30 Taco Recipes to Put on Repeat
By Food & Wine
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 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.
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Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce
by Tieghan @ Half-Baked Harvest
These tacos are delicious, fun, unique, and different.
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken, beef, or turkey
- 1 yellow onion chopped
- 2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ cup red enchilada sauce
- 1 teaspoon kosher salt
- 2 cups shredded Mexican cheese
- 12 flour or corn tortillas
- 1-2 jalapeños, sliced
Avocado Cilantro Sauce
- 1 avocado
- 1/3 cup salsa Verde
- ¼ cup plain Greek yogurt or sour cream
- 3 tablespoons lime juice
- 2 teaspoons honey
- 1/3 cup fresh cilantro
- US Customary – Metric
- In a large skillet, heat the olive oil over high heat. Add the meat and onion. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chipotle chili powder, cumin, garlic powder and salt. Add the enchilada sauce. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 5 minutes. Remove from the heat.
- To make the avocado sauce. Combine all ingredients in a blender, blend until creamy. Season with salt.
- To make the tacos. Layer the meat and a sprinkle of cheese to one side of the tortilla. Try not to over stuff the tacos. Fold the tortilla over the ingredients. Repeat with remaining tortillas and ingredients.
- Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/3 cup cheese in 3–4-inch circle/square. Place 1 taco to 1 side of the cheese round. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the taco up in the cheese. Continue to cook 3-4 minutes, until crisped all over.
- Serve warm with avocado sauce and any number of desired toppings, whatever you love!
See Full Recipe Here>>
Zesty Quinoa Tacos with Cilantro Sauce
By Dishing Out Health
Taco-spiced quinoa, hearty black beans, and sautéed peppers and onion, these filling tacos are here to appease meat-eaters and vegetarians alike.
- 2 Tbsp. extra-virgin olive oil
- 1 red bell pepper, finely chopped
- ½ red onion, finely chopped
- 2 Tbsp. tomato paste
- 2 Tbsp. taco seasoning (homemade or store-bought, such as Siete brand)
- ¾ cup dry (uncooked) quinoa
- 1 ½ cups vegetable broth or water
- 1 (15-oz.) can black beans, rinsed and drained
- 8 corn or flour tortillas, warmed
- Sliced avocado for serving
- ½ cup plain whole-milk Greek yogurt (sub coconut milk yogurt if making vegan)
- ½ cup fresh cilantro leaves and stems
- 2 Tbsp. extra-virgin olive oil
- 1 small (or 1/2 large) jalapeño, seeds and ribs removed
- 2 Tbsp. fresh lime or lemon juice
- ½ tsp. ground coriander or cumin
- ½ tsp. garlic powder
- ¼ to ½ tsp. kosher salt (to taste)
- Heat olive oil in a medium saucepan over medium-high heat. Add bell pepper and red onion; cook 5 minutes, or until softened. Stir in tomato paste and taco seasoning; cook 2 more minutes to caramelize the tomato paste.
- Stir in quinoa and cook for 1 to 2 minutes, allowing the quinoa to lightly toast. Add broth (or water) and bring mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
- Stir in black beans, replace lid, and let mixture steam for 10 minutes (off burner). Taste and season with salt if needed. (Saltiness will depend on if your taco seasoning is salted, and whether you used broth or water.)
- Meanwhile, prepare Cilantro Sauce by combining yogurt, cilantro, olive oil, jalapeño, lime juice, coriander (or cumin), garlic powder, and ¼ tsp. salt in a standard or small blender (such as a Nutribullet); blend until mostly smooth. Taste and season with additional salt, if desired.
- Toast corn or flour tortillas. Divide quinoa filling evenly between each tortilla, and drizzle with Cilantro Sauce. Garnish with sliced avocado and finish with chopped green onions or extra cilantro, if desired.
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BBQ Cauliflower Tacos with Green Tahini Sauce
By Dishing Out Health
These tacos take the finger-licking beauty of a BBQ wing experience and wrap it in a tortilla. Balanced by a creamy sauce and crunchy fixings, they check every box for a top-tier taco.
