Prepare the Ingredients

1. Cook a 5 lb. whole chicken, thawed, in a slow cooker on high heat for three and a half hours or on low heat for seven hours. Check for doneness by inserting a meat thermometer into the deepest part of the breast; it should read 160 degrees Fahrenheit. Shred the cooked chicken and remove any bones. Place the chicken in a large serving dish and squeeze a fresh lime over the meat for flavor. Serve with a large slotted spoon.

2. Add 5 lbs. of ground beef to a frying pan. Cook the meat over medium-high heat until browned; do not drain. Pour in five packets of premixed taco seasoning into the beef. Follow the directions on the taco seasoning packets to add the recommended amount of water to the meat. Stir the ingredients and turn the meat on low so the seasoning mix can be absorbed by the beef. Serve the beef in a large serving dish with a slotted spoon.

3. Place 20 6-inch flour tortillas and 20 6-inch corn tortillas on an ungreased cookie sheet in a single layer; you will need to repeat this step to heat all of the tortillas. Warm the tortillas for 10 minutes in the oven at 200 degrees Fahrenheit. Stack the heated tortillas, separated by corn and flour, in tortilla warmers. Alternatively, wrap aluminum foil around the stacked tortillas to keep them warm for serving.

4. Arrange 20 hard-shell corn tortillas on the ungreased cookie sheet, overlapping the tortillas if necessary. Heat the tortillas for six minutes at 350 degrees Fahrenheit. Stack inside one another and wrap the shells with foil. Serve warm.

5. Pour 5 lbs. of shredded queso fresco into a medium serving bowl. Alternatively, use 5 lbs. of Mexican-style shredded cheese in place of the traditional queso fresco. Add 3 lbs. of grated lettuce to another medium-size bowl.

6. Dice 5 lbs. of tomatoes using a sharp knife. Serve the diced tomatoes in a medium serving bowl.

7. Pour 16 oz. of salsa into a small serving bowl. Fill another small bowl with 16 oz. of Mexican-style crema; opt for sour cream if desired. Add 16 oz. of guacamole to a small serving bowl.

8. Chop a bunch of fresh cilantro into a fine dice. Serve the cilantro in a small bowl. Dice up two large jalapenos and add to a small serving bowl.

9. Place a serving spoon in each of the five small serving bowls of toppings.

Set the Bar

1. Place a stack of plates on the end of the bar where guests will begin preparing their tacos. Position the hot tortillas next to the plates. Arrange the meats next on the bar.

2. Set out the taco toppings, including the cheese, tomatoes, salsa, sour cream or crema, lettuce, guacamole, cilantro and jalapenos next on the bar. Place silverware and napkins along the end of the bar for guests to pick up after they fix their tacos.

3. Serve alcoholic margaritas or Mexican beer for adults, if desired. Fill glasses with Fresca, or fruit-flavored soda, for a traditional Mexican-style beverage that contains no alcohol.