Mexican Fiesta Taco Party Menu
Build a colorful Mexican fiesta menu with make-ahead taco fillings, fresh toppings, salsa, guacamole, chips, and grilled corn. This flexible spread is ideal for parties because guests can assemble their own tacos and you can prepare most components in advance.
Servings8 Portions
Prep Time60 Mins
Cook Time600 Mins
Difficulty
Intermediate
Ingredients
8
- Pork carnitas1 batch
- Marinated chicken for tacos1 batch
- Lime marinated chicken1 batch
- Chicken fajitas1 batch
- Mexican shredded chicken1 batch
- Beef fajitas1 batch
- Mexican shredded beef1 batch
- Fish tacos1 batch
- Prawn/shrimp tacos1 batch
- Warmed tortillas1 batch
- Homemade tortilla chips1 batch
- Grilled corn1 batch
- Mexican corn salad1 batch
- Avocado corn salad1 batch
- Mexican grilled corn with chipotle adobo sauce1 batch
- Mexican red rice1 batch
- Refried beans1 batch
- Restaurant-style salsa1 batch
- Pico de gallo1 batch
- Pig out salsa1 batch
- Queso dip1 batch
- Authentic guacamole1 batch
- Avocado slices1 batch
- Pickled red cabbage1 batch
- sour cream1 cup
- Chopped white onions1 cup
- cilantro leaves1 cup
- Lime wedges8 pieces
- Shredded cheese2 cups
- Hot sauces1 assortment
- Sliced jalapeno1 cup
- Churros1 batch
Step-by-Step Instructions
01
Choose 1 or 2 main taco fillings based on your crowd. Pork carnitas, Mexican shredded chicken, Mexican shredded beef, fajitas, fish tacos, and prawn tacos all work well; plan on offering at least one hearty protein and one lighter option if serving a larger group.
02
Prepare any slow-cooked fillings ahead of time. Carnitas, shredded chicken, and shredded beef can be cooked in advance, chilled or frozen, then reheated gently before serving; crisp carnitas in a hot pan just before placing them on the buffet.
03
If using grilled or pan-cooked chicken, cook boneless thigh fillets ahead and keep them whole so they stay juicy. Save any cooking juices, then slice or chop the chicken just before serving and reheat with the reserved juices.
