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Our favorite recipes for tacos - 45 recipes

Tacos are probably the most well- known staple of Mexican food. They can be hard-shell or soft-shell, using either flour or corn tortillas. You can fill them with a variety of things, including meat, fish, vegetables or cheese. They are usually served with sour cream, salsa and guacamole as well as shredded lettuce, chopped tomatoes and cilantro. There are many variations of tacos, such as taco pie, taco soup, taco dip and taco salad. They are a great way to recycle leftovers and kids love composing their own with whatever ingredients you have on hand.

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Top rated Tacos recipes

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No take out here, a simple and easy recipe for one of my favorite Applebee's dishes

  • 2 tablespoons stir-fry sauce, any brand
  • 4 tablespoons Asian sesame vinaigrette dressing
  • 1 tablespoon olive oil
  • 4 tablespoons coleslaw dressing
  • 1 tablespoon soy sauce
  • 1 tablespoon teriyaki sauce
  • 2 to 4 wonton wrappers
  • 2 tablespoons green onion tops
  • fresh cilantro, to taste
  • 1 cup cooked chicken breast, diced
  • 1 cup shredded cabbage
3.7/5 (263 Votes)

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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)

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Baking the tacos after they are filled keeps the taco shell crisp and the cheese melts

  • 1 pound ground beef
  • 1 can refried beans
  • 1 package taco seasoning mix
  • 4 ounces tomato sauce
  • Taco shells
  • 8 ounces shredded Mexican cheese
4.3/5 (146 Votes)

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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
4.4/5 (109 Votes)

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Switch it up on taco night with this simple and delicious taco casserole! Casserole features layers of taco shells,

  • 1 pound lean ground beef (I used 93/7)
  • 1 small onion, chopped (1/2 cup)
  • 1 medium garlic clove, minced
  • 1/2 cup taco sauce (I used Taco Bell, medium)
  • 3/4 cup water
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 (1.25-ounce) packet dry taco seasoning mix (I used Taco Bell)
  • 1 (12-count) box hard taco shells, broken and divided
  • 2 to 3 cups Mexican blend cheese or cheddar cheese, shredded
  • Sour cream, jalapenos, seeded and diced tomato, green onions, or black olives, for serving
4.1/5 (129 Votes)

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Filling for these chicken tacos is moist, tender and flavorful, thanks to the slow cooker and packaged seasonings

  • 1 1/2 to 2 pounds boneless chicken breasts
  • 2 cups low-sodium, fat-free chicken broth
  • 1 package ranch seasoning mix
  • 1 package taco seasoning
  • Flour or corn tortillas
  • Suggested toppings: shredded cheese, salsa, sour cream, lettuce, diced avocado
4.3/5 (85 Votes)

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If you've never had a Shrimp Taco, here's a great recipe for you! Great textures and flavors, you won't be disappoi

  • 1 pound of frozen shrimp, defrosted, peeled, & deveined
  • 6 ounce fat-free Greek yogurt
  • 1/4 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 a head of cabbage, thinly sliced (about 5 cups)
  • 8 corn tortillas
  • 4 teaspoon extra virgin olive oil
  • Salt and pepper, to taste
4.5/5 (66 Votes)

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When you're looking for an easy, new dinner recipe for your midweek slump, this taco casserole is here to save the ...

  • 1 (7-ounce) bag Nacho Cheese Doritos, crushed
  • 1 pound hamburger, browned
  • 1 package taco seasoning, mixed according to directions
  • 1 (8-ounce) package shredded Cheddar cheese
  • 1 (8-ounce) package shredded Mozzarella cheese
  • Shredded lettuce
  • Sliced tomato
4.4/5 (64 Votes)

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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)

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This recipe is adapted from Tyler's Florence's Ultimate Fish Taco recipe

  • Pink Chile Mayonnaise:
  • 2 pounds cod (or mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
  • 2 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 4 tablespoons water
  • 2 cups panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 head savoy cabbage (I used regular cabbage), finely shredded
  • 1 bunch cilantro, leaves picked
  • 1 bunch chives, chopped
  • 3 limes, cut into wedges for garnish
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • NOTE: I use only 1 chipotle
4.6/5 (38 Votes)

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