Casual, crispy chicken tacos please a crowd. Serve them with guacamole and a layered bean dip
What began years ago as a simple attempt by Dana Anderson to get her four children to play together has grown into a taco party for about 50 teenagers every Tuesday all summer. The record at the Anderson home in Newport Beach, California, is 60 ― all friends of her children, now aged 16 to 21. They consumed 188 tacos.
Anderson has the process down, since the menu headliner is always the same ― a self-serve bar featuring crisp-fried chicken tacos with condiments. While Anderson fries the tacos, her daughter puts together a layered bean dip, guacamole, salsa, and chips for the masses to munch on while they wait. Dessert is frozen juice and ice cream bars with chocolate chip cookies.
Anderson cooks up to a mind-boggling nine dozen tacos every Tuesday; we’ve downsized her recipe to three dozen. However many you cook, though, the effect will be the same: A crowd will come together for a great time.
The gang’s all here ― for tacos, old-fashioned bean dip, and Southern California fun.