50 Taco Recipes

How to reheat soft tortillas and hard taco shells:

Hard Corn Taco Tortillas: Bake for 4 minutes at 180°C or microwave for 45 seconds.

Soft corn or wheat tortillas (15 cm): Heat in a dry frying pan or on the grill for 30 seconds on each side, or wrap in foil and bake for 10 minutes at 200°C. You can also wrap them in a damp towel and heat for 1 minute in the microwave.

1. With ground beef. Sauté 1 chopped onion and 2 crushed garlic cloves in oil. Add 1 tbsp. chili powder and 2 teaspoons each of cumin and coriander; cook for 30 seconds. Add 1 pound of ground beef and cook until golden brown. Pour in 2 tablespoons of broth and season with salt to taste. Serve in firm taco tortillas and add desired toppings.

2. With spicy beef. Make Ground Beef Tacos (No. 1) by adding 2 teaspoons hot sauce and 1/4 cup chopped pickled jalapeños along with the broth.

3. With turkey. Make Ground Beef Tacos (No. 1), adding 1/4 teaspoon cinnamon to the spices and substituting turkey for the beef.

4. With spicy-sweet beef. Make ground beef tacos (No. 1), adding 1/4 teaspoon cinnamon to the spices. Replace the broth with 1/4 cup water, then add 3 tablespoons each of tomato paste and raisins, 1 tablespoon of capers, and salt to taste. Simmer until thickened.

5. With cheese and chorizo. Brown 2 ounces (60 g) of diced dry-cured chorizo ​​in a skillet; remove with a slotted spoon. Melt 8 ounces (230 g) of sliced ​​Monterey Jack cheese in the skillet. Serve with the chorizo ​​in wheat tortillas.

6. Carne asada. Season 1 pound skirt steak (machete steak, the inner sirloin) with salt and pepper; grill and slice. Brush 1 bunch of green onions with oil and grill. Serve the steak and onions in tortillas with lime juice.


7. Fajita. Make carne asada tacos (No. 6), using thickly sliced ​​bell pepper and onion instead of green onions. Serve in tortillas with sour cream. guacamole And salsa.

8. With beef and beans. Make ground beef tacos (No. 1), adding 1 can pinto beans (drained) with the broth.

9. With double base. Spread 2 tbsp warm on a wheat tortilla. refried beansPlace in a hard taco shell and add desired fillings.


10. With a sharp base. Combine 1 teaspoon salt, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Deep-fry the corn tortillas for 2 minutes at 350°F (180°C) until crisp, using tongs to form each tortilla into a taco shape. Pat dry, then sprinkle with the spice mixture. Fill with your desired filling.

11. Carnitas. In a saucepan, combine 2 pounds (900 grams) of diced pork shoulder, 1 clove of garlic, 1/2 an orange, 1/2 a lime, 4 sprigs of thyme, 2 bay leaves, 1 cup of milk, enough water to cover, and 1 teaspoon of salt. Cook over medium heat for 1 hour, until the liquid has evaporated and the pork is browned. Remove the meat and fry the chopped onion in the pan. Serve the pork and onions in tortillas.

12. With pork "al pastor". Make carnitas tacos (No. 11) by adding 1 tbsp. of milk. ancho chili powderOmit the onion. Tear the meat into shreds and serve in tortillas with sliced ​​grilled pineapple and green onions.

13. With chicken mole. Prepare store-bought mole sauce as directed on the can or use homemade mole sauceStir in the chopped cooked chicken. Serve on tortillas, sprinkled with sesame seeds.

14. With chicken and physalis. Puree 1 pound of peeled tomatillos, 1 jalapeño, 1 clove of garlic, 1/4 cup each chopped onion, cilantro, and water, and 1 teaspoon salt. Cook the sauce in 2 tablespoons of oil until thickened. Stir in 3 cups of shredded cooked chicken. Serve on tortillas with grated Monterey Jack cheese.

15. With shrimp and physalis. Make the Tomatillo Chicken Taco Sauce (No. 14); refrigerate. Serve grilled shrimp in tortillas with the sauce, cilantro, and sour cream.

16. With pork and chipotle. Sauté the chopped red onion and 1 chipotle pepper in adobo sauce. Add 2 teaspoons each of cumin and coriander; cook for 30 seconds. Add 1 tablespoon of adobo sauce and 1 pound of ground pork; cook until browned. Add 2 tablespoons of broth and salt to taste. Serve in taco shells.

