How Many Tacos Do I Need?

Quick answer: Plan on 3 tacos per person. For 20 guests you need 60 tacos, and for 50 guests you need 150 tacos. Use our free calculator below for exact amounts.

Perfect for build-your-own taco bars. Plan for 3 tacos per adult.

60 tacos

for 20 people

Estimated cost: $120 - $240

How Many Tacos for Your Party?

5 people 8 people 10 people 15 people 20 people 25 people 30 people 40 people 50 people 75 people 100 people

About Our Taco Calculator

Planning to serve tacos at your next party? Our free calculator takes the guesswork out of party planning. Simply enter the number of guests and we'll tell you exactly how many tacos you need.

How We Calculate Taco Quantities

Our calculations are based on industry-standard serving sizes used by professional caterers:

  • Average servings per person: 3 tacos
  • Servings per taco: 1
  • Price range: $2 - $4 per taco

Tips for Ordering Tacos

  • Offer both hard and soft shells
  • Prepare toppings in advance
  • Keep meat warm in a slow cooker
  • Plan for 1/4 lb of meat per person
  • Set up a toppings bar for easy self-service

Frequently Asked Questions About Taco

How many tacos does the average person eat?

Adults typically eat 2-3 tacos as a main meal. At a taco bar where people build their own, they tend to make larger tacos, so plan for 2-2.5 per person.

How much taco meat per person?

Plan for 4-6 oz of cooked meat per person, or about 1/4 to 1/3 pound. Buy 25% more raw meat to account for cooking shrinkage.

What toppings should I have for a taco bar?

Essential toppings include shredded cheese, lettuce, tomatoes, sour cream, salsa, and onions. Add guacamole, jalapeños, cilantro, and lime wedges for variety.

How many taco shells do I need per person?

Plan for 3 shells per person—some will break and people often want variety between hard and soft shells. A mix of 60% soft tortillas and 40% hard shells works well for most groups.

Can I prep taco ingredients ahead of time?

Yes! Cook and season meat up to 2 days ahead, chop vegetables the morning of, and make guacamole 2-4 hours before. Keep everything refrigerated and reheat meat before serving.