Go Back

Let's Set Up a Taco Bar for Father's Day.

No ratings yet
Leave a Review »


  • 1 2-pound flank steak
  • 1 pound boneless skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon McCormick Chili Powder
  • 1 tablespoon McCormick Ground Cumin
  • 2 teaspoons McCormick Garlic Powder
  • 2 teaspoons McCormick Smoked Paprika
  • 12 to 16 corn or flour tortillas for serving

quick pickled onions

  • red onion thinly sliced
  • 3/4  cup apple cider vinegar
  • 1/3 cup water
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt

my favorite quick guacamole

  • 3 avocados chopped
  • 1 jalapeño pepper seeded and diced
  • 1/4 cup diced sweet onion
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

quick pico de gallo

  • 1 pint cherry tomatoes quartered
  • ¼ sweet onion diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime juiced
  • other topping options
  • grilled corn cut from the cob
  • fresh cilantro
  • salsa red or green!
  • sliced scallions
  • freshly grated cheddar cheese
  • crumbled queso fresco cheese
  • shredded lettuce
  • sliced fresh jalapeño pepper
  • sliced avocado
  • fresh lime



  • Place the steak and chicken in two baking dishes.
  • In a bowl, stir together the salt, pepper, chili powder, cumin, garlic powder and smoked paprika. Sprinkle it over the flank steak and the chicken thighs. If desired, you can let these sit in the fridge to marinate!
  • Heat your grill to the highest setting. Place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
  • After 10 minutes, slice the steak against the grain in to super thin strips.
  • Place the chicken on the grill. Grill it about 5 to 6 minutes per side, then remove and let it sit for 10 minutes. Slice the chicken or pull it apart with two forks.
  • While the steak and chicken are resting, set out your toppings! Many of them can be prepped and made ahead of time and if you’re serving a crowd, I suggest getting the prep work out of the way. You can also wrap your tortillas in foil and warm them in a 200 degrees F oven.
  • Grab your friends and have a taco party!

quick pickled onions

  • Place the onions in a jar or cup. In a bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar.

my favorite quick guacamole

  • In a bowl, mash the avocado with a fork. Stir in the, peppers, onion, cilantro, lime juice, salt and pepper. Mix until combined and you have the desired consistency of smashed versus mashed (< your call!). Taste and season additionally with salt and pepper or more lime juice if needed.

quick pico de gallo

  • In a bowl, mix together the tomatoes, onion, cilantro and lime juiced, stirring well. Season with a pinch of salt and pepper.

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!