Don’t miss these great Taco Bar Ideas and throw a fun party with a Mexican Buffet Menu that’s perfect for any occasion like Cinco de Mayo!
Taco Bar Menu
Moreover, hosting a taco bar party is a great way to entertain. Fun and relaxed, this Mexican Buffet Menu is full of great make-ahead ideas and tips that’ll make your next taco bar party delicious and fun!
Cilantro Lime Rice
Cilantro Lime Rice is an easy and tasty Mexican rice to serve with your taco bar. The simple recipe has only 4 ingredients and so much flavor!
Cilantro Lime Rice
Easy and flavorful, Cilantro Lime Rice is a great addition to any Mexican themed meal as a base for a burrito bowl, side dish, or filling for a burrito.
Print
Pin
Rate
Servings: 4 servings
Calories: 131kcal
Cost: 4
Ingredients
- 1 cup white long grain rice
- 2 cups chicken broth could substitute water
- 1 lime, zested and juiced
- ¼ cup cilantro, chopped
- salt to taste
Instructions
- In a medium pot, bring chicken broth to a boil. Add rice and reduce to a simmer. Cover and cook according to package directions, about 15 minutes. Let sit 5 minutes covered off heat.
- Add lime zest, juice, and cilantro to the rice. Toss to combine. Add salt to taste.
Nutrition
Calories: 131kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Cream Cheese Bean Dip
This easy and tasty Cream Cheese Bean Dip is great to serve with tortilla chips as an appetizer for your fiesta. Also great served on a tortilla as filling for a burrito. Make the entire dish ahead of time, refrigerate, then bake before serving.
Cream Cheese Bean Dip
An incredibly easy bean dip recipe that is creamy and so delicious! Great with chips or spread on a tortilla.
Print
Pin
Rate
Servings: 12 people
Calories: 183kcal
Cost: 8
Ingredients
- 2 16 ounce cans refried beans
- 8 ounces cream cheese, softened
- 1 10 ounce can Rotel
- 1 tablespoon taco seasoning
- 1 ½ cups shredded cheddar cheese, divided
- chips for serving, optional
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan or similiar sized casserole dish with cooking spray and set aside.
- In a large bowl, combine beans, cream cheese, Rotel, taco seasoning, and one cup of cheddar cheese. Mix to combine using a handheld mixer if necessary. Pour into baking dish and use a spatula to spread evenly. Sprinkle on remaining cheese.
- Bake, uncovered, for 25 minutes until dip is warmed through and bubbly. Serve with chips.
Video
Notes
Make the entire dish ahead of time and bake prior to serving. Works great as filling for a bean burrito as well.
Nutrition
Calories: 183kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Mexican Street Corn Salad
The perfect taco bar side dish, Mexican Street Corn Salad tastes just as good as traditional street corn and is completely make-ahead. Add the avocado and cojita cheese right before serving.
Mexican Street Corn Salad with Avocado
Easy Mexican Street Corn Salad with Avocado has all of the traditional flavors of Mexican Street Corn with less mess.
Print
Pin
Rate
Servings: 4 people
Calories: 271kcal
Cost: 8
Ingredients
- 2 tablespoons olive oil
- 4 ears fresh corn, kernels removed
- 1 clove garlic, minced
- ¼ cup red onion, finely chopped
- ¼ cup mayo
- 1 lime, juiced
- ¼ teaspoon cayenne pepper
- ½ cup cilantro, chopped
- ¼ teaspoon kosher salt
- ¼ cup cotija cheese, crumbled (can substitute queso fresco or feta)
- ½ ripe avocado, diced
Instructions
- Heat olive oil in a large nonstick skillet over medium high heat. Add the corn and cook, stirring frequently, until lightly charred in spots (about 10 minutes). Set aside to cool slightly.
- In a large bowl, add the garlic, onion, mayo, lime juice, cayenne, cilantro, and salt. Whisk to combine. Add the cooled corn and toss to coat the kernels with the dressing.
- Add the avocado and cotija cheese to the salad right before serving. Enjoy warm or at room temperature.
