Standard Taco Bar Recipe

Prepare marinades

In a large bowl combine 4 tbs olive oil, 4 tbs lime juice, minced garlic, 2 tsp cumin, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp oregano, 2 tsp kosher salt and 1 tsp black pepper. Whisk to combine. Divide the marinade roughly in half into two shallow dishes or resealable bags.

Marinate proteins

Place the steak in one bag and the chicken in the other. Toss to coat, press out excess air and refrigerate. Marinate the steak for at least 30 minutes (up to 4 hours) and the chicken for at least 30 minutes (up to 4 hours).

Preheat grill or pan

Preheat a grill or large cast-iron skillet to medium-high heat. Oil the grill grates or add 2 tbs vegetable oil to the pan and heat until shimmering.

Remove proteins from the refrigerator 15 minutes before cooking. For steak: cook 4–6 minutes per side for medium-rare depending on thickness (internal temp ~130–135°F), or longer to desired doneness. For chicken thighs: cook 6–8 minutes per side until internal temperature reaches 165°F. Let meat rest 5–10 minutes after cooking.

Slice steak thinly against the grain and chop or slice chicken into bite-sized pieces. Keep warm in a covered tray for serving.

Combine the 3 cups diced ripe tomatoes (drained of excess juices), 1 cup finely diced onion, 1 minced jalapeño (seeded if desired), 1 cup chopped cilantro, 2 tbs lime juice and 1 tsp salt in a bowl. Taste and adjust salt or lime. Chill at least 15 minutes to let flavors meld before serving.

Preheat grill or broiler to high. Halve roma/plum tomatoes (or keep whole if small), quarter the yellow onion and toss the tomatoes, onion and whole garlic cloves with 1 tbs olive oil and a pinch of salt. Place on a hot grill or sheet pan under broiler and char until skin is blistered and softened, about 6–10 minutes, turning once.

Transfer the charred vegetables to a blender or food processor. Add optional chipotle or serrano if you want heat. Pulse to a coarse or smooth salsa per preference. Stir in 1 tbs fresh lime juice and 1 tsp salt, then taste and adjust. Chill briefly or serve warm.

Prepare lime sour cream by combining 1 cup sour cream with 1 tbs lime juice, 1 tsp lime zest and 2 tsp hot sauce (optional). Stir until smooth and chill. Place shredded lettuce and shredded jack cheese in separate serving bowls with lime wedges.

Rinse the 2 cups rice under cold water until water runs clear. In a medium saucepan, melt 2 tbs butter over medium heat. Add the rinsed rice and optional diced carrot; sauté 2–3 minutes until lightly toasted. Stir in 1 tsp turmeric, 1 tsp ground cumin and 1 tsp salt.

Add 4 cups chicken broth and bring to a boil. Reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 5 minutes, then fluff with a fork.

Halve and pit the 4 avocados and scoop flesh into a bowl. Add 2 tbs lime juice, 1/2 cup finely diced red onion, 1/4 cup chopped cilantro, 1/2 minced jalapeño (optional), 1 tsp salt and 1/2 tsp black pepper. Mash to desired consistency and taste; adjust salt or lime. Cover tightly with plastic touching surface to minimize browning until service.

Warm flour tortillas by stacking them in foil and placing on a warming tray or in a 300°F oven for 10–15 minutes, or warm in a skillet 20–30 seconds per side. Keep covered to remain pliable.

Arrange the taco bar: place warm tortillas, sliced steak, chopped chicken, pico de gallo, grilled tomato salsa, shredded lettuce, shredded jack cheese, lime sour cream, yellow rice, guacamole, chips and store-bought salsa on the serving table. Provide tongs and spoons for each item.

Label items if desired and replenish as needed. Encourage guests to build tacos with tortillas, proteins, toppings and condiments to taste.