Recipes Comfort Food 19 Taco Recipes to Put on Repeat By Food & Wine Editors Updated on April 9, 2021 Share Tweet Pin Email Trending Videos Photo: Greg Dupree 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 birria tacos and tacos al pastor—we also love chipotle-rubbed salmon tacos, fideos secos tacos, and fresh chorizo and potato tacos. Read on for even more of our best taco recipes. 01 of 19 Birria Tacos A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs). These birria tacos get slow-cooked flavor from the adobo sauce. Get the Recipe 02 of 19 Texas Chile Short Rib Tacos John Kernick 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." Get the Recipe 03 of 19 Steak Tacos with Pineapple © Eva Kolenko A quick marinade of soy sauce, garlic and ginger flavors the skirt steak for these super-easy tacos. Get the Recipe 04 of 19 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. Get the Recipe 05 of 19 Chile-Spiced Skirt Steak Tacos © Con Poulos These tacos come together in just two steps, and are ready in 35 minutes. Get the Recipe 06 of 19 Chipotle-Rubbed Salmon Tacos These salmon tacos are served with an apple-cucumber salsa. Get the Recipe 07 of 19 Chicken and Cabbage Tacos with Cilantro Cream Pickled jalapeño adds heat and bite to these crunchy slaw-covered chicken tacos. Get the Recipe 08 of 19 Fresh-Chorizo-and-Potato Tacos In just under an hour, this recipe yields you 12 tacos—serve them with a plummy, peppery Zinfandel. Get the Recipe 09 of 19 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. Get the Recipe 10 of 19 Tacos al Pastor © Con Poulos We recommend pairing these tacos with a smoky bock beer. Get the Recipe 11 of 19 Breakfast Tacos © Abby Hocking For his take on breakfast tacos, F&W's Justin Chapple fills warm corn tortillas with scrambled eggs, crisp bacon and Monterey Jack cheese. Get the Recipe 12 of 19 Steak-and-Carrot Tacos Greg DuPree 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. Get the Recipe 13 of 19 Crispy Pork Belly Tacos with Pico de Gallo © Con Poulos Chef Enrique Olvera stuffs tacos with crispy pork belly, confited in fat, and serves them with a tangy salsa spiked with Mexican beer. Get the Recipe 14 of 19 Coke-Braised Pork Tacos Coral Von Zumvalt 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." Get the Recipe 15 of 19 Brat-and-Pepper Tacos © Con Poulos These playful brat-and-pepper tacos from Food & Wine's Justin Chapple are inspired by classic Italian sausage-and-pepper subs. Get the Recipe 16 of 19 Chicken Tinga Tacos JOHN KERNICK 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. Get the Recipe 17 of 19 Al Pastor Fish Tacos Caitlin Bensel "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." Get the Recipe 18 of 19 Crispy Pork Tacos with Red Chile Salsa David Malosh 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. Get the Recipe 19 of 19 Fideos Secos Tacos Greg Dupree 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit