Top 25 Taco Recipes You Must Try

23.07.2024

Let’s check out the best taco recipe for a Mexican-inspired feast. Tacos are easy to make, fun to eat, and often require relatively inexpensive ingredients that are perfect for feeding your friends and family. I have prepared a super delicious and easy recipe for tacos that are popular all over the world. These are my TOP 25 Taco Recipes. You will find meat and vegetarian variations of tacos in this list. I will also share with you my favorite taco recipe.

I am sure you will find one or two taco recipes to your liking. Now, let’s learn more about each type of taco together to bring some Mexican flavor to your table, and let’s get cooking!

1 The Best Pork Tacos

If you think pork tacos are difficult to make, you haven’t tried my recipe. It is a popular Mexican taco that is a tasty and hearty dish for dinner. I recommend that you try my version of the pork taco recipe. It will teach you how to make juicy and tender pork. The meat will melt in your mouth. Put it in a tortilla, add vegetables, and enjoy!

Ingredients:

21 ounces (600 g) pork neck
1 pc onion
0,2 ounces (5 g) taco seasoning
10,6 ounces (300 g) chicken broth
1,8 ounces (50 g) barbecue sauce
1 pc avocado
1 pc tomato
1 pc shallot
1 pc lime
0,7 ounces (20 g) olive oil
6 pcs taco tortillas
1 bunch cilantro
1,4 ounce (40 g) butter
salt
pepper
oil for frying

Instruction:

Cut pork into large pieces, salt and pepper. Add the seasonings for the tacos. Marinate for 20-30 minutes.
Cut the onion into strips, the shallot into slices, the tomato into slices, the avocado into cubes, and the lime into wedges.
Season avocado with salt and pepper, add the juice of one lime wedge and olive oil, and mix.
Heat a saucepan, add sunflower oil, and brown the meat on 4 sides.
Add the onion and cook again until golden brown.
Add the broth, cover with a lid, and put in the oven at 266 degrees F (130 degrees C) for 3 hours. Or leave it on the stove at a low temperature.
When the meat is cooked, use a fork to break it into fibers. 8
Combine the remaining sauce with the butter and barbecue sauce in a blender.
Season pork with sauce.
Assemble: Place the tomato, shredded pork, onion, avocado, and cilantro leaves on top of the taco tortilla.

2 Carne Asada Tacos

Perfect flank steak in a tortilla with vegetables is a delicious dish that you must try. I have prepared an easy recipe for this popular Mexican street food. I recommend using flank or skirt steak to get the original flavor of the carne asada taco. Just throw the meat on the grill, chop it up, stuff it into a tortilla, add a few toppings, like guacamole, and you have the best taco you have ever tasted!

Ingredients:

1 ½ lbs flank steak
⅓ cup olive oil
3 limes, juiced (about 6 tablespoons juice)
4 garlic cloves, minced
½ cup fresh cilantro, chopped
1 teaspoon cumin powder
½ teaspoon chili powder
salt and pepper, to taste
2 avocados
3 tbsp cotija cheese
1/3 cup onion, finely diced
1/2 cup fresh cilantro, chopped
6 tortillas
limes, for garnish

Instructions:

Whisk together the oil, lime juice, garlic, cilantro, cumin, chili powder, salt and pepper in a bowl.
Place the steak on a glass or nonreactive baking sheet and pour the marinade on top. Make sure both sides of the steak are well coated, cover with plastic wrap, and marinate for 1 to 4 hours. Alternatively, you can do the marinating in a plastic bag.
Heat a grill over medium heat. Add the carne asada and cook for 5 to 7 minutes on each side. Let rest for 5 minutes on a cutting board.
Slice the carne asada at an angle against the grain with a sharp knife. Slice against the grain and then chop into small pieces.
Using a spoon, mash the avocado and place one or two tablespoons on each tortilla. Then top the avocado with chopped carne asada, a shaving of cotija cheese, a few diced onions, and fresh coriander. Squeeze fresh lime juice over the top.

3 Al Pastor Tacos

Combine tender meat, grilled pineapple, pickled red onion, and cilantro in a warm corn tortilla. First, you need to make a tender pork that just falls on the fibers. This is an ideal time to use your home grill. This is also a good way to make an AI Pastor Taco with your friends and spend your time in an interesting way. Then all you need to do is add the pineapple, onion, and cilantro to the tortilla with the meat and a squeeze of lime juice.

Ingredients:

3 lb pork shoulder, sliced into wide, thin pieces
4 pineapple spears
Marinade:
guajillo chiles
1 chile de arbol
5 cloves garlic
¼ of an onion
10 whole black peppercorns
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
¼ teaspoon ground ginger
2 packets Sazon Goya* , OR 1 Tablespoons ground achiote powder
1 1/2 teaspoons kosher salt
1/4 cup apple cider vinegar
1/4 cup pineapple or orange juice
Tacos:
15 corn tortillas , white or yellow
1/2 cup pickled red onion OR chopped red or white onion
1/2 cup fresh chopped cilantro
lime wedges
creamy avocado salsa* optional, for serving

Instructions:

