# 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 chopped fresh cilantro
15 - 2 ripe 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 spicy varieties
22 - 1 cup pico de gallo
→ Sides
23 - 2 cups prepared Mexican rice
24 - 2 cups tortilla chips
# Step-by-Step:
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 pieces and half the taco seasoning. Cook for 8 to 10 minutes until internal temperature reaches 165°F and pieces are cooked through. Transfer to a serving bowl.
02 - Heat 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add ground beef and cook while crumbling with a spoon until browned, approximately 8 minutes. Stir in remaining taco seasoning and 1/4 cup water. Simmer for 2 minutes until sauce thickens slightly. Transfer to a serving bowl.
03 - In a small saucepan, combine drained black beans, ground cumin, smoked paprika, salt, and black pepper. Heat gently over low heat for 5 minutes, stirring occasionally until warmed through. Transfer to a serving bowl.
04 - Stack corn tortillas and flour tortillas separately and wrap each stack tightly in aluminum foil. Place in a 350°F oven for 10 minutes until heated through and pliable. Keep wrapped in foil until service to maintain warmth.
05 - Place shredded lettuce, diced tomatoes, red onion, cilantro, sliced avocado, lime wedges, jalapeños, shredded Mexican cheese, crumbled queso fresco, sour cream, salsa varieties, and pico de gallo each in separate serving bowls. Arrange on the buffet table in logical groupings.
06 - Cook Mexican rice according to package directions. Transfer to a serving dish. Pour tortilla chips into a large shallow bowl for easy access.
07 - Arrange all cooked proteins, warmed tortillas, toppings, sauces, and side dishes in buffet-style formation on a large table or counter. Position proteins and tortillas centrally, surround with toppings and sauces. Provide tongs and serving spoons for each component. Invite guests to build their own tacos with desired combinations.
