If there’s a more delicious and beloved food in the world, I’d love to try it. But until then, I’ll just be over here making all of these incredible taco recipes!
Tacos are as close to perfect as a bite of food gets, and the best part is, they’re all so different.
I’m a sucker for crispy fish tacos with slaw and mango salsa, but I also go weak in the knees when faced with tender, shredded beef tacos.
And don’t get me started on the vegetarian and vegan options. Who knew roasted cauliflower and sweet corn could taste so good?
30 Delicious and Easy Taco Recipes To Put On Repeat
I know they can be a bit of a pain to clean, but shrimp are so crazy easy to cook. And these tacos are a fantastic last-minute dish that seriously looks (and tastes) like it took hours.
Add a layer of smashed avocado to your tortilla followed by a generous helping of crunchy slaw, and then top with juicy, meaty shrimp.
For the fastest dish possible, just use taco seasoning on the shrimp and cook on high heat until they’re pink.
I always grab a rotisserie chicken when grocery shopping because it makes for an easy dinner, and those leftovers are a dream.
One of the best ways to use anything you have left is to make tacos, of course!
Rather than reheating the chicken with dry spices, you’ll make a simple sauce using taco spices, tomato paste, and a bit of broth.
Cook until it thickens, and then add your chicken and stir until it’s coated. With this method, the chicken won’t dry out in the pan.
The beauty of tacos is that you can be experimental with the fillings. And since they’re small (read: you’ll eat more than one or two), you don’t need to overfill with heavy ingredients.
These vegan-friendly tacos are packed with a fresh and bright mixture of chopped mango, red onion, red bell pepper, lime juice, cilantro, avocado, and rinsed black beans.
If you prefer them warm, go ahead and cook the onions with the peppers and beans first.
Here’s another terrific and filling vegetarian taco that could be vegan if you use vegan mayo.
Cauliflower is ideal for tacos because the florets are pretty small, and they roast so well. That char is just what you want in a fresh taco, after all.
If you need a rice substitute, these spice lentils are for you. They’re loaded with flavor and bursting with protein.
I don’t know what I prefer when it comes to tacos (I love them all), but I do know that I cannot resist something beefy and dripping with sauce.
Flank steak or skirt steak is often used for tacos because both cuts need marinades to help tenderize them.
So not only does this recipe guarantee incredible flavor, but you’ll also get crazy tender meat.
Of course, you can use sirloin; it just costs more.
The key to making the perfect taco is to always think about texture. For example, if you use flour tortillas and guacamole, that’s two pretty soft elements.
That’s why slaw is so important. It’s not a taco with some kind of crunch!
When it comes to the main component, be it chicken or butternut squash, it’s always best if you can cook it in a way that allows it to be juicy and tender but still have an edge.
Roasting squash will give you just that. Don’t take it out of the oven until you see the edges turning brown.
Quinoa is a super grain. Naturally gluten-free and brimming with protein, it’s light, flavorful, and effortless to make.
It’s also pretty filling, even in small portions, and it takes flavor on like you won’t believe.
Toast it a little, then cook it in stock and add diced tomatoes, chili powder, cumin, garlic, onion powder, paprika, and cayenne pepper.
This is a controversial one, but I just had to include it! How hilarious does this look?
I mean, it’s inventive and probably super fun for the kids, right? You just might need to cut any meatballs into smaller pieces if you want them to fit.
If you need something to bring to a potluck, or you’re just looking for something a little different, these stuffed peppers are the way to go.
First, they’re much healthier than regular tacos, and they’re low carb too.
Also, you can easily make these ahead and transport them in a baking dish, all lined up and neat. Much easier than transporting loose tacos!
Cauliflower is insanely versatile, but it’s also pretty bland on its own. So, if you want to make vegetarian tacos, you’ll need a decent spice blend.
I like this one, but you can use a premade one from the store if you want. I just enjoy adding a little extra heat!
Not only that, the avocado cream is to die for! Don’t be shy with the garlic, and feel free to toss in a jalapeño or two.
Like cauliflower, zucchini has a relatively mild flavor. To combat that, you’ll char it with chili powder, cumin, kosher salt, and cayenne pepper until it’s deep and intense.
I didn’t have any corn (how did that happen?), so I diced a red pepper, which actually gave this a brighter finish.
I talked a little at the top about texture and how it’s so important in food, especially tacos.
In this dish, the sweet potato is lovely and tender, and the black beans are nice and firm. Plus, the yummy avocado dip is creamy and impossible to resist.
But without the extra pepitas, there’s no crunch. So, I made these scrumptious spicy roasted seeds, and they were such a hit!
Although every fish taco is indeed delicious, there is such a thing as the perfect fish taco (in my opinion).
I love all kinds of fish, but simple cod is king here. It’s light, mild, flaky, and readily available. It’s also tasty with or without a batter or breaded coating.
Since fish is so mild, you don’t need to go overboard when it comes down to the marinade. Instead, just use lime juice, chili powder, and cumin.
Slaw is a must, and it should include red cabbage for color. Also, if you can add corn or red onion to the mix, all the better.
I’ve had peach salsa before, but how have I never thought to put them in tacos? They’re sweet and bright and pair perfectly with something spicy and fresh.
These are ideal for vegans, and even meat-eaters will dig in, I’m sure.
Although, you could serve these with shrimp too.
Ground beef (or pork or chicken) is probably one of the easiest options when it comes to making tacos.
