Summer at The Lavender Hazel: Taco Night Recipes

Taco Night Recipes at The Lavender Hazel

Before the food is prepped, before the table is set, and before the first guest arrives, there’s one ingredient I always start with for a well-planned evening: the music.

Music sets the tone for everything.

It creates energy in the kitchen while you cook, fills quiet moments with warmth, and helps transform an ordinary dinner into something that feels memorable. Whether it’s upbeat and lively or relaxed and cozy, a great playlist instantly creates atmosphere.

For Taco Night at The Lavender Hazel, I built a playlist that felt fun, vibrant, and relaxed music that brought energy to the evening while still feeling warm and inviting.

Once the playlist was on, everything else came together beautifully.

Fresh citrus, bold flavors, homemade toppings, sizzling marinated flank steak, and refreshing Palomas created a menu that felt simple yet elevated.

Below are all of the recipes from Taco Night at The Lavender Hazel so you can recreate the evening at home.

The Menu

• Marinated Flank Steak

• Cilantro Lime Rice with Black Beans

• Homemade Pico de Gallo

• Homemade Guacamole

• Palomas

  

Cilantro Lime Rice with Black Beans

This flavorful rice is the perfect base for taco bowls or the ideal side for taco night. The black beans make it hearty while the lime and cilantro keep everything fresh and bright.

Ingredients

• 2 tablespoons olive oil

• 1½ cups long-grain rice

• ½ cup chopped onion

• 1 jalapeño, seeded, deveined, and chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 (14.5 oz.) can black beans, rinsed and drained

• 3 cups chicken broth

• Juice of 1 lime

• Fresh cilantro, chopped

• Salt and pepper to taste

  
  

Instructions

1. Heat olive oil in a large nonstick skillet over medium heat.

2. Add rice, onion, and jalapeño. Sauté for 3–5 minutes or until onion is tender.

3. Add garlic and cumin and sauté for 30 more seconds.

4. Add black beans and chicken broth and bring to a boil.

5. Cover, reduce heat to low, and simmer for 15–20 minutes or until rice is tender, stirring once or twice near the end of cooking.

6. Remove from heat and let sit, covered, for 10 minutes.

7. Season with salt and pepper to taste. Stir in lime juice and cilantro before serving.

Pico de Gallo

Fresh pico de gallo brings brightness, color, and the perfect fresh bite to taco night.

Ingredients

• 6 Roma tomatoes, diced

• ½ medium white or yellow onion, diced

• 1 jalapeño, seeded and finely minced

• 1 bunch cilantro, chopped

• Juice of 1 lime

• Kosher salt to taste

  
  

Instructions

1. In a medium bowl, combine diced tomatoes, onion, jalapeño, and cilantro.

2. Stir in lime juice.

3. Season with kosher salt to taste.

4. Let sit for 10–15 minutes before serving.

   

   
   

Homemade Guacamole

Fresh guacamole is always a must for taco night. Creamy, bright, and packed with flavor.

Ingredients

• 4 ripe avocados

• ½ jalapeño, seeded and chopped

• 2–3 garlic cloves, grated

• 2 tablespoons cilantro, chopped

• Juice of ½–1 lime

• Kosher salt to taste

  
  

Instructions

1. Scoop avocados into a medium bowl and mash to desired consistency.

2. Add jalapeño, garlic, cilantro, and lime juice.

3. Season with kosher salt to taste.

4. Stir until combined and serve immediately.

Marinated Flank Steak

This marinated flank steak is packed with bold citrus flavor and makes the perfect centerpiece for taco night.

Ingredients

• Juice of 1 orange

• ¼ cup olive oil

• ¼ cup fresh cilantro, chopped

• Juice of 2 limes

• 1 teaspoon cumin

• 2 teaspoons chili powder

• ½ teaspoon kosher salt

• ½ teaspoon cracked black pepper

• 1 jalapeño, halved

• 4 cloves garlic, smashed

• 1 red onion, quartered

• 2 lbs. flank steak

  
  

Instructions

1. In a large shallow bowl or casserole dish, combine orange juice, lime juice, olive oil, cilantro, garlic, red onion, chili powder, cumin, salt, and pepper.

2. Place flank steak into the marinade and turn several times to coat.

3. Cover and refrigerate for at least 3 hours or overnight. Turn steak once while marinating.

4. Preheat grill to medium-high heat.

5. Place marinated steak on grill and cook 3–5 minutes per side, flipping once, or until desired doneness.

6. Remove from grill, tent with foil, and rest for 5–10 minutes.

7. Slice thinly against the grain before serving.

   
   

Serve in warm tortillas or over rice with toppings.

Palomas

A Paloma is one of my favorite cocktails for taco night, light, refreshing, citrusy, and the perfect pairing for bold flavors.

Ingredients

• 1 cup freshly squeezed pink grapefruit juice

• 1 cup white tequila

• ¼ cup freshly squeezed lime juice

• ½ oz simple syrup

• Ice

• Grapefruit wedges for garnish

  
  

Instructions

1. Combine grapefruit juice, tequila, lime juice, and simple syrup.

2. Fill a cocktail shaker halfway with ice and pour in drink mixture.

3. Shake for 30 seconds until chilled.

4. Pour into 4 prepared glasses.

5. Add ice and garnish with grapefruit wedges before serving.

   
   

Serving Suggestions

Serve taco night buffet-style with:

• Warm tortillas or tortilla chips

• Cotija cheese

• Sour cream or crema

• Extra cilantro

• Lime wedges

  
  

Taco night is one of my favorite meals for gathering because it’s easy, fresh, and always feels fun.

Good food, good music, and good company, it doesn’t get much better than that.