Find your favorite taco recipe

Find your favorite taco recipe

Whether you prefer your tacos meaty, seafood-filled, or vegetarian, we have a wide range of recipes for you to try. Some of our favorites include Birria Tacos and Tacos al Pastor — we also love the Chipotle-Rubbed Salmon Tacos and Fideos Secos Tacos. Read on for these and more of our best taco recipes.

birria taco

The combination of two meats creates the best balance between tender texture (from the roasted chicken meat) and succulence (from the short ribs). These birria tacos get their slow-cooked flavor from adobo sauce.

Charred Chile – Marinated grilled chicken tacos

Photography by Victor Protasio / Food styling by Margaret Monroe Dickey / Prop design by Nydia Cueva

To help build deep layers of flavor in these tacos, Chef Fermin Nunez begins his marinade by toasting and searing the aromatics. Dried chili peppers, cinnamon, allspice and onions are simmered before marinating tender chicken thighs for an hour, adding a smoky flavor before everything is quickly cooked on the grill or in the oven.

Charred Cauliflower Tacos with Romesco Sauce

Photography by Greg Dupree / Food styling by Margaret Monroe Dickey / Prop design by Lydia Purcell

A smoky, slightly spicy romesco sauce seeps into the filling of charred cauliflower florets in this balanced vegetarian taco. Pine nuts add crunch and richness to every bite. Recipe courtesy of F&W Best New Restaurant Nixta Taqueria of 2020 in Austin.

Al Pastor Fish Taco

Caitlin Bensel

“You’d think the adobo would completely take away the flavor of the fish, but it doesn’t,” chef Marcela Valladolid wrote. “It’s a lighter, more beachy version of the Mexican classic—perfect with an ice-cold beer. Topped with traditional raw white onions, cilantro, and avocado (or guacamole!), it’s heaven.”

Carnitas Jackfruit Taco

Photography by Caitlin Pencil / Food styling by Chelsea Zimmer / Prop design by Lydia Purcell

For her jackfruit taco recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde restaurant in Los Angeles, uses cumin, chili flakes, and salt to take advantage of the bacon-y texture of the jackfruit, turning it into a delicious-tasting vegetarian taco filling. Like carnitas.

Fried yuba taco with sweet corn flavor

Photography by Victor Protasio / Food styling by Chelsea Zimmer / Prop design by Heather Claire Spolin

In this recipe, Chef Bryant Terry rolls yuba, or thin sheets of tofu skin, in avocado oil until crispy, resulting in a delicious vegetarian taco filling. A spoonful of “green cream” — sautéed spinach with mashed avocado — holds all the delicious ingredients in place.

Beer-battered fish tacos

Photography by Antonis Achillios / Food styling by Chelsea Zimmer / Prop design by Hannah Greenwood

In this taco recipe, IPA adds depth to the crunchy coating on beer-battered cod fillets while the fish inside cooks to tender perfection. The tacos also feature homemade pickled red onions and coleslaw that gets a tart zing from the lemon crema and a touch of sweetness from the honey.

Steak and carrot tacos

Greg Dupree

Here, baby carrots (not baby ones!) are roasted with fragrant cumin seeds, then served in warm homemade tortillas with tender steak. For a vegetarian version, replace the steak with roasted mixed mushrooms.

Tempeh tacos with cabbage slaw

Photography by Antonis Achillios / Props design by Christina Dali / Food styling by Ali Rami

These satisfying vegetarian tacos are made with tempeh, a fermented soybean-based product packed with protein that crumbles well, making it a great option when you don’t want to use ground meat, like in this taco. Flavored with all the classic taco seasonings, plus some sweet peppers and fresh onions for flavor and color, the filling is piled onto charred tortillas and topped with red cabbage slaw.

Crispy pork tacos with red chile sauce

David Malosh

Stacked with braised pork and topped with thinly sliced ​​cabbage and cilantro, these delicious tacos are a love letter to the Mexican cooking traditions that make up California cuisine. Fried in Pork Fat After being cooked low and slow, the pork gets crispy without drying out. Dried chiles bring a mild, sweet heat to salsa. Their slight bitterness cuts through the rich, fatty pork.

Rajma (curry bean) tacos

Photography by Rachel Vanni / Food styling by Judy Hubert

This creamy, spicy vegetarian bean curry is usually served over rice with roti or naan, but it also makes a surprisingly delicious filling for corn tortillas.

