Get ready to spice up your Taco Tuesday routine with these 18 mouth-watering and flavorful recipe ideas! Whether you’re a meat-lover, vegetarian, or vegan, there’s something for everyone in this collection. From classic beef street tacos with cilantro lime crema to spicy shrimp tacos with mango salsa, and even breakfast tacos with scrambled eggs and chorizo, we’ve got you covered.
Beef Street Tacos with Cilantro Lime Crema
A flavorful and vibrant twist on traditional tacos, these street-style beef tacos are topped with a zesty cilantro lime crema that adds an extra layer of excitement to this classic dish.
Ingredients:
– 1 pound ground beef
– 1/2 medium onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Vegetable oil for cooking
– Cilantro Lime Crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Cilantro Lime Crema:
– 1/2 cup mayonnaise
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Cook ground beef in a large skillet over medium-high heat, breaking into small pieces as it cooks.
2. Add diced onion, chopped jalapeño, and minced garlic; cook until onions are translucent.
3. Add taco seasoning and cook according to package instructions.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with beef mixture and top with Cilantro Lime Crema.
6. Serve immediately and customize with your favorite toppings.
Cooking Time: 15-20 minutes
Spicy Shrimp Tacos with Mango Salsa
This recipe combines the flavors of spicy shrimp, crunchy tacos, and sweet mango salsa for a bold and refreshing meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 lime, juiced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Mango Salsa (see below)
– Optional toppings: diced avocado, sour cream, cilantro
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a medium bowl, whisk together cumin, smoked paprika, and cayenne pepper.
2. Add the shrimp and toss to coat with the spice mixture.
3. Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos with the shrimp, Mango Salsa, and desired toppings.
Cooking Time: 10-12 minutes
Vegetarian Black Bean and Sweet Potato Tacos
Experience the perfect blend of flavors with this vibrant vegetarian dish. Sweet potatoes and black beans come together in a delicious taco filling, packed with fiber, vitamins, and minerals.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 taco shells
– Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 1/2 tablespoon olive oil over medium-high. Add onion, bell pepper, and garlic; cook for 5 minutes or until softened.
4. Stir in black beans, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
5. Warm taco shells according to package instructions.
6. Assemble tacos by spooning the sweet potato mixture into shells, followed by the black bean mixture.
Cook Time: 35-40 minutes
Crispy Fish Tacos with Chipotle Mayo
Elevate your taco game with these crispy fish tacos slathered in a spicy chipotle mayo. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 pound cod or tilapia fillets, cut into small pieces
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying
– Chipotle mayo (see below)
– Tortillas, shredded lettuce, diced tomatoes, cilantro, and any other desired toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs, Parmesan cheese, lime juice, garlic powder, salt, and pepper.
3. Dip fish pieces into the egg mixture, then coat in breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry coated fish until crispy and golden, about 3-4 minutes per side.
5. Drain on paper towels and serve with chipotle mayo, tortillas, and desired toppings.
Chipotle Mayo:
– Mix together 1/2 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon chipotle peppers in adobo sauce, salt to taste.
Slow Cooker Chicken Tinga Tacos
Transform your tacos with the rich flavors of Mexico! This slow cooker recipe yields tender and juicy chicken, infused with smoky chipotle peppers, onions, garlic, and spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped onion
– 3 cloves garlic, minced
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 1 tsp cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 6-8 taco-sized tortillas
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, avocado, cilantro
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes, onion, garlic, chipotle peppers, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir to combine with the sauce.
4. Warm tortillas according to package instructions.
5. Assemble tacos by spooning the chicken mixture onto a tortilla, followed by your desired toppings.
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Pork Carnitas Tacos with Pickled Red Onions
Transform tender pork shoulder into a flavorful fiesta with these mouthwatering Pork Carnitas Tacos, topped with tangy pickled red onions.
Ingredients:
– 2 pounds 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
– Salt and pepper to taste
– 8 corn tortillas
– Pickled Red Onions (recipe below)
– Optional toppings: diced radishes, chopped cilantro, crumbled queso fresco
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or braising pan, heat lard over medium-high.
