yogurt. Add the fish strips and coat evenly.
  3. Heat 1 inch of oil until it reaches 350 degrees. Fry the fish strips until golden on all sides.
  4. Serve on warmed corn tortillas with the slaw, and any other toppings you choose.
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