Everyone loves taco night—and these tasty new fillings (plus a frosty margarita!) make it even more delicious!
2 Serve taqueria-style fillings!
Start with one or two classic taco fillings like seasoned ground beef, pulled pork or refried beans and the typical fixin’s— shredded lettuce, shredded cheese, sour cream and salsa. Then, mix things up with one or more of the latest taco flavor combos, such as . . .
✤ Fried avocados! A hit at trendy taco food trucks, this filling is surprisingly easy to make at home. Dip thick slices of avocado in beaten egg, then in flour; fry in vegetable oil and sprinkle with salt. Add two or three slices per taco, topped with a drizzle of spicy mayo, such as Hellmann’s Spicy Chipotle!
✤ Buffalo chicken! This popular taco is a guaranteed crowd-pleaser. Mix wing sauce into shredded rotisserie chicken, then dress tacos with ranch dressing, shredded lettuce and crumbled blue cheese.
✤ Mango shrimp! For a tropicalinspired taco, follow directions to prep frozen popcorn shrimp and pair with tropical fruit salsa, like Newman’s Own Mango or Pace Peach Mango.
✤ Fried eggs and hot sauce! For a fun breakfast-inspired taco, fry eggs over hard, let cool and slice into strips. Pile into a taco shell with cooked shredded hash browns and hot sauce!
1 Make summer’s trendiest margarita!
Get the party started with a round of margaritas! Use your favorite recipe or a premade mix, or whip up the summer’s hottest margarita flavor— melon & basil! The night before your party, freeze 5 cups fresh honeydew melon balls (you can also use cantaloupe or pineapple) in resealable plastic bags. When guests arrive, set up your blender and purée 1 cup tequila, 1/3 cup triple sec and 1/2 cup packed basil leaves until basil is finely chopped; strain into a bowl. Stir in 1 can (10 oz.) frozen margarita mix. In batches, blend with frozen melon until smooth and frothy. (Makes 8 servings.)
3 Combine crunchy and soft!
Offer guests a choice between hard taco shells and soft flour tortillas, or let them try both in one taco— crunchy on the inside and soft on the outside! You can even spread a thin layer of refried beans or sour cream between the two for extra flavor.
4 Serve “street corn” on the side!
The most popular Mexican side dish is a cheesy, tangy riff on corn on the cob! Start by grilling or boiling shucked ears of corn until tender. While still warm, roll the ears in melted butter, then spread with mayo. Sprinkle with finely shredded Cotija or jack cheese and chili powder. Serve with lime wedges and plenty of napkins! For dessert, keep things light with dulce de leche ice cream or coconut sorbet!
■ Tip! It’s fun to use paper plates and napkins in “spicy” colors like cayenne, hot pink and lime!