Cinco de Mayo Taco Bar (Printable)

Festive carne asada taco bar with grilled steak, warm corn tortillas and vibrant toppings for interactive entertaining.

# What You'll Need:

→ Carne Asada

01 - 2 lb flank or skirt steak
02 - 1/4 cup fresh lime juice
03 - 1/4 cup fresh orange juice
04 - 1/4 cup extra-virgin olive oil
05 - 1/4 cup fresh cilantro, chopped
06 - 4 garlic cloves, minced
07 - 2 tbsp soy sauce (substitute tamari for gluten-free)
08 - 2 tsp ground cumin
09 - 1 tsp chili powder
10 - 1 tsp smoked paprika
11 - 1 tsp fine salt
12 - 1/2 tsp 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 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

# How to Make It:

01 - Whisk together lime juice, orange juice, olive oil, chopped cilantro, minced garlic, soy sauce, ground cumin, chili powder, smoked paprika, salt and black pepper in a bowl until emulsified.
02 - Place the steak in a resealable bag or shallow dish, pour the marinade over the meat, seal or cover and refrigerate for at least 30 minutes and up to 4 hours for deeper flavor.
03 - Preheat a grill or grill pan to medium-high heat so the cooking surface is hot and slightly smoky before adding the steak.
04 - Remove steak from the marinade, pat dry with paper towels, then grill 4–6 minutes per side until a charred exterior develops and desired doneness is reached.
05 - Transfer the steak to a cutting board, let rest for 5 minutes to redistribute juices, then slice thinly against the grain and chop into bite-size pieces.
06 - Warm corn tortillas on the grill or in a skillet about 30 seconds per side until pliable and slightly charred; keep wrapped in a towel to retain heat.
07 - Arrange sliced carne asada, warmed tortillas and all toppings in bowls and platters so guests can assemble their tacos to order.
08 - Build tacos beginning with carne asada, then layer lettuce, onion, tomato, cheese, salsa, guacamole and crema as desired; garnish with cilantro and lime wedges.

# Expert Tips:

01 -
  • Youll get to pile your tacos exactly how you like them – nobody judges your cheese-to-meat ratio here.
  • This is my secret move for feeding a crowd without breaking a sweat or missing the fun.
02 -
  • Over-marinating can make the steak mushy – twice I learned this staring at my overzealous overnight attempts.
  • A quick sear at high heat is the key to gorgeous char and juicy centers; resist turning the steak too soon.
03 -
  • A sharp knife is your best friend for thinly slicing the steak after it rests – it makes all the difference in tenderness.
  • A squeeze of lime as the very last step wakes up every layer of flavor.
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