REI - SC - Tacos

>Appetizer: Chop cilantro, dice onion & tomato, open guac, wedge lime (will be used to garnish tacos later); mix avocado, cilantro, and lime juice with garlic powder, salt, and hot sauce; smash well; mix in tomatoes, onion let sit 5 minutes before serving
>Heat grill and/or skillets over medium heat
>Rice: In pot, bring water to a boil and add rice (ratio of water:rice should be about 2:1 - increase water at elevations over 6,000 ft); add generous pinch of salt for every cup of rice and stir; reduce heat and cover
>Cook rice until water is absorbed; fluff with a fork before serving
>Taco fillings: Heat chicken, carnitas, sauteed bell peppers & onions, and Jackfruit in separate pans (veggies can be cooked in same pan) with olive oil; mix in taco seasoning and a little water; saute until cooked through, stirring frequently
>Black beans: Heat black beans in a pot over medium-high heat, stirring frequently; season with salt and pepper (optional: drain and add corn to beans)
>Toast tortillas and build tacos with desired fillings
>Taco Toppings: Dice Onions, Cotija, Cole Slaw, Shredded Cabbage, Salsas, Hot Sauce put toppings in serving bowls with serving utensils
>Dessert: Preheat Dutch Oven with charcoal, mix contents of cake according to directions on container, add to D.O., cover and let sit