17. With catfish and Cajun spices. Combine 1/4 cup each salsa and sour cream. Toss 1 pound catfish fillet (large pieces) with 2 teaspoons oil and 1 tablespoon. Cajun seasoning; sauté. Serve on tortillas with sour cream sauce.

18. With pork and Cajun spices. Make catfish tacos (No. 17), substituting boneless pork tenderloin for the fish. Serve in tortillas with salsa.

19. With mushrooms. Sauté 1 chopped shallot in butter. Add 1 pound of mixed mushrooms and 1 teaspoon of salt and sauté. Stir in lemon juice, parsley, and hot sauce. Serve on tortillas.

20. With duck confit. Combine 1 cup each diced green apple and radish, 1 tablespoon lemon juice, and salt. Brown 3 confit duck legs in a skillet; shred the meat. Serve on tortillas with apple relish.


21. With chicken and vegetables. Sauté 1/4 cup chopped onion in oil, adding 1 teaspoon each of minced garlic and jalapeño. Add 1 1/2 cups each of corn and sliced ​​zucchini; cook until tender and crisp. Stir in 2 cups of shredded cooked chicken, cilantro, lime juice, and salt to taste. Serve on tortillas.


22. With chicken and mango. Combine 1 sliced ​​mango, 2 tablespoons each chopped red and green onion, 1 teaspoon each chopped jalapeño and lime juice, and salt. Season 1 pound chicken tenders with salt and cayenne pepper; grill and slice. Serve in tortillas with mango salsa.

23. With chicken and pico de gallo. Make the pico de gallo sauce: Combine 2 diced tomatoes, 1/4 cup each chopped cilantro and red onion, 1 tablespoon each lime juice and crushed jalapeño, and salt. Fry the Mango Taco Patties (No. 22); serve in tortillas with the sauce.

24. With crab. Prepare the pico de gallo sauce for recipe #23. Stir in 8 ounces of crab meat. Serve on tortillas with avocado.

25. With nopal cactus. Combine 1/2 cup chopped onion, 1/4 cup chopped cilantro, and 1/2 a chopped jalapeño. Saute a jar of nopal cactus in the oil. Serve on tortillas with onion relish, radish slices and lime juice.

26. With sweet potato. Combine 3 cups peeled and sliced ​​sweet potatoes, 1/2 teaspoon chili powder, and 1/2 teaspoon salt with enough oil to coat. Bake for 30 minutes at 425°F (220°C), adding a can of black beans (drained) for the last 5 minutes. Serve on tortillas with sour cream.

27. With chorizo ​​and potatoes. Brown in a 450g frying pan. fresh crumbled chorizo with 1/2 chopped onion. Mash with 450 g of boiled potatoes and salt. Serve in tortillas with salsa.

28. "Sushi". Trim nori sheets into circles. Sprinkle cooked rice with lime juice. Season 8 ounces of diced tuna with cumin and chipotle chili powder; fry in oil. Serve the rice and tuna wrapped in nori with cilantro.

29. With pulled beef. Sauté 2 sliced ​​jalapeños in butter. Season 1 pound skirt steak with salt and pepper; add to the skillet and brown on both sides. Add 2 cups each of tomato puree and water; simmer, covered, at a low simmer for 45 minutes. Tear the meat into shreds and serve on tortillas.

30. Ropa vieja. Make beef tacos (No. 29) by adding sliced ​​bell pepper and onion to the jalapeños. Add green olives and a splash of olive brine before serving.

31. With egg and bacon. Wrap the finished tortillas potato pancakes with crumbled fried bacon, scrambled eggs and grated cheddar. Serve with salsa.

32. With egg and kale. Simmer, covered, with 1 bunch kale (torn), 1 tablespoon oil, 2 sliced ​​garlic cloves, 1/2 cup water, and salt to taste for 30 minutes, until softened. Serve in tortillas with scrambled eggs and hot sauce.


33. With egg and chorizo. Brown 110g of fresh crumbled chorizo ​​in a frying pan. Add 6 beaten eggs and cook until the whites are set. Serve on tortillas with cilantro.

34. Spicy for breakfast. Make Egg and Chorizo ​​Tacos (No. 33) by adding 1 chopped chipotle pepper in adobo sauce to the eggs. Serve with avocado.

35. With Asian-style chicken. Toss 2 cups coleslaw mix with 1 sliced ​​jalapeño, 1/2 cup cilantro, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and salt. Fill tortillas with shredded cooked chicken and coleslaw.

