Cinco de Mayo Taco Bar (Print version)

A vibrant spread of chicken, beef, fresh toppings, cheeses, and sides perfect for festive gatherings.

# What You'll Need:

→ Proteins

01 - 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 - 1.5 lbs ground beef
03 - 2 tablespoons olive oil
04 - 1 packet (1 oz) taco seasoning, divided
05 - 1 can (15 oz) 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 fresh cilantro, chopped
15 - 2 avocados, sliced or mashed
16 - 2 limes, cut into wedges
17 - 1 cup sliced fresh or pickled 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, mild or spicy
22 - 1 cup pico de gallo

→ Sides

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

# Directions:

01 - Cut chicken into bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken with half the taco seasoning and cook for 8 to 10 minutes until cooked through. Transfer to a serving bowl.
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 with 1/4 cup water and simmer for 2 minutes. Transfer to a serving bowl.
03 - In a small saucepan, combine drained black beans with ground cumin, smoked paprika, salt, and black pepper. Heat gently for 5 minutes, stirring occasionally. Transfer to a serving bowl.
04 - Stack tortillas and wrap in aluminum foil. Place in a preheated 350°F oven for 10 minutes or until heated through. Transfer to a basket or tortilla warmer.
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 or on large platters.
06 - Cook Mexican rice according to package directions. Pour tortilla chips into a large serving bowl.
07 - Arrange all proteins, warmed tortillas, toppings, sauces, and sides in a buffet-style layout. Allow guests to build their own tacos by selecting desired proteins, tortillas, and toppings.

# Expert Advice:

01 -
  • Everyone gets exactly what they want—no dietary negotiations or plate-scraping required.
  • Most of the work happens before guests arrive, so you're actually present to celebrate instead of cooking solo in the kitchen.
  • It's foolproof enough for a weeknight dinner party but festive enough to feel like an occasion.
02 -
  • Never skip warming the tortillas—cold ones crack and disappoint, while warm ones are forgiving and flexible enough to hold anything your guests pile on.
  • Cook the proteins in separate skillets; I learned the hard way that mixing chicken and beef in one pan makes them steam instead of brown, and nobody came to a taco bar for steam.
03 -
  • Toast your corn tortillas lightly in a dry skillet right before wrapping them in foil; this deepens their flavor and makes them less likely to tear.
  • Slice avocados at the very last moment and toss them gently with a squeeze of lime juice—this prevents browning and adds a brightness that ties everything together.
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