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Our Favorite Taco Recipes - 14 recipes

Tacos are a perfect food: self-contained, requiring no silverware, and you can eat them literally for breakfast, lunch and dinner. Every day for the rest of your life.

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Top Recipe

By Shaylie

Rate this recipe 4.5/5 (2 Votes)
Tacos al Pastor 1 Picture
Details

Servings 12

  • 4 dried guajillo chiles (about 1 ounce
  • 1 dried ancho chile
  • 2 dried chipotle chiles
  • 2 tablespoons fresh orange juice
  • 1/2 tablespoon fresh lime juice
  • 1/4 cup Coca-Cola
  • 3 tablespoons cider vinegar
  • 1 teaspoon annatto seeds
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin seeds
  • 1 whole clove
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 2 tablespoons vegetable oil, plus more for grilling
  • 2 1/2 pounds boneless pork shoulder, cut into 1/2-inch-thick slices
  • 1 large Spanish onion, cut into 1/2-inch-thick slices
  • Salt and freshly ground pepper
  • 12 corn tortillas, warmed
  • Grilled pineapple, chopped red onion and cilantro, for serving

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Top rated Mexican Taco recipes

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Skip going out for Mexican food with this green chili pork taco recipe! Put everything in the slow cooker in the m...

  • 1 tablespoon olive or vegetable oil
  • 1 (3 to 4 pound) boneless pork sirloin roast, netting or string removed
  • 1/4 cup water
  • 1 (1 ounce) package taco seasoning mix
  • 1 (4.5 ounce) can chopped green chiles, undrained
  • 2 cups shredded Mexican cheese blend, 8 ounces
  • 1 cup Chunky salsa
  • 1 large tomato, chopped, 1 cup
  • 1 cup fresh cilantro leaves
  • 1 lime, cut into 16 pieces
  • 16 flour tortillas (6 inch)
4.5/5 (22 Votes)

By

You can't go wrong with these barbacoa tacos on a jicama shell

  • SHELLS:
  • 1 jicama
  • BARBACOA:
  • 3 pounds brisket
  • 4 cloves garlic
  • 3 limes
  • 3 to 4 chipotles in adobo plus sauce from can
  • 1 teaspoon ground clove
  • 1 bunch cilantro
  • 1/2 teaspoon cinnamon
  • 1/2 red onion
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1/2 tablespoon salt
  • 2 teaspoon tomato paste
  • 1/4 cup apple cider vinegar
  • 3 cup beef broth
  • 3 bay leaves
  • SALSA:
  • 1 large tomato, diced
  • 1/4 cup red onion, diced
  • 1/2 finely minced jalapeño
  • 1 clove garlic, minced
  • Juice of 1 limes
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste
  • GUACAMOLE:
  • 1/2 diced red onion
  • juice of 1 lime
  • flesh of 2 ripe avocados
  • 1 garlic clove minced
  • 1/2 finely minced jalapeno, seeds removed
  • some salt and pepper to taste
4.3/5 (8 Votes)

By

Make the carnitas: Melt lard in an 8-qt

  • For the Carnitas
  • 3 tbsp. lard or canola oil
  • 3 lb. skinless, bone-in pork shoulder, cut into 3" pieces (have your butcher do this)
  • Kosher salt, to taste
  • 3 ⁄4 cup whole milk
  • 8 cloves garlic, peeled and smashed
  • 6 canned or jarred whole pickled jalapeños
  • 1 ⁄3 cup jalapeño pickling liquid, from above
  • 1 large white onion, roughly chopped
  • 2 limes, juiced
  • 2 oranges, juiced
  • For the Salsa and Serving
  • 6 tomatillos, husked and cored
  • 3 cloves garlic
  • 2 plum tomatoes, cored
  • 1 canned or jarred whole pickled jalapeño, stemmed
  • 3 tbsp. jalapeño pickling liquid, from above, plus more for serving
  • Kosher salt, to taste
  • Corn tortillas, warmed, for serving
  • Roughly chopped cilantro and thinly sliced radishes, for garnish
  • Orange wedges, for serving
4.6/5 (9 Votes)

By

Fajita night calls for chicken fajitas!

  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 pound skinless, boneless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers (any color), sliced
  • 1 red onion, sliced
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon grated lime zest, plus wedges for serving
  • 8 corn tortillas
  • 1/2 cup prepared pico de gallo or fresh salsa
  • 1/3 cup crumbled cotija cheese (about 1 1/2 ounces)
4.5/5 (72 Votes)

By

Quick and easy dinner with these ground beef quesadillas

  • 1 pound ground beef
  • 1/2 cup refried beans
  • 1 (4-ounce) can chopped green chilies, drained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 4 (8-inch) flour tortillas
  • Butter, for spreading
  • 2 cups Mexican cheese blend, shredded
4.6/5 (133 Votes)

By

Making your own Mexican seasoning blend is so simple and cost effective

  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons dried oregano
  • 1 tablespoons garlic powder
  • 2 teaspoons cayenne
4.5/5 (91 Votes)

By

Marinaded, grilled pork sets the scene for these scrumptious tacos

  • 1 large white onion, halved
  • 1/2 cup fresh orange juice
  • 1/4 cup distilled white vinegar
  • 1/4 cup guajillo chile powder
  • 3 garlic cloves, halved
  • 2 teaspoons coarse kosher salt
  • 1 teaspoons dried oregano
  • 1 teaspoons ground cumin
  • 1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
  • 2 to 2 1/2 pound boneless pork loin, cut into 1/2-inch slices
  • 1/4 cup fresh cilantro, chopped
  • Corn tortillas
  • Lime wedges
  • Fresh Salsa
4.5/5 (52 Votes)

