[This post was sponsored by McCormick.]
Let’s taco ’bout a taco bar!
Pregnant or not, I’m all in for a taco bar. It’s an easy, festive weekend brunch idea — minus the margaritas for me — and a perfect way to celebrate Father’s Day by letting everyone build their own tacos.
A few years back, right before my first cookbook came out, Eddie threw a party and we hired a taco stand to come to the house. They made full tacos to order, which was fun, but it inspired me to host a full toppings bar at home so guests can create lots of combinations. Toppings are the best part, after all.
Here’s my approach.
Start with a simple spice rub that works for both steak and chicken: garlic powder, smoked paprika, ground cumin and chili powder. I used McCormick spices and mixed them together, then rubbed the chicken and flank steak before grilling for that smoky flavor.
Toppings are the star. I include classic choices so everyone’s happy — a variety of salsas, shredded lettuce, cheese and guacamole — plus extras I love: pickled red onions, grilled corn, crumbled queso fresco and sliced avocado. For a fun twist, we also serve fried eggs; Eddie loves steak tacos topped with a fried egg, and honestly, what isn’t better with an egg on top?
Don’t worry if the spread looks involved — most of it can be prepped ahead. Guacamole can be made an hour or two before guests arrive and kept tightly covered in the fridge. You can also rub the meats and let them marinate in the refrigerator for a few hours or overnight. When it’s time, warm the tortillas, grill the meats, set out the bowls of toppings, and let guests assemble their favorites.
Then the fun begins: everyone builds tacos however they like. The combinations are endless — even two tacos can be a revelation.
Let’s Set Up a Taco Bar for Father’s Day.
8
with leftovers!
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Ingredients
- 1 2-pound flank steak
- 1 pound boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon McCormick Chili Powder
- 1 tablespoon McCormick Ground Cumin
- 2 teaspoons McCormick Garlic Powder
- 2 teaspoons McCormick Smoked Paprika
- 12 to 16 corn or flour tortillas for serving
Quick Pickled Onions
- 1 red onion, thinly sliced
- 3/4 cup apple cider vinegar
- 1/3 cup water
- 1 1/2 tablespoons sugar
- 1 teaspoon coarse salt
My Favorite Quick Guacamole
- 3 avocados, chopped
- 1 jalapeño, seeded and diced
- 1/4 cup diced sweet onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Quick Pico de Gallo
- 1 pint cherry tomatoes, quartered
- 1/4 sweet onion, diced
- 3 tablespoons chopped fresh cilantro
- 1 lime, juiced
- Other topping options: grilled corn (cut from the cob), salsa (red or green), sliced scallions, freshly grated cheddar, crumbled queso fresco, shredded lettuce, sliced fresh jalapeño, sliced avocado, fresh lime.
Instructions
Steak & Chicken
- Place the steak and chicken in two baking dishes.
- In a bowl, stir together the salt, pepper, chili powder, cumin, garlic powder and smoked paprika. Sprinkle over the flank steak and chicken thighs. You can let them sit in the fridge to marinate if desired.
- Heat your grill to high. Grill the flank steak directly on the grates. For a 1-inch thick steak, grill about 5 to 6 minutes per side to keep some pink. Let rest 10 minutes before slicing.
- Place the chicken on the grill and cook about 5 to 6 minutes per side until done. Remove and let rest 10 minutes, then slice or shred.
- While the meats are resting, set out your toppings. Warm tortillas by wrapping in foil and placing in a 200°F oven if you like.
- Call everyone over and enjoy a taco party.
Quick Pickled Onions
- Place the sliced onions in a jar. Whisk together the vinegar, water, sugar and salt until dissolved. Pour over the onions and let sit at room temperature for an hour, or make ahead and store in the fridge in a sealed container.
Quick Guacamole
- Mash the avocado with a fork. Stir in jalapeño, onion, cilantro, lime juice, salt and pepper. Adjust texture and seasoning to taste.
Pico de Gallo
- Combine tomatoes, onion, cilantro and lime juice in a bowl. Season with a pinch of salt and pepper and stir well.
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P.S. If tacos aren’t your thing, last year we did a flank steak toppings bar for Father’s Day — another great option for a celebratory meal.