Want to Impress? An Easy Taco Night Dinner Party

How to Host the Ultimate Taco Night:

Umm….hello? Did you say tacos? It’s that easy. Everyone loves tacos. I mean, if you don’t, please come forward because literally everyone I know loves tacos. The key to a good taco dinner party though, is variety. It’s not like when you do taco night just for your family and you get to call all the shots. You put out some ground beef and call it good, right? I know I do.

But if you are going to call it a Taco Night ‘Dinner Party‘ then you really need to put out lots of options. Let’s be honest, some people will only eat chicken and no red meat, others love shrimp, and some hate it. Another contingency only considers pork carnitas a real taco but will consider steak a close second. And finally, there is a growing number of folks, me included, who love a great non-meat or seafood option like mushrooms or veggies. So essentially you need to open a taco stand in your kitchen for the night. But don’t worry, I’ve got you. It’s not as hard as it sounds.

Where to start:

Step 1: The Bar

Taco Night Dinner Party starts with menu planning. And by menu planning I am absolutely talking about the drinks. Every good dinner party is in the details and that includes what to serve with the delicious food! Are you going to do margaritas or beer or both? Do you own a margarita machine? Now is the time to break that out. How fun would that be? If you don’t, just decide what kind of commitment you want to make to the margarita service. Are you going to shake them up to order using your own special concoction and set up a self-serve margarita bar with all the fixings.

Or maybe instead of a margarita you want to go a different route and serve a ‘house cocktail’ that no one has tried before like this Pineapple Sage Paloma from Food52?

Better yet, maybe you do a blind tequila tasting and just serve mixers on the side. Whatever way you choose to go be sure to put out salt, fresh limes, simple syrups and any other topping you can think of. Little umbrellas, silly napkins, it’s all game.

Step 2: Know your Peeps

And when it comes to the food for your Taco Night Dinner Party start with who are you cooking for? What proteins do they love or hate? Do they like spicy and adventurous or would that send them running to the neighbors for a backup plan? You could make the most decadent lobster tacos on earth but if your friend is allergic to shellfish then save that dish for another taco night.

This comes down to the smaller details, too. I have friends who hate cilantro (I don’t get it) or really don’t care for avocado. Those are tidbits to keep in mind when planning the toppings for each taco or what to put the effort into making. Now that you have some ideas rolling around (and it’s okay to ask your group up front if you don’t know) then let’s get to the details.

Start by writing out anything that comes to mind. This is the fun part! It can be anything from the taco that you order from your favorite restaurant every time you go out to an idea from a cookbook or something you found on Pinterest. Write it all down (side dishes, salsas, rice, beans, topping, etc.). Then start to narrow it down from there. Spend some time on this because you’ll be surprised what ideas pop into your head. Free form brainstorming. Don’t settle on any recipes quite yet.

Step 3: Create Your Menu or Try My Sample Menu:

Now that you’ve mulled over all the options based on your guest list, pick three dishes (max) and one house drink, especially if you are making them to order. Putting out beer and wine and other non-alcoholic options is fine, too. But limit how much you have to do so you can enjoy Taco Night Dinner Party as much as your guests.

Honestly, I had a hard time narrowing down the choices. I love seafood. Shrimp or fresh fish tacos are my go-to when I go out for Mexican, but I knew my crew was more into meat. So, I compromised with two meats and a veggie option instead. Skirt steak and chicken are a solid and safe bet. Check and check. But I also wanted to create a crispy textured grilled mushroom taco for the healthy mamas. And while I’d worked with Maitakes (Hen of the Wood) mushrooms before I’ve never used them in tacos. But I am a big fan of their depth of flavor and the way the hold up to cooking at high temperature. With my proteins picked it was time to figure out the toppings and sides. What else will set these tacos above and make them memorable? I literally sit and think about taking a bite of each type of taco and what the perfect bite in my mouth would taste like.

Refried Beans

Starting with the basics. Refried beans are a favorite in our house, and they go especially well with a steak taco. No brainer. I like to amp mine up with some garlic and onion powder, heavy cream. and freshly grated cheese and then bake them in the oven in a cast iron skillet until melty (that’s an official term). So that one made the list for sure.

Corn-Jalapeno Salsa

From there I landed on a corn, onion, cotija and jalapeno salsa. The fresh corn (grilled) and jalapeno offer crunch and heat to the steak taco. Plus, a little punch of acidity. Kind of like a corn version of Pico de Gallo with fresh chopped onion and cilantro as well. Then finished it off with some fresh squeezed lime juice and of course salt.

Napa Cabbage-Apple Slaw

Going for the same idea with the chicken I wanted something crunchy and a little bit creamy. A good slaw does the trick. I prefer Napa cabbage over traditional green cabbage in my slaw because it has a lighter texture. My other favorite slaw to make is a carrot and red cabbage. But today I was opting for a traditional green slaw. By adding green apple to it there is a more interesting flavor going on and again, something fresh and tart (green apple).

Garlic Chili-Oil

The idea was to get a good sear on the Maitake mushrooms and then add some kick with a garlicky-chili oil and it really worked! The dried ancho chili gives it smokiness and the chili flakes give it some heat. With the background note of the garlic, it’s the perfect combo. Just a drizzle will do you. You can choose to strain the mixture first if you prefer. Serve the rest of this goodness on the side for those who really love the heat. For an added layer of creaminess to this veggie taco combo I also made a simple lime crema as the base.

Seasoning & Grilling

It’s important to season the meat well. I like to use a dry rub and a little oil and let it sit in the fridge for at least an hour or two or even overnight. Use your favorite taco seasoning or make your own blend. Grilling the meat and mushrooms (and avocado and corn) gives them the best flavor but a grill pan or skillet does the job, too. Whichever route you choose make sure to take your meat out of the fridge for at least 30 minutes prior to grilling to get the chill off. This will help get you a nice crusty outside.

Our Menu

Here’s a look at what our Taco Dinner Party looked like. The recipes are below if you want to try any of this goodness or switch it up and make it your own.

Grilled Seasoned Chicken with Napa-Apple Slaw & Charred Avocado

Skirt Steak with Creamy Refried Beans & Corn-Jalapeno Salsa

Grilled Maitake Mushrooms with Garlic-Chili Oil & Lime Crema

Grilled Corn & Jalapeno Salsa — Creamy Refried Beans

Step 4: Stick with the plan

I don’t know about you but I’m super guilty of expanding or deviating from the menu as soon as I hit the grocery store. Especially if I don’t have a list. To combat this little problem, I suggest you write out the menu and grocery list ahead of time put and stick with it. If you put all that thought into planning, then the grocery shopping should be quick and painless. Wandering the aisles of the grocery store is definitely not the time to be menu planning.

Taco Night Dinner Party Recipes:

Grilled Maitake Mushroom Tacos with Chili-Oil & Lime Crema:

½ lb. Maitake mushrooms, wiped clean and stems kept intact
Canola oil
Salt & Pepper
Chili-Garlic Oil (see below)
Lime crema (see below)
10 street taco size tortilla shells (2 each taco)

Garlic-Ancho Oil

1/3 cup olive oil
1/2 tsp ancho chili powder
2 large garlic cloves, minced
1/4 tsp chili flakes or 1/2 tsp fresh chopped red chili (serrano)

*Or you can use a good quality store-bought chili-oil instead

Lime Crema

½ cup sour cream
3 Tbsp heavy cream
Zest and juice of ½ a lime
¼ tsp salt

Servings: 4-6

Make Lime Crema

Whisk together the sour cream, heavy cream, lime zest and juice and salt. Set cover and refrigerate until ready to serve. Can be made a day ahead.

Make ancho oil

In a small saucepan add olive oil, garlic cloves, chili powder and chili flakes or fresh red pepper. Cook over low heat so garlic doesn’t burn (5-7 minutes) and just stir gently to let all the flavor absorb. Remove from heat and let steep. Can be made ahead and refrigerated once cooled. You can strain mixture if desired.

Sauté mushrooms

Maitake mushrooms (like any mushroom) absorb water, so you only want to lightly rinse them or wipe them clean with a paper towel. Leave the stems intact. You will grill them like a portobello or steak or a big piece of cauliflower. Once grilled you can break down into smaller pieces for the tacos.
Rub with oil and heat a cast iron skill over medium high heat. Cook for 3-4 minutes the first side and 2 minutes the second side and remove from pan to cutting board.
Slice into desired sized pieces for tacos.

Assemble

Warm the tortilla shells on the stove top. Smear a little lime crema on the base of the shell and then a little of the grilled maitake mushrooms. Drizzle with chili oil and serve.

Skirt Steak Tacos with Creamy Beans & a Corn-Jalapeno Salsa

1 lb. skirt or flank steak
Canola oil
Taco seasoning
Creamy refried beans (see below)
Corn-Jalapeno Salas (see below)
Cotija cheese (garnish)
Cilantro (garnish)
Fresh limes (garnish)
10 corn or flour street taco tortillas or crispy, fried tostada shells

Creamy Beans

1-15 oz. can refried beans
1/2 tsp garlic powder
1/2 tsp onion powder
1/3 cup heavy cream
½ cup grated pepperjack cheese, divided
1/3 cup cotija cheese, grated

Corn-Jalapeno Salsa

1 ear fresh corn, shucked
1 Tbsp oil
1 Jalapeno pepper, stemmed & deseeded & roughly chopped
1/3 cup yellow onion, finely diced
2 Tbsp or juice of 1 lime
2 Tbsp cilantro, chopped
¼ cup cotija cheese
Salt
Pepper

Servings: 4-6

Marinate Steak

Rub steak lightly with oil and season with favorite dry rub. Cover and let sit in fridge for up to 24 hours.

Make Corn-Jalapeno Salsa

Rub corn lightly with oil and heat a grill or grill pan. Grill corn over medium heat, turning as needed, until charred on each side.
In the bowl of a mini food processor combine the roughly chopped jalapeno until finely minced.
Remove kernel from corn and combine the corn, minced jalapeno, minced yellow onion, lime juice, cilantro, cotija cheese and gently fold with a rubber spatula to combine. Add salt and pepper to taste and set aside.

Prepare Beans

In a medium bowl add the refried beans with the heavy cream, garlic powder, onion powder, cotija cheese and half of the grated pepperjack cheese. Combine with a rubber spatula.
Place mixture in a small to medium baking dish and top with remaining pepperjack cheese. Cover with foil.
Preheat oven and bake on 350 for approximately 20 minutes and then remove foil and continue baking until beans are warmed through and top is melted.

Grill Steak

While the beans are heating remove meat from fridge and prepare a grill or grill pan. Brush grate with canola oil. Heat over medium high heat. When hot add steak and sear well on both sides. You can then put the steak in the oven in a hot cast iron pan to cook through or finish on the grill. Total time will depend on thickness of steak but typically 4-5 minutes per side to sear and then 5-10 minutes in the oven. You want to leave time to let the meat rest on a cutting board before you slice against the grain.

Assemble

Heat tortilla shells or use pre-cooked crispy tostada sells. Layer with refried beans, then sliced steak and top with Corn-Jalapeno salsa. Garnish with more cotija cheese, cilantro, and a squeeze of lime juice.

Chicken Tacos with Apple-Cabbage Slaw & Charred Avocado

1 1/4 lb. chicken

Canola oil

Taco seasoning

Apple-cabbage slaw (see below)

Charred avocado (see below)

Diced scallions (garnish)

Fresh limes (garnish)

Cotija cheese (garnish)

10 street taco sized shells (2 each)

Apple Cabbage Slaw

2 cups shredded napa cabbage
1/3 cup mayonnaise
1 tsp sugar
2 Tbsp apple cider vinegar
½ green apple, julienned into matchsticks
Salt
Pepper

Charred Avocado

1 Tbsp oil
1 large ripe but firm avocado

Servings: 4-6

Marinate Chicken

Brush chicken with oil and season with favorite dry rub. Cover and refrigerate for up to 24 hours.

Make Apple-Cabbage Slaw

In a large bowl whisk together mayonnaise, sugar, vinegar, salt and pepper. Fold in cabbage and sliced apples. Taste for seasoning and refrigerate until ready to assemble tacos. Can hold for several hours.

Char Avocado

When ready to grill chicken start by heating a grill or grill pan over medium high heat. Slice avocado into quarters (leaving outside skin on) and brush exposed green flesh with oil. Sear on high heat until grill marks appear, flip so you get grill marks on both sides. Remove from heat and set aside. Remove skins.

Grill Meat

Remove chicken from fridge about 30 minutes ahead of grilling. With the grill or grill pan still hot from charring the avocados add a bit more oil to the grate if needed. Grill chicken until not pink on the inside. I like to grill over direct heat to get the grill marks and crusty outside and then set them on the top rack of the grill and close the grill cover to finish them on the inside. This keeps them moist in the middle.

Assemble

Heat the corn tortilla shells until warm. Add a little scoop of the slaw to the base of the shells and then top with grilled chicken, scallions, cotija cheese, charred avocados and lime wedges.

Taco Night Decor:

What I love about a Taco Night dinner party theme is it can be fun and wild in terms of colors. No need to hold back. There is a time and place for that, my friends, and it’s not tequila night. Here’s a few dishes that would look fabulous with your tacos.

Fiesta Dinner Plates

Turtle Salsa Set