Taco bar for 150...help!

I've never heard of this but it sounds like a great and yummy idea. I love tacos

I am going to do this! We are doing all mexican food! We found a great Mexican Restaurant to cater. At first we wanted a quesidilla station but people can just do it themselves.They said cost depends on the amount of people, and we are doing 3 cheeses, tomatoes, lettuce, beans, rice, beef, chicken, steak, hot sauces x5 sour cream, guacamole, mexican salsa, cheese sauce, and a few things they recommended. I think it will turn out great, who doesnt like mexican food?

It's so yummy and it's quick and easy. Might just have to change our menu now lol

There was a lady that did one last year....

https://www.weddingwire.com/wedding-forums/taco-bar-suggestions/deb274c848f07844.html?page=2

Might I add: I think tacos would be freakin' AMAZING to have at a wedding... my fiance wouldn't be too keen on the idea. lol

We are having a hot buffet with chicken enchiladas, cheese enchiladas, corn, rice, and beans-and a separate taco and salad bar. We are having it at our country club, and the chef is excited because Mexiican is his specialty. He makes his own salsa, chips, and shells. I will post pics if I can and let you know how it goes. FYI-it's pretty affordable to do it this way. We are paying $16 a plate and $7 a plate for kids 5-12. I would never ever try to do this myself on a scale for 150. If you Google Cinco De Mayo buffet-you might come up with some fabulous ideas for menu items and for serving them, even though your wedding isn't on Cinco De Mayo.

I really love the idea someone gave the poster last year about having a lazy susan on each table with various toppings. This would sooo help make the line go faster. They could get the main entree (shell, beef, chicken, etc) then return to their table for lettuce, tomato, salsa, olives, onions, etc. Waiting in a line while all the toppings are placed on each taco might be a bit time consuming....

Moes girl!! $11 a person!!!

We did this for our engagement party and had about 75. To make thing go smooth make sure you have appropriate utendils for the items. For Sour Cream and Taco sauce we put them in squirt bottles to keep the line moving and it seems to keep the contents cleaner. To make the clear bottles fancy you could write the name of the contents in a fancy marker and doodle on it. Also...if you are having different types of salsa...make sure to label them hot..medium...mild. Also...people love chips and they are reasonable at SAMS club...I put them on a different table with salsa and cheese....that way people could get an appetizer before the line went down. We also did rice as a cheap filler...made lots of it and mixed it with salsa for a cheap and easy spanish rice. We got just normal jar salsa for the rice and went with fancier homemade (or SAMS has a good chuncky real salsa) for the chips and tacos.

Im actaully thinking of doing this myself, FH and I both LOVE some mexican and it seemed so cheap and easy! im mostly confused on how to set the tables up, anybody who has done this already id LOVE to see some photos!

Im actaully thinking of doing this myself, FH and I both LOVE some mexican and it seemed so cheap and easy! im mostly confused on how to set the tables up, anybody who has done this already id LOVE to see some photos!

Hi Cassidy -- We're planning a taco bar for our wedding and we're having a hard time finding any resources that help determine the appropriate amounts for ingredients. We have 150 guests. How did you two figure out these calculations? Any other tips on how it went for you? Anything you'd do differently? Thanks!

So what was the price of doing this nobody has answered the question???? I am from Texas and hispanic and would love to go this route since it seems to be cheaper and I can ask people to make the spanish rice, refried beans, and borracho beans and of course do lettuce, tomatoes, cheese

I'd like to know the price of a DIY taco bar for about 150 people! Chipotle isn't too too expensive but I think it'd be cheaper to DIY. Also, the amounts of ingredients needed would be helpful

I'm planning a taco bar also and one caterer I found quoted me $3200 ($12.80 pp for 250 guests). that's just food! I have heard that Qdoba will also cater and as far as I can tell on their website, it will be $10 pp-and they have plates, utensils, napkins etc. I haven't talked to them yet but this may be the route we go.

I read an article, a lady did it for 150 people, this is a breakdown of what she bought. i put it on a notepad, cant find the original post though. They had food left over.

food for 15 taco wedding3 – 1 gallon jugs of salsa (mild, medium, hot)

15 lbs of tortilla chips

45 lbs of raw carne asada (seasoned by the Mexican butcher)

30 lbs of raw chicken (seasoned by the butcher)

800 small white corn tortillas

15 lbs shredded lettuce

18 lbs tomatoes, diced

10 lbs onions, diced

10 lbs Mexican blend shredded cheese

10 lbs sour cream

6 – 12 oz packages of Wholly Guacamole

3 lbs fresh jalapeños, sliced into rounds

6 bunches of radishes, sliced thin

25 limes, sliced into 1/8

10 bunches of cilantro

6 bottles of a variety of hot sauces

18 green bell peppers, diced

10 lbs of parboiled white rice (Uncle Ben’s)

2 – 6lb 6oz (#10 cans) of diced tomatoes

Chili PowderCuminSaltPepper

6 packages of Santiago dehydrated refried beans

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Thanks so much for sharing this info ladies!

We are doing a taco/nacho bar for 100-150 also. We're getting married the day before Cinco de Mayo so it's perfectly themed, not to mention we love tacos and its cheap! I think we are just offering ground beef for meat as there as so many options on ways to fix (hard taco, soft taco, burrito, nachos). Anyone have a guess at how many pounds of hamburger meat I would need?

I've contacted all the catering options and the cheapest is $10 a head which kinda defeats the purpose of going cheaper. I could do a 3 course dinner for 13.75 a head.

If it were me, I’d allow 3 servings per pound. So, 100 people is about 33 pounds of meat. 150 people =50. Pounds. This allows 4-5 oz per person, enough for 2-3 tacos each, and allows for some shrinkage as the fat and moisture cook out.