- 6 cups cauliflower florets (from 1 medium head cauliflower)
- 2 Tbsp. extra-virgin olive oil
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1/3 cup store-bought or homemade BBQ sauce
- 8 tortillas, warmed
- Suggested garnishes: shredded purple cabbage, sliced avocado, extra cilantro
Green Tahini Sauce
- 1 cup fresh cilantro leaves and tender stems
- 1/3 cup tahini
- 2 Tbsp. fresh lemon juice (from 1 lemon)
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves
- 1 tsp. ground cumin
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- Preheat oven to 425ºF. Arrange cauliflower on a baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Roast for 30 minutes, tossing once halfway through.
- Remove from oven and brush cauliflower with BBQ sauce. Place back in the oven for 10 more minutes.
- While cauliflower bakes, prepare Green Tahini Sauce:
- Combine cilantro, tahini, lemon juice, olive oil, garlic, cumin, salt, and black pepper in a small food processor or blender; blend until texture is like pesto. Add 3 Tbsp. water and continue blending until smooth and creamy. (If sauce is still too thick, add more water as needed in 1 Tbsp. increments.)
- Toast or warm tortillas over a gas flame or in a cast iron skillet. Spread a layer of green tahini sauce on tortilla and arrange roasted cauliflower overtop. Garnish with shredded cabbage, sliced avocado, and fresh cilantro. Add a final drizzle of tahini sauce.
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Crock Pot Salsa Chicken
This recipe is one of the easiest things you will ever make. It's literally dump, cook, eat. Technically there's some shredding in there too, but you get the point. Once you learn this recipe you can do so much with it!
- 4 boneless chicken breasts
- 2 ½ tsp taco seasoning
- 2 cups mild chunky salsa, divided use, such as Chi-Chi's
- fresh parsley, chopped
- limes, for serving
- tortillas, for serving
- Lightly grease Crock Pot insert.
- Place chicken breasts inside Crock Pot.
- Sprinkle chicken with taco seasoning.
- Pour 1 cup of salsa over chicken.
- Cook on low 6-8 hours.
- Shred chicken.
- Add remaining cup of salsa and mix well.
- Cook for 10 additional minutes to warm through.
- Serve immediately or keep on warm.
- Garnish with fresh parsley before serving.
Find Full Recipe Here >>
By Sam Sifton
- 2 to 2 ½ pounds corned beef
- 1 small head of green cabbage, cored and thinly sliced
- 3 carrots, peeled and sliced into julienne
- 1 cup mayonnaise
- 3 tablespoons plain Greek yogurt or sour cream
- 3 tablespoons cider vinegar
- Kosher salt and ground black pepper, to taste
- 1 ½ tablespoons hot pepper sauce, or to taste
- 12 to 16 flour tortillas, warmed
- Sliced fresh or pickled jalapeños
- Warm the corned beef in its cooking liquid or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
- Make the coleslaw: Mix cabbage and carrots together in a large bowl.
- In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper, and hot pepper sauce to taste.
- Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
- When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
See the full article here
Green Chile Chicken Tacos
- 4 boneless-skinless chicken breasts
- salt and fresh-ground black pepper to taste
- one 15 oz. can Green Chile Enchilada Sauce
- one 3.5 oz. can diced green chiles plus juice
Tacos and Slaw Ingredients
- 8 Medium flour tortillas
- ½ large fresh Poblano chiles, finely chopped
- ¼ cup thinly sliced green onion
- 2 cups thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- ½ cup chopped cilantro
- 3 Tbsp mayo
- 2 Tbsp fresh-squeezed lime juice
- 1 ½ tsp. green Hot Sauce
- Salt to taste
- Put the green chile enchilada sauce into a small non-stick saucepan and cook over low heat, stirring occasionally, until enough liquid has evaporated that the sauce has reduced to ¾ cup. This will take about 45 minutes, or less if you’re watching it carefully and use higher heat.
