Cinco de Mayo Taco Bar (Print Version)

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

# 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 chopped fresh cilantro
15 - 2 avocados, sliced or mashed for guacamole
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 and/or spicy
22 - 1 cup pico de gallo

→ Sides

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

# How to Make It:

01 - Cut chicken into bite-sized pieces. Heat 1 tablespoon 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. 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 and 1/4 cup water. Simmer for 2 minutes. Transfer to a serving bowl.
03 - In a small saucepan, combine drained black beans, ground cumin, smoked paprika, salt, and black pepper. Heat gently for 5 minutes, stirring occasionally. Transfer to a serving bowl.
04 - Stack corn and flour tortillas separately and wrap each stack in aluminum foil. Heat in a preheated 350°F oven for 10 minutes until warmed through. Keep wrapped until serving.
05 - Place shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, sliced avocados, lime wedges, sliced jalapeños, shredded Mexican blend cheese, crumbled queso fresco, sour cream, salsa, and pico de gallo in individual serving bowls.
06 - Cook Mexican rice according to package directions. Transfer to a serving bowl. Place tortilla chips in a large serving bowl.
07 - Arrange all cooked proteins, warmed tortillas, toppings, sauces, and sides in a buffet-style setup. Allow guests to build their own tacos by selecting desired proteins, tortillas, and toppings.

# Additional Tips::

01 -
  • Everyone gets to build exactly what they crave without you being stuck at the stove while guests arrive.
  • Two proteins means even picky eaters and vegetarians find something they'll actually enjoy.
  • The setup takes planning but zero last-minute stress once everything's laid out.
  • Leftover fillings transform into next-day burrito bowls, making it smart meal prep in disguise.
02 -
  • Warm tortillas in foil in the oven instead of a microwave or skillet—they stay pliable and evenly warm instead of getting hard spots or cold centers.
  • Keep proteins in separate serving dishes so flavors don't cross-contaminate, and reheat them briefly if they cool down during the party.
  • Slice avocados at the last minute or make fresh guacamole right before guests arrive, otherwise they brown and look sad.
03 -
  • Brown your proteins in cast iron or stainless steel skillets if you have them—they brown faster and more evenly than nonstick, and the fond at the bottom adds extra flavor.
  • If something cools down during the party, a quick 2-minute reheat over medium heat brings it back to life, so don't stress about timing perfectly.
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