Cut the pork: Remove any large pieces of fat from the pork. Slice the pork horizontally into long, 1/4″ thick pieces. (You can ask your butcher to do this for you.)
Soften chiles: Seed and deseed the dried chiles (wear gloves if desired). Place in a small saucepan covered with water. Bring to a boil, then let simmer for 15 minutes to allow the chiles to soften.
Blend: In a high-powered blender, combine the chiles and ¼ cup of the water from the saucepan (discard the remaining water). Add onion, garlic cloves, allspice, peppercorns, cloves, Mexican oregano, cumin, ginger, achiote powder, salt, cider vinegar, and juice. Blend until smooth.
Marinate: Place the pork in a large bowl or ziplock bag and pour the mixture over the pork, tossing to coat. Cover and refrigerate for a few hours or up to overnight.
Grill pork: Remove the pork from the marinade and cook on a very hot grill for a few minutes on each side or until it is just under 145 degrees F. Remove to a cutting board and allow to rest.
Grill pineapple: Brush the pineapple spears with olive oil, place them on a hot grill and cook for a few minutes on each side. Remove and cut into pieces.
Assemble tacos: Cut pork into small pieces to serve. Heat tortillas in a hot dry skillet or on the grill. Top each tortilla with a spoonful of pork, a little pineapple, onion, cilantro, and a squeeze of lime juice.

4 Chicken Tinga Tacos

Let me teach you how to make really delicious chicken tinga tacos. When you try to make this dish, you will make it every time you plan to get together with your friends. This is because this chicken tinga taco recipe will make you look fancy with minimal effort. This taco is spicy, saucy, simple and so fresh at the same time.

Ingredients:

Chicken Tinga Tacos:

1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3/4 cup canned crushed fire-roasted tomatoes
1/4 cup chicken stock
1/2 teaspoon kosher salt
3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1/4 cup crumbled cotija
1 lime, cut into wedges

Instructions:

Sauce: Heat a large skillet over medium heat. When it is warm, add the oil and the onion. Cook, stirring occasionally, for 4 minutes or until soft. Add the garlic and cook for another 30 seconds. Add oregano and cumin and sauté for 1 minute. Stir in the tomatoes, broth, and salt. Bring to a simmer and cook for 7 minutes, stirring occasionally.
Blend: Place the tomato mixture in a high-powered or regular blender and blend until smooth.
Chicken: Bring the blended sauce back to the saucepan. Cook over low heat. Add the chicken to the sauce and cook for 5 minutes. Taste and season with salt if necessary.
To serve: Prepare the garnishes. To assemble, place the chicken on top of the tortillas and garnish with avocado slices, cilantro, red onion, and cotija. Serve with a wedge of lime.

5 Shrimp Tacos

Have you ever tried spicy shrimp tacos? It is delicious! Try it with a homemade creamy lime slaw. I am sure you will find it super tasty and nutritious. I recommend you make this taco when you want to try something new. This shrimp taco recipe also allows you to make a delicious garlic cilantro lime sauce. This amazing combination is perfect!

Ingredients:

Garlic Cilantro Lime Sauce:

1/4 cup oil
1/2 cup chopped green onions
1/2 cup cilantro leaves
2 cloves garlic
1/2 teaspoon salt
juice of 2 limes
1/2 cup sour cream or full-fat Greek yogurt
1/4 cup water (if needed, to thin sauce)

Shrimp Taco Spice Mix:

2 teaspoons each of chili powder and cumin
1/2 teaspoon each onion powder and garlic powder
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon coarse sea salt

Stuff for the Shrimp Tacos:

1 lb. shrimp, peeled and deveined, tails removed
2–3 cups shredded green cabbage
8 small tortillas (corn or flour)
2 avocados
1/4 cup Cotija cheese
lime wedges for serving

Instructions:

For the sauce: Pulse all sauce ingredients in a food processor or blender until nearly smooth. Add water to thin if needed.
Cabbage: Toss some (not all) of the sauce with the cabbage. We’ll use the rest of the sauce to top the tacos.
Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the seasoning mix to coat them. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and cook, turning occasionally, until cooked through, 5-8 minutes.
To assemble: Arrange the smashed avocado, slaw, and shrimp in this order for the prettiest and easiest-to-eat assembly. Finish with the cotjia cheese, lime wedges, and a drizzle of extra sauce.

6 Birria de Res Tacos (Beef Birria Tacos)

Birra de res (beef birria tacos) are crispy tortillas filled with flavorful, spicy meats. Want to know how to make them at home? Follow this beef birria taco recipe and you will know how to make this delicious Mexican dish with minimal effort. I like this beef taco recipe because it is super hearty and flavorful at the same time. Slowly cooked pork combines perfectly with a variety of spices, including dried chiles, garlic, cumin, cloves, and thyme. These flavors dance on your tongue and make you want to eat more and more.

