Get ready to fiesta! Whether you’re hosting a casual gathering or a lively party, taco bars are always a hit. And why not? With their vibrant colors, bold flavors, and endless customization options, tacos are the perfect way to bring people together. But what if we told you that these humble tortillas can be elevated into culinary masterpieces with just a few simple ingredients and some creative twists? In this article, we’ll take you on a journey around the world, exploring 20 mouth-watering taco bar recipes that will satisfy any craving and impress your guests.
From classic street tacos to innovative fusion creations, these flavorful recipes are sure to inspire your next taco adventure. So grab a fork (or a tortilla), and let’s get this fiesta started!
Spicy Beef Street Tacos
Spicy Beef Street Tacos Recipe
Elevate your taco Tuesday with this flavorful recipe that combines tender beef, crunchy slaw, and spicy kick.
Ingredients:
– 1 lb ground beef
– 1/2 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Slaw (see below)
– Optional toppings: diced avocado, sour cream, cilantro, sliced radishes
Slaw:
– 2 cups shredded red cabbage
– 1 cup shredded carrots
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the chopped onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 3-4 minutes or until the onion is translucent.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos with beef mixture, slaw, and desired toppings.
Cooking Time: 15-20 minutes
Grilled Chicken Fajita Tacos
A flavorful twist on traditional fajitas, this recipe combines grilled chicken, sautéed peppers and onions, and warm flour tortillas for a delicious taco experience.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup lime juice
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/4 tsp paprika
– Salt and pepper to taste
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 8-10 flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, diced tomatoes
Instructions:
1. Preheat grill to medium-high heat. In a small bowl, whisk together lime juice, garlic, cumin, chili powder, and paprika. Brush the mixture onto both sides of the chicken breasts.
2. Grill chicken for 5-6 minutes per side, or until cooked through. Let rest before slicing into thin strips.
3. In a large skillet, heat a tablespoon of oil over medium-high heat. Add sliced onions and bell peppers; cook for 5-7 minutes, or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled chicken, sautéed peppers and onions onto tortillas. Add desired toppings and serve.
Cooking Time: 15-20 minutes
Baja Fish Tacos with Lime Crema
Experience the bold flavors of Baja California with this recipe that combines crispy fish, tangy slaw, and creamy lime crema. This classic Mexican dish is a staple for any taco enthusiast.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 8 corn tortillas
– Lime Crema (see below)
– Shredded cabbage and radish for topping
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped cilantro
– Salt to taste
Instructions:
1. Dredge fish pieces in flour mixture, shaking off excess.
2. Fry fish in hot oil until golden and crispy (3-4 minutes).
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos with fried fish, cabbage, radish, and lime crema.
5. Serve immediately.
Cooking Time: 15 minutes
Slow Cooker Carnitas Tacos
Slow Cooker Carnitas Tacos Recipe
Get ready for a flavorful fiesta with this slow cooker carnitas tacos recipe! Tender, juicy pork shoulder is cooked to perfection and served in soft tacos with your favorite toppings.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Toppings: diced onions, cilantro, salsa, avocado, sour cream
Instructions:
1. Season the pork shoulder with salt, pepper, and cumin.
2. Heat the lard or oil in a large skillet over medium-high heat. Sear the pork until browned on all sides, about 5 minutes. Transfer to slow cooker.
3. Add orange and lime juice, garlic, and oregano to the slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.
4. Shred the pork with two forks and season with salt and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with shredded pork, desired toppings, and serve.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Vegan Jackfruit Tacos
Vegan Jackfruit Tacos Recipe
Transform your taco Tuesday into a flavorful fiesta with this delicious vegan jackfruit recipe! This plant-based twist on traditional tacos is packed with tender, meaty jackfruit and a blend of bold spices.
Ingredients:
– 1 can jackfruit in brine (14 oz), drained and chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and your favorite taco toppings (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook for 3-4 minutes until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, chili powder, and paprika. Cook for 30 seconds.
