Tacos are a blank canvas. You can fuse so many different influences together and, if done properly, they play together in perfect harmony. Here is my aptly named Fourth-of-July-taco-palooza in three parts.
Part One: Protein
Two turf, one surf. Each gets their own marinade; each is cooked on the grill. Whether you’re putting on a dinner for six or sixty, this approach provides ultimate scalability. Better yet, you can prep the proteins the day before. This year’s lineup includes:
1. Kalbi short rib
2. Tequila lime chicken
3. Garlic grilled shrimp
Part Two: Sides
The tacos get people in the door; the sides make them come back. These accompaniments can be enjoyed in the taco, on the side, or during a midnight raid of the fridge when you think nobody will see you. For me, every taco needs a slaw, a salsa or sauce, and guacamole. More specifically:
1. Tahini sumac slaw
2. Pineapple guacamole
3. Elote street corn salad
4. Cilantro lime crema
5. Mango salsa
Part Three: Drinks
I’m not nearly as good a bartender as I am a cook, so I typically assign the drink-making to someone else. But I think you’ll find the following cocktails pass the vibe check:
1. Smoky pear & ginger margarita
2. Classic paloma
3. Tropical sangria with passionfruit