Notes
- Grill the ears of corn for extra flavor. Simply brush the ears with oil and place on grill until they are charred. Remove and slice off kernels using a sharp knife.
- Sautéing the corn is a great way to get that grilled flavor. Just be sure to cook over high heat to get a bit of char on the corn kernels.
- You can use frozen corn here, just defrost and pat dry before adding to the skillet.
- You can prep this entire salad ahead of time, but don’t add the avocado or cheese until right before serving.
- Serve this Mexican Street Corn Salad with Avocado as a side dish or with tortilla chips on the side.
Nutrition
Calories: 271kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 357mg | Potassium: 300mg | Fiber: 3g | Sugar: 6g | Vitamin A: 413IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Carne Asada Marinade
Seriously the most flavorful Carne Asada Marinade recipe out there! Marinate the flank steak a day ahead and grill before serving. Serve with avocado and pico de gallo for easy street tacos or serve with grilled peppers and onions for delicious fajitas.
Carne Asada Marinade
Super delicious and tender Carne Asada Marinade recipe that’s perfect for grilling or making Carne Asada Street Tacos!
Print
Pin
Rate
Servings: 12 people
Calories: 193kcal
Cost: 18
Ingredients
- 3 pounds flank steak
- 2 tablespoons canola oil
- 2 limes, juice and zest
- 1 large orange, juice and zest
- 5 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons kosher salt
Instructions
- Place the flank steak in a large ziplock bag. In a bowl, whisk together the remaining marinate ingredients. Pour the marinade into the bag with the flank steak. Close and refrigerate for at least 4 hours or overnight.
- Heat grill to medium high heat. Add the flank steak and grill 5-7 minutes per side. Set aside and cover with foil. Let sit 10 minutes before slicing. Slice against the grain in long thin pieces.
Notes
- Be careful not to overcook the meat. You want it to register about 130-135 degrees on a meat thermometer.
- Let the meat sit, covered, for at least 5 minutes before cutting.
- Cut the meat against the grain into thin strips.
- Serve with corn or flour tortillas, and lots of toppings.
Nutrition
Calories: 193kcal | Carbohydrates: 4g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 460mg | Potassium: 455mg | Fiber: 1g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Grilled Chicken Fajita with Bell Peppers and Onions
With just a handful of ingredients Grilled Chicken Fajita with Bell Peppers and Onions is a great addition to any taco bar! Easy to make and so flavorful, this Mexican buffet item is great served with warm tortillas and sour cream.
Grilled Chicken Fajitas with Bell Peppers and Onions
This meal couldn’t be easier or more satisfying. Perfect to accompany a taco bar or for an easy weeknight dinner. Serve with fajita toppings like cheese, guacamole and sour cream and with warm flour tortillas.
Print
Pin
Rate
Servings: 6 people
Calories: 219kcal
Cost: 10
Ingredients
- 4 chicken breasts, pounded to even thickness
- ¼ cup taco seasoning (one packet)
- 1 teaspoon salt
- 2 tablespoons canola oil
Bell Peppers and Onions
- 2 tablespoons canola oil
- 3 bell peppers, cut in strips
- 1 large onion, cut in strips
Instructions
- To make the chicken: In a large ziplock bag, combine chicken, seasoning and oil. Close and massage to coat the chicken. Refrigerate for at least 4 hours, up to overnight. Heat grill to medium high heat. Add the chicken and grill 5-7 minutes per side. Remove from heat and let sit, covered with foil, for 5 minutes before cutting in to thin strips.
- To make the Bell Peppers and Onions: heat the oil in a large skillet over high heat. Add the bell peppers and onion and allowing to char slightly. Cook until softened, about 5 minutes, stirring frequently.
- Serve the chicken and bell pepper mixture fajita-style along with tortillas and toppings. Allow guests to make their own burritos.
Notes
Grill ahead and keep warm covered in the oven on low heat for up to an hour before serving.
Nutrition
Calories: 219kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Cream Cheese Chicken Enchiladas
It’s good to include a casserole dish in any party buffet. This Cream Cheese Chicken Enchilada is especially flavorful and easy to make. You can make the entire dish ahead of time and bake before serving. Cook the chicken in the crockpot for extra easy prep.