- While the sauce is reducing, trim chicken breasts and cut each breast lengthwise into 2 or 3 long strips. (Cut larger breasts into 3 strips and smaller ones into 2.)
- Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to ¾ cup, spread sauce over the chicken pieces and add the small can of diced green chiles if you want a bit more heat.
- Cook on high for about 2 ½ hours, or until the chicken shreds apart easily with a fork.
- When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of the slow cooker.
- Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos.
- Preheat oven or toaster oven to 400F.
- Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas in the toaster oven while you make the slaw.
- Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing.
- Cut the Poblano chile in half, remove seeds, and finely chop half the chile (reserving the other half for another use.)
- Thinly slice green onions, green cabbage, red cabbage, and chop cilantro (if using.)
- Put the slaw ingredients in a bowl and toss with the dressing.
- To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw.
Smoky, grilled shrimp and spicy slaw create next-level tacos that will knock your socks off. Perfect with some street corn and a spicy margarita.
- ¼ Cup extra-virgin olive oil
- 3 Tbsp freshly chopped cilantro
- Juice of 3 limes, divided
- kosher salt & freshly ground black pepper to taste
- 1 lb. large shrimp, peeled and deveined
- 2 Cups shredded red cabbage
- ¼ Cup mayonnaise
- 1 Tbsp sriracha
- 4 medium corn tortillas
- In a small bowl, mix olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.
- Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.
- Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and Sriracha. Season with salt.
- Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.
- Grill tortillas until charred, 1 minute per side.
- Serve shrimp in tortillas with slaw.
These tacos may be basic, but they are delicious and so easy to make. Pair them with your favorite sides and a classic margarita and you have the perfect Taco Tuesday meal.
- 2 Tbsp vegetable oil
- 3 lbs. flank steak
- 1 diced large white onion, divided
- 3 fresh limes
- 1 bunch cilantro, chopped
- 16 mini corn tortillas
- Kosher salt & fresh ground black pepper to taste
- Cut the steak into bite-size pieces.
- Heat the vegetable oil in a large frying pan or skillet over medium-high heat.
- Add the steak and sauté until the meat starts to brown.
- Add half of the onion to the skillet and sauté with the beef until the onions start to soften and become translucent. Season with salt and pepper.
- Squeeze the juice of two limes over the steak and onions. Continue cooking until the steak is cooked through and the onions have browned.
- Using your stovetop, place each tortilla directly on the heat source until the tortillas become warm and pliable, about 10 secs. Stack tortillas and cover with a paper towel to keep warm.
- To prepare a taco, take two tortillas, and spoon 2 tablespoons of the steak/onion mixture into the center. Top steak with a sprinkling of diced raw onion, fresh chopped cilantro, and a lime wedge for extra lime juice.
Mexican Spooky Eyeball Tacos
By Jane Kaylie @Recipesnfoodcom from Los Angeles, CA
Have you ever had Halloween themed tacos at a Halloween Party? If not, then give them a try. They are a perfect Nasty Treat for a Halloween Get Together/Party or a Halloween Kids Treat.
- 1 lb. ground beef
- 1 ¼ oz package taco seasoning mix
- 12 taco shells
- 3⁄4 cup salsa
- 1 tomato, small cubes
- 1 small head lettuce, sliced into small confetti squares
- 2 ¼ oz can large black olives, sliced
- 1 cup cheese, shredded & long (cheddar is good, but a Mexican blend would be good too)
Get full recipe here >>
These tacos will change the way you think of tacos and will make your Taco Tuesdays so much easier and tastier. Not only that but you can use any fillings you like with these quick and easy tacos.
- ½ cup onion minced
- 2 cups cooked chicken diced
- 1 cup black beans
- 1 cup diced tomatoes
- 3 tablespoons
- 12 hard shell tacos
- 1 cup shredded cheese
- cilantro to garnish
- jalapeno slices
- Preheat oven to 400F.
- Line a 9x13 baking dish with foil or parchment paper.
- Heat olive oil over medium heat in a large skillet.
- Add the onions and cook for 3-4 minutes or until lightly golden.
