# What You’ll Need:
→ Proteins
01 - 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
02 - 1.5 pounds ground beef
03 - 2 tablespoons olive oil
04 - 1 packet (1 ounce) taco seasoning, divided
05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 teaspoon ground cumin
07 - 1 teaspoon 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 fresh chopped cilantro
15 - 2 avocados, sliced or mashed for guacamole
16 - 2 limes, cut into wedges
17 - 1 cup sliced fresh or pickled jalapeños
→ 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 or spicy
22 - 1 cup pico de gallo
→ Sides
23 - 2 cups Mexican rice
24 - 2 cups tortilla chips
# How To Make:
01 - Cut boneless skinless chicken thighs into bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and half the taco seasoning. Cook for 8 to 10 minutes until cooked through, stirring occasionally.
02 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and crumble while cooking until browned, approximately 8 minutes. Stir in remaining taco seasoning and 1/4 cup water. Simmer for 2 minutes and remove from heat.
03 - In a small saucepan, combine drained black beans, ground cumin, smoked paprika, salt, and black pepper. Heat gently over medium heat for 5 minutes, stirring occasionally until warmed through.
04 - Stack corn and flour tortillas separately and wrap each stack in aluminum foil. Heat in a 350°F oven for 10 minutes until warmed through. Keep wrapped until service.
05 - Arrange shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, sliced or mashed avocados, lime wedges, and sliced jalapeños in individual serving bowls. Prepare separately from sauces.
06 - Cook Mexican rice according to package directions. Transfer tortilla chips to a large serving bowl. Hold both at room temperature until service.
07 - Arrange all cooked proteins, warmed tortillas, fresh toppings in individual bowls, shredded cheeses, crumbled queso fresco, sour cream, salsa, pico de gallo, and sides in buffet-style layout. Provide tongs and serving spoons for each component. Allow guests to build their own tacos according to preference.
