More About This Recipe
My favorite way to entertain on the cheap is to make fish tacos.
I coerce my friends to bring snacks to munch on as I cook: chips, salsa and guacamole are a natural match. And I have them bring a little cold Mexican beer (such as Corona or Negro Modelo) to sip. And I charge one or two people with bringing a really simple dessert like cookies or brownies to eat afterwards. These folks are almost always willing to oblige, since they’re getting a full dinner out of the deal.
I then commence to put on the easiest and most satisfying dinner party ever. Fish tacos are a perfect summer dish and an easy favorite, doable even for non-expert cooks. On the side, you can serve rice, beans and a refreshing fennel slaw—all just as easy as the tacos. As a bonus, the ingredients aren’t tough to source, or all that expensive. You can feed six to eight people this way for 25 clams or so.
Do all your vegetable prep—slicing and dicing your cabbage, fennel, carrots, etc—before your friends come, and preheat your oven to 250 degrees. When your friends start to arrive, wrap the stack of tortillas tightly in foil and place the bundle in the oven until you’re ready to eat.
You can also prep the fish before your guests get in, and stash it in the fridge till you’re ready. Then simply cook it once your guests arrive so it will be fresh and hot.
Set out the warm tortillas and the fish, along with the sides. Have your guests assemble their own tacos, garnished with a little slaw, the remaining cilantro, cheese and sour cream, perhaps with a squeeze of lime. Serve additional slaw on the side along with the rice and beans.
If fish isn't your thing, or want other offerings, mix up the proteins and ingredients. It may be a little more than a $25 party budget, but you'll find more great ideas for your taco fiesta with friends!