Taco Tuesday for a Crowd

From following me on Instagram, you all know by now that there are two things that are very important to me: taco Tuesdays, and cooking for friends and family. Growing up in a family that continuously hosts others, it is one of my favorite ways to use our apartment. While Joe and my tradition of Taco Tuesday is consistently just us, and often times our weekly date night, there are many times we open our doors to any friends free to join us. Last week when I was heading home from Florida on a Tuesday morning, I realized it was about to be taco time. Firing out a quick text to see who wanted to join us, and put our new and very overdue dining room table to work, I realized this would be a perfect opportunity for a behind the scenes #FFTacoTuesday VLOG. In an effort to show how easy it can be to throw a dinner party together when serving this crowd-pleasing spread, I’m here to show you all the necessary steps. From creating a grocery list on the plane all the way to the final product, this video and corresponding recipe is here to assist you host your own classic Taco Tuesday with all the fixings.

Ingredients (serves 8):

  • Chicken breast (4)

  • Ground beef (2lb)

  • Cheese of your choice (1/2 cup shredded)

  • Greek yogurt or sour cream (2 cups)

  • Bell mushroom (2 containers – around 6 cups)

  • Avocado (6)

  • Grape tomatoes (1 case)

  • Romaine (1 head)

  • Bell pepper (3)

  • Yellow onion (2)

  • Jalapeno (2)

  • Lime (1)

  • Chicken broth (4 cups)

  • Salsa (1 jar)

  • Hot sauce (1 bottle)

  • Refried beans (2 cans)

  • Tortillas – I did a combination of hard and soft (both corn and flour) (~24 total, enough for 3 per person)

  • Olive oil

  • Avocado oil

  • Ghee

  • Chili powder

  • Cayenne pepper

  • Red pepper flakes

  • Chili lime seasoning (from Trader Joe’s) – if you don’t have this, add an additional lime to the grocery list

  • Salt

  • Pepper

Directions:

  1. Place the chicken breasts in the instant pot with the 4 cups of chicken broth and season with chili lime seasoning, salt, and pepper

  2. Place the instant pot on “poultry mode” for 6 minutes and allow it to begin

  3. Wash and chop all of the vegetables

    1. Chop the bell peppers into ½ inch pieces

    2. Cut the onions into thin slivers

    3. Cut the mushroom stems off and slice them in half

    4. Slice off the top and bottom of the romaine and thinly chop then set aside

    5. On two separate hot skillets, add 1 teaspoon of avocado oil to each and then add the peppers and onions to one and the mushrooms to the other

    6. Season both skillets with salt & pepper and sauté them, continuously stirring, until they are cooked through and the peppers/onions combination is lightly charred (~10 minutes)

    7. Prepare the guacamole by slicing open the 6 avocados and removing all of the pits and cutting the grape tomatoes in half lengthwise

    8. Scoop the insides of the avocados into a bowl with the tomatoes, juice of 1 lime, and 1 tablespoon of olive oil

    9. Season the guacamole with 1 teapoons chili lime seasoning, salt, pepper, ½ teaspoon of chili powder, and ½ teaspoon of cayenne pepper, and mash together until smooth then set aside

    10. Using one of the same skillets from the vegetables, preferably a cast iron, get hot and then add 1 teaspoon of ghee

    11. Once melted and the skillet is hot, add the ground beef and season with ½ teaspoon red pepper flakes, ½ teaspoon cayenne pepper, ½ teaspoon of chili lime seasoning, and salt & pepper

    12. Mash down the beef, using a wooden spoon, and allow it to cook and brown on one side before flipping and continuously mixing with the spoon to break it up into smaller crumbles

    13. Once the beef is fully cooked through, remove and set aside

    14. When the instant pot is done cooking, remove the chicken breasts on to a cutting board and shred them into small pieces using two forks

    15. Place the shredded pork in a bowl with some of the remaining liquid from the instant pot in order to keep it juicy

    16. Place the refried beans, salsa, and Greek yogurt or sour cream all in separate bowls

    17. Shred the cheese and set aside in a bowl

    18. Chop the 2 jalapenos and set aside in a bowl

    19. On the open flame of your stovetop, place the tortillas down and flip after ~20 seconds, or once they begin to char. Continuously flip until charred to your preference on either side

    20. Set everything up on the counter allowing your guests to build their own tacos. I prefer to put the shells and tortillas at the front of the line, then the refried beans and guacamole as the spreads, then the proteins and vegetables as the base options, and then the cheese, salsa, romaine, jalapenos, and hot sauces as the toppings

Allergen Information:

  • Gluten Free (if a corn or GF tortilla is chosen)

  • Dairy Free (without the shredded cheese)

  • Soy Free

  • Nut Free