Cream Cheese Chicken Enchiladas with Sour Cream Red Sauce
The chicken is cooked in the slow cooker to give it a moist and easy to shred texture. The sour cream red sauce balances out the spice from the enchilada sauce and gives it a beautiful pink color.
Print
Pin
Rate
Servings: 8 people
Calories: 441kcal
Cost: 14
Ingredients
- 1 ¼ pounds chicken breasts (about two breasts)
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 tablespoons taco seasoning (I like McCormicks)
- 1 teaspoon kosher salt
- 1 cup corn fresh or frozen
- 14-16 white corn tortillas
Sour Cream Red Sauce
- 1 cup enchilada sauce
- ½ cup greek yogurt
- ½ cup sour cream
Topping
- 1 cup shredded cheese
- diced tomatoes, guacamole, lettuce, sour cream optional
Instructions
- Coat the inside of a crockpot with cooking spray. Add in chicken breast and cook on low for 4 hours.
- Remove cooked chicken from slow cooker and shred with two forks. Place the shredded chicken in a large bowl and stir in cream cheese, sour cream, taco seasoning, and salt. Mix until combined then fold in the corn to combine.
- To make the sauce, combine the enchilada sauce, yogurt, and sour cream in a bowl and whisk until combined.
- Preheat the oven to 350 degrees. Grease a casserole or baking dish with cooking spray. Spread about ¼ cup of sauce on the bottom of the baking dish. Microwave the tortillas until soft and pliable, about 30 seconds. Spread about ⅓ cup of the chicken on the tortilla and roll into a burrito. Place in the baking dish and continue with the remaining chicken and tortillas.
- Pour the remaining sauce over the enchiladas and top with shredded cheese. Cover with foil and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Serve alongside tomatoes, guacamole, shredded lettuce, and sour cream (optional).
Notes
This is a great dish to make a day ahead and bake before serving. Alternatively, you can make the chicken filling and refrigerate for up to 2 days in advance before filling the tortillas. Use any leftover chicken mixture to make burritos bowls or top a salad with it.
Nutrition
Calories: 441kcal | Carbohydrates: 30g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 922mg | Potassium: 517mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1076IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Sheet Pan Shrimp Fajitas
Super healthy and full of flavor, theses shrimp fajitas come together in less than 20 minutes. Thus making them a perfect addition to any delicious Taco Bar or Mexican Buffet.
Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas are done in less than 20 minutes are healthy weeknight dinner that are full of flavor!
Print
Pin
Rate
Servings: 4 servings
Calories: 175kcal
Ingredients
- 2 bell peppers, seeded and sliced (use red, yellow, or orange peppers)
- ½ large onion, sliced (about a cup)
- 1 ½ tablespoons olive oil, divided
- 1 ½ tablespoons taco seasoning, divided
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 lime, juiced
- 1 tablespoon chopped cilantro
- tortillas, avocado and Cotija cheese for serving (optional)
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper, set aside.
- In a bowl, toss together bell peppers, onions, one tablespoon olive oil, and one tablespoon taco seasoning. Pour onto baking sheet and bake for 10 minutes.
- While the veggies cook, in the same bowl toss together the shrimp, remaining olive oil and taco seasoning, and garlic. Place the shrimp on top of the bell pepper onion mixture and return to oven for 5-6 minutes or until cooked through and pink in color.
- Squeeze lime juice over top of sheet pan mixture and sprinkle with cilantro. Serve on tortillas topped with avocado slices and Cotija cheese (optional).
Notes
- Use a large sheet pan: A large sheet pan will give the vegetables enough room to cook evenly without overcrowding. Spread the bell peppers and onions on the pan evenly.
- Cut the vegetables evenly: Cut the vegetables into even-sized pieces to ensure they cook evenly.
- Toss the vegetables in oil and spices: Tossing the vegetables in oil and spices, rather than just pour it on, will help to coat them evenly and add flavor.
- Marinate the shrimp: Marinating the shrimp while the veggies cook will help to infuse them with flavor and make them tender.
- Add the shrimp towards the end of cooking: Shrimp cooks quickly, so it’s best to add them towards the end of cooking, about 10-12 minutes before the vegetables are done. This will prevent the shrimp from overcooking and becoming tough.
- Serve with toppings: Serve the sheet pan shrimp fajitas with a variety of toppings, such as tortillas, sour cream, guacamole, salsa, Cotija cheese, and cilantro.
- Storage: store leftovers in an airtight container in the refrigerator for 2-3 days.
- Leftovers: leftover sheet pan shrimp fajitas are delicious reheated and served over a bed of rice or stuffed inside a cheesy quesadilla.
Nutrition
Calories: 175kcal | Carbohydrates: 8g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 214mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1960IU | Vitamin C: 83mg | Calcium: 89mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Pan Roasted Vegetables and Beans
Healthy and easy Mexican-Style Pan Roasted Vegetables and Beans is a great dish to include in your taco bar and will make your vegetarian friends, as well as meat lovers, very happy! Make ahead and reheat prior to serving.
Mexican Pan Roasted Vegetables and Beans
Mexican Pan Roasted Vegetables and Beans is a great dish to include with your traditional Mexican dinner. Healthy and flavorful, this simple dish works as taco filling or a side
Print
Pin
Rate
Servings: 12 people
Calories: 120kcal
Cost: 6
Ingredients
- 3 tablespoons olive oil, divided
- 24 ounces white button mushrooms, quartered
- 1 ½ teaspoons kosher salt, divided
- 5 cloves garlic, minced
- 1 large onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 3 zucchini, chopped
- 2 15 ounce cans pinto beans
- 2 teaspoons taco seasoning
Instructions
- In a large skillet, heat one tablespoon oil over medium high heat. Add mushrooms and ½ teaspoon salt and cook until browned, about eight minutes. Add in garlic during last minute of cooking. Pour mushrooms and juices into large bowl and set aside.
- In the same skillet, heat another tablespoon of oil over medium high heat. Add in the onion, bell pepper, and ½ teaspoon kosher salt. Cook until soft and tender, about five minutes. Add to the bowl of mushrooms and set aside.
- In the same skillet, heat the last tablespoon of oil over medium high heat and add in the zucchini and last ½ teaspoon salt. Cook until tender and slightly browned, about six minutes.
- To the zucchini, add in the pinto beans, taco seasoning, and mushroom and onion mixture. Heat until warmed through. Season with more salt and pepper if desired. Serve warm or room temperature.
Notes
This entire dish can be made ahead and reheated prior to serve. Works great at room temperature too. Add in chili flakes for a little heat if desired.
Nutrition
Calories: 120kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 490mg | Potassium: 548mg | Fiber: 5g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Mexican Quinoa Salad
Another great side dish to include is Mexican Quinoa Salad. This dish can be made up to two days in advance and stored in an airtight container in the refrigerator. Toss with more olive oil if desired.
Mexican Quinoa Salad Recipe with Corn and Black Beans
Mexican Quinoa Salad is a healthy recipe that uses traditional Southwestern flavors. This is a great kid-friendly recipe to have on hand for meal prep too.
Print
Pin
Rate
Servings: 8 people
Calories: 275kcal
Cost: 6-8
Ingredients
- 1 cup quinoa (uncooked)
- 1 cup corn (fresh or canned)
- 15 ounce can black beans
- 2 green onions, chopped
- 1 cup cheddar cheese, shredded
- 1 tomatoes, diced
- 3 tablespoons olive oil
- 1 tablespoon taco seasoning (like McCormicks)
- ½ teaspoon kosher salt
- 1 lime, zested and juiced
Instructions
- To cook the quinoa, add the dried quinoa and two cups of water to a saucepan. Bring the mixture to a boil and then reduce to a simmer. Put a lid on the pot and cook over a low simmer until the quinoa is cooked about 12-15 minutes. Set aside to cool.
- In a large bowl, add cooled quinoa, corn, black beans, green onions, cheese, and tomatoes. Toss gently to combine. Add in olive oil, taco seasoning, salt, and lemon juice, and toss to combine. Taste for seasonings. Refrigerate until ready to serve.