- Add the chicken, black beans, tomatoes, and taco seasoning.
- Cook for 3-4 minutes stirring occasionally.
- Line taco shells in a baking dish. Spoon a few tablespoons of the chicken into each taco shell.
- Top with a sprinkle of cheese and a jalapeno slice and bake for 12-15 minutes or until the cheese is melted.
- Serve with a side of sour cream, lettuce, and slices of lime if desired
Roasted Cauliflower Tacos with Cilantro Sauce
Cauliflower is very popular right now and it’s time you gave these spicy tacos a try. The tangy and creamy spice along with the spicy roasted cauliflower and fresh and crispy toppings is a match made and heaven and you will have everyone begging for more.
- 1 head cauliflower chopped
- 3 Tbsp avocado oil
- 1 Tbsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ cup Greek yogurt
- ¼ cup sour cream
- ¼ cup fresh cilantro
- 1 clove garlic
- Juice of 1 lime
- Salt and pepper
- 8 small Tortillas flour or corn
- 1 Avocado sliced
- 1 cup shredded red cabbage
- 1 Jalapeno sliced
- ¼ cup Cilantro minced
- Preheat oven to 425°F.
- Line a large, rimmed baking sheet with foil or parchment paper.
- In a large bowl, combine the cauliflower florets, spices, and oil. Stir until the cauliflower is coated with spices.
- Transfer to a baking sheet and bake 20 minutes or until lightly charred and cooked through.
- Cilantro Sauce: Mince the cilantro and garlic and whisk in a medium bowl or add all the ingredients to the food processor, season with salt and pepper.
- Blend until smooth and creamy. Taste and adjust salt and pepper to taste.
- Warm tortillas, place about 1/4 cup of cauliflower on a tortilla.
- Top with avocado, cabbage, sliced jalapeno, minced cilantro, and a generous drizzle of cilantro sauce.
These salmon tacos are everything you could ever want tacos to be. The blackening seasoning brings so much flavor and texture to the salmon and takes it to a whole new taco level.
Ingredients For the blackened salmon
- 1 Tbsp paprika
- 1 tsp cayenne
- 1 tsp dried thyme
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp kosher salt
- 4 6-7oz. pieces salmon, pin bones removed, skin-on
- 2 Tbsp oil
- 8 corn or flour tortillas
- 2 cups romaine lettuce shredded
- 1 cup diced tomato
- 1/2 cup diced red onion
- 2 tablespoon minced cilantro
- 1/4 cup sour cream
- 1 lime cut into small wedges
- Salmon: In a small bowl combine the spices.
- Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
- Heat a large heavy-bottomed pan or cast-iron skillet over medium heat and add the oil. Add the salmon flesh side down.
- Cook for 2 to 3 minutes per side or until the skin is crispy.
- Once the salmon has slightly cooled, peel the skin away with a fork and shred into large chunks.
- To assemble: Char the tortillas on the stove-top (gas stoves only) until the edges are lightly burnt.
- Fill each tortilla with lettuce, tomato, onion, about 1/2 of each salmon fillet, a sprinkle of cilantro, a drizzle of fresh lime and a drizzle of sour-cream.
Spicy Chicken and Avocado Tacos
Take your tacos to a whole new level with avocado and cilantro cream sauce. The chicken and avocado complement each other perfectly but the flavor-packed cilantro lime sauce is the perfect addition. It’s creamy, zesty and makes a delicious partner for the chicken and avocado.
- 1 pound chicken breasts cut into bite size pieces
- 2 Tbsp olive oil
- 2 clove garlic minced
- 1 Tbsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1 Tbsp olive oil
- squeeze of lime
Cilantro Lime Sauce
- 1/2 cup sour cream
- 1/4 cup cilantro
- 1 clove garlic
- 1 tsp lime juice
- salt and pepper to taste
Create Your Tacos
- 2 avocados, sliced
- 6-8 small tortillas corn or flour
- Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours.
- Heat a large skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime.
- For the sauce add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minutes or until creamy.
- Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce.
