30 Taco Recipes to Put on Repeat
Whether you prefer your tacos meaty, packed with seafood, or vegetarian, we have a wealth of recipes for you to try. Some of our favorites include classics like birria tacos and carne asada tacos—we also love crispy ricotta-kale tacos, fideos secos tacos, and green chorizo and potato tacos, too (the crispy potato cubes are irresistible). Read on for even more of our best taco recipes.
Texas Chile Short Rib Tacos
To round out the tang and heat from the tomatoes and chiles in the sauce for the short ribs, cookbook authors Matt and Ted Lee add a little semisweet chocolate. “It’s mellow and sweet,” says Ted. “The chocolate puts everything in balance.”
Steak Tacos with Pineapple
A quick marinade of soy sauce, garlic and ginger flavors the skirt steak for these super-easy tacos.
Barbacoa Beef Tacos with Two Sauces
While most meat is put on the grill raw, these intensely flavorful Mexican beef short ribs from chef Roberto Santibañez are first braised with chiles and spices until meltingly tender. The cooked meat is then crisped on the grill, shredded and served in corn tortillas with a sauce made from the braising liquid.
Grilled Pork and Onion Tacos
Gonzalo Martinez grills the chorizo, the cheese and even the chiles in the salsa for these tacos.
Chile-Spiced Skirt Steak Tacos
These tacos come together in just two steps, and are ready in 35 minutes.
Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread
Chipotle-Rubbed Salmon Tacos
These salmon tacos are served with an apple-cucumber salsa.
Chicken and Cabbage Tacos with Cilantro Cream
Pickled jalapeño adds heat and bite to these crunchy slaw-covered chicken tacos.
In just under an hour, this recipe yields you 12 tacos—serve them with a plummy, peppery Zinfandel.
Chicken and Poblano Tacos with Crema
You can replace the chicken strips with chorizo in these tacos; for a vegetarian taco, Justin Large recommends subbing in crumbled spiced tofu.
Tacos al Pastor
We recommend pairing these tacos with a smoky bock beer.
Greenmarket Tacos with Corn Crema
Kay Chun tosses sweet summer corn and raw green and yellow wax beans in a creamy, tangy mix of yogurt, feta, olive oil and cilantro to use as the filling for tortillas. It's a great vegetarian meal on a hot day because there's no cooking involved. For carnivores, it can easily be embellished with sliced roast beef, ham or shredded chicken.
For his take on breakfast tacos, F&W’s Justin Chapple fills warm corn tortillas with scrambled eggs, crisp bacon and Monterey Jack cheese.
Here, small (not baby!) carrots are roasted with fragrant cumin seeds, then served in warm homemade tortillas with juicy, meaty skirt steak. For a vegetarian version, swap out the steak for roasted mixed mushrooms.
Crispy Pork Belly Tacos with Pico de Gallo
Chef Enrique Olvera stuffs tacos with crispy pork belly, confited in fat, and serves them with a tangy salsa spiked with Mexican beer.
Coke-Braised Pork Tacos
Coca-Cola is the secret to this super-simple braised pork recipe from chef and cookbook author Marcela Valladolid. “The cola both tenderizes the pork and gives it a dark, caramelized crust,” says Valladolid. “I like to shred this pork and serve right in the casserole that it cooks in. I lay out bowls of toppings so everyone can build their own tacos.”
Grilled Fish Tacos with Cantaloupe Pico De Gallo
Make these super-simple fish tacos from chef Harold Moore when cantaloupe is at its peak. The floral, fruity melon in the pico de gallo is the perfect compliment to the sweet, flaky grilled fish.
These playful brat-and-pepper tacos from Food & Wine’s Justin Chapple are inspired by classic Italian sausage-and-pepper subs.
Carne Asada Tacos
For this fresh take on a carne asada taco, chef Juan Pablo Loza of the Rosewood Mayakoba resort in Cancún includes a vegetarian option in the recipe. In addition to flank steak, he also grills up oyster mushrooms and nopal (cactus) for a meaty (but meat-free) alternative.
Chicken Tinga Tacos
F&W’s Justin Chapple stews dark meat chicken with onion, tomatoes and spices, then spoons it into crispy tortilla shells for the perfect taco.
Salt-Baked Snapper Taco Bar
Upgrade taco night with perfect fish tacos by salt-baking a whole fish. The salt crust ensures loads of moist, flaky meat to pair with the curtido (crunchy cabbage slaw) and a fresh pico de gallo. We also love slicing up some creamy avocado to top each taco.
Hot Chicken Tacos
Mushroom Tacos with Salsa Guacamolada
Chef Juan Pablo Loza of the Rosewood Mayakoba in Mexico loves the rich, savory flavor of mushrooms paired with a bright and lightly spicy guacamolada. You can use any mix of mushrooms you like, though Chef Loza prefers the flavor of wild mushrooms.
Green Chorizo and Potato Tacos
Crispy Ricotta-Kale Tacos
Be sure to heat the tortillas in a hot skillet before stuffing them with the ricotta-kale mixture. Warming them up first makes them more pliable and less likely to break during the stuffing and cooking process.
Chef Juan Pablo Loza of Rosewood Mayakoba makes this refreshing salpicón, a basic salsa made here with cucumbers, radishes, habanero, red onion, and tomatoes. “This is a classic way to serve different leftovers, which you have to reheat and add in to the salsa so all the spice and citrus will soak the meat, making this a warm and cold filling in a hot tortilla,” he says. “You don’t need to add anything else. It’s so simple and perfect just like that.”
Al Pastor Fish Tacos
“You’d think the adobo would totally consume the flavor of the fish, but it doesn’t,” Marcela Valladolid writes. “It’s a lighter, beachier version of a Mexican classic—perfect with an ice-cold beer. Topped with the traditional raw white onions, cilantro, and avocado (or guacamole!), it’s heaven.”
Crispy Pork Tacos with Red Chile Salsa
These hearty tacos, piled high with braised pork and topped with a shower of thinly sliced cabbage and cilantro, are a love letter to the Mexican cooking traditions that shape California cuisine. Fried in pork fat after cooking low and slow, the pork gets extra crispy without being dry. Dried chiles bring a mild, sweet heat to the salsa; their slight bitterness cuts through rich, fatty pork.
Fideos Secos Tacos
These griddled tacos are filled with fideos secos, a Mexican dish of thin spaghetti cooked in a chile-based tomato sauce until the pasta has absorbed the flavor and rich red color of the sauce.