Taco night works because everyone gets to build exactly what they want. These twenty taco recipes cover every filling you could ask for, from classic seasoned beef to grilled fish, slow-cooked pork, roasted vegetables, and everything in between.
Set everything out on the table and let people go.
1. Classic Seasoned Ground Beef Tacos
Ingredients
- 1 and 1/2 lbs lean ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 tablespoons water
- 12 small corn or flour tortillas
- Toppings: shredded cheddar, shredded lettuce, diced tomato, sour cream, salsa, pickled jalapeños, hot sauce, and lime wedges
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the onion and cook for about 3 minutes until softened.
Add the garlic and stir for 30 seconds.
Add the ground beef and break it apart immediately with a spoon.
Cook for 6 to 7 minutes, continuing to break up any chunks, until no pink remains and some pieces have developed golden color at the edges.
Drain excess fat if needed.
Add all the spices, salt, pepper, and water to the beef.
Stir well and cook for another 2 minutes until the spices coat every piece evenly and the mixture smells deeply seasoned.
The water helps the spices bloom and distribute without sticking to the pan.
Taste and adjust salt or chili powder.
Warm the tortillas over an open flame for 20 seconds per side or in a dry skillet.
Set out all the toppings in small bowls and let everyone build their own.
Classic seasoned beef is the starting point that everything else gets compared to.
2. Slow Cooker Pulled Pork Tacos
Ingredients
- 3 lbs boneless pork shoulder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon brown sugar
- Salt and black pepper to taste
- 1/2 cup chicken broth or apple cider
- 12 small flour tortillas
- Toppings: pickled red onions, shredded cabbage, sour cream, fresh cilantro, hot sauce, lime wedges, and sliced avocado
Instructions
Mix the smoked paprika, garlic powder, onion powder, cumin, chili powder, brown sugar, salt, and pepper.
Rub the mixture all over every surface of the pork shoulder, pressing it in firmly.
Place the pork in the slow cooker and pour the broth or apple cider around the base.
Cook on low for 8 to 10 hours or high for 5 to 6 hours until the pork pulls apart effortlessly with two forks.
The fat will have rendered, and the whole piece will be falling apart tenderly.
Shred the pork directly in the slow cooker and stir it through the cooking juices at the bottom.
Taste and adjust salt.
The juices add a lot of flavor, so do not discard them.
Serve in warm flour tortillas with pickled red onions, shredded cabbage, sour cream, fresh cilantro, hot sauce, and sliced avocado.
A squeeze of lime over the top makes everything brighter.
3. Grilled Chicken Tacos
Ingredients
- 1 and 1/2 lbs boneless skinless chicken thighs
- 3 tablespoons olive oil
Juice of 2 limes - 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 12 small corn tortillas
- Toppings: guacamole, shredded cabbage, pico de gallo, sour cream, fresh cilantro, lime wedges, and hot sauce
Instructions
Combine the olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a bowl.
Add the chicken thighs and turn them to coat every surface.
Let them marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.
Preheat the grill or grill pan to medium-high and oil the grates.
Remove the chicken from the marinade and let any excess drip off.
Grill for 5 to 6 minutes per side until the internal temperature reads 165 degrees and the surface has clear char marks and caramelized edges.
Let rest for 3 minutes before slicing thinly.
Char the corn tortillas directly over the grill grates for about 20 seconds per side.
Serve the sliced chicken in charred tortillas with guacamole, shredded cabbage, pico de gallo, sour cream, cilantro, and a good squeeze of lime.
4. Shrimp Tacos with Mango Slaw
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 12 small corn or flour tortillas
For the mango slaw:
- 2 cups shredded green cabbage
- 1 ripe mango, diced small
- 1/4 red onion, very thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- Juice of 1 lime
- 1 tablespoon honey
- Salt to taste
- Sour cream, hot sauce, and lime wedges for serving
Instructions
Make the slaw first. Combine the cabbage, mango, red onion, cilantro, lime juice, and honey in a bowl.
Toss well and add a pinch of salt.
Set aside while you cook the shrimp.
Even 10 minutes of sitting makes the flavors come together better.
Pat the shrimp completely dry with paper towels.
Toss with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper until every piece is coated.
Heat a large skillet over medium-high.
Cook the shrimp in a single layer for 90 seconds per side until pink and just cooked through.
Remove immediately.
Shrimp overcook in seconds, so watch them closely and pull them the moment they curl into a loose C shape.
Warm the tortillas.