Al pastor also known as tacos al pastor, is a taco made with spit-grilled pork. It is a popular street food that has spread to the United States and combines the savory and sweet flavors of pork and pineapple.
Ingredients for Achiote Paste
- 1/4 Cup extra-virgin olive oil
- 1/4 Cup annatto seeds
- 1 Tbsp. coriander seeds
- 1 Tbsp. cumin seeds
- 2 tsp. dried oregano
- 1 tsp. black peppercorns
- 1 tsp. mustard seeds
- 5 allspice berries
- 4 cloves garlic
- 1/3 CUP orange juice
- 2 Tbsp. apple cider vinegar
- 1 tsp. salt
Directions for Achiote Paste
- In a small skillet over medium heat, heat oil.
- Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute.
- In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt.
- Blend until it turns into a mostly smooth paste, scraping down sides as needed.
Ingredients for the Pork
- 1 Tbsp. extra-virgin olive oil, plus extra for grilling
- 3 dried seedless guajillo chilis
- 3 dried seedless chiles de arbol
- 1/3 Cup pineapple juice
- 1/4 Cup achiote paste
- 2 Tbsp. apple cider vinegar
- 3 cloves garlic
- 2 Tbsp. packed brown sugar
- 2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly ground black pepper
- 2 lb. boneless pork shoulder, sliced 1/2" thick
For your tacos
- Pineapple rings
- Red onion slices
- 12 corn tortillas
- Freshly chopped cilantro
- Lime wedges
Directions for tacos
- In a small frying pan over medium heat, heat oil.
- Add chilis and toast until slightly charred and fragrant, 1 minute.
- In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper.
- Blend until fully combined.
- Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
- Preheat grill to medium-high and brush with oil.
- Grill pork until slightly charred and cooked through, 6 minutes per side.
- Let rest on a cutting board for 5 minutes then cut into 1" pieces.
- Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side.
- Break pineapple rings into large pieces.
- Add tortillas to grill and cook until warmed, 1 minute per side.
- On warmed tortillas, add pork, pineapple, onions, and cilantro.
- Serve with lime wedges.
Tacos aren't just for lunch or dinner anymore; breakfast is the perfect time to enjoy your favorite food!
- 1 large potato, peeled and cubed into 1/2" pieces
- Kosher salt to taste
- 1 Tbsp. extra-virgin olive oil, plus more as needed
- 4 oz. fresh chorizo sausage, casing removed
- 1/4 small yellow onion, diced
- Freshly ground black pepper to taste
- 2 Tbsp. butter
- 3 large eggs, beaten
- 4 Soft taco flour tortillas (corn tortillas can be used if preferred)
- 1/2 Cup shredded cheddar
- Your favorite hot sauce
- 2 green onions, thinly sliced
- Sliced avocado
- Pickled onions
- Place potatoes in a large pot and cover with 1" of cold water. Season water with kosher salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain. Meanwhile, in a large skillet over medium heat, heat olive oil. Add chorizo and onion cook, stirring occasionally, until chorizo is cooked through, and onions are translucent, 6 to 8 minutes.
- Move chorizo and onion to the edges of your skillet and add another tablespoon of oil. Add drained potatoes to the center of the skillet and spread out in an even layer. Let cook undisturbed until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into chorizo and turn off heat.
- Make your eggs - in a medium nonstick skillet, melt butter and pour eggs and let set slightly, then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are cooked to your liking, season with salt and pepper and remove from heat.
- Build your tacos - lightly toast each of your tortillas over an open flame or in a large dry skillet. Divide cheddar evenly between tortillas, then top with a scoop of chorizo and potatoes and a scoop of eggs. Serve with your choice of toppings.
Tequila-Lime Chicken Tacos
Tequila and lime not only make amazing margaritas, but they season chicken beautifully for some amazing tacos. Sip on your perfectly paired cocktail while you enjoy these tacos.