3. Sear pork shoulder until browned on all sides, about 5 minutes per side.
4. Add orange and lime juice, garlic, oregano, salt, and pepper to the pot. Cover and transfer to the preheated oven.
5. Cook for 2-1/2 hours or until tender. Shred with two forks.
6. Warm tortillas by wrapping in a damp paper towel and microwaving for 20 seconds.
7. Assemble tacos with pork, pickled red onions, and desired toppings.
Cooking Time: 2 hours 30 minutes (including oven time)
Grilled Steak Tacos with Chimichurri Sauce
Experience the bold flavors of Argentina with this classic combination of grilled steak, crispy tacos, and tangy chimichurri sauce. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb flank steak
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh parsley leaves
– 1 cup fresh oregano leaves
– 2 tablespoons red wine vinegar
– 1 teaspoon salt
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, salsa, avocado
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, parsley, oregano, and red wine vinegar. Season with salt.
3. Grill steak for 4-5 minutes per side or until cooked to desired level of doneness.
4. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing grilled steak into thin strips and serving with chimichurri sauce, tortillas, and optional toppings.
Cooking Time: 10-12 minutes
Buffalo Cauliflower Tacos with Blue Cheese Slaw
Elevate your taco game with this bold and tangy recipe that combines the spicy kick of buffalo sauce with the crunch of roasted cauliflower. Perfect for a unique dinner or lunch option.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp paprika
– 1/4 cup buffalo wing sauce (Frank’s RedHot)
– 8 tacos shells
– Blue Cheese Slaw:
+ 1/2 cup blue cheese crumbles
+ 1/4 cup plain Greek yogurt
+ 1 tbsp apple cider vinegar
+ 1 tsp honey
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, garlic powder, paprika, and salt.
3. Roast for 20-25 minutes or until tender and slightly browned.
4. In a large bowl, toss roasted cauliflower with buffalo wing sauce until coated.
5. Assemble tacos by placing buffalo cauliflower in shells.
6. Top with Blue Cheese Slaw (mix all slaw ingredients together).
7. Serve immediately.
Cooking Time: 45-50 minutes
Baja-Style Fish Tacos with Cabbage Slaw
Experience the bold flavors of Baja California with these crispy fish tacos, topped with a refreshing cabbage slaw and a squeeze of lime juice. Perfect for a quick and delicious dinner or lunch.
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
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Cabbage Slaw (see below)
– Lime wedges, for serving
– Tortillas, for wrapping
Cabbage Slaw:
– 1 head of cabbage, shredded
– 1/2 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Dredge fish pieces in the flour mixture, shaking off excess.
3. Fry fish in hot oil until golden brown, about 3-4 minutes per side.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with fried fish, cabbage slaw, and a squeeze of lime juice.
Cooking Time: 15 minutes
Korean BBQ Beef Tacos with Kimchi
Experience the bold flavors of Korean cuisine in a twist on traditional tacos. Spicy kimchi and tender beef come together in perfect harmony.
Ingredients:
– 1 lb beef (such as flank steak or skirt steak), sliced into thin strips
– 1/4 cup Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1 tsp ginger, grated
– 8-10 corn tortillas
– Kimchi (store-bought or homemade), chopped
– Sesame seeds and chopped green onions for garnish
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
2. Add sliced beef to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill or grill pan to medium-high heat. Cook beef for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing grilled beef into thin strips and serving with kimchi, sesame seeds, and green onions.
Cooking Time: 45 minutes (including marinating time)
Lobster Tacos with Garlic Butter Sauce
Elevate your taco game with this decadent recipe featuring succulent lobster, crispy shells, and a rich garlic butter sauce.
Ingredients:
– 1 pound lobster meat, diced
– 8-10 corn tortillas
– Vegetable oil for frying
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Fry tortillas until crispy, about 30 seconds per side. Drain on paper towels.
