Cinco de Mayo Taco Bar (Printable Version)

A colorful spread with proteins, fresh toppings, and sides for a lively Cinco de Mayo gathering.

# What You Need:

→ Proteins

01 - 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 - 1.5 lbs ground beef
03 - 2 tbsp olive oil
04 - 1 packet (1 oz) taco seasoning, divided
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - Salt and black pepper to taste

→ Tortillas

09 - 20 small corn tortillas
10 - 20 small flour tortillas

→ Fresh Toppings

11 - 2 cups shredded lettuce
12 - 2 cups diced tomatoes
13 - 1 cup diced red onion
14 - 1 cup chopped cilantro
15 - 2 avocados, sliced
16 - 2 limes, cut into wedges
17 - 1 cup sliced jalapeños, fresh or pickled

→ Cheeses and Sauces

18 - 2 cups shredded Mexican blend cheese
19 - 1 cup crumbled queso fresco
20 - 1 cup sour cream
21 - 1 cup salsa, mild or spicy
22 - 1 cup pico de gallo

→ Sides

23 - 2 cups Mexican rice
24 - 2 cups tortilla chips

# Steps:

01 - Cut chicken thighs into bite-sized pieces. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and half of the taco seasoning. Cook for 8 to 10 minutes until cooked through, stirring occasionally.
02 - In a separate large skillet, heat 1 tbsp olive oil over medium-high heat. Add ground beef and crumble while cooking until browned, about 8 minutes. Stir in remaining taco seasoning and 1/4 cup water. Simmer for 2 minutes.
03 - In a small saucepan, combine drained black beans, ground cumin, smoked paprika, salt, and black pepper. Heat gently over low heat for 5 minutes, stirring occasionally until warmed through.
04 - Stack corn and flour tortillas separately and wrap each stack in aluminum foil. Place in a 350°F oven for 10 minutes until warmed through. Keep wrapped until serving.
05 - Transfer lettuce, tomatoes, red onion, cilantro, sliced avocado, lime wedges, jalapeños, shredded cheeses, queso fresco, sour cream, salsa, and pico de gallo into individual serving bowls.
06 - Cook Mexican rice according to package directions. Transfer tortilla chips to a large serving bowl.
07 - Arrange all cooked proteins, warmed tortillas, toppings in bowls, sauces, and sides on a large table or counter in buffet-style format, allowing guests to build their own tacos.

# Expert Advice:

01 -
  • Nobody leaves hungry because everyone customizes exactly what they want on their plate.
  • Most of the work happens before guests arrive, so you actually get to enjoy the party instead of standing over a stove.
  • It works for the adventurous eater and the picky one sitting right next to them.
  • Leftover fillings transform into burrito bowls or nachos the next day without feeling like recycled food.
02 -
  • If you use just one skillet for both proteins, the flavors muddy together and you lose the chance to highlight each one's unique seasoning.
  • Slicing avocados at the last possible moment prevents that grayish-brown oxidation that makes everything look sad.
  • Wrapping tortillas in foil keeps them warm way longer than just stacking them on a plate, and people won't complain about cold, crumbly tacos.
03 -
  • Cook your proteins in two separate skillets so each one stays true to its own seasoning instead of cross-contaminating.
  • Always taste your black beans before serving—a pinch more salt or a squeeze of lime can transform them from background player to standout.
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