Ingredients:

6 dried guajillo chile peppers, seeded
4 dried chile de arbol peppers, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 tablespoon olive oil, or as needed
4 medium Roma tomatoes
2 tablespoons white vinegar
2 cloves garlic
2 teaspoons ground black pepper
4 whole cloves
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch ground thyme
1 pinch dried marjoram
1 pinch dried oregano
1 pinch salt
4 pounds beef chuck roast
salt and freshly ground black pepper to taste
18 corn tortillas
1 large white onion, finely chopped
1 bunch fresh cilantro, chopped
1 cup shredded queso asadero (white Mexican cheese) (Optional)

Instructions:

Bring the dried peppers to a boil for 5 minutes, then take them off the heat and let the peppers soak until the water is cool. Drain, reserving some water.
To prepare the neat, season the beef with salt and pepper and sear on all sides in the oil in a Dutch oven.
Then, grill the tomatoes until the skin blisters and begins to peel.
Combine the soaked chili peppers with the reserved chili water, the tomatoes, the vinegar, and the spices in a blender.
Strain the sauce and pour over the meat. Cover the Dutch oven and cook until the meat begins to fall apart, basting often. Let the meat rest, then shred.
Heat the tortillas on the griddle. Fill each tortilla with the meat, onions, and cilantro.

7 Chorizo Tacos

Just some chorizo sausage and 20 minutes of your time, and you will have delicious tacos. This is one of the easier taco recipes to make. You do not have to spend time cooking the meat. Just combine the sausage with the sauce and chipotle peppers and heat in a skillet. This is all you need to make stuff for perfect homemade tacos.

Ingredients:

1 chorizo sausage link, casing removed, and meat crumbled
2 tablespoons chipotle peppers in adobo sauce
4 corn tortillas
2 tablespoons chopped onion, or to taste
2 tablespoons chopped fresh cilantro, or to taste (Optional)

Instructions:

Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

8 Veggie Tacos

If you want to make a really tasty veggie taco, follow this recipe. It will change your mind about vegetarian tacos. This recipe calls for soy cheese for the topping and cremini mushrooms, pinto beans, and bell peppers for the filling. Combine these ingredients in a warm tortilla for a delicious dinner.

Ingredients:

1 tablespoon olive oil
1 ½ pounds cremini mushrooms, coarsely chopped
1 red bell pepper, diced
1 (15 ounce) can pinto beans, rinsed and drained
1 (1 ounce) packet taco seasoning mix
2 green onions, sliced thinly
¼ cup water
6 (8 inch) whole wheat tortillas

Instructions:

Heat the olive oil in a skillet over medium heat. Add mushrooms and red bell pepper; cook until mushrooms are soft and fleshy, about 20 minutes. Stir in pinto beans, taco seasoning mix, green onions, and water. Stir well; continue cooking until all liquid has evaporated, about 5 minutes more.
Divide the mushroom filling evenly between the tortillas. Top with your favorite taco toppings.

9 Lengua (Beef Tongue) Tacos

Try tacos with tender chopped beef tongue and have universal side dishes. This lengua (beef tongue) taco recipe allows you to bring the flavors of Mexican food. Before you turn your nose up at the idea of cooking and eating beef tongue, I want you to know that it tastes just like a regular cut of beef and that most non-traditional cuts of beef are not super popular.

Ingredients:

1 beef tongue
½ white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
½ onion, diced
2 (10 ounce) packages corn tortillas

Instructions:

Place the beef tongue in a slow cooker. Cover with water. Add the sliced onion, the garlic, and the bay leaf. Season with salt. Cover and cook on low for overnight or 8 hours. Remove the tongue. Chop the meat into strips.
Heat the oil in a frying pan over medium heat. Cook the tomatoes and peppers in the hot oil until tender on all sides. Place the tomatoes and peppers in a blender, keeping the oil heated, and salt to taste. Blend briefly until the mixture is slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook 5 to 6 minutes more. To make the tacos, place the shredded tongue meat in a tortilla. Spoon the salsa over the meat.

10 Easy Fish Tacos

Let me show you the best recipe for a fish taco with tilapia, tomato, and ramen salad. If you like fish, you will like this taco from the first bite. It is a fast and easy recipe. You can make this fish taco in less than an hour. In addition, this recipe also includes instructions for making a delicious sauce that pairs perfectly with the fish and completes the flavor of the dish.

Ingredients:

10,6 ounces (300 g) fish tilapia
4 pcs taco tortilla
2 ounces (60 g) ramen salad
1 pc tomato
3,5 ounces (100 g) flour
0,9 ounces (25 g) corn starch
0,2 ounces (7 g) baking powder
0,1 ounces (3 g) salt
1 pc egg
3,5 ounces (100 g) light beer
1 pc egg (for sauce)
1 pc lime
0,5 ounces (15 g) medium hot mustard
2,5 ounces (70 g) sunflower oil
2,5 ounces (70 g) olive oil
0,4 ounces (10 g) sugar
1 clove garlic
0,5 ounces (15 g) capers without tail
0,04 ounces (1 g) oregano
0,5 pc chili pepper
1 ounce (30 g) sour cream
1 bunch dill parsley and green onion
salt
pepper

Instructions:

First, place the tilapia on napkins to dry, peel if necessary, and cut into long strips.
Season with salt and pepper and add the lime zest.
Then, slice the tomatoes.
To prepare the sauce: Mix the sunflower oil with the olive oil and leave to cool in the refrigerator for 20-30 minutes.
In a bowl, add 1 egg yolk, mustard, sugar, salt and pepper. Stir and add the juice of half a lime. Add the oil in a thin stream until the sauce thickens.
Then, add the chopped garlic, capers, sliced chili, oregano, sour cream, and chopped herbs to the sauce.
To prepare the batter: mix the flour with the starch, baking powder, and salt, add the egg and mix, add the beer, and knead with a whisk until smooth.
Heat a saucepan with oil (34 fluid ounces (1 l) of oil) to 365 degrees F (180 degrees C).
Wrap the fish in the batter and fry. Cook for 3-4 minutes.
Then, place on a napkin to remove excess oil.
To assemble the tacos: place the ramen on the tortilla, place the sliced tomato on top, place the cooked fish in the batter on top of the tomato, pour the sauce, cover with the second side of the taco, and put it away.

