# Components:
→ 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 taco seasoning, divided
05 - 1 can 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 fresh cilantro, chopped
15 - 2 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 or spicy
22 - 1 cup pico de gallo
→ Sides
23 - 2 cups Mexican rice
24 - 2 cups tortilla chips
# Directions:
01 - Cut chicken thighs into bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, sprinkle with half the taco seasoning, and cook 8 to 10 minutes until cooked through.
02 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef, breaking it into crumbles, and cook until browned, approximately 8 minutes. Stir in remaining taco seasoning with 1/4 cup water and simmer for 2 minutes.
03 - In a small saucepan, combine drained black beans, ground cumin, smoked paprika, salt, and black pepper. Heat gently for 5 minutes over low heat, stirring occasionally until heated through.
04 - Stack tortillas and wrap in aluminum foil. Place in a 350°F oven for 10 minutes until warm and pliable. Keep wrapped until ready to serve.
05 - Transfer shredded lettuce, diced tomatoes, diced red onion, fresh cilantro, sliced avocado, lime wedges, sliced jalapeños, shredded cheese, crumbled queso fresco, sour cream, salsa, and pico de gallo into individual serving bowls.
06 - Cook Mexican rice according to package directions. Transfer tortilla chips to a large serving bowl.
07 - Arrange all cooked proteins, warmed tortillas, toppings in bowls, sauces, and sides in a buffet-style layout. Provide serving utensils and allow guests to build their own tacos to preference.
