# 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 tbsp olive oil
04 - 1 packet (1 oz) taco seasoning, divided
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 tsp ground cumin
07 - 1 tsp 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
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
# Step-by-Step Guide:
01 - Cut chicken thighs into bite-sized pieces. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces and half of the taco seasoning. Cook for 8-10 minutes until cooked through, stirring occasionally.
02 - In a separate large skillet, heat 1 tbsp olive oil over medium-high heat. Add ground beef and crumble with a spoon. Cook for approximately 8 minutes until browned. Stir in remaining taco seasoning and 1/4 cup water. Simmer for 2 minutes until sauce thickens.
03 - In a small saucepan, combine drained black beans, ground cumin, smoked paprika, salt, and black pepper. Heat gently over low-medium heat for 5 minutes, stirring occasionally until warmed through.
04 - Stack corn and flour tortillas separately and wrap each stack tightly in aluminum foil. Place on a baking sheet and heat in a 350°F oven for 10 minutes until warm and pliable.
05 - Transfer lettuce, tomatoes, red onion, cilantro, sliced avocados, lime wedges, and jalapeños into individual serving bowls. Arrange in a logical order for assembly.
06 - Place shredded Mexican blend cheese, crumbled queso fresco, sour cream, salsa, and pico de gallo in separate serving bowls with spoons or tongs.
07 - Cook Mexican rice according to package directions and transfer to a serving bowl. Place tortilla chips in a large serving bowl.
08 - Arrange all cooked proteins in large serving platters, warmed tortillas in baskets lined with cloth, all toppings, sauces, cheeses, and side dishes in a buffet-style layout. Place serving utensils with each dish. Allow guests to build their own tacos in their preferred order.
