A taco spread can become a washing-up project before anyone has eaten. You do not need six sauces and every possible chopped vegetable to make it enjoyable.
Choose one warm filling, one crisp vegetable, one fresh topping, and one sauce. Lentils or beans, finely sliced cabbage, chopped tomatoes, and salsa already give several textures. Warm the tortillas close to serving and keep a suitable cover over them.
Use a separate spoon or pair of tongs for each component, especially when ingredients differ in suitability for guests. Name the sauces and keep packaging available if needed.
Put modest amounts on the table and replenish safely rather than leaving a large quantity of perishable food out for a long meal. The point is a relaxed dinner where people can assemble what they like, not an exhibition of every container in the kitchen.