It’s also one of the cheapest protein choices, and if you go for something lean, it’s relatively healthy to boot.
Fry the tortillas to elevate the dish and add texture, and feel free to play around with the toppings.
If you’re out of taco spice, but the craving hits, all you need is a little Sriracha, chicken, red cabbage, and chopped peppers.
This would work with leftover rotisserie chicken too, but even raw chicken comes out perfectly with enough hot sauce.
Since Sriracha is so strong, adding cotija or feta will add a fantastic creaminess to balance it out.
Although this recipe is technically for ground turkey, I like to use it the day after Thanksgiving. After all, there’s only so many days in a row you can eat the same food.
Plus, if you’ve got family staying with you, tacos are a quick and easy meal that requires little effort on your part.
Just lay out the different elements and let everyone make their own.
This lesser-known dish is a twist on classic stuffed peppers. Since most tacos, especially ground beef, have lots of tomato sauce, it makes sense that these are so yummy.
I like the contrast of cold, firm tomatoes with hot, crunchy filling, but I also like these when they’re cooked.
Just cut the tomato into wedges and roast until the skin starts to blister. Then, carefully fill with taco filling and serve.
Chipotle peppers are known to be pretty darn spicy, which is great if you like your tacos with a kick.
But for those who like heat, just not too much, this is the dish for you.
The peppers are mellowed with honey, making them sweet, spicy, and crazy juicy. Use canned peppers if you want this fast, and don’t forget the adobo sauce!
I remember seeing these taco bowls in the store and wondering why anyone would buy them. They’re more expensive than regular tortillas, and they do the same job.
Then I made tacos for a group of kids, and it all made sense.
You can make a huge batch of these at once and set them neatly on plates without making a huge mess.
They’re great for parties, especially if you want your guests to mingle.
How many times have you stared into the pantry and frowned because there’s nothing to eat?
If you’re anything like me, I’m sure you have corn and black beans hidden in the back somewhere, which means you can make these fantastic tacos!
You’ll make refried black beans by gently heating them with some oil and spice until they’re soft, and you can mash them a little.
Top that with simple corn salsa, and you’ve got one tasty dinner.
I like to think of taquitos as mini, fried tacos. Of course, you don’t usually see them with shrimp and slaw, but they’re a terrific little snack or appetizer.
Though I tend to use chicken, I couldn’t resist these fun hot dog taquitos.
Just add a layer of cheese to your tortillas and roll them up with a hot dog. Fry them until the cheese melts and the tortilla starts to crisp.
Serve with salsa and guacamole.
If you’ve never tried tofu ground ‘beef’ before, prepare to have your mind blown. It’s seriously just like the real thing and a fantastic way to make meatless Mondays more fun.
You’ll need extra-firm tofu, which has to be pressed and dried. Just put it under a plate with paper towels and add something heavy on top. The excess liquid should soak into the towels.
Next, crumble that into a bowl with soy sauce, chili powder, chipotle powder, cumin, garlic powder, and onion powder.
Gently fry with black beans, salsa, and nutritional yeast. Serve with your favorite (vegan) taco toppings.
Tacos are similar to pita wraps and kebabs when you think about it. They’re both loaded with spiced meats and fresh veggies, plus some kind of yummy sauce.
So next time you’re craving a kebab, just give this recipe a try instead.
The meat also needs tomato sauce and chicken broth, but instead of cumin and chili, you’ll add oregano, thyme, and coriander.
Taco casserole is the next best thing for serving a crowd. You get all the same great flavors and non of the messy hassle of making tacos.
Between the seasoned ground beef, salsa, onions, tortilla chips, and melted cheese, it’s almost like a nacho casserole. Add some guacamole on top, and it would fit the bill perfectly.
Whatever you call it, it’s pretty inexpensive and comes together in just 30 minutes.
I couldn’t finish this list without adding a few dessert options. Tacos don’t just have to be full of beef and fish, right?
Start by coating the tortillas with cinnamon sugar and toasting lightly. You can also do this in the oven.
Next, make the creamy filling by blending cream cheese with honey, sugar, and cinnamon. Finish with whatever fruit you like.
I also like to add a dusting of Tajin, so it’s a little spicy and zesty.
To make vegan s’mores, you need vegan chocolate and marshmallows. The chocolate is easy enough to find, and the darker it is, the better.
That said, I have seen vegan marshmallows in some larger supermarkets, so keep an eye out. Alternatively, make your own with aquafaba and agar agar.
Believe it or not, these sinful-looking tacos are actually kind of healthy. So much so that I’ve had them for breakfast once or twice.
Think about it: peanut butter, banana, and honey? Sounds like the beginnings of an oatmeal dish to me, or maybe pancakes.
Use whole-wheat tortillas, and don’t go too crazy with the chocolate. Unless they’re for dessert, in which case, go nuts!
Oh, nuts! Add some chopped nuts, too, if you want extra crunch.
These might have strawberries in the name, but you can serve these with anything from sliced bananas and kiwi to mango and pineapple.
Similar to the fruit cups above, you’ll mix cream cheese with honey and cinnamon. To that, you’ll add vanilla yogurt to thin it out and add sweetness.
How amazing do these babies look? Crunchy, creamy, and loaded with spiced apples, I just know you’ll need to make extra.
Brush melted butter over the tortillas and coat with Graham Cracker crumbs before nestling them in the bottom of a muffin tin to bake.
Feel free to use canned apple pie filling (or any pie filling) or cook chopped apples in melted spices and brown sugar.
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