- 1/2 Cup tequila
- 4 limes - juiced
- 2 minced garlic cloves
- 2 jalapeños: 1 finely chopped and 1 sliced, divided
- Freshly ground black pepper to taste
- Kosher salt tot taste
- 1 lb. boneless, skinless chicken breasts
- 1 Tbsp. vegetable oil
- Corn tortillas, warmed, for serving
- 1 avocado, sliced
- 1/4 head red cabbage, shredded
- 1/2 Cup cotija cheese
- Lime wedges, for serving
- In a large baking dish, whisk together tequila, lime juice, garlic, and chopped jalapeño and season with salt and pepper. Add chicken and marinate in the fridge at least 20 minutes up to 1 hour.
- In a grill pan or skillet over medium-high heat, heat oil. Cook chicken until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes before slicing.
- Serve in tortillas with avocado, cabbage, sliced jalapeño, and cotija, and squeeze with lime.
Easy Shredded Chicken Tacos
Easy Shredded Chicken Tacos. This recipe is so tasty and simple. You can double the recipe and have shredded chicken for other meals during the week. If you want to spice it up, consider making the Spicy Habanero Hot Sauce to drizzle over the top and maybe pair it with a Classic Margarita.
Use either flour or corn tortillas. Don't forget shredded lettuce, cheese, tomatoes, sour cream, guacamole, and onions to top your tacos. Happy Taco Tuesday!
• 3 Pounds Chicken Breasts Usually About 4 large breasts
• 1/4 Cup Olive Oil
• 1 Cup Chicken Broth
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Paprika
- Place chicken breasts in your slow cooker (typically a crockpot).
- Pour chicken broth and seasonings over chicken.
- Cook on low for 6-8 hours
- Remove chicken from slow cooker and shred with forks.
- Now fill your taco shells and fill with your favorite toppings.
You don't have to be a vegetarian to enjoy these rolled tacos. They are always a hit! Perfect to prepare the night before for any Taco Tuesday or party. These rolled potato tacos are even more delicious with guacamole.
- Rolled Tacos
- 3 large yukon gold potatoes, chopped
- 1 tablespoon canola or vegetable oil
- 1/2 white onion, diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ancho chile powder
- salt and pepper
- corn tortillas
- canola oil, for frying
- Place the chopped potatoes in a slightly salted pot of water and boil until very tender.
- Drain and wipe out the pot.
- Heat the oil in the pan, add the onion and cook until softened. Add potatoes back to the pan and add ancho chile powder, garlic powder and salt and pepper to taste.
- Add 1/4 cup of water to the mix and cool until the potatoes are like mashed potato texture.
- Transfer filling to a bowl and allow to cool.
- Place 5 or 6 tortillas on a plate and cover with a damp paper towel to moisten tortillas, then microwave for 30 - 45 seconds. This makes the tortillas flexible and easy to roll.
- Take 2-3 tablespoons of potato filling and place on one side of the tortilla. Tightly roll the tortilla up and place on a baking sheet seam side down. Repeat until the filling is gone. Freeze until firm, you can make the night before and freeze overnight.
- When ready to eat:
- Heat 1 1/2 inches of canola oil in a pot. Gently lower 3-4 frozen rolled tacos into the oil and fry for 3-4 minutes, until golden brown and crunch. Transfer to a wire rack and drain any excess oil. Repeat until all the tacos are fried.
You can double or triple this recipe as needed
Ground beef crunchy tacos, depending on where you grew up, they may be nostalgic. They are very easy and tasty. These tacos make your Tuesday fun! Try them with this Restaurant Style Salsa Recipe
• 1 pound ground beef
• 2 tablespoons tomato paste
• ½ cup water
• 8 - 10 hard taco shells or soft
• toppings as desired: cheese, shredded lettuce, onions, tomatoes, olives, whatever you love
• 1 tbsp Chili Powder
• ½ tsp Garlic Powder
• ½ tbsp Cumin
• ½ tsp Onion Powder
• ¼ tsp Red Pepper
• 1 tsp Black Pepper
• ½ teaspoon Salt or to taste
- Brown the ground beef over medium heat. Drain any fat before adding seasonings.
- Add tomato paste, water, and seasonings, and bring to a simmer until thickened.