Notes
- This dish can be served cold or at room temperature.
- You can use leftover quinoa or any grain here. You will need about three cups of cooked grain.
- Frozen corn, canned corned, or fresh all work great. Make sure the corn is cooked before adding the kernels to the salad.
- To make this salad kid-friendly I used mild green onion and cheddar cheese, but diced red onion and cotija cheese would be a great substitute.
- Taco seasoning is a great way to add flavor to this dish. If you don’t have it, you could substitute your flavor blend of southwest spices like cumin, paprika, chili powder, onion and garlic powder.
Nutrition
Calories: 275kcal | Carbohydrates: 32g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 265mg | Potassium: 378mg | Fiber: 7g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Green Enchilada Casserole with Ground Turkey
Super easy make ahead here! This delicious casserole is so tasty and can be assembled a day in advance. Use lean ground turkey and canned green enchilada sauce.
Green Enchilada Casserole
Delicious Green Chili Enchilada Casserole is made with black beans, ground turkey, corn tortillas, and a simple greek yogurt green enchilada sauce. This lightened up green enchilada casserole is a great weeknight dinner that everyone will love.
Print
Pin
Rate
Servings: 8
Calories: 355kcal
Equipment
- 9 x 13 baking dish
Ingredients
- 2 teaspoons canola or vegetable oil
- ½ onion, diced
- 1 ½ pounds ground turkey
- ½ teaspoon kosher salt
- 2 tablespoons taco seasoning mix (I use McCormick)
- 1 15 ounce can diced tomatoes, drained
- 1 15 ounce can black beans, drained
- 20 ounces mild green enchilada sauce
- 1 cup plain greek yogurt
- 1 lime, juiced
- 12 corn tortillas (3 cut in half)
- 2 cups cheddar cheese, shredded
- diced tomato, avocado, and chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Heat oil in a large pan over medium high heat. Add the onion and cook until softened, about three minutes. Add ground turkey, breaking up with spoon, and cook until browned, about ten more minutes. Stir in the salt, taco seasoning mix, canned tomatoes, and beans and cook until warmed through, about one more minute.
- In a medium bowl, whisk to combine the green enchilada sauce, yogurt, and lime juice.
- Spray a 9 x 13 casserole dish with cooking spray. Spread ½ cup of the sauce mixture on the bottom of the pan. Layer on four of the corn tortillas, using two of the halves to line the sides. Next layer on half of the meat mixture, ½ cup of the sauce, and ½ cup of cheese. Repeat, layering the tortillas, meat, sauce, and topping the mixture with the remaining cheese.
- Bake for 40 minutes, uncovered until bubbly. Let rest for 10 minutes before serving. Garnish with chopped cilantro and avocado (optional)
Video
Notes
If making ahead, refrigerate for up to 24 hours before baking. Can also be frozen for up to a month.
Nutrition
Calories: 355kcal | Carbohydrates: 27g | Protein: 33g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1066mg | Potassium: 400mg | Fiber: 4g | Sugar: 7g | Vitamin A: 842IU | Vitamin C: 5mg | Calcium: 266mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
To top off your fiesta, be sure to add the following items to your buffet:
- Corn Tortillas
- Flour Tortillas
- Sour Cream
- Salsa
- Tortilla Chips
- Guacamole Recipe
- Shredded Cheddar
- Shredded Lettuce
- Chopped Tomatoes
So easy and simple, guests will love coming to a Taco Bar Party! Thus, put together this Mexican Buffet Menu and throw a fun party for any occasion: birthdays, holidays, football games, or Cinco de Mayo!
These are great ideas! Excited to make a taco bar with my daughter tonight! Looks so easy and very yummy!
Oh how fun! All these recipes sound absolutely amazing. I love that they can be made ahead of time too.
What a great idea for this weekend! We are having family over and this Taco Bar will be perfect!
All these Mexican recipes sound delicious! Can’t wait to give some a try for Cinco De Mayo 🙂
What delicious sounding recipes!! This is a great list to keep on hand, thanks for sharing!