3. In a separate pan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes or until fragrant.
4. Stir in heavy cream and cook for an additional minute.
5. To assemble tacos, place lobster meat onto a fried tortilla, drizzle with garlic butter sauce, and garnish with cilantro.
Cooking Time: About 15-20 minutes
Vegan Jackfruit Tacos with Avocado Crema
This recipe combines the tender texture of jackfruit with the creaminess of avocado, all wrapped up in a crunchy taco shell. Perfect for a quick and satisfying vegan meal!
Ingredients:
– 1 cup canned jackfruit in brine
– 1/2 cup water
– 1 tablespoon lime juice
– 1 teaspoon cumin
– 1/4 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 ripe avocado, diced
– 1/2 cup plain vegan yogurt (such as soy or coconut)
– 1 tablespoon fresh cilantro, chopped
– Optional toppings: sliced radishes, lime wedges, pickled red onions
Instructions:
1. Drain the jackfruit and rinse with water.
2. In a blender or food processor, combine jackfruit, water, lime juice, cumin, chili powder, salt, and pepper. Blend until smooth.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by spooning the jackfruit mixture onto a tortilla, followed by diced avocado and a dollop of vegan yogurt crema (see below).
5. Top with cilantro, radishes, lime wedges, and pickled red onions, if desired.
Vegan Yogurt Crema:
1. Blend 1/2 cup plain vegan yogurt with 1 tablespoon chopped cilantro and 1 tablespoon diced avocado.
2. Refrigerate until ready to use.
Cooking Time: 15-20 minutes
Breakfast Tacos with Scrambled Eggs and Chorizo
Start your day off right with these flavorful breakfast tacos, featuring scrambled eggs, spicy chorizo, and warm tortillas. This recipe is a delicious twist on traditional breakfast fare.
Ingredients:
– 4 large eggs
– 1/2 pound chorizo sausage, casings removed
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, cilantro, sour cream
Instructions:
1. In a medium bowl, whisk together the eggs and a pinch of salt. Set aside.
2. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking up with a spoon, until browned and crispy, about 5 minutes.
3. Pour in the whisked eggs and scramble them until cooked through, about 3-4 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing scrambled egg mixture onto warmed tortillas, followed by chorizo and any desired toppings.
Cooking Time: 15-20 minutes
Lamb Gyro Tacos with Tzatziki Sauce
A Mediterranean-inspired twist on traditional tacos, featuring tender lamb gyro meat, crispy pita bread, and a refreshing dollop of tzatziki sauce.
Ingredients:
– 1 pound ground lamb
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4-6 pita breads
– Tzatziki sauce (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled feta cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine lamb, breadcrumbs, olive oil, onion, garlic, oregano, salt, and pepper. Mix well with your hands until just combined.
3. Form into small patties, about 1/4 inch thick.
4. Grill for 3-4 minutes per side, or until cooked through.
5. Warm pita breads by wrapping in foil and heating in the oven for a few minutes.
6. Assemble tacos by placing lamb gyro meat on warmed pita, topping with tzatziki sauce, and adding optional toppings as desired.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– Salt to taste
– Chopped fresh dill or parsley (optional)
Combine all ingredients in a bowl and refrigerate until ready to serve. Serve chilled.
Cooking Time: 15-20 minutes
Pineapple Glazed Chicken Tacos
Elevate your taco game with this sweet and savory recipe that combines the flavors of pineapple, chili flakes, and cumin. This dish is perfect for a quick weeknight dinner or a fun weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/4 cup pineapple juice
– 2 tbsp honey
– 1 tsp chili flakes
– 1 tsp ground cumin
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, and sour cream for toppings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pineapple juice, honey, chili flakes, and cumin.
3. Place the chicken in a shallow baking dish and brush with the pineapple glaze.
4. Bake for 15-20 minutes or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing chicken on tortillas, topping with cilantro, radishes, lime wedges, and sour cream (if using).
Cooking Time: 15-20 minutes
Portobello Mushroom Tacos with Queso Fresco
Portobello Mushroom Tacos with Queso Fresco Recipe
Elevate your taco