Taco Tuesday has been a weekly tradition in our home for more than 25 years, a ritual my children have known their entire lives. Here I share the recipe for my favorite Icelandic Provisions “magic elixir” sauce made with plain Skyr and salsa, and a warm family memory about gathering on a school night for a festive, easy meal.
We didn’t keep Taco Tuesday to ourselves — we invited family, friends and cousins like Rachel and Lily who always made sure to be here on Tuesdays. One small tip for a happier life: share tacos with the people you love once a week. It creates a natural pause to connect, laugh and enjoy being together. The sauce that makes this tradition special is remarkably simple: blend plain Skyr with your favorite store-bought salsa until smooth. From there, assemble a vibrant platter and let everyone build tacos the way they like.
Taco Tuesday with Skyr Salsa
- Author: nocrumbsleft
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4-5 servings
Description
Elevate Taco Tuesday with a colorful platter everyone can customize. The creamy Skyr-salsa sauce adds bright tang and coolness while proteins and fresh vegetables deliver texture and flavor.
Ingredients
For the chicken:
- 4 chicken cutlets
- 4 tsp Pollo Picante spice blend (recipe below)
- 2 Tbsp olive oil (for cooking)
For the beef:
- 1 lb ground beef (10% fat)
- 1–2 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp granulated garlic
- ¼ tsp cayenne
For the sauce:
- 1 container plain Icelandic Provisions Skyr
- 1 (16 oz) jar store-bought salsa (we like fire-roasted)
Pollo Picante Seasoning:
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp red pepper flakes
For the platter:
- 1 head romaine lettuce
- 1 can pinto beans, heated
- ¾ cup thinly sliced radishes
- 2 cups shredded purple cabbage
- 1 cup peeled cucumbers, cut into ½” chunks
- ½ cup chopped green onions
- 1 cup cherry tomatoes, halved
- 1 avocado, thinly sliced
- ½ lb mild cheddar, shredded
- 1 batch marinated onions (optional)
- Tortilla shells or gluten-free chips
Instructions
To make the Pollo Picante seasoning:
Mix all seasoning ingredients together in a bowl until well combined.
To make the chicken:
Sprinkle the chicken cutlets with 4 tsp of the Pollo Picante blend and let sit about 15 minutes. Rub each cutlet or toss them in a bowl to coat.
Heat 2 Tbsp olive oil in a frying pan over medium. Sauté the cutlets 3 minutes on one side, flip, cover and cook 3 more minutes. Work in batches if needed. Remove and keep warm.
To make the beef:
Wipe excess oil from the pan and add 1–2 Tbsp olive oil. Add the ground beef and spices, cook over medium heat about 5 minutes, breaking it into pieces. Leave it undisturbed for about 2½ minutes until the pink is gone, then stir so the meat browns evenly.
To make the sauce:
Combine the Skyr and salsa in a blender or food processor and blend until smooth. Taste and adjust ratios to your preference — more Skyr for creaminess, more salsa for heat.
Assemble the platter:
Lay a bed of romaine on a large platter. Arrange pinto beans, radishes, shredded cabbage, cucumbers, green onions, tomatoes, avocado, shredded cheese and marinated onions in sections around the platter, leaving space for the sliced chicken and seasoned beef.
Drizzle the vegetables lightly with any reserved marinated onion oil if you have it. Slice the chicken, add both proteins to the platter, set out the Skyr-salsa sauce and tortillas or chips, and let everyone build tacos to their taste. Enjoy!