5. Add the chopped jackfruit and season with salt and pepper to taste.
6. Simmer the mixture for 10-12 minutes until the flavors meld together and the jackfruit is tender.
7. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble your tacos with the jackfruit mixture, sliced radishes, lime wedges, cilantro, and your favorite toppings.
Cooking Time: 25 minutes
Shrimp and Avocado Tacos
Elevate your taco game with this refreshing and flavorful recipe that combines succulent shrimp, creamy avocado, and crunchy slaw.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/2 cup red cabbage, thinly sliced
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: sour cream, salsa, shredded cheese, diced tomatoes
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
3. Meanwhile, combine the diced avocado, red cabbage, and cilantro in a bowl.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble the tacos by placing a few cooked shrimp on each tortilla, followed by a spoonful of the avocado mixture, and finishing with a dollop of slaw.
6. Squeeze a sliver of lime juice over the top and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Korean BBQ Tacos with Slaw
Elevate your taco game with this innovative recipe that combines the bold flavors of Korean BBQ with the crunch and tang of a refreshing slaw. This unique fusion is sure to delight your taste buds!
Ingredients:
– 1 lb beef (such as ribeye or sirloin), sliced into thin strips
– 1/4 cup Gochujang sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp garlic, minced
– 1 tsp sesame oil
– 8-10 corn tortillas
– Korean slaw (see below)
– Lime wedges, for serving
Korean Slaw:
– 2 cups shredded napa cabbage
– 1 cup shredded carrots
– 1/4 cup chopped cilantro
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp honey
– Salt and pepper, to taste
Instructions:
1. In a large bowl, whisk together Gochujang sauce, soy sauce, brown sugar, garlic, and sesame oil.
2. Add the sliced beef to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat a grill or grill pan to medium-high heat. Cook the beef for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by slicing the grilled beef into thin strips and placing it onto a warmed tortilla, followed by a dollop of Korean slaw. Serve with lime wedges.
Cooking Time: 45 minutes
Pulled Pork Tacos with Pineapple Salsa
Elevate your taco game with this unique fusion of flavors! Slow-cooked pulled pork, crispy tortillas, and a sweet and tangy pineapple salsa come together to create a truly unforgettable culinary experience.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Pineapple Salsa (see below)
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese
Pulled Pork:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together brown sugar, smoked paprika, chili powder, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder.
4. Place the pork in a large Dutch oven or slow cooker and cook for 8-10 hours, or until tender and easily shredded.
Pineapple Salsa:
1. In a medium bowl, combine 1 cup pineapple chunks, 1/2 cup red onion, 1 jalapeño pepper (seeds removed), cilantro, salt, and lime juice.
2. Stir well to combine.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
Assembly:
1. Shred the pulled pork with two forks.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning shredded pork onto a tortilla, topping with pineapple salsa, and adding any desired toppings.
Cook Time: 8-10 hours (slow cooker) or 2-3 hours (oven)
Black Bean and Corn Tacos
This recipe combines the comfort of black beans with the sweetness of corn and the crunch of fresh veggies, all wrapped up in a crispy taco shell. Perfect for a quick weeknight dinner or a weekend fiesta!
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
– 8-10 taco shells
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine black beans, corn kernels, red bell pepper, and cilantro.
3. Drizzle with olive oil and lime juice; season with salt and pepper to taste.
4. Warm taco shells according to package instructions.
5. Assemble tacos by spooning the black bean mixture into shells.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Buffalo Cauliflower Tacos
Elevate your taco game with this innovative recipe that combines the spicy kick of buffalo sauce with the crunchy sweetness of roasted cauliflower. Perfect for a unique twist on taco Tuesday!
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon butter
– 8-10 corn tortillas
– Shredded lettuce
– Diced tomatoes
– Crushed red pepper flakes (optional)
– Sour cream or Greek yogurt (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss cauliflower florets with melted butter and Frank’s RedHot sauce until well coated.
3. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing roasted cauliflower on a warmed tortilla, topping with lettuce, tomatoes, crushed red pepper flakes (if using), and a dollop of sour cream or Greek yogurt (if desired).
6. Serve immediately and enjoy!
Cooking Time: 25 minutes
Carne Asada Tacos with Chimichurri
Elevate your taco game with this Argentine-inspired recipe, featuring tender grilled skirt steak and a tangy, herby chimichurri sauce.
Ingredients:
– 1 pound flank steak or skirt steak
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano leaves
– 1 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– 8-10 corn tortillas
– Chimichurri sauce (recipe below)
Chimichurri Sauce:
– 1 cup fresh parsley leaves
– 1 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, oregano, red pepper flakes (if using), salt, and black pepper.
3. Brush the mixture evenly onto both sides of the steak.
4. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
5. Let the steak rest for a few minutes before slicing thinly against the grain.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with sliced steak, chimichurri sauce, and any additional toppings you like.
Cooking Time: 15-20 minutes
Breakfast Tacos with Scrambled Eggs
Start your day off right with these flavorful breakfast tacos filled with scrambled eggs and your favorite toppings.
Ingredients:
– 6 eggs
– 1 tablespoon butter
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Chopped cilantro, for garnish
– Optional toppings: diced bell peppers, sliced black olives, sour cream, salsa
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork. Add butter, salt, and pepper, and mix until smooth.
2. Heat a non-stick skillet over medium heat and pour in the egg mixture.
3. Scramble the eggs until they’re cooked through, breaking them up as needed to prevent large clumps.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning scrambled eggs onto a warmed tortilla, followed by your desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Lobster Tacos with Mango Salsa
Elevate your taco game with this decadent recipe featuring succulent lobster and sweet mango salsa. Perfect for a special occasion or a luxurious treat any time of the year.
Ingredients:
– 1 pound cooked lobster meat, torn into bite-sized pieces
– 8-10 corn tortillas
– Mango Salsa (see below)
– Lime wedges
– Salt and pepper to taste
– Optional toppings: diced avocado, sour cream, cilantro
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Warm tortillas by wrapping them in foil and heating for 2-3 minutes.
3. Grill lobster pieces for 30 seconds per side, until slightly charred.
4. Assemble tacos by placing grilled lobster on warmed tortillas, topping with Mango Salsa and desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Turkey Taco Lettuce Wraps
A twist on traditional tacos, this recipe turns the classic into a refreshing wrap perfect for a quick and easy meal.
Ingredients:
– 1 pound ground turkey breast
– 1/2 medium onion, finely chopped
– 1 packet of taco seasoning
– 8-10 lettuce leaves ( Romaine or Butter lettuce work well)
– 8 tablespoons cream cheese, softened
– 1 cup shredded cheddar cheese
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the chopped onion and taco seasoning to the skillet. Cook until the onion is translucent and the flavors are combined.
3. Soften 8 tablespoons of cream cheese by microwaving for 10-15 seconds or letting it sit at room temperature for a few minutes.
4. Spread a portion of the softened cream cheese onto each lettuce leaf, leaving a small border around the edges.
5. Add a spoonful of the turkey mixture on top of the cream cheese.
6. Sprinkle shredded cheddar cheese over the turkey.
7. Add any desired toppings and wrap up the lettuce to create a neat package.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Tacos
This flavorful recipe combines roasted sweet potatoes and black beans with crispy taco shells, creamy avocado, and tangy salsa for a delicious and nutritious meal. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat garlic and onion over medium-high heat until softened. Add black beans and cook for an additional 2-3 minutes.
4. Warm taco shells according to package instructions.
5. Assemble tacos by filling shells with roasted sweet potatoes, black bean mixture, and desired toppings.
Cooking Time: 25-30 minutes
Lamb Gyro Tacos with Tzatziki
This recipe brings together the flavors of Greece and Mexico to create a unique and delicious twist on traditional tacos. Crispy lamb gyro meat is wrapped in a warm pita, topped with tangy tzatziki sauce, crunchy cucumber, and fresh cilantro.
