Whether you like them soft or crunchy, with salsa or extra guacamole, the taco is a thing of culinary beauty. Compact but delicious, the taco is staple party food because let’s be honest, you can’t be grumpy and eat a taco! Because tacos are such a crowd pleaser, it was easy to build a PB Party around them especially when you pair them with tequila, in particular margaritas. While this delicious duo would surely placate a hungry crowd, we decided to up the ante with fresh guacamole and a crisp green salad. This simple yet irresistible menu is sure to have people coming back for seconds and thirds, so be sure to plan accordingly.
Tacos and Margarita Party Menu
Cauliflower and Chickpea Tacos
Green Salad with Charred Orange Slices
Below are two recipes that you can easily add to any week day menu but we promise you pairing them together for a meal will guarantee your family or guests will be asking for them time and time again!
Cauliflower and Chickpea Tacos
One of the 1000 reasons we love tacos is that they are seriously the most versatile dish you can make for a party. Entertain vegetarians and meat-lovers alike with this Cauliflower and Chickpea Taco recipe. Shredded chicken would be a nice addition for those craving more protein.
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Soft tortillas – corn, flour or whatever your please!
1 cup finely chopped red cabbage
1 jalapeño, sliced (seeds removed)
1 large avocado, diced
For the Avocado Cilantro Crema:
1 cup plain Greek yogurt
1 tbsp fresh lime juice
1 tsp of garlic salt
Half an avocado
A handful of cilantro
– Preheat oven to 400 degrees
– Mix all of the ingredients including the water together in a bowl
– Stir in chickpeas and cauliflower. Place coated veggies on a greased pan and put into oven
– Cook until crispy, around 30-35 mins, stirring occasionally while cooking to avoid burning
– While the cauliflower/chickpeas cook, make the crema by blending all of the ingredients
– Assemble tacos by placing a good spoonful of the cauliflower topping onto the tortilla and then add avocado, cabbage, jalapeno and a generous dollop of the crema
– To serve, assemble at an angle on a large platter or follow our lead and use a taco tray.
Recipe courtesy of Coco and Cowe
Salad with Charred Oranges
Grilled orange slices may sound like a weird addition to this salad, but the grilling adds a subtle smoky flavor and makes the fruit extra juicy, so much so that aside from salt, pepper and a hit of olive oil, you may want to forgo dressing this delicious and easy salad.
Bag of mixed greens
2 ripe oranges, cut into slices
-Slice 1 1/2 of the oranges about 1/4 inch thick and lightly sprinkle with granulated sugar to help with caramelization. Place the remaining 1/2 of the orange to the side.
– Coat grill or grill pan with cooking spray and turn to high heat. Place a single layer of orange slices on grill and watch carefully for grill marks, about 30-45 seconds depending on heat.
– Remove slices from heat and let cool. At this point you can decide to remove the rind of leave. We personally think the rind is quite lovely visually and provides a bitter but delicious flavor to the salad.
– Empty salad into bowl and lightly dress with olive oil, salt, pepper and a squeeze of fresh orange juice from reserve orange half. Place your charred oranges on top of salad and serve.
Don’t miss the recipe for the delicious grapefruit margarita that pairs perfectly with the menu. Also be sure to visit our Tips and Ideas section of PotteryBarn.com for more party throwing inspiration.