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A Summer Taco Party

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Inspired by Shelley Wiseman’s homemade tortilla class at The Farm Cooking School in Titusville, NJ, this menu pairs fresh corn and flour tortillas with homemade salsas and a few inventive fillings. Tamarind margaritas turn the spread into a party. Since both the fillings and the tortillas themselves benefit from last-minute cooking, this menu makes a great DIY-style party: encourage guests to roll up their sleeves, shape and cook the tortillas, and choose their own fillings. All you need to do in advance is make the salsas and the margaritas.

Menu Timeline

Up to 1 week ahead

  • Make the salsas and refrigerate in covered containers.


In the morning

  • Make the dough and cook the flour tortillas.
  • Make the tamarind syrup for the margaritas.


1 hour ahead

  • Prep but don’t cook the ingredients for the fillings.
  • Bring the salsas to room temperature.


As guests arrive

  • Finish and serve tamarind margaritas.
  • With guests, make and cook the corn tortillas; keep warm in a covered basket.
  • While the tortillas cook, grill the chicken and vegetables for the fillings and fry the avocados and shrimp.




The Menu


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