Build each taco with shrimp, a generous pile of mango slaw, sour cream, hot sauce, and a squeeze of lime.
Taco 5: Crispy Fish Tacos
Ingredients
- 1 and 1/2 lbs firm white fish such as cod or tilapia, cut into strips
- 8 small corn tortillas
For the fish coating:
- 1/2 cup all-purpose flour seasoned with salt and pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Neutral oil for pan frying
For the slaw:
- 2 cups shredded green cabbage
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt to taste
- Sour cream or crema, hot sauce, fresh cilantro, and lime wedges for serving
Instructions
Set up the breading station.
Seasoned flour in one bowl, beaten eggs in a second, and panko mixed with smoked paprika and garlic powder in a third.
Pat the fish strips dry.
Dredge each strip in flour first, then egg, then press firmly into the panko mixture on both sides until every part is coated.
Heat about half an inch of neutral oil in a large heavy skillet over medium-high.
When the oil shimmers add the fish strips and cook for 2 to 3 minutes per side until deeply golden and cooked through.
Drain on a wire rack and season with salt immediately out of the oil.
Toss the cabbage with mayonnaise, lime juice, honey, and salt. Let it sit for a few minutes.
Warm the tortillas.
Add slaw, then the crispy fish strips.
Top with sour cream or crema, hot sauce, and fresh cilantro.
Add lime and eat right away while the fish is still crispy.
6. Beef Barbacoa Tacos
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 1 can chipotle peppers in adobo sauce, 7 oz
- 4 cloves garlic, minced
- 1 small yellow onion, diced
Juice of 2 limes - 2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 12 small corn tortillas
- Toppings: diced white onion, fresh cilantro, lime wedges, salsa verde, crumbled cotija cheese, and sliced radishes
Instructions
Season the beef chunks generously with salt and pepper and place in the slow cooker.
Add the chipotle peppers with all the adobo sauce, garlic, onion, lime juice, apple cider vinegar, cumin, oregano, and smoked paprika.
Stir lightly to distribute everything around the beef.
Cook on low for 8 to 10 hours or high for 5 to 6 hours until the beef shreds effortlessly.
The longer it goes the more the flavor develops and the more tender it becomes.
Shred the beef directly in the slow cooker with two forks and stir it through all the cooking juices.
Taste and adjust salt.
The chipotle gives this a deep smoky heat that is genuinely outstanding.
Warm the corn tortillas.
Double them up for each taco since corn tortillas are thin.
Serve the barbacoa with diced white onion, fresh cilantro, lime, salsa verde, cotija, and sliced radishes.
7. Blackened Salmon Tacos
Ingredients
- 4 salmon fillets, approximately 5 oz each
- 12 small corn or flour tortillas
For the blackening spice:
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
For the avocado crema:
- 2 ripe avocados
- 1/2 cup sour cream
- Juice of 1 lime
- 1 clove garlic
- 1/4 cup fresh cilantro
- Salt and cayenne to taste
- Shredded purple cabbage and lime wedges for serving
Instructions
Make the avocado crema. Blend the avocados, sour cream, lime juice, garlic, cilantro, salt, and cayenne until completely smooth.
Taste and adjust lime or salt.
Set aside.
Mix all the blackening spice ingredients.
Pat the salmon fillets dry on both sides.
Brush with olive oil then press the spice mixture firmly and evenly over both sides of each fillet.
Heat a large cast iron skillet over the highest heat your stove produces for at least 3 minutes until very hot.
Sear the salmon for 3 to 4 minutes per side until a deeply blackened spice crust forms.
The spices will char and smoke significantly which is exactly what you want.
Flake the salmon into large pieces.
Warm the tortillas.
Add shredded purple cabbage, flaked blackened salmon, and a generous drizzle of avocado crema.
Finish with lime.
8. Korean BBQ Beef Tacos
Ingredients
- 1 and 1/2 lbs flank steak or sirloin, thinly sliced against the grain
- 12 small flour or corn tortillas
For the marinade:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes
For the kimchi slaw:
- 1 cup kimchi, drained and roughly chopped
- 1 cup shredded napa cabbage
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- Toasted sesame seeds, sliced green onions, and sriracha for serving
Instructions
Mix the soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes together.
Add the thinly sliced beef and toss to coat.
Marinate for at least 20 minutes.
Combine the kimchi, shredded cabbage, sesame oil, and rice vinegar in a bowl.
Toss and set aside.
Heat a large cast iron skillet or grill pan over the highest heat possible.