By

Slow-Cooker Braised Brisket or Machaca is the perfect main course for filling scrumptious tacos with

  • MARINADE:
  • 1/4 cup fresh lime juice
  • 2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 serrano chile, stemmed, seeded, and minced
  • salt and freshly ground black pepper to taste
  • 1/2 cup olive oil
  • 1 (3 to 4-pound) beef brisket, trimmed, and cut into 3 large pieces
  • BRISKET:
  • 3 tablespoons vegetable or olive oil
  • 1 1/2 cups diced onion, about 1 large
  • 1 cup beef broth
  • 1 cup diced red bell pepper, about 1 large
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 2 serrano chiles, stemmed, seeded and minced
  • 1 (28-ounce) can diced tomatoes with their juice
  • salt and freshly ground black pepper to taste
  • TOSTADAS:
  • 1 1/2 pounds shredded slow-cooker braised brisket, heated, about 3 1/2 cups
  • 8 (4-inch) crisp corn tostada shells
  • 1 cup shredded iceberg lettuce
  • 1 avocado, peeled, pitted and finely diced
  • 1 cup fresh tomato salsa
  • 1/2 cup Mexican crema or sour cream
  • 4 ounces crumbled queso fresco cheese, about 1 cup
  • lime wedges, for serving
5/5 (1 Votes)

By

Soft fish tacos are easy to make at home, and are perfect for a lunch or dinner

  • 4 cups coleslaw mix
  • 1/2 cup fat-free tartar sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 1/2 pounds tilapia fillets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 10 (6-inch) corn tortillas, warmed
  • Shredded cheddar cheese, chopped tomato and sliced avocado, optional
5/5 (1 Votes)

By

Any fish that can stand up to the grill will work for this recipe

  • TOPPING:
  • 1 pound firm white fish, skinned
  • 1 tablespoon olive oil
  • 1 tablespoon melted butter
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground white pepper
  • Pinch ground red pepper
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1 fresh lemon, or lime
  • 8 (10-inch) soft tortillas
  • Chopped tomatoes
  • Black olives
  • Fresh cilantro
  • Sour cream
  • Shredded lettuce
  • Thinly sliced onions
  • Chopped avocado
  • Salsa
4.7/5 (3 Votes)

By

This is a low-budget meal, because the cut of pork is very inexpensive

  • CILANTRO AND LIME SOURCREAM:
  • 2 teaspoons olive oil
  • 1 1/2 -to 2 pounds pork butt roast (you can use pork sirloin because it's lean)
  • 3 to 4 fire roasted poblano peppers* or 1to 7 ounces can whole green chiles
  • NOTE: Or, use a quality brand of Chili Verde Sauce, about 1 1/2 cups or 12-ounces.
  • 5 to 6 cloves of garlic, minced
  • 1/2 cup sour cream (I used non fat)
  • 1 to 2 tablespoons cilantro, chopped
  • Juice of 1/2 a lime
  • 1 large onion, cut into rough chunks
  • Dry Rub (note, measurements are approximate; adjust to suit your taste)
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon Kosher salt and fresh cracked pepper, to taste
  • 2 cups chicken broth
  • DIPS:
  • Guacamole
  • Salsa
  • Cilantro and Lime Sour Cream
  • Additional Ingredients:
  • 12 (or more) corn tortillas
  • Shredded Mexican cotija cheese (or cheese of your choice)
  • 1 to 2 tablespoons vegetable oil
  • NOTE: I froze half of the shredded pork for a future meal because I had approximately 12 to 14 taquitos using just half of the mixture. You can make shredded pork tacos at another time, for a quick fix meal.
4.5/5 (16 Votes)

By

Make Taco Bell's delicious chalupas at home with this easy copycat recipe

  • CHALUPA INDIAN FRY BREAD:
  • 2 1⁄2 cups flour
  • 1 tablespoon baking powder
  • 1 ⁄2 teaspoon salt
  • 1 tablespoon vegetable shortening
  • 1 cup milk
  • oil (for deep frying)
  • TACO BELL SUPREME FILLING:
  • 1 pound ground beef
  • 1 ⁄4 cup flour
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 tablespoon dried onion flakes
  • 1 ⁄2 cup water
  • oil, for deep-frying
  • sour cream
  • shredded lettuce
  • shredded cheddar cheese or monterey jack cheese
  • diced tomato
4.3/5 (29 Votes)

By

Mole is surprisingly simple and easy when you use this slow cooker recipe based on Martha Stewart's

  • 4 pounds boneless, skinless chicken thighs (about 12)
  • coarse salt
  • freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes
  • 1 medium yellow onion, coarsely chopped
  • 4 dried ancho chiles, stemmed
  • 4 large chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce (feel free to just use the whole can)
  • 1 cup sliced almonds, toasted
  • 3 ounces bittersweet chocolate, finely chopped (about 1/2 cup)
  • 6 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup almond butter
  • 1 cup raisins
  • 2 1/2 cups low-sodium chicken broth
4.5/5 (2 Votes)

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Paleo Slow Cooker Chicken Mole Tacos al Pastor