27 Taco Recipes for Tuesdays, Wednesdays, and—Well, Any Day You Like
You might think the beauty of a taco recipe is that you hardly need one. A taco can start with nearly anything delicious, tucked into a tortilla, topped with cilantro and a squeeze of lime. But it can be nice to have a guide as you plot your next taco night, and these recipes are all winners.
Whether you’re starting with homemade tortillas and a from-scratch spice blend or store-bought taco shells and a store-bought pouch of taco seasoning, our favorite taco recipes offer a range of options. Fire up the grill for laid-back, 15-minute fish tacos. Get a taste of Mexican-Lebanese fusion with Puebla-style pork tacos (complete with chipotle peanut salsa), or go for the catch of the day with cheesy shrimp tacos. Looking for vegetarian taco recipes? From crispy pulled mushrooms to fried potato skins, we’ve got no shortage of creative, meatless taco-filling ideas. If you want to change things up, you can always use taco filling in burritos or enchiladas.
As for the sides, you can’t go wrong with creamy black beans, crunchy cabbage slaw, homemade guacamole—and, of course, a margarita or shandy to wash it all down.
Photo by Angie Mosier1/27Tacos Árabes (Puebla-Style Pork Tacos)
You’ll want to plan ahead for this taco recipe: Marinating pork butt in an herby, limey mixture (similar to a classic carne asada marinade) for at least 2 hours tenderizes the meat. Instead of tortillas, pile the pork on warm pitas, then smother with salsa and green tahini sauce. Reheat leftover pork on the stovetop and serve on a salad with avocado and diced cucumber.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich2/27Pulled Mushroom Tacos With Salsa Guille
Instead of standard taco meat, stuff your tacos with crispy pulled mushrooms. Head over here for some guidance on the mushroom-pulling method and more.
Photo by Elizabeth Coetzee, Food styling by Mira Evnine3/27Easy Fish Tacos
Mild fish is the perfect vehicle for this vibrant marinade. Don’t forget a big batch of margaritas to accompany your tacos.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton4/27Tacos de Pobre
Stop throwing away your potato skins and stick them in a taco instead. Pair these clever low-waste tacos with the salsa of your choice—we recommend homemade Salsa Roja or Pico de Gallo, but jarred salsa will work in a pinch.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks5/27Spicy Black Bean and Corn Tacos
Filled with black beans, avocado, and raw corn marinated in bright lime juice, jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy weeknight dinner. Pair with crunchy, cooling cilantro-lime slaw for a complete meal.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton6/27Tacos de Gobernador (Shrimp, Poblano, and Cheese Tacos)
Photo by Chelsea Kyle, Food Styling by Anna Stockwell7/27Slow-Cooker Chipotle-Orange Pork Tacos
Tuck this warmly spiced, slow-cooked pork into corn tortillas and serve as tacos, then turn any leftovers into a brand-new dinner later in the week.
Photo by Chelsea Kyle, food styling by Rhoda Boone10/27Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg
Any time you put crispy potatoes in a warm tortilla, it’s a win. Want to go the extra mile? Make the flour tortillas from scratch for a truly excellent homemade taco.
Photo by Angelica Marie Valiton11/27Coconut Shrimp Tacos With Mango Salsa and Avocado Cilantro Sauce
Coconut shrimp is a standout appetizer, but to make it a main, simply tuck it into a tortilla and pair with mango salsa.
Photo by Peden + Munk12/27Grilled Chicken Tacos
Sometimes, you just need a simple taco recipe. These grilled chicken tacos start with skinless, boneless chicken thighs rubbed with olive oil and cumin, then cooked quickly over medium-high heat on the grill.
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton14/27"Nextover" Chicken Tacos With Quick Refried Beans
Looking for an easy recipe to use up leftover roasted chicken thighs? This is the one you need. Dress the chicken in tangy tomatillo salsa, then top with bright cabbage slaw.