Ingredients:
– 1 pound ground lamb
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Tzatziki sauce (store-bought or homemade)
– Sliced cucumber
– Fresh cilantro leaves
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine lamb, breadcrumbs, olive oil, garlic, oregano, salt, and pepper. Mix well with hands until just combined.
3. Form into 8-10 patties.
4. Grill patties for 4-5 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing a patty onto each tortilla, topping with tzatziki sauce, cucumber slices, and cilantro leaves.
7. Serve immediately.
Cooking Time: 15-20 minutes
Portobello Mushroom Tacos
Elevate your taco game with this innovative recipe featuring meaty Portobello mushrooms as the star. This vegetarian delight combines the earthy flavor of mushrooms with the brightness of fresh cilantro and a hint of spice.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced into thin strips
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes
– Chopped cilantro
– Lime wedges
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add mushrooms and cook for 3-4 minutes per side, or until tender.
2. Add garlic, chili powder, and cumin; cook for an additional minute.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos with mushroom mixture, radishes, cilantro, and lime wedges.
Cooking Time: 15-20 minutes
Bang Bang Shrimp Tacos
This recipe combines the flavors of Asian-inspired bang bang sauce with succulent shrimp, crispy tortillas, and fresh toppings for a unique and delicious taco experience.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup bang bang sauce (store-bought or homemade)
– 8-10 corn tortillas
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional toppings: cilantro, diced avocado, sour cream, lime wedges
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the onion and garlic and cook until the onion is translucent.
5. Stir in the bang bang sauce and soy sauce; bring to a simmer.
6. Add the cooked shrimp back into the skillet and toss to coat with the sauce.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the tacos by placing the shrimp mixture onto a warmed tortilla, followed by any desired toppings.
Cooking Time: 10-12 minutes
Chorizo and Potato Tacos
Experience the bold flavors of Spain in a vibrant Mexican twist with these Chorizo and Potato Tacos. Crisp taco shells filled with spicy chorizo, creamy mashed potatoes, and fresh cilantro make for a mouthwatering combination.
Ingredients:
– 1 lb chorizo sausage, casings removed
– 2 large potatoes, peeled and diced
– 1/4 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Boil potatoes until tender, then mash with chicken broth and a pinch of salt.
3. Cook chorizo in a skillet over medium-high heat, breaking up with a spoon, until browned.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by filling tortillas with mashed potatoes, chorizo, and a sprinkle of cilantro.
Cooking Time: 25 minutes
Thai Peanut Chicken Tacos
Experience the bold flavors of Thailand in this unique taco recipe that combines juicy chicken, creamy peanut sauce, and crunchy vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup peanut butter
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes
– 8 tacos shells
– Sliced cucumber, carrots, and bell peppers for garnish
– Salt and pepper to taste
Instructions:
1. Grill or cook the chicken breasts until cooked through. Slice into thin strips.
2. In a blender or food processor, combine peanut butter, soy sauce, honey, ginger, and red pepper flakes. Blend until smooth.
3. Heat the peanut sauce over medium heat for 2-3 minutes, stirring constantly.
4. Assemble the tacos by placing the chicken onto a shell, followed by a spoonful of the peanut sauce, and finishing with sliced vegetables.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Summary
Get ready to fiesta with these 20 flavorful taco bar recipes, perfect for every occasion! From classic street tacos to innovative twists like Korean BBQ and Bang Bang Shrimp, there’s something for everyone. Satisfy your cravings with spicy beef, grilled chicken, and slow-cooked carnitas, or go vegan with jackfruit or portobello mushrooms. Impress your guests with lobster, lamb gyro, and chorizo, or keep it simple with breakfast tacos or black bean and corn. Whatever the occasion, these recipes are sure to bring the fiesta!
