Make-Ahead Taco Bar Party Recipes
Here's all the Sip + Sanity make-ahead taco bar recipes and a prep checklist for making hosting a breeze!
Ingredients
Instructions
A WEEK IN ADVANCE (OR MORE)
- Make Simple Charred Tomato Salsa and freeze.
- Make Frozen Pink Cadillac Margaritas and freeze.
- Make Mango Lime Popsicles with Kiwi.
TWO DAYS BEFORE
- Thaw Simple Charred Tomato Salsa in the fridge.
- Make Charred Corn Salad with Black Beans + Poblano, store the salad and dressing separately in the fridge.
- (From Slow Cooker Smoky Beef Tacos) shred the cabbage and store in the fridge. Mix the slaw dressing (add the jalapeños to this) and store separately in the fridge.
EARLY ON PARTY DAY
- Make fresh pico de gallo (from Slow Cooker Smoky Beef Tacos) and keep in the fridge until time to serve.
- Set up your taco bar and drinks station with glasses, serving dishes, utensils, napkins and decorations.
BEFORE GUESTS ARRIVE
- Set out drinks (and ice, if needed). Transfer some of the frozen margarita mix to a pitcher or small serving container. Set out lime wedges and a dish of salt for rimming glasses.
- Fill bowls with chips and salsa.
- Toss the Charred Corn Salad with it’s dressing. Transfer to a serving dish and garnish with cheese + cilantro then place on the table.
- Toss the slaw with it’s dressing. Transfer to a serving dish and place on the table.
- Set out dishes with blue cheese crumbles, sliced avocado and the reserved taco meat braising liquid (warm it up first).
- Warm the Cilantro Lime Brown Rice and Smoky Beef Taco meat in the microwave before placing on the taco bar.
- Warm tortillas before setting them out.
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