33 Taco Recipes to Put on Repeat From Birria to Battered Fish From charred cauliflower to carnitas jackfruit, we have plenty of taco ideas for all your cravings. By Kat Kinsman Kat Kinsman Kat Kinsman is an award-winning writer, editor, podcast host, and public speaker with over 17 years experience creating food and beverage-based stories, videos, podcasts, events, books, and live news commentary for Food & Wine, CNN, HLN, Extra Crispy, Tasting Table, AOL, and other media outlets. Food & Wine's Editorial Guidelines and Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on May 23, 2025 Close Credit: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Whether you prefer your tacos meaty, packed with seafood, or vegetarian, we have your next go-to taco recipe here. Some of our favorites include Birria Tacos and Chicken Tinga Tacos — we also love Chipotle-Rubbed Salmon Tacos and Fideos Secos Tacos. Read on for these and even more of our best taco recipes. Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. 01 of 33 Birria Tacos Greg Dupree A combination of tender chuck roast and succulent short ribs is marinated and then slow-cooked in adobo for lots of smoky flavor. Serve the tacos with onions and cilantro, lime wedges, and adobo broth. Get the Recipe Save 02 of 33 Charred Chile–Marinated Grilled Chicken Tacos Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva Paired with homemade tortillas and fresh tomatillo salsa cruda, these tacos make for a next-level taco night. 2021 F&W Best New Chef Fermín Núñez builds layers of deep flavor by toasting and charring dried chiles, cinnamon, allspice, and onions for his smoky marinade. Get the Recipe Save 03 of 33 Charred Cauliflower Tacos with Romesco Salsa Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Sara Mardanbigi makes a smoky, mildly spicy romesco salsa from roasted red peppers and tomato. It serves as the ideal counterbalance for charred cauliflower florets in this vegetarian taco dish from 2020 F&W Best New Restaurant Nixta Taqueria in Austin. Pine nuts add crunch and richness to each bite. Get the Recipe Save 04 of 33 Masa-Battered Fish Tacos with Citrus-Pickled Onions Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen 2023 F&W Best New Chef Isabel Coss uses masa both in her warm corn tortillas and in the batter for tender, flaky cod. To fill the taco, she tops a habanero-tinged orange aïoli with the fried fish, sliced avocado, citrus-pickled onions, and chopped cilantro, then serves with lime wedges and recommends salsa. Get the Recipe Save 05 of 33 Al Pastor Fish Tacos Caitlin Bensel Chef Marcela Valladolid trades pork for white fish fillets, like red snapper, and serves these light, beachy al pastor tacos with the traditional raw white onions, cilantro, and avocado or guacamole. Get the Recipe Save 06 of 33 Chorizo Breakfast Tacos Morgan Hunt Glaze / Prop Styling by Josh Hoggle / Food Styling by Nicole Hopper With a crisp, golden skirt made from pepper Jack, cilantro, and sliced jalapeño, these tacos are stuffed with a chorizo scramble for a festive breakfast that'll become an instant favorite. Get the Recipe Save 07 of 33 Carnitas Jackfruit Tacos Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell When chef and cookbook author Jocelyn Ramirez discovered that canned jackfruit could be the perfect vehicle to bring together Mexican flavors and plant-based cooking, a light bulb went off. By using the cumin, chile flakes, and salt that many Mexican home cooks already have in their pantries, Ramirez capitalized on the pulled pork texture of jackfruit to make her incredible "carnitas" tacos. Get the Recipe Save 08 of 33 Fried Yuba Tacos with Sweet Corn Relish Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen Chef Bryant Terry rolls up thin sheets of tofu skin then fries them in avocado oil before layering them onto warm corn tortillas smeared with "green cream" — sautéed spinach stirred together with mashed avocado. A summery corn relish and lots of fresh toppings round these tacos out. Get the Recipe Save 09 of 33 Baja Fried Shrimp Tacos Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Torchy's Tacos founder Mike Rypka makes the quintessential fried shrimp taco. Panko breadcrumbs provide epic crunch; a drizzle of tangy chipotle mayo and a scoop of warm cabbage slaw complete the dish. Get the Recipe Save 10 of 33 Crispy Fish Tacos on Achiote Corn Tortillas Matt Taylor-Gross / Food Styling by Barrett Washburne In this recipe from chef Brooke Williamson, use masa harina and achiote paste to make homemade achiote tortillas. Then top with battered and fried cod, a tart remoulade, and crunchy kohlrabi slaw. Get the Recipe Save 11 of 33 Chicken Tinga Tacos Diana Chistruga These smoky tinga tacos from chef Jenn Lewis are especially easy to make. The recipe calls for only a few simple ingredients, and you can braise the meat in the oven, in a casserole on the stove, or in a slow cooker. Get the Recipe Save 12 of 33 Steak and Carrot Tacos Greg DuPree Cumin-tinged carrots are served in warm homemade tortillas with juicy, meaty skirt steak. Swap out the beef for roasted mixed mushrooms for a meat-free option. Get the Recipe Save 13 of 33 Chile-Spiced Skirt Steak Tacos Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Sue Mitchell Jesse Vendley's carne asada tacos from Calexico come together in just two steps and are ready in only 35 minutes. Serve with freshly made pico de gallo and avocado salsa for the ultimate taco meal. Get the Recipe Save 14 of 33 Tempeh Tacos with Cabbage Slaw Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee Tempeh, a