19 Taco Recipes to Put on Repeat

Birria Tacos Recipe
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.

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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.

02 of 19

Texas Chile Short Rib Tacos

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."

03 of 19

Steak Tacos with Pineapple

Steak Tacos with Pineapple
© Eva Kolenko

A quick marinade of soy sauce, garlic and ginger flavors the skirt steak for these super-easy tacos.

04 of 19

Barbacoa Beef Tacos with Two Sauces

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.

05 of 19

Chile-Spiced Skirt Steak Tacos

Chile-Spiced Skirt Steak Tacos
© Con Poulos

These tacos come together in just two steps, and are ready in 35 minutes.

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Chipotle-Rubbed Salmon Tacos

Chipotle-Rubbed Salmon Tacos

These salmon tacos are served with an apple-cucumber salsa.

07 of 19

Chicken and Cabbage Tacos with Cilantro Cream

Chicken and Cabbage Tacos with Cilantro Cream

Pickled jalapeño adds heat and bite to these crunchy slaw-covered chicken tacos.

08 of 19

Fresh-Chorizo-and-Potato Tacos

Fresh-Chorizo-and-Potato Tacos

In just under an hour, this recipe yields you 12 tacos—serve them with a plummy, peppery Zinfandel.

09 of 19

Chicken and Poblano Tacos with Crema

Chicken & 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.

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Tacos al Pastor

Tacos al Pastor
© Con Poulos

We recommend pairing these tacos with a smoky bock beer.

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Breakfast Tacos

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.

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Steak-and-Carrot Tacos

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.

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Crispy Pork Belly Tacos with Pico de Gallo

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.

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Coke-Braised Pork Tacos

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."

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Brat-and-Pepper Tacos

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.

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Chicken Tinga Tacos

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.

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Al Pastor Fish Tacos

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."

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Crispy Pork Tacos with Red Chile Salsa

Winemakers Carnitas Tacos
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.

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Fideos Secos Tacos

Fideos Secos Tacos Recipe
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.

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