Cinco de Mayo Taco Bar (Printer-friendly)

A festive spread with proteins, fresh toppings, and sides perfect for a Cinco de Mayo celebration.

# Ingredient List:

→ Proteins

01 - 1.5 pounds boneless skinless chicken thighs
02 - 1.5 pounds ground beef
03 - 2 tablespoons olive oil
04 - 1 packet taco seasoning, divided
05 - 1 can black beans, drained and rinsed
06 - 1 teaspoon ground cumin
07 - 1 teaspoon 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 or mashed
16 - 2 limes, cut into wedges
17 - 1 cup sliced jalapeños

→ 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
22 - 1 cup pico de gallo

→ Sides

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

# How-To Steps:

01 - Cut chicken thighs into bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and half the taco seasoning, cooking for 8 to 10 minutes until cooked through.
02 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and crumble while cooking until browned, approximately 8 minutes. Stir in remaining taco seasoning and 1/4 cup water, simmering for 2 minutes until thickened.
03 - In a small saucepan, combine drained black beans with ground cumin, smoked paprika, salt, and black pepper. Heat gently for 5 minutes while stirring occasionally.
04 - Stack tortillas and wrap in aluminum foil. Heat in a preheated 350°F oven for 10 minutes until warm and pliable.
05 - Transfer lettuce, tomatoes, red onion, cilantro, avocado, lime wedges, jalapeños, Mexican blend cheese, 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, sauces, and sides in a buffet-style setup, allowing guests to build their own tacos according to preference.

# Expert Suggestions:

01 -
  • You cook once and feed a crowd without plating individual dishes or fielding complaints about forgotten pickles.
  • Everyone gets their perfect taco—no dietary negotiation needed because options are baked right in.
  • The energy of people gathering around a loaded table feels celebratory even before anyone takes a bite.
  • Leftover fillings transform into burrito bowls the next day, giving you an easy lunch no one expected.
02 -
  • Cold toppings on warm proteins is the whole point—if your bowl of lettuce gets warm and wilted, the whole dish suffers, so prep toppings last and keep them chilled.
  • Tortillas cool down faster than you think, so warming them in the oven right before service beats warming them earlier and watching them get stiff and crackly.
  • One tablespoon of olive oil per skillet is enough to prevent sticking but not so much that your proteins swim—this balance changes everything about the final flavor.
03 -
  • Beans are criminally underrated as a protein base—they cost less than meat, take two minutes to warm, and vegetarian guests actually feel included instead of accommodated.
  • If you're feeding eight to ten people, double-checking that you have enough tortillas saves you from the five-minute panic when guests want thirds; always buy more than the math suggests.
Go Back