Cook the marinated beef in batches for 1 to 2 minutes per side.
Do not crowd the pan.
The beef is thin and cooks very quickly.
You want caramelized edges and some char.
Remove immediately and repeat with the remaining beef.
Warm the tortillas.
Add the Korean beef and kimchi slaw.
Scatter sesame seeds and green onions over the top.
Add sriracha and eat right away while the beef is still hot.
9. Pork Carnitas Tacos
Ingredients
- 3 lbs boneless pork shoulder, cut into large chunks
- 1 orange, juiced, peel reserved
- 1 lime, juiced
- 4 cloves garlic, smashed
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 12 small corn tortillas
- Toppings: diced white onion, fresh cilantro, salsa verde, sliced radishes, crumbled cotija, and lime wedges
Instructions
Season the pork chunks generously with salt, pepper, cumin, oregano, and smoked paprika.
Place in the slow cooker with the orange juice, lime juice, orange peel, and smashed garlic.
Cook on low for 8 to 10 hours until the pork is completely tender and pulls apart easily.
Remove the pork and shred it.
Reserve the cooking liquid.
The most important step is crisping the carnitas.
Spread the shredded pork on a large baking sheet.
Spoon a few tablespoons of the cooking liquid over the top.
Broil for 4 to 5 minutes until the edges are crispy and caramelized.
Watch carefully because it goes from crispy to burnt quickly.
The crispy edges against the juicy interior is what makes carnitas so good.
Warm the corn tortillas.
Double up each tortilla.
Serve the carnitas with diced white onion, cilantro, salsa verde, radishes, cotija, and lime.
10. Roasted Cauliflower Tacos
Ingredients
- 1 large head of cauliflower, cut into small florets
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 12 small corn tortillas
For the Chipotle sauce:
- 1/3 cup mayonnaise
- 1 tablespoon adobo sauce from Chipotle peppers
- 1 tablespoon lime juice
- Salt to taste
- Toppings: shredded cabbage, fresh cilantro, pickled jalapeños, crumbled feta or cotija, lime wedges, and hot sauce
Instructions
Preheat the oven to 425 degrees.
Toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until every piece is evenly coated.
Spread across a large baking sheet in a single layer.
Do not pile them up or they steam instead of roasting.
Roast for 25 to 30 minutes, tossing once halfway through, until the cauliflower is tender and deeply caramelized with charred edges.
Mix the mayonnaise, adobo sauce, lime juice, and salt together.
Taste and add more adobo if you want more heat and smoke.
Warm the tortillas.
Add shredded cabbage, roasted cauliflower, chipotle sauce, fresh cilantro, pickled jalapeños, and crumbled cheese. Squeeze lime over everything.
These are genuinely satisfying even for people who are skeptical about vegetable tacos.
Taco 11: Spicy Chicken Tinga Tacos
Ingredients
- 1 and 1/2 lbs boneless skinless chicken thighs
- 1 can chipotle peppers in adobo, 7 oz, use the whole can or half depending on heat preference
- 1 can diced tomatoes, 14 oz
- 1 small yellow onion, sliced thin
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 12 small corn tortillas
- Toppings: crumbled cotija, shredded cabbage, sour cream, fresh cilantro, pickled jalapeños, diced white onion, and lime wedges
Instructions
Heat the olive oil in a large skillet or pot over medium-high.
Add the sliced onion and cook for 4 to 5 minutes until golden.
Add the garlic and oregano and stir for a minute.
Put the whole chicken thighs.
Pour in the chipotle peppers with all the adobo sauce and the diced tomatoes.
Stir and bring to a simmer.
Cover and cook over medium-low for 20 minutes until the chicken is completely cooked through.
Remove the chicken and shred it with two forks.
Return it to the pot and stir through the sauce.
Cook uncovered for another 5 to 10 minutes until the sauce reduces and clings to the chicken.
Taste and adjust salt.
Warm the tortillas.
Serve the chicken tinga with cotija, shredded cabbage, sour cream, cilantro, pickled jalapeños, white onion, and lime.
Taco 12: Black Bean and Roasted Sweet Potato Tacos
Ingredients
- 2 medium sweet potatoes, peeled and diced small
- 1 can black beans, 15 oz, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 12 small corn tortillas
For the avocado crema:
- 2 ripe avocados
- 1/2 cup plain Greek yogurt
- Juice of 1 lime
- 1 clove garlic
- Salt and cayenne to taste
- Toppings: crumbled feta, fresh cilantro, pickled red onions, hot sauce, and lime wedges
Instructions
Preheat the oven to 425 degrees.
