Taco Party Menu
Mix and Match Taco Menu
- Blackberry Margaritas
- Baked Black Beans with Chorizo
- Flank Steak Tacos
- Chimichurri Halibut Tacos
- Cabbage Slaw
- Grilled Pineapple-Avocado Salsa
- Pineapple-Mint Sangria Sorbet
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:
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.
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.
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.
The perfect way to welcome guests to a dinner party—an ice-cold Blackberry Margarita.
Baked Black Beans with Chorizo
Serve this versatile dish warm or at room temperature as a tasty side to accompany the tacos or as a dip with chips.
Flank Steak Tacos
Spicy, flavorful flank steak is a great base for any of our taco toppings. Don't forget to slice the meat against—instead of with—the grain.
Chimichurri Halibut Tacos
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.
This condiment will give just the right amount of fresh crunch to either of our taco options.
Grilled Pineapple-Avocado Salsa
Grilled pineapple brings a delicious layer of irresistible flavor—not to mention, a bed of bold color on which to pile the rest of your favorite taco fillings.
Pineapple-Mint Sangria Sorbet
Just a hint of tequila and mint lends a touch of complexity and elegance to this refreshing summer cooler. We tested torrontes, a fruity, floral, slighty sweet wine from Argentina.
Store-Bought Southwest Flavors We Love
D. L. Jardine's Texas Champagne cayenne pepper sauce at jardinefoods.com ($4)
Chips: Food Should Taste Good multigrain (widely available)
Boulder Hot Sauce Company Smokey Serrano hot sauce at amazon.com ($10)
Lower-sodium salsa: Newman's Own medium salsa (widely available)
Del Maguey Chichicapa ($60) What a treat. Fresh and tangy—then smoky and warm. Finishes salty and sweet.