DIY Taco Night at Home
A fully customizable taco night spread with marinated grilled chicken, shrimp, and steak, served alongside fresh guacamole, charred corn salad, pickled onions, and a variety of toppings and sauces. Designed for easy hosting, this setup balances homemade elements with simple shortcuts to create a vibrant, crowd-friendly meal.
Servings: 6 people
Ingredients
Proteins
- 1 ½ lbs chicken thighs
- 1 lb large shrimp peeled and deveined
- 1 lb skirt steak
Marinades
- 2 tbsp Cholula Original Taco seasoning or substitute blend
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp oregano
- 2 tbsp Cholula Chili Garlic seasoning or substitute blend
- 1 tsp chili flakes
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne
- ¼ cup olive oil
- Juice of 3 limes
- 4 garlic cloves minced
- Salt and black pepper to taste
Guacamole
- 3 to 4 avocados
- 1 jalapeño finely chopped
- ½ small white onion finely diced
- ¼ cup chopped cilantro
- Juice of 2 limes
- Salt and pepper to taste
Charred Corn Salad
- 3 cups corn
- 1 jalapeño finely chopped
- ¼ cup chopped cilantro
- ½ cup crumbled cotija
- Juice of 1 lime
- 2 to 3 dashes Cholula hot sauce
- Salt to taste
Pickled Red Onions
- 1 red onion thinly sliced
- ½ cup white vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tsp salt
Toppings and Add-Ons
- 1 cup cherry tomatoes chopped
- 2 cups shredded lettuce
- 2 to 3 limes cut into wedges
- 12 to 16 tortillas
- 1 bag tortilla chips
- 1 cup salsa
Sauces
- Cholula Original hot sauce
- Cholula Chili Lime hot sauce
- ½ cup cilantro lime crema
Instructions
Marinate the proteins
- In separate bowls, combine chicken with taco seasoning, olive oil, lime juice, and garlic. Toss shrimp with chili garlic seasoning, olive oil, lime juice, and garlic, letting it marinate for 15 to 20 minutes. Season steak with olive oil, lime juice, garlic, salt, and pepper.
Prepare the pickled onions
- Add sliced onion to a bowl and pour over vinegar and water. Stir in sugar and salt, then let sit for at least 20 minutes.
Make the guacamole
- Mash avocados until smooth, then mix in jalapeño, onion, cilantro, lime juice, salt, and pepper. Adjust seasoning to taste.
Cook the corn salad
- Heat a skillet over high heat with a little oil. Add corn and cook until lightly charred, about 5 to 7 minutes. Transfer to a bowl and mix with jalapeño, cilantro, cotija, lime juice, hot sauce, and salt.
Prep the toppings
- Chop tomatoes, shred lettuce, and cut limes into wedges. Set aside.
Cook the proteins
- Grill or sear chicken for 6 to 7 minutes per side until fully cooked. Cook steak for 3 to 5 minutes per side depending on thickness, then rest and slice against the grain. Cook shrimp for 2 to 3 minutes per side until opaque.
Warm the tortillas
- Heat tortillas in a dry pan or on the grill until soft and lightly charred.
Assemble and serve
- Arrange all components on a large table or board, starting with chips, guacamole, and salsa. Add proteins, sides, toppings, and sauces, and let everyone build their own tacos.