Toss the diced sweet potatoes with two tablespoons of olive oil, half the cumin, half the chili powder, half the smoked paprika, salt, and pepper.
Spread on a baking sheet and roast for 20 to 25 minutes until golden and caramelized.
Blend the avocados, Greek yogurt, lime juice, garlic, salt, and cayenne until smooth.
Taste and adjust lime or salt. Set aside.
Heat the remaining tablespoon of olive oil in a skillet over medium heat.
Add the drained black beans with the remaining cumin, chili powder, smoked paprika, garlic powder, and a pinch of salt.
Cook for 4 to 5 minutes until heated through and well seasoned.
Lightly mash about a third of the beans.
Warm the tortillas.
Layer the black beans, roasted sweet potato, avocado crema, crumbled feta, pickled red onions, and cilantro.
Add hot sauce and lime.
Taco 13: Carne Asada Tacos
Ingredients
- 1 and 1/2 lbs skirt steak or flank steak
- 12 small corn tortillas
For the marinade:
- 3 tablespoons olive oil
- Juice of 2 limes
- Juice of 1 orange
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Toppings: diced white onion, fresh cilantro, guacamole, salsa roja or verde, crumbled cotija, sliced radishes, and lime wedges
Instructions
Combine all the marinade ingredients.
Add the steak and coat both sides well.
Marinate for at least 30 minutes or up to 4 hours.
The citrus in the marinade helps tenderize the meat so longer is better here.
Remove from the marinade and pat the steak surface dry before grilling.
Surface moisture prevents proper caramelization.
Preheat the grill or grill pan to the highest heat possible.
Grill the steak for 3 to 4 minutes per side for medium rare.
Skirt steak is thin so it cooks fast.
Watch it closely.
Let rest for 5 full minutes before slicing, then cut thinly against the grain.
Against the grain shortens the muscle fibers and the steak turns tender instead of chewy.
Char the corn tortillas directly on the grill grates.
Double them up.
Serve the carne asada with diced white onion, fresh cilantro, guacamole, salsa, cotija, radishes, and lime.
Taco 14: Crispy Tofu Tacos
Ingredients
- 14 oz extra firm tofu, pressed and cut into small cubes
- 12 small corn tortillas
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Black pepper to taste
- 2 tablespoons neutral oil for cooking
- For the tahini lime sauce:
- 3 tablespoons tahini
- 2 tablespoons lime juice
- 1 clove garlic, grated
- 2 tablespoons warm water
- Salt to taste
- Toppings: shredded cabbage, shredded carrots, pickled jalapeños, fresh cilantro, sesame seeds, and lime wedges
Instructions
Press the tofu for at least 20 minutes.
Wrap it in a clean towel and place something heavy on top.
The drier the tofu the crispier it gets.
Toss the pressed tofu with soy sauce, sesame oil, cornstarch, garlic powder, smoked paprika, and black pepper.
The cornstarch is what creates the crispy exterior.
Heat the neutral oil in a large nonstick skillet over medium-high. Add the tofu in a single layer with space between each piece. Cook for 3 to 4 minutes per side without moving until each side is deeply golden and crispy. Work in batches if needed.
Whisk the tahini, lime juice, garlic, and warm water together until smooth. Season with salt.
Warm the tortillas. Add shredded cabbage and carrots, crispy tofu, tahini lime sauce, pickled jalapeños, cilantro, and sesame seeds. Add a squeeze of lime.
Taco 15: Spicy Ground Turkey Tacos
Ingredients
- 1 and 1/2 lbs lean ground turkey
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 tablespoons water
- 12 small flour or corn tortillas
- Toppings: shredded cheddar, diced tomato, shredded lettuce, sour cream, pickled jalapeños, hot sauce, and lime wedges
Instructions
Heat the olive oil in a large skillet over medium-high.
Add the onion and cook for 3 minutes until soft.
Also, add the garlic and stir for 30 seconds.
Add the ground turkey and break it apart immediately.
Cook for 6 to 7 minutes, continuing to break up any chunks, until no pink remains.
Add the chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, pepper, and water.
Stir well and cook for 2 more minutes until the spices coat every piece.
Taste and adjust heat with more cayenne if you like it spicier.
Ground turkey can taste mild and flat without enough spice, so be generous.
Warm the tortillas.
Set out all the toppings and let everyone build their own.
Shredded cheddar directly on the warm turkey filling melts from the heat, which makes it noticeably better than cold cheese added after.
Taco 16: Baja Style Shrimp Tacos
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 8 small corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
For the Baja crema:
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- Salt to taste
- Toppings: shredded cabbage, fresh cilantro, diced white onion, pickled jalapeños, hot sauce, and lime wedges
Instructions
Whisk the sour cream, mayonnaise, lime juice, hot sauce, and salt together until smooth.
Taste and add more hot sauce if you want more heat.
The crema should be tangy, slightly spicy, and creamy enough to drizzle.
Pat the shrimp dry and season with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
Heat a large skillet over medium-high. Cook the shrimp in a single layer for 90 seconds per side.
They are done the moment they turn pink and curl.
Do not go past that or they get rubbery.
Warm the corn tortillas over an open flame or in a dry skillet.
Double them up for each taco.
Add shredded cabbage, then the shrimp, then a generous drizzle of Baja crema.
Top with cilantro, diced white onion, pickled jalapeños, hot sauce, and a squeeze of lime.
Taco 17: Mushroom and Chorizo Tacos
Ingredients
- 1 lb fresh Mexican chorizo, casings removed
- 1 lb cremini mushrooms, thinly sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 12 small corn or flour tortillas
- Toppings: shredded Monterey jack, sour cream, fresh cilantro, pickled red onions, salsa, sliced avocado, and lime wedges
Instructions
Heat the olive oil in a large skillet over medium-high.
Add the chorizo and break it apart with a spoon.
Cook for 5 to 6 minutes until cooked through and slightly caramelized.
Remove with a slotted spoon and set aside, leaving most of the rendered fat in the pan.
Add the onion to the same pan and cook for 3 minutes.
Also, add the garlic and stir for 30 seconds. Add the mushrooms in as single a layer as possible.
Do not stir them for the first 3 to 4 minutes.
Leaving them undisturbed allows them to develop a deep golden color rather than steaming in their own moisture.
Toss and cook for another 2 minutes until golden throughout.
Season with salt and pepper.
Return the chorizo to the pan and stir everything together.
The chorizo fat from the pan will coat the mushrooms, and the combination is deeply savory.
Warm the tortillas.
Layer the mushroom and chorizo filling with Monterey Jack, sour cream, cilantro, pickled red onions, salsa, and avocado.
Taco 18: Honey Lime Chicken Tacos with Pineapple Salsa
Ingredients
- 1 and 1/2 lbs boneless skinless chicken thighs
- 3 tablespoons honey
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- 12 small corn or flour tortillas
For the pineapple salsa:
- 2 cups fresh pineapple, diced small
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1/4 cup fresh cilantro, roughly chopped
- Juice of 1 lime
- Salt to taste
- Sour cream and shredded cabbage for serving
Instructions
Make the pineapple salsa first.
Combine the pineapple, red onion, jalapeño, cilantro, lime juice, and salt.
Toss well and let it sit while you cook the chicken.
The flavors get better as it sits.
Mix the honey, lime juice, garlic, smoked paprika, cumin, salt, and pepper together.
Coat the chicken thighs and marinate for at least 15 minutes.
Cook the chicken in a hot grill pan or skillet over medium-high for 5 to 6 minutes per side until cooked through and caramelized from the honey.
Let rest for 3 minutes then slice thin.
Warm the tortillas.
Add shredded cabbage, sliced honey lime chicken, a generous spoonful of pineapple salsa, and sour cream.
The sweetness of the pineapple against the savory chicken is one of those combinations that works every time.
Taco 19: Lobster Tacos with Citrus Slaw
Ingredients
- 1 lb cooked lobster meat, roughly chopped, from tails or claws
- 8 small flour tortillas
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of half a lemon
- Salt and black pepper to taste
For the citrus slaw:
- 2 cups shredded green cabbage
- Juice of 1 orange
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and black pepper to taste
- 2 tablespoons fresh chives or cilantro, finely chopped
For the crema:
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- Salt to taste
Instructions
Make the citrus slaw.
Toss the shredded cabbage with orange juice, lime juice, olive oil, honey, salt, pepper, and fresh chives.
Let it sit for at least 10 minutes.
The citrus softens the cabbage slightly and the flavors come together.
Mix the sour cream with lemon juice and salt.
Taste and adjust.
Melt the butter in a large skillet over medium heat.
Add the garlic and stir for about 30 seconds.
