We are going to celebrate May 5th aka cinco de mayo with a little taco party for family and friends. While it may look like a lot of work it really isn’t too bad. Your time will be spent mostly dicing and slicing and a little frying. The reward far out weighs an hour or so prepping for your party. And pulling off a party in less than 2 hours is quite satisfying.
some of the ingredients for today – plus I made a frittata with some of these ingredients
Being the Saturday before and writing this I have made up my shopping list and am just about to head out to the store. I am going to make up a few things today like the Mango salsa the chipolte mayo and the beef taco mixture and then tomorrow will be a cinch to pull everything together.
I plan on setting out several small bowls filled with sour cream, salsa, fresh cilantro, diced tomatoes, lime wedges, diced green onions, shredded cabbage and lettuce and some shredded cheese. I think that is all that is needed to top your taco no matter which one you choose to make. I’ll set up my fry station and assembly line the fish, chicken and shrimp. and them place them on a platter for everyone to create their own special taco.
When everyone arrives it is nice to have something to snack on and what better than a 7 layer dip. you could also set out some chips and salsa for a slightly lighter fare. Since I will have my fryer out I might just have to make churros but we’ll have to see if everyone has room for something sweet after the taco bar.
Beef Taco
1 pound hamburger
1 small can tomato sauce
salt and pepper
2 tablespoons chili powder
Brown meat and drain excess fat. add tomato sauce, chili powder, salt and pepper to taste.
Chicken, Shrimp and Fish Taco
Flour
Egg beaten
Breadcrumbs
salt and pepper
Set out 3 dishes, 1 for flour, 1 for eggs, 1 for breadcrumbs. make sure to salt and pepper each one. Dip each piece of meat in the flour first, then the beaten eggs and finally in the breadcrumbs. An easy way to remember the dipping order is FEB flour, egg, breadcrumbs
Fry in batches in 350’F oil till browned and cooked through.
- 1 cup mayonnaise
- 1 cup sour cream
- 2-3 chipotle peppers in adobo sauce
- 1 tsp adobo sauce
- 1/2 lemon, squeezed
- Add all ingredients to blender. Blend until combined.
Mango Salsa
2 Limes – sectioned, diced
2 ripe mangoes, diced
4-5 red radishes, small diced
1 small red onion, small diced
1 tablespoon chili powder
½ bunch fresh cilantro, leaves chopped
¼ cup extra virgin olive oil
Kosher salt, freshly cracked black pepper
Add all into a dish stir and refrigerate until ready to use.
It can be intimidating to slice up a mango. They naturally have a flat bottom; slice along both sides. If you can’t slice through just move over a little bit.
Make vertical and horizontal slices to the skin not through it. Flip the skin inward and then you can slice off all the chunks.
7 Layer Dip
1 can refried beans
1 container Sour cream
1 packet Taco seasoning mix
1 jar prepared salsa
handful of iceberg lettuce shredded
Shredded cheddar cheese
Chopped tomatoes – dry on paper towel and seeding them will help with wetness
Green onions – chopped
Mix the taco seasoning into the sour cream, set aside.
Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions
