Cinco de Mayo Taco Bar (Print Version)

Grilled carne asada with warm corn tortillas and a vibrant topping spread for a festive Cinco de Mayo taco bar.

# What You Need:

→ Carne Asada

01 - 2 lb flank or skirt steak
02 - 1/4 cup fresh lime juice
03 - 1/4 cup fresh orange juice
04 - 1/4 cup olive oil
05 - 1/4 cup fresh cilantro, chopped
06 - 4 cloves garlic, minced
07 - 2 tbsp soy sauce (substitute tamari for gluten-free)
08 - 2 tsp ground cumin
09 - 1 tsp chili powder
10 - 1 tsp smoked paprika
11 - 1 tsp salt
12 - 1/2 tsp freshly ground black pepper

→ Taco Bar Essentials

13 - 24 small corn tortillas
14 - 2 cups shredded romaine lettuce
15 - 1 cup diced red onion
16 - 1 cup diced tomatoes
17 - 1 cup crumbled queso fresco or cotija
18 - 1 cup salsa or pico de gallo
19 - 1 cup guacamole
20 - 1/2 cup Mexican crema or sour cream
21 - 1 cup fresh cilantro leaves
22 - 2 limes, cut into wedges
23 - 2 jalapeños, sliced (optional)
24 - Hot sauce, to taste

# How-To Steps:

01 - Combine lime juice, orange juice, olive oil, chopped cilantro, minced garlic, soy sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper in a bowl; whisk until homogenous.
02 - Place steak in a resealable bag or shallow dish, pour the marinade over the steak ensuring full coverage, seal or cover, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
03 - Heat a grill or heavy grill pan to medium-high so the cooking surface reaches a steady high temperature before the steak is added.
04 - Remove steak from marinade, pat dry with paper towels to promote charring, then grill 4–6 minutes per side until a deep crust forms and desired doneness is reached.
05 - Transfer steak to a cutting board and rest for 5 minutes to redistribute juices; slice thinly against the grain and chop into bite-size pieces for topping.
06 - Warm corn tortillas on the hot grill or in a skillet about 30 seconds per side until pliable with light char marks; keep covered with a clean towel to stay warm.
07 - Arrange warm tortillas and all toppings in bowls and platters; assemble tacos starting with carne asada and finish with desired combinations of lettuce, onion, tomato, cheese, salsa, guacamole, crema, cilantro, lime and hot sauce.

# Expert Hints:

01 -
  • You can mix and match toppings so everyone builds their dream taco—no picky eaters, no problem.
  • The carne asada comes alive after a simple marinade that takes just a few pantry staples but delivers huge, crowd-pleasing flavor.
02 -
  • Don’t skip the resting step after grilling—the steak stays juicier and easier to slice.
  • Prepping toppings and tortillas before you grill the meat saves stress and keeps everything hot and fresh for your guests.
03 -
  • Slicing your steak thinly against the grain makes all the difference for tenderness—don’t rush this step.
  • Let the steak marinate overnight if time allows for even deeper, richer flavor.
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