EASY Kid-Friendly TACOS

From the kitchen of Priya Hutner

Serves 4

8 corn tortillas

1 T oil

1 lb. ground beef

1 onion, diced

1 t salt

1 t fresh ground pepper

1 t granulated garlic

1½ t chili powder

Cilantro, fresh Avocado, cheese & salsa

Beef, pork or chicken

For shrimp or fish tacos, batter dip the protein and lightly fry in a bit of oil. Who doesn’t like fried and crispy in their taco?

me, sauces make the tacos: creamy aioli with cumin, lime and cilantro; a sriracha mayonnaise or yogurt sauce, thinned with a touch of water; or my favorite, herbed avocado and cilantro sauce. Each sauce will give a unique flavor to the taco creation.

Shrimp or fish

For shrimp or fish tacos, batter dip the protein and lightly fry in a bit of oil. Who doesn’t like fried and crispy in their taco? Add a little cabbage slaw and a creamy Baja fish taco sauce. A Baja-style sauce includes Mexican crema, mayonnaise, fresh chopped cilantro, cumin, granulated garlic, lime juice and ground chili.

Ground beef on crunchy tacos with are a fun and easy dinner. Seasoned ground beef, melted cheese and warm crunchy tacos make this dinner a hit. Maybe entice the young folks with carnitas, slow-cooked pork seasoned with spices. Once it’s cooked, put it in a taco with pickled red onions and queso and add a sauce.

Grilled chicken tacos can be made by simply grilling chicken with lime, garlic and cumin. This is a big hit with kids.

Beans and veggies

Beans are another excellent filling for tacos. Refried, seasoned whole pinto or black beans, rice and cheese are simple to make and healthy to eat.

Adding vegetables is another way to experience a taco with red onions, red peppers, garlic and zucchini. If your kids like broccoli, add it to the taco. A straight-up veggie taco with cilantro pesto and melted cheese is a delightful way to get kids to eat their vegetables. I like radishes with a dash of salt in my tacos. It offers a nice crunch and is great for a taco bar. n

Heat oil in a large pan. Sauté onions until translucent and add ground beef, salt, pepper, garlic, chili powder and fresh cilantro. Cook beef and set aside.

Warm tortillas in a pan or oven. Add cheese, top with ground beef and desired toppings.

Enjoy.

Aroaring fire, original Olympic rings hanging overhead and original wood walls created an old-school European vibe and a menu to match at Cedar House Pub at Granlibakken Tahoe.

Katherine Hill, publisher of Tahoe Weekly, and I were greeted by DJ Ewan, director of business development at Granlibakken. It was early and we were the first table to be seated. I took in my surroundings and was immediately enamored. Ewan introduced us to Gene Roberts, the executive chef, who has been with the restaurant since 1986. Warm sourdough bread and butter were set out on the table as we began our culinary adventure.

Our server, Carlos Ayala, welcomed us and suggested a few cocktails with which to begin the evening. Katherine ordered a hot toddy while I chose the Tahoe Old-Fashioned. Carlos recommended a few appetizers. He brought us the Cedar House Pub’s Herbaceous Creamy Burrata, served with warm olive oil and garlic naan; Roasted Brussel Sprouts drizzled with olive oil, a balsamic reduction, topped with parmesan cheese and pancetta; and Garlic Truffle French Fries.

Granlibakken Tahoe owner Ron Parson joined us and offered a bit of history about his family’s establishment. The building we were seated in was built by University of California, Berkeley in 1957, but the resort’s roots go back to 1922 when Granlibakken was a ski and sled hill called Ski Canyon.

Parson went over the menu with items that are an homage to Granlibakken’s Norwegian roots, while other items are an ode to European ski culture. One of their best-selling menu items is Chicken Schnitzel, which is hand-breaded and served with lemon caper butter, potato pancakes, apple compote and steamed vegetables. I eyed the Hungarian Beef

Goulash, served in a rich paprika-seasoned sauce with spaetzle, sour cream and seasonal fresh veggies. The specials were equally tempting. Parsons pointed out that almost all menu items are made from scratch. They also have a lovely wine list and cocktails.

There are plenty of vegetarian and vegan items, as well. The menu also offers a build-your-own salad with something for everyone. Katherine enjoyed the Eggplant Stack, a lightly breaded eggplant layered with polenta, fresh tomatoes and hummus, topped with house-made Pomodoro sauce and shredded mozzarella, served with rice and seasonal fresh veggies. It was amazing. Carlos suggested I try the Chicken Schnitzel and Picanha Steak, a Brazilian cut of steak topped with chimichurri and fried onions, served with mashed potatoes and fresh, steamed vegetables. Both were delicious.

The restaurant filled with guests and skiers. Michael Grant, a jeweler in Tahoe City, his girlfied Tonya Nufets sat nearby. “This is Tahoe’s best-kept secret,” he said, adding he is a regular customer.

Parson’s daughter Sarah Parson is the pastry chef. Her Vegan Chocolate Tart with Hazelnut Crust and praline cream puff topped off the dinner and was a fabulous way to complete our Cedar House Pub experience.

I loved the food and the positive energy at the Cedar House Pub. It truly is Tahoe City’s best-kept secret. The portions are plentiful. The food was delicious and the staff was kind, knowledgeable and delightful. It is the perfect place for locals and visitors alike. The restaurant is also kid-friendly and has an excellent menu for young folks. I can’t wait to go back.

The restaurant is open seven days a week, from 5 to 9 p.m. | granlibakken. com n

Steamers Opens

Steamers Bar & Grill in South Lake Tahoe opened in early January after being purchased by former customers Paul Brenner and Heather Cords. The new owners renovated the popular local eatery, featuring pub fare including Galley Grub mains featuring tacos, a Steamer’s Dip, Steamer’s Smash Burger and a Banh Mi Sandwich.

Steamers is located at 2236 Lake Tahoe Blvd. and is open daily from noon to 5 p.m. and open Sundays at 10 a.m. | @Steamers Bar & Grill

Flatstick Pub is an indoor mini-golf bar and restaurant. Each Sunday of the month, visit to support a local charity in the restaurant’s Sunday FUNDday campaign. In January, support Sierra Child & Family Services. | flatstickpubtahoe.com

Join Community Garden

NTPUD is now accepting memberships to its Community Garden located at North Tahoe Regional Park in Tahoe Vista. Memberships are open to residents for $50 and nonresidents for $75 and are valid from March to October.

Members receive access to the Community Garden, along with lessons from North Tahoe gardeners, gatherings and special events at the garden, share of the harvest and more. As well, there will be a Garden Kickoff on March 29 at 5 p.m. | (530) 546-4212, northtahoerecreation.com/register

New Mexican Street Fare Offered

Flatstick Pub Tahoe in South Lake Tahoe has launched its new Mexican Street food menu. Its restaurant offerings now provide street tacos, fresh salads, Mexican Street corn and monster burritos, as well as their famous nachos.

Work Up An Appetite

Join a guided snowshoe tour to the mid-mountain Chalet at Alpine Meadows where you’ll enjoy a four-course Bavarian-inspired meal on select dates until March 11. Guests will receive a complimentary glass of champagne on arrival and hand-selected wine pairings with each course. The menu includes welcome bites, first and second appetizers, entrée and dessert.

Meet in the Last Chair Bar in Alpine Lodge at 4 p.m. Snowshoes are provided free of charge; wear warm clothes. Guests must be age 21 years or older to attend. | RSVP palisadestahoe.com