Taco Party Menu

By Text: Julianna Grimes
June 01, 2011
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Photo: Levi Brown
A simple plan for some grown-up fun: 2 tacos, 2 toppings, and a fab margarita = one great party.
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Mix and Match Taco Menu

Photo: Levi Brown
  • Blackberry Margaritas
  • Baked Black Beans with Chorizo
  • Flank Steak Tacos
  • Chimichurri Halibut Tacos
  • Cabbage Slaw
  • Grilled Pineapple-Avocado Salsa
  • Pineapple-Mint Sangria Sorbet
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Get-Ahead Plan

Photo: 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. 

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Blackberry Margaritas

Photo: Levi Brown
View Recipe: Blackberry Margaritas

The perfect way to welcome guests to a dinner party—an ice-cold Blackberry Margarita.

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Baked Black Beans with Chorizo

Photo: Levi Brown
View Recipe: 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.

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Flank Steak Tacos

Photo: Levi Brown
View Recipe: 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.

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Chimichurri Halibut Tacos

Photo: Levi Brown
View Recipe: 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.

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Cabbage Slaw

Photo: Levi Brown
View Recipe: Cabbage Slaw

This condiment will give just the right amount of fresh crunch to either of our taco options.

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Grilled Pineapple-Avocado Salsa

Photo: Levi Brown
View Recipe: 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.

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Pineapple-Mint Sangria Sorbet

Photo: Lee Harrelson
View Recipe: 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.

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Store-Bought Southwest Flavors We Love

Photo: Levi Brown
Tequila: Partida blanco ($40) This complex tequila starts out peppery and sharp, but leaves a warm, supple vanilla finish.

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.

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By Text: Julianna Grimes