protein-rich fermented soy product that crumbles beautifully, is a wonderful ground meat alternative for vegan tacos. Enhance the filling with fresh bell pepper and onion, season with traditional taco spices, and finish with a refreshing red cabbage slaw. Get the Recipe Save 15 of 33 Crispy Pork Tacos with Red Chile Salsa David Malosh Maria Sinskey cooks pork low and slow, then fries it in pork fat to crisp it up without drying it out. She combines three types of dried chiles to make a salsa with mild, sweet heat, which she uses to top her tacos alongside thinly sliced cabbage and cilantro. It's a love letter to the Mexican cooking traditions that shape California cuisine. Get the Recipe Save 16 of 33 Rajma (Kidney Bean Curry) Tacos Rachel Vanni / Food Styling by Judy Haubert Creamy, richly spiced vegetarian kidney bean curry makes a surprisingly delicious filling for corn tortillas. These tacos from Chitra Agrawal are table-ready in less than an hour. Get the Recipe Save 17 of 33 Beer-Battered Fish Tacos Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood Use a hoppy IPA to add depth to the crunchy coating of these beer-battered fish tacos, then serve with bright homemade pickled red onions and tart, creamy cabbage slaw for a taco-night win. Get the Recipe Save 18 of 33 Crispy Ricotta-Kale Tacos Victor Protasio Paola Briseño González and Javier Cabral heat tortillas in a hot skillet before stuffing them with a ricotta-kale mixture so they're more pliable and less likely to break. Top the tacos with this excellent tomatillo salsa studded with chopped roasted pistachios. Get the Recipe Save 19 of 33 Duck Tacos Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Grace Parisi pairs roasted duck with a cilantro-lime sauce that gets a kick of heat from pickled jalapeño. Shredded carrot, sliced scallion, and radish sprouts complete each taco. Get the Recipe Save 20 of 33 Fideos Secos Tacos Greg Dupree Claudette Zepeda cooks thin spaghetti in a chile-based tomato sauce to fill these griddled tacos. Feel free to use soy chorizo for a vegetarian version. Get the Recipe Save 21 of 33 Texas Chile Short Rib Tacos John Kernick Cookbook authors Matt and Ted Lee add a little semisweet chocolate to the sauce for these short ribs to round out the tang and heat from tomatoes and chiles. Get the Recipe Save 22 of 33 Coke-Braised Pork Tacos Coral Von Zumvalt A cup of Mexican Coca-Cola is key to the rich flavor in this simple braised pork recipe from chef and cookbook author Marcela Valladolid. Get the Recipe Save 23 of 33 Steak Tacos with Pineapple Eva Kolenko Soy sauce, garlic, and ginger make up the marinade for these super-easy skirt steak tacos made extra delicious with diced fresh pineapple. Get the Recipe Save 24 of 33 Chipotle-Rubbed Salmon Tacos with Apple-Cucumber Salsa Joseph de Leo Cool down zingy grilled salmon with tangy lime mayo, crunchy cabbage, mashed avocado, and a juicy apple-cucumber salsa for these summery tacos. Get the Recipe Save 25 of 33 Barbacoa Beef Tacos with Two Sauces Con Poulos Deeply flavorful Mexican beef short ribs are first braised with toasted ancho and chipotle chiles, spices, and 15 crushed garlic cloves until meltingly tender before they're crisped on the grill, shredded, and served in corn tortillas with a sauce made from the fragrant braising liquid. Get the Recipe Save 26 of 33 Fried Chicken Tacos Con Poulos Inspired by his favorite fried chicken in Tijuana, Andrew Zimmern dredges juicy chicken thighs in spiced flour and pan-fries them to a crisp to nestle into warm corn tortillas with fresh avocado-tomatillo salsa. Get the Recipe Save 27 of 33 Shrimp Tacos with Tomatillo Salsa Marcus Nilsson The celery salad that tops these seafood tacos from chef Tim Byres adds a refreshing crunch, while the tangy green tomatillo-jalapeño salsa provides a bright complement to the shrimp. Get the Recipe Save 28 of 33 Crispy Pork Belly Tacos with Pico de Gallo Con Poulos Chef Enrique Olvera confits crispy pork belly in fat for this taco filling. Serve with a tangy salsa spiked with your favorite Mexican beer. Get the Recipe Save 29 of 33 Homemade Green Chorizo Tacos with Kale & Potatoes Christina Holmes Made with parsley and poblano, Alex Stupak affectionately calls his from-scratch green chorizo the "vegetal cousin" of the standard red variety. Here, he sautés the sausage with kale and sliced fingerling potatoes, then serves it up on warm corn tortillas with queso fresco and crema. Get the Recipe Save 30 of 33 Tuna Tacos with Pickled Onions Rick Lew Aarón Sánchez chars his simply seasoned tuna on the grill and pairs it with quick-pickled red onions and an easy fresh salsa made from sweet mango and crunchy cucumber for this 30-minute taco dinner. Get the Recipe Save 31 of 33 Brat and Pepper Tacos Con Poulos Classic Italian sausage and a mix of tender roasted peppers fill these playful sub-inspired tacos. Garnish them with pickled red cabbage and freshly grated horseradish. Get the Recipe Save 32 of 33 Spiced Crab Tacos Tina Rupp Chef Michael Psilakis incorporates crabmeat with grilled jalapeño, red and yellow bell peppers, olive oil, lime juice, mint, and cilantro for these bright, fresh seafood tacos with a hit of chile sauce. You could use cooked shrimp in the filling, alternatively. Get the Recipe Save 33 of 33 Chicken and Cabbage Tacos with Cilantro Cream Raymond Hom Pickled jalapeño adds heat and bite to Melissa Rubel Jacobson's crunchy slaw-covered chicken tacos. Get the Recipe Save Explore more: Recipes Dinner Tortilla Dishes Tacos Was this page helpful? Thanks for your feedback! Tell us why! Other Submit