11 Beef Brisket Tacos

Let’s make a rich, savory dish – Beef Brisket Taco. Let me tell you why you must try this recipe. It ensures that every bite bursts with fresh Mexican flavors. You will be shocked by this perfect taco with a rich, smoky flavor. Follow my instructions and make the best Beef Brisket Taco for a hearty dinner!

Ingredients:

1 bottle (12 ounces) beer or nonalcoholic beer
1 cup brisket marinade or barbecue sauce
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 fresh beef brisket (3-4 pounds), fat trimmed
20 corn tortillas (6 inches), warmed

Instructions:

Optional: Shredded cheddar cheese, lime wedges, medium crema table cream, fresh coriander leaves, thinly sliced scallions, jalapeño slices and salsa.
Combine the first 5 ingredients in a bowl or other shallow dish. Add brisket; toss to coat. Cover and marinate in the refrigerator overnight.
Place brisket and marinade in a 6-quart slow cooker. Cook on low heat, covered, until tender, 8-10 hours. Remove meat from pan; discard bay leaves. Reserve the juices in the slow cooker. When cool enough to handle, shred the meat with 2 forks. Transfer to slow cooker.
Serve shredded brisket in tortillas with tongs. Add toppings as desired.

12 Cochinita Pibil Tacos

Cochinita pibil taco is a showstopper in the taco world! You just have to try it. It will be super easy to make this taco with my recipe. I have prepared detailed instructions for you on how to prepare tender pork marinated in citrus juice, garlic, and orange achiote paste, and then wrapped in banana leaves. Sounds interesting? Well, let’s cook it!

3 pounds boneless pork shoulder or pork butt (if wrapping in a banana leaf, leave whole; if using a Dutch oven or slow cooker, cut into more manageable pieces)
1 cup fresh orange juice (you can also use half grapefruit juice in order to mimic the slightly more bitter orange juice from Seville oranges featured in Yucateco recipes)
¾ cup fresh lime juice, from about 6 limes
1 teaspoon kosher salt
4–5 tablespoons achiote paste, to preference
5 garlic cloves
2 bay leaves
2–3 large banana leaves
Butcher’s twine
Cilantro, for garnish
Corn tortillas, for serving

For the pickled onion:

1 medium red onion, finely diced
1 cup white vinegar
1 tablespoon black peppercorns
½ teaspoon sugar
½ teaspoon kosher salt

Allow the pork to come to room temperature in a deep baking dish or roasting pan.
To make the marinade, combine the citrus juices, achiote, garlic, and salt in a blender or food processor and puree until smooth. Pour over the meat. Using your hands, coat thoroughly. Let stand for at least one hour.
Make the pickled onions while the meat is marinating. Combine diced red onion, peppercorns, ½ teaspoon salt, sugar, and vinegar in a medium bowl. Set aside in the refrigerator, stirring occasionally, until ready to use.
Preheat oven to 325°F. On a clean work surface, lay clean banana leaves in an overlapping pattern. Top with bay leaves and place marinated meat in the center. Fold the banana leaves up and over the meat to form a tight package; secure with butcher’s twine and return to the roasting pan. Cover with foil.
Roast the pork for 3-4 hours, checking regularly through the leaves, until fork tender.
Remove from oven and let stand for 10 minutes. Shred the meat with two forks and served immediately with pickled onions, cilantro, and tortillas. (If the meat seems a little dry, stir in some of the remaining braising liquid.

13 Duck Tacos

Some people think that cooking duck meat is very difficult. However, with a good recipe, it is easier than you think. My instructions will teach you how to make it right. I recommend combining carrots, scallions, and radish sprouts with the duck to create the perfect stuffing for the tortilla. This recipe also allows you to make a delicious sauce that completes this dish.

Ingredients:

1 moulard duck breast (about 1 pound), fat layer trimmed to 1/3 inch
Salt and freshly ground pepper
1 cup cilantro leaves
1/2 pickled jalapeño
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
8 corn tortillas, warmed
1 carrot, shredded
1 scallion, thinly sliced
1 cup radish sprouts

Instructions:

Preheat the oven to 350°. Season the duck breast with salt and pepper to taste. In a small ovenproof skillet, cook the breast, skin side down, over low heat until the skin is golden brown, about 15 minutes. Pour off any fat that collects in the pan. Turn the breast over and transfer the pan to the oven. Roast until an instant-read thermometer is inserted into the thickest part, which registers 135°, for about 10 minutes. Allow the breast to rest for 10 minutes, then slice it very thinly across the grain.
Meanwhile, in a mini food processor, combine the coriander, pickled jalapeño, garlic, and lime juice and pulse until the coriander gets finely chopped. Add the oil and process until fairly smooth. Season to taste with salt and pepper.
Arrange the duck, carrots, scallions, and radish sprouts on the tortillas on a work surface. Drizzle with the sauce. Fold the tacos and serve immediately.