36. With pork, Vietnamese style. Sauté 1 teaspoon each of grated ginger and garlic in oil. Add 1 pound of ground pork and cook until golden brown. Stir in 1 tablespoon each of lime juice and fish sauce, along with a splash of Sriracha. Serve on tortillas with basil, mint, and cilantro.

37. Korean BBQ. Puree 1/3 cup kimchi with 1 tablespoon each of soy sauce and oil. Toss with 1 pound thinly sliced ​​flank steak; marinate for 30 minutes. Pan-fry. Serve on tortillas with kimchi and green onions.

38. With pork, Chinese style. Fry 900 g of pork shoulder in a saucepan with oil. Add 3 cups of water, 1/4 cup each of soy sauce, ginger and garlic slices, 1 star anise, 1 cinnamon stick, and 1 teaspoon of salt. Cover and simmer for 3 hours. Tear the meat into strands. Serve on tortillas with Asian chili sauce.

39. With fish. Mix 1 cup each of beer and flour with 1 teaspoon of salt. Coat 1 pound of white fish fillet (large pieces) in batter. Deep-fry in oil at 350°F (190°C). Serve on tortillas with salsa and lime juice.


40. With fish and salad. Combine 3 cups shredded red cabbage, 1/4 cup sour cream, 2 tablespoons each lime juice and chopped green onion, and salt. Make fish tacos (No. 39) and top with coleslaw.


41. Spicy with shrimp. Sauté 3 cloves of sliced ​​garlic in oil. Add 1 pound of shrimp; cook until pink. Add 1 tablespoon each of tomato paste and chopped chipotle peppers in adobo sauce and 1/4 cup water; simmer until thickened. Serve on tortillas with cilantro.

42. With shrimp and cucumber. Combine 3/4 cup plain yogurt, 1/3 cup grated cucumber, 1 tablespoon chopped mint, and salt to taste. Toss 1 pound shrimp with 1 tablespoon achiote paste or powder; grill. Serve on tortillas with cucumber sauce.

43. Tropical with chicken. Toss 1/2 cup grated jicama and 3/4 cup thinly sliced ​​red bell pepper with a pinch of salt, pepper, and sugar, the juice of 1 lime, chopped green onions, and cilantro. Heat 1/2 cup each barbecue sauce and guava paste with 1/4 cup orange juice and 2 tablespoons rum. Brush 4 chicken tenders with this mixture; grill and slice. Serve on tortillas with the jicama salad.


44. With spaghetti. Heat 2 cups cooked spaghetti with 1 cup tomato sauce and 1 teaspoon hot sauce. Stir in 1/4 cup chopped cilantro. Serve in firm taco tortillas with shredded lettuce and grated cheese.

45. With chicken ranchero. Sauté 1/2 cup each chopped onion and bell pepper, 1 chopped serrano chile, and 1/2 teaspoon each cumin and chopped garlic in oil. Add 14 oz can of tomato puree; simmer until thickened. Stir in 3 cups of shredded cooked chicken. Serve on tortillas with cilantro.

46. ​​With chicken in red salsa. In a dry frying pan, sauté 1/4 onion, 4 cloves garlic, and 3 plum tomatoes until lightly charred. Stir in 3 tablespoons chili powder, then pour in 2 cups chicken broth and simmer for 10 minutes. Puree and simmer until thickened. Stir in 3 cups shredded cooked chicken. Serve on tortillas.

47. Chicken rolls. Prepare the chicken taco filling (No. 46); chill. Spread mayonnaise on tortillas; add the filling, some chopped pickled jalapeños, and carrots. Roll into a roll.

48. With poblano pepper. Grill 2 poblano chiles and a sliced ​​onion over high heat, turning occasionally, until lightly blackened. Cover the chiles; cool, peel, and slice. Toss with 1 tablespoon sour cream and lime juice and salt to taste. Serve on tortillas with cotija or feta cheese.

49. With salmon. Combine 2 teaspoons each brown sugar and ancho chili powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; rub the mixture over 12 ounces (340 g) salmon fillet. Pan-fry with butter. Slice and serve in tortillas with mango chunks, avocado, sour cream, and cilantro.

50. With lobster. Puree 1/2 avocado with 1/3 cup water, 2 tablespoons sour cream, 2 teaspoons lime juice, and salt. Toss with chopped cooked lobster; serve in tortillas with corn, cilantro, and sliced ​​serrano pepper.