Crispy Ricotta-Kale Taco

Victor Protasius

These tacos are topped with a premium tomato sauce studded with chopped roasted pistachios. Make sure to heat the tortillas in a hot skillet before filling them with the ricotta and kale mixture. Heating them first makes them more flexible and less likely to break during the stuffing and cooking process.

Dry pasta tacos

Greg Dupree

These grilled tacos are filled with fidios seco, a Mexican dish of thin spaghetti cooked in a Chilean tomato sauce until the pasta absorbs the flavor and rich red color of the sauce.

Texas Chile Short Rib Tacos

John Kernick

To round out the tang and heat up the tomatoes and hot peppers in the sauce for short ribs, cookbook authors Matt and Ted Lee add a little semi-sweet chocolate. “It’s mellow and sweet,” Ted says. “Chocolate puts everything in balance.”

Steak tacos with pineapple

© Eva Kolenko

A quick mix of soy sauce, garlic, and ginger flavors skirt steak for super easy tacos.

Chicken and cabbage tacos with cilantro crema

© Raymond Home

Pickled jalapenos add heat and bite to these crispy chicken tacos topped with slaw.

Barbacoa beef taco with two sauces

© Kon Paulus

While most meat is put on the grill raw, these intensely flavorful Mexican beef short ribs from Chef Roberto Santibañez are first cooked with chiles and spices until they melt. The grill-cooked meat is then sliced, shredded, and served in a corn tortilla with a sauce made from the braising liquid.

Chorizo ​​and fresh potato taco

© Kon Paulus

In just under an hour, this recipe yields 12 tacos, served with delicious zinfandel and peppers.

Chicken and poblano tacos with cream

© Lucas Allen

You can substitute chicken strips for chorizo ​​in these tacos; For a vegetarian taco, Chef Justin Large recommends topping it with crumbled marinated tofu.

Grilled salmon tacos with apple cucumber salsa

© Joseph De Leo

Spicy grilled salmon is cooled with lime mayonnaise, crunchy cabbage, smashed avocado, and a delicious apple cucumber dressing.

Breakfast tacos

© Abby Hawking

For breakfast tacos, warm corn tortillas are loaded with scrambled eggs, crispy bacon, and Monterey Jack cheese.

Crispy pork taco with pico de gallo

© Kon Paulus

Chef Enrique Olvera stuffs tacos with crispy, rendered pork belly and serves them with a tangy salsa and Mexican beer.

Chicken Tinga Taco

John Kernick

Justin Chappell, F&W’s culinary director, cooks dark meat chicken with onions, tomatoes, and seasonings, then tosses it into crispy tortilla shells for the perfect taco.

Coke braised pork tacos

Coral von Zumwalt

Coca-Cola is the secret to this super braised pork recipe from chef and cookbook author Marcela Valladolid. “The Coke tenderizes the pork and gives it a dark, caramelized crust,” she says. “I like to cut up this pork and serve it directly in the casserole it’s cooked in. I set out bowls of toppings so everyone can build their own tacos.”

Brat and pepper tacos

© Kon Paulus

These delightful tacos and peppers are inspired by the classic Italian sausage and peppers.

Shrimp tacos with tomato sauce

© Marcus Nilsson

Chef Tim Byres’ shrimp tacos are delicious with the tangy salsa, but the surprise here is the crunchy celery slaw on top. You can serve it with a refreshing, lemony Vinho Verde or a cold beer like Dos Equis.

Grilled chicken taco with cabbage and queso

© Phoebe Lapin

Prepare the chicken for these tacos ahead of time for a quick and easy dinner later in the week. It can be refrigerated in the sauce for up to three days. Gently reheat to serve.

Marinated crab tacos

© Tina Robb

Chef Michael Psilakis’ fresh, bright crab tacos include traditional Latin ingredients and a splash of chile sauce. Cooked shrimp would be great here too.

Tacos al pastor

© Kon Paulus

These classic tacos are served with grilled pineapple, chopped red onions, and cilantro. We also recommend pairing it with a smoked Bock beer.

Chile-Marinated Skirt Steak Tacos

© Kon Paulus

These carne asada tacos come together in just two steps and are ready in just 35 minutes. Serve with fresh pico de gallo and avocado salsa for the perfect taco meal.

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