14 Mushroom Tacos

If you are a fan of mushrooms, this recipe is for you. Combine perfect grilled mushrooms with fresh avocado salsa and get a perfect filling for your taco. This is a delicious variant for an easy dinner. The main advantage of these tacos is that they’re so simple to prepare. All you will need is a few basic components – grilled mushrooms, avocado salsa, and pickled red onions.

Ingredients:

16 ounces cremini mushrooms or portobello mushrooms, about 4 portobellos
Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling
Tamari, for drizzling
Sea salt and freshly ground black pepper
Adobo sauce from a can of chipotles in adobo, for brushing (optional, for spicy mushrooms)
8 corn or flour tortillas, warmed*
2 slightly firm-ripe avocados, pitted and cubed
1 mango, pitted and cubed
½ cup chopped fresh cilantro
½ cup diced red onion
3 tablespoons fresh lime juice
1 jalapeño or serrano pepper, thinly sliced
½ teaspoon ground cumin
½ teaspoon sea salt
Tortilla chips, for serving
Pickled red onions
Cilantro
Lime wedges, for serving

Instructions:

Prepare the mushrooms by trimming the stems of the Cremini mushrooms and/or removing the stems of the Portobello mushrooms. Clean the caps with a damp cloth or paper towel. Drizzle generously with balsamic vinegar, olive oil, and tamari on a large-rimmed plate. Using your hands, coat the mushrooms on all sides with salt and pepper.
If using cremini mushrooms, thread them onto metal skewers (or wooden skewers soaked overnight).
Preheat an outdoor grill or skillet over medium heat. Place the cremini mushroom skewers on the grill, or place the portobello mushrooms on the grill with the gill side up. Cook for 5 to 7 minutes on each side, or until the mushrooms are tender to the touch.
Brush sliced mushrooms with adobo sauce if you like spicy mushrooms.
Make the avocado salsa: In a medium bowl, combine the avocado, mango, cilantro, onion, lime juice, jalapeño, cumin, and salt; toss gently to combine. Season to taste.
Place tacos in tortillas. Top with sliced mushrooms, avocado salsa, pickled red onion, and cilantro. Serve with lime wedges.

15 Cauliflower Tacos

If you want to spice up your taco, you can add the roasted cauliflower. This recipe transforms this vegetable, rich in nutrients, fiber, and antioxidants, into a tasty dinner – tacos. It’s simple, cauliflower taco is super yummy, and I hope you love it as much as I do. Let’s make it together!

Ingredients:

1/3 c. neutral oil
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. ground cumin
2 1/2 tsp. kosher salt, divided
1 large head cauliflower, cut into 2″ florets
1/2 c. sour cream
3 Tbsp. fresh lime juice, divided
1 c. finely sliced red cabbage
1 c. finely sliced white cabbage
1/4 small red onion, thinly sliced
1/4 c. chopped fresh cilantro, plus more for serving
8 small corn tortillas, warmed
Lime wedges, for serving

Instructions:

Place a rack in the center of the oven; preheat to 425°. In a large bowl, whisk together the oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons of salt. Add cauliflower and toss to coat. Place cauliflower on a foil-lined baking sheet cut side down.
Roast 25 to 30 minutes, until cauliflower is tender in the center and deeply browned on the bottom. Let cool on the sheet for 5 minutes.
Meanwhile, in a small bowl, whisk together sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and chill until ready to use.
In a medium bowl, toss together the cabbage, onion, 1/4 cup cilantro, and the remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until you are ready to use them.
To serve, place a handful of slaw in each tortilla. Top with 3 to 4 pieces of cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges.

16 Pulled Beef Tacos

Pulled beef tacos are a perfect option for dinner with family or friends. If you are planning anything like a summer get-together, this recipe is for you. Plus, this pulled beef taco recipe is super easy to follow. You can make a tender pulled pork in one pot. Just follow the instructions, and you will have the most delicious meat in your life. Then add it to the tortilla and you will have a perfect dish.

Ingredients:

4 pcs taco tortilla (diameter 14)
3,5 ounces (100 g) mozzarella
1 pc large shallot onions
1 pc tomato
21 ounces (600 g) beef (brisket)
0,5 ounces (15 g) flour
1 pc onion
1 sprig thyme
1 sprig rosemary
1 pc cinnamon
0,04 ounces (1 g) cumin
0,1 ounces (3 g) paprika
2-3 cloves fresh garlic
0,4 ounces (10 g) tomato paste
0,4 ounces (10 g) Worcester sauce
1 pc chili pepper
14 ounces (400 g) beef broth
2-3 leaves bay leaf
salt
pepper
oil for frying

Instructions:

First, cut the onion into large cubes, the shallot into small cubes, and the tomato and chili into slices.
Then, finely dice the mozzarella.
Remove the veins and skin from the meat and dice it.
Then, season with salt and pepper, sprinkle with flour and mix.
Heat a saucepan, add vegetable oil, place the meat, and fry it over medium heat for 3 minutes on both sides until golden brown.
Next, add the onion and cook over medium heat for another 4 minutes. Add garlic, and tomato paste, and stir. Then, add rosemary, cumin, paprika, bay leaf, and chili. Cook for another 2 minutes.
Add the Worcestershire sauce, and broth, bring to a boil, reduce to a simmer, and cover. Simmer for 2.5 to 3 hours (The meat should completely fall apart along the fibers).
Then, remove the meat from the broth, remove the bay leaf and rosemary from the sauce, and blend until smooth.
Tear the meat apart along the fiber with a fork or your hands. Add 100 ml of the sauce and mix.
Next, season with salt and pepper to taste.
Coat the taco tortilla on both sides with the sauce. Place in a frying pan and fry over a low heat. Place tomato, meat, shallots, and mozzarella on one half of the taco.
Wrap with the other half of the taco and fry on both sides until dry (the color should be golden and even).
Place on a plate and eat.

7 Black Bean Tacos

This is a recipe for vegetarian bean tacos. It is a taco that takes only minutes to make and is a flavorful and delicious dish for dinner or lunch. Let me tell you what to add to the beans to get a perfect filling for this vegetarian taco. I recommend adding tomatoes, avocado, cheese, etc. to complete the flavor of the dish. Follow this recipe and try my version of the best black bean taco.

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can green salsa (salsa verde)
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
6 taco shells (Optional)
2 ounces shredded Mexican cheese blend (Optional)
1 tomato, diced (Optional)
1 avocado, sliced (Optional)
1 cup shredded lettuce (Optional)

Instructions:

Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

18 Grilled Steak Tacos

Let’s be honest, grilled steak tacos are the perfect meal for any day. You just cook it up and you have the perfect lunch, dinner, or even supper. I could eat them every day. In this recipe, I will show you how to make a perfect steak. I also like to add red onion, avocado, cilantro, and queso fresco to this taco.

Ingredients:

1 1/2 pounds flank steak
Juice of 2 large limes
Zest of 1 large lime
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon granulated sugar
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon
Olive oil, for a grill
Corn tortillas
1/2 small red onion chopped
1 large avocado sliced
1/3 cup queso fresco
Chopped cilantro, for serving
Chimichurri sauce, for serving
Lime wedges, for serving

Instructions

Place flank steak in a 9×13 pan. Sprinkle the steak with lime juice and let marinate at room temperature for 30 minutes.
Meanwhile, in a small bowl, mix together the lime peel, salt, sugar, pepper, chili powder, cumin, paprika, garlic powder, oregano, and cinnamon.
Rub the spice mixture into both sides of the steak. Press with your fingers to help the rub adhere to the meat.
Preheat the grill over high heat. Lightly oil a paper towel and using long tongs, gently rub the oiled towel over the rack. Place the steak directly on the grill and cook for 5 minutes on each side. Remove the steak from the grill and allow it to rest on a cutting board, covered with aluminum foil, for about 10 minutes.
Warm the corn tortillas on the grill or lightly char them over a gas flame while the steak is resting.
Cut the steak into strips against the grain. Place the steak strips in the corn tortillas and top with the red onion, avocado, cilantro, and queso fresco. Drizzle with chimichurri if desired. Squeeze with lime juice if desired. Serve while warm.

19 Lamb Tacos

Juicy, tender shredded braised lamb is one of the best taco fillings. It is the perfect treat for any occasion. This recipe shows you how to quickly make pickled radish and red onion to complete your taco. These toppings add bright flavors to the dish.

Ingredients:

2 cups shredded braised leg of lamb
8 taco shells or corn tortillas
1 cup prepared pico de gallo
1/3 cup sour cream, or, unsweetened plain coconut yogurt for dairy-free option
1/2 avocado, chopped
1 jalapeño, thinly sliced
fresh cilantro leaves
lime wedges for serving

Quick pickled radishes and red onion

3-4 radishes, thinly sliced
1/2 medium red onion, thinly sliced
1 cup hot water
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt

Instructions:

Make the quick pickled radishes and red onion by placing the radishes and red onion in a large glass jar or bowl. In a measuring cup, combine the hot water, vinegar, sugar, and salt. Pour over the radishes and red onion, stirring until the sugar and salt dissolve. Let sit at room temperature for one hour, then refrigerate until ready to use.
Place the warmed lamb in the bottom of a taco shell or tortilla. Top with toppings as desired, including the pickled radish and red onion.
Serve with lime wedges and enjoy!

20 Breakfast Tacos

If you are tired of the usual breakfast, this recipe is a discovery for you! Breakfast taco – a delicious way to shake up your morning egg routine. Just make your favorite breakfast and stuff it into the tortilla. I like to add some eggs, bacon, and my favorite vegetables and cheese.