- Prepare hard shells. They should go in the oven, follow the directions on the box of shells.
- Fill taco shells with meat and desired toppings.
Instant Pot Shredded Chicken Tacos
By Holistic Foodie
Easy weeknight tacos that are completely hands-off thanks to the Instant Pot. You can also easily meal prep these tacos by making the shredded chicken in advance and then just preparing your toppings when you're ready to eat.
- 1 tbsp avocado oil
- 1/2 yellow onion chopped
- 2 tsp ancho chile powder
- 1 tsp cumin ground
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 3 chipotles in adobo sauce
- 3/4 cup chicken broth or water
- 1/2 cup salsa
- 2 lbs chicken breast skinless, boneless
- 2 tbsp lime juice fresh
For the toppings
- 1 avocado sliced or cubed
- 5 radishes sliced thin
- 1 serrano pepper sliced thin
- cilantro for garnish, optional
For the pumpkin seed topping (optional)
- 1/3 cup pumpkin seeds raw
- 1 tbsp avocado oil or extra virgin olive oil
- 1/4 tsp ancho chile powder or chili powder
- 1/8 tsp garlic powder
- pinch kosher salt
For the Chicken Tacos
- Turn the Instant Pot to sauté mode first. Pour the avocado oil in and sauté the onions for about three to four minutes, until softened. Add in your spices and salt and continue cooking for an additional two minutes, stirring to combine.
- Now add in the chipotles, chicken broth, salsa and the chicken breasts.
- Lock in the lid, make sure the valve is set to sealing. And cook on high pressure for 12 minutes.
- While the chicken is cooking, prepare the toppings and salsa verde if using.
- When the timer goes off, let the pressure release naturally for 10 minutes and then manually release the pressure. Open the lid, remove the chicken breast and add these to a large bowl or cutting board.
- Turn the Instant Pot to sauté mode and let the liquid reduce to half. This will take about seven to ten minutes, stirring occasionally.
- Using two forks, shred the chicken. Once the sauce has reduced, turn the Instant Pot off and add the chicken back in. Give it a stir.
- Assemble your tacos with toppings and enjoy!
For the pumpkin seed topping
- In a small pan over medium heat, pour in the oil. Once warm, add the pumpkin seeds and spices and salt. Stir often, until toasted and starting to pop, about four to five minutes.
- Remove and set aside until ready to use.
See the full recipe here >>
Jicama Tacos with Jackfruit: Grain Free & Vegan
By Holistic Foodie
Jackfruit is a species of tree native to Southwest India. As such it's commonly used in South and Southeast Asian cuisines, both the ripe and unripe fruit is used as are the seeds. For this recipe, we are using unripe jackfruit as this is the one that would typically be used in a meat type dish.
For the Jackfruit
- 2 cans Jackfruit
- 1 Avocado Oil or coconut oil
- 1/2 Yellow Onion diced
- 2 Garlic Cloves minced
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1/8 tsp Cinnamon
- 3 tbsp Tamari
- 1/3 cup BBQ sauce
For the Tacos
- 1 Jicama sliced thin
- 1 Avocado sliced or cubed
- 1 Radish watermelon, or use regular radish
- 1/4 cup Cilantro chopped
- 2 tbsp Lime Juice
- Drain both cans of jackfruit. Cut the firm pointy ends off each triangular piece. Shred with your hands the pieces of jackfruit, you can shred them more with a fork once you start cooking as well.
- Heat avocado or coconut oil on a pan, add the onion and cook over medium, until softened. Add the garlic in the last 20 seconds or so, stir together and add all the spices (paprika, cumin, cinnamon).
- Now add in the jackfruit and stir, add in the tamari, and BBQ sauce. Mix everything well and just squash the pieces of jackfruit and use two forks to pull apart the pieces. Simmer for 15-20 minutes.
- While this is simmering, slice your jicama as thinly as possible using a sharp knife or mandolin. Serve the jicama with jackfruit on top, avocado, radish, cilantro, and lime juice.
See the full recipe here>>