Add the lobster meat and toss gently in the garlic butter for 2 to 3 minutes until heated through.
Put the lemon juice and stir.
Season lightly with salt and pepper.
Do not overcook it.
Lobster is already cooked and just needs warming.
Warm the flour tortillas.
Add citrus slaw, warm garlic butter lobster, and a drizzle of lemon crema.
Eat right away while the lobster is still warm.
Taco 20: Spicy Lamb Tacos with Cucumber Tzatziki
Ingredients
- 1 and 1/2 lbs ground lamb
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 12 small flour tortillas
For the tzatziki:
- 1 cup plain Greek yogurt
- 1/2 English cucumber, grated and squeezed dry
- 2 cloves garlic, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- Salt and pepper to taste
- Toppings: diced cherry tomatoes, crumbled feta, fresh mint and parsley, thinly sliced red onion, and lemon wedges
Instructions
Make the tzatziki.
Squeeze every bit of water from the grated cucumber using a clean towel.
Wet tzatziki turns thin and watery within minutes of making it.
Mix the dry cucumber with yogurt, garlic, lemon juice, dill, salt, and pepper.
Taste and adjust. Refrigerate until needed.
Heat the olive oil in a large skillet over medium-high.
Add the onion and cook for 3 minutes.
Add the garlic and stir for 30 seconds.
Add the ground lamb and break it apart immediately.
Cook for 6 to 7 minutes until no pink remains and the lamb has golden color at the edges.
Drain any excess fat.
Add the cumin, smoked paprika, cinnamon, cayenne, oregano, salt, and pepper.
Stir well and cook for 2 more minutes.
The cinnamon and cumin give the lamb a warmth and depth that is genuinely different from regular taco meat. Taste and adjust salt or cayenne.
Warm the flour tortillas.
Add the spiced lamb, a generous spoonful of tzatziki, diced cherry tomatoes, crumbled feta, fresh mint, parsley, and thinly sliced red onion. Squeeze lemon over the top.
Tips for Setting Up the Best Taco Night
The setup matters almost as much as the food.
Set everything out in small bowls before anyone sits down so the table is ready when the filling is done.
Group the toppings in a logical order from the tortillas outward.
Warm protein, then cheese, then fresh toppings, then sauces, then garnishes.
People move through a taco line faster and build better tacos when the layout makes sense.
Warm tortillas are not optional. A cold tortilla cracks when you fold it and tastes like cardboard.
Wrap a stack in a damp paper towel and microwave for 30 to 45 seconds, or warm them one at a time directly over a gas flame for 20 seconds per side.
Keep them wrapped in a kitchen towel to stay warm.
Two tortillas per taco is the move for corn tortillas.
They are thin and one tears easily under a generous filling.
Street taco style with two small corn tortillas is both more traditional and more practical.
Pickled red onions make almost every taco better.
They take 15 minutes to make and last for two weeks in the fridge.
Slice a red onion very thin, combine with equal parts white vinegar and warm water, add a teaspoon of sugar and a teaspoon of salt, stir to dissolve, and pour over the onion.
Done.
Do not skip the lime.
A squeeze of fresh lime over the finished taco is one of those things that seems small but changes the whole flavor.
It brightens everything and pulls all the individual components together into something cohesive.
Ingredient Swaps Worth Knowing
Ground beef and ground turkey are fully interchangeable in any taco recipe that uses either.
Ground chicken also works with slightly less fat and a milder flavor.
Chicken thighs and chicken breasts swap in any grilled or sautéed chicken recipe though thighs stay juicier and are more forgiving.
Any firm white fish replaces cod or tilapia in the crispy fish taco.
Sour cream and plain Greek yogurt are interchangeable as a topping or in cremas and sauces.
Cotija and crumbled feta taste similar and swap easily throughout.
Any stone fruit such as mango, pineapple, or peach works in place of each other in fresh salsas.
Pork shoulder and pork butt are the same cut sold under different names.
Storage Tips
Taco fillings store much better than assembled tacos.
Keep all the components separate in airtight containers in the refrigerator.
Seasoned ground meat keeps for four days.
Braised and slow-cooked meats like carnitas, barbacoa, and pulled pork keep for four days and freeze exceptionally well for up to three months.
Slaws are best eaten the day they are made, though they keep for a day in the fridge.
Fresh salsas and pico de gallo keep for two days.
Avocado-based cremas and guacamole should have plastic wrap pressed directly against the surface to slow browning, and are best eaten within a day.