Ingredients:

4 pieces bacon
2 green onions, sliced, with green and white parts separated
1 tablespoon extra virgin olive oil
4 large eggs
½ cup shredded cheddar cheese
salt and pepper, to taste
½ avocado, small diced
2 tablespoons chopped cilantro
4 tortillas

Instructions:

Preheat the oven to 200°C (400°F). Place the bacon on a baking sheet and bake for 18 to 20 minutes, or until crisp. Transfer to a paper towel to dry.
Heat the olive oil in a skillet over medium heat, add the white parts of the scallions, and saute for 1 minute.
Whisk the eggs in a bowl. Pour the beaten eggs into the pan. Use a spatula to move the eggs around as they cook, flipping them a couple of times until they’re soft and pillowy, but still cooked through.
Assemble the breakfast tacos by placing a portion of the eggs on a tortilla. Top with a sprinkling of the green parts of the scallions, several pieces of crumbled bacon, diced avocado, a sprinkling of cheddar cheese, and fresh cilantro. Season to taste with salt and pepper.

21 Ground Beef Tacos

Let me teach you how to make a homemade ground beef taco in just 10 minutes. I recommend that you make taco seasoning for this recipe. It will add the right notes to make the taste of the taco perfect. In this recipe, I will also share with you my favorite topping for a ground beef taco and tell you how to cook ground beef perfectly to get succulent meat.

Ingredients:

8 Corn or flour tortillas
Taco seasoning
Lettuce finely chopped
Shredded Mexican cheese blend or cheddar cheese
Tomatoes chopped
Chopped red onions

Instructions:

Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until brown, about 5 to 7 minutes. Pour off any fat.
Make the taco seasoning: In a bowl, combine the paprika, cumin, dried garlic, jalapeños, dried chiles, and oregano. Mix well. Stir this taco seasoning into the ground beef.
Serve hot on tortillas with lettuce, tomato, cheese, and red onion or any other topping you like.

22 Crispy Potato Tacos

If you have never tried potato tacos, you must do it immediately! It is a perfect combination of crunchy and savory in the warm tortilla. This dish will definitely not leave you indifferent. The recipe for the crispy potato taco was inspired by Tacos de Papa. it’s so simple to make the filling for this taco. All you need are potatoes, spices, fresh herbs, cheese, and sour cream. Complete it with chipotle sauce and enjoy!

Ingredients:

Potato filling

1.5 pounds boiled russet potatoes about 2 large potatoes
1/2 cup sour cream
2 teaspoons minced garlic
2 teaspoons chili powder
1 1/2 teaspoon coriander
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon cumin
1 1/2 teaspoon oregano
1 teaspoon salt add to taste
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 tablespoon cilantro finely chopped
1 cup shredded Mexican cheese

Chipotle sauce

3/4 cup mayonnaise
1/4 cup sour cream
juice of 1 lime
1/2 tablespoon honey
1/2 teaspoon black pepper
1/2 teaspoon chili powder
2 tablespoons adobo paste
chipotle peppers to taste pureed into a paste, to add spiciness

Other

small flour tortillas or corn tortillas
vegetable oil for frying
lettuce
cotija crumbled
avocado
lime wedges
cilantro

Instructions:

Make the Chipotle sauce

In a small bowl, combine mayonnaise, sour cream, lime juice, honey, black pepper, chile powder, adobo sauce, and chile pepper paste or sriracha. When smooth, set aside.

Make the potato filling

Peel and chop the potatoes. Place them in a saucepan and fill them with room-temperature water. Add salt and turn the heat to high. When the water comes to a boil, reduce the heat to medium and cook for about 12 minutes or until fork tender. Drain all the water and transfer it to a large bowl.
Mash potato and add sour cream, garlic, chile powder, cilantro, salt, smoked pepper, cumin, oregano, black pepper, onion powder, coriander, and cheese. Mix together, taste, and adjust to taste.

Assemble and fry

Warm the flour tortillas in the microwave for a few seconds so they don’t break. Spoon about 1/4 cup of the filling into each tortilla and flatten one-half. Fold in half and press to close. Repeat with the remaining tortillas.
In a skillet over medium heat, add the vegetable oil. When it’s hot enough, add the tacos a few at a time so they don’t get crowded. Press down with a spatula as they fry so they don’t puff up too much. Flip the tacos so they are golden brown on both sides.
Drain any excess oil on a wire rack.
To serve, top with chipotle sauce, avocados, lettuce, cotija, a squeeze of lime, and cilantro.

23 Chipotle Turkey Taco

This recipe allows you to make a perfect weekend dish – a chipotle turkey taco. This is a great option for you if you are looking for not only a tasty but also a healthy dish. You will have a juicy and flavorful turkey. Combined with avocado, onion, and tomato sauce, it creates a delicious dish for your perfect lunch or dinner.

