Cinco de Mayo Taco Bar (Print View)

Grilled carne asada, warm tortillas and vibrant toppings for a hands-on Cinco de Mayo taco bar.

# Components:

→ Carne Asada

01 - 2 pounds flank or skirt steak
02 - 1/4 cup fresh lime juice
03 - 1/4 cup fresh orange juice
04 - 1/4 cup olive oil
05 - 1/4 cup chopped fresh cilantro
06 - 4 cloves garlic, minced
07 - 2 tablespoons soy sauce (use tamari for gluten-free)
08 - 2 teaspoons ground cumin
09 - 1 teaspoon chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper

→ Taco Bar Essentials

13 - 24 small corn tortillas
14 - 2 cups shredded romaine lettuce
15 - 1 cup diced red onion
16 - 1 cup diced tomatoes
17 - 1 cup crumbled queso fresco or cotija
18 - 1 cup fresh salsa or pico de gallo
19 - 1 cup guacamole
20 - 1/2 cup Mexican crema or sour cream
21 - 1 cup fresh cilantro leaves
22 - 2 limes, cut into wedges
23 - 2 jalapeños, thinly sliced (optional)
24 - Hot sauce, to taste

# Directions:

01 - Combine lime juice, orange juice, olive oil, chopped cilantro, minced garlic, soy sauce, cumin, chili powder, smoked paprika, salt and black pepper in a mixing bowl; whisk until emulsified.
02 - Place steak in a resealable bag or shallow dish, pour the marinade over the meat ensuring it is well coated, seal or cover and refrigerate for at least 30 minutes and up to 4 hours for best flavor.
03 - Preheat a grill or grill pan to medium-high heat and oil the grates or pan surface lightly to prevent sticking; remove steak from the refrigerator and let it approach room temperature while the grill heats.
04 - Pat the steak dry with paper towels, place on the hot grill and cook 4 to 6 minutes per side until a char develops and desired doneness is reached.
05 - Transfer the steak to a cutting board and rest for 5 minutes to redistribute juices, then slice thinly against the grain and chop into bite-size pieces for easy filling.
06 - Warm corn tortillas on the grill or in a skillet until pliable and lightly charred, about 30 seconds per side; keep covered with a clean towel to stay warm.
07 - Arrange warm tortillas, carne asada and all toppings in bowls and platters so guests can build tacos starting with meat and layering preferred toppings.

# Expert Advice:

01 -
  • You get to play chef and guest, building tacos just the way you want—no rules, just flavor.
  • The carne asada’s bold marinade transforms simple steak into the star of the party, and the toppings only make it better.
02 -
  • If you don’t let the steak rest before slicing, all the juices will pour out and leave the meat dry.
  • Warming tortillas just before serving stops them from cracking and makes the difference between tacos you remember and tacos you forget.
03 -
  • Slice the steak across the grain, as thin as you dare, for the most tender tacos.
  • Let guests build their own plates—it's more fun and makes hosting easier than you’d think.
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