A simple plan for some grown-up fun: 2 tacos, 2 toppings, and a fab margarita = one great party.
Text: Julianna Grimes
May 23, 2011
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1 of 10Photo: Levi Brown
Mix and Match Taco Menu
Baked Black Beans with Chorizo
Flank Steak Tacos
Chimichurri Halibut Tacos
Grilled Pineapple-Avocado Salsa
Pineapple-Mint Sangria Sorbet
2 of 10Photo: Levi Brown
Well Ahead: Shop for nonperishable items, and order specialty products.
2 Days Before: Prepare and assemble black beans, omitting green onions. Make Pineapple-Avocado Salsa, omitting avocado.
1 Day Before: Prepare margaritas. Cut lime wedges for margaritas. Chop green onions for beans. Marinate flank steak. Prepare chimichurri (do not add fish). Slice cabbage, radish, and green onions for slaw.
2 Hours Before: Coat the rims of margarita glasses. Marinate fish. Add juice and oil to slaw; toss.
Just Before Guests Arrive: Bake black beans. Grill beef; let stand at room temperature (unsliced) until ready to serve.
When You're Ready to Serve: Grill fish; break into chunks. Garnish beans. Warm tortillas. Slice steak. Stir mint, salt, and pepper into slaw. Chop avocado; stir into salsa.
Set out the fixings and let the guests make their own creative combos.
3 of 10Photo: Levi Brown
The perfect way to welcome guests to a dinner party—an ice-cold Blackberry Margarita.
Make these fish tacos a sustainable choice by opting for wild-caught Alaskan halibut. If not available, choose another U.S. or Canadian wild-caught Pacific halibut, or substitute striped bass or U.S. line-caught cod.