Ingredients:

14 ounces (400 g) ground turkey
2 pcs chipotle peppers in adobo sauce
1 pc onion
1 pc shallot
8,8 ounces (250 g) Pelati tomatoes
1 pc avocado
1 pc tomato
1 bunch ramen
8 pcs tortilla
1 sprig thyme
1 sprig rosemary
1 clove garlic
3,5 ounces (100 g) water
0,04 ounces (1 g) smoked paprika
0,4 ounces (10 g) olive oil
salt
pepper
oil for frying

Instructions:

First, purée the pelati tomatoes in a blender until smooth.
Then, dice the onion and finely dice the shallot.
Cut the avocado in half, peel with a spoon, remove the pit, dice, and add to the shallot.
Then, make the tomato concasse (peel, seed, and dice) and add it to the avocado and shallot. Season with salt and pepper and add olive oil.
Heat a frying pan, add sunflower oil, and sauté the onion for 3-4 minutes until golden brown, add the ground beef and fry until crumbly. (If the turkey is very fatty, drain the excess fat).
Then, add the rosemary and garlic and cook for another 2 minutes, then add the paprika, chipotle peppers, and pelati tomatoes. Season with salt and pepper, add water, cover with the lid, and simmer over low heat for 20 minutes. The finished ground beef should have minimal moisture.
Remove the thyme, garlic, and rosemary
To assemble: Place the ramen salad on the tortilla, add the finished ground beef (3 tablespoons), and top with the prepared avocado, onion, and tomato mass.

24 Baja Fish Tacos

Try Baja Fish Tacos – the perfect summer meal. It is a taco with tender and crispy beer-battered fish topped with chipotle mayonnaise. Trust me, it is an amazing combination. The recipe for this taco is so simple that even if you just know how to mix the ingredients in the bowl, it will be enough.

Ingredients:

For the slaw

8 ounces pre-shredded cabbage slaw
½ cup chopped cilantro
¼ cup mayonnaise
2 tablespoons lime juice (about 1 lime)
fine salt, to taste

For the chipotle mayo

¾ cup mayonnaise
1 lime, zested and juice
1 chipotle pepper in adobo sauce
½ teaspoon garlic powder

For the batter

1 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon baking powder
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 cup Mexican-style beer*

For the tacos

vegetable oil, for frying
1 ½ pounds skinless cod, mahi mahi, or halibut, cut into 1×4-inch long strips
corn or flour tortillas, warmed
lime wedges, for serving

Instructions:

In a medium bowl, combine coleslaw, cilantro, mayonnaise, lime juice, and salt. Toss to combine thoroughly. Cover and place in the refrigerator until ready to serve.
In a small blender or food processor, combine the mayonnaise, lime zest, lime juice, chipotle pepper in adobe sauce, and garlic powder. Blend until smooth. Cover and refrigerate until ready to serve.
In a large skillet or frying pan over medium-high heat, add enough oil to coat ¾ inch of the pan. Heat the oil until an instant-read thermometer registers 350ºF.
While the oil is heating, make the batter by combining the flour, garlic powder, baking powder, chili powder, salt, cumin, and black pepper in a large bowl. Whisk until well combined. Add the beer and whisk until the batter is smooth.
Working in batches, use tongs to dip fish strips into the beer batter and coat on both sides. Gently shake off any excess batter and carefully place in the hot oil. Fry until golden brown, 1-2 minutes per side. Transfer to a rack on a baking sheet to drain.
To make tacos, place a spoonful of chipotle mayo on a warm tortilla, followed by a piece or two of fish, then top with coleslaw. Serve with lime wedges.

25 Pork Carnitas Tacos

I left my favorite taco recipe for you at the end. Juicy, slow-cooked, seasoned pork, shredded and stuffed into tacos. I am so obsessed with this dish. You have to try this recipe and tell me your impressions of this pork carnitas taco. Just follow the instructions and make the most delicious taco you have ever tasted!

Ingredients:

4 pounds skinless, boneless pork shoulder or butt
4 garlic cloves, chopped
2 teaspoon chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1 yellow onion, chopped
1 orange, juiced
1 jalapeno pepper, deseeded and finely diced
1 teaspoon salt
½ teaspoon black pepper
½ cup red onion, finely diced
½ cup fresh cilantro, roughly chopped
6 tortillas
limes, for garnish

Instructions:

Mix and season pork. In a small bowl, combine the oregano, cumin, black pepper, salt, and chili powder and stir to combine. Remove any excess fat from the pork shoulder, remember some fat is good, then rub the seasoning generously around the whole pork shoulder and put it in the slow cooker.
Add ingredients. To the slow cooker, add the onion, minced garlic, jalapeno, and orange juice. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours (until meat falls apart).
Shred the pork. Remove the pork from the slow cooker and transfer it to a large cutting board. Use two forks to shred the meat. If the meat doesn’t shred easily, simply return it to the slow cooker for another 30 minutes, or until it shreds easily. Don’t discard the liquid, as you will be using it later.
Crisp the pork. Transfer the shredded pork to a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender. Then bake for 5 to 10 minutes, or until the meat is golden brown and crisp around the edges.
Make the tacos. Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice. Note: You’ll probably have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or salads. You can also store them in the refrigerator and reheat them for later use.

Well, those were 25 of my best taco recipes. I shared with you my favorite pork taco recipe, my favorite vegetarian taco recipe, and even a recipe for tacos with crispy potatoes. I think there are enough variations to choose from for your perfect weekend meal. Tell your friends or family to come over because you have to try a new taco recipe. Don’t try to make it perfect – try to make it fun!

Feel free to leave us your feedback. It is super important to me to know that my instructions were useful for you. I would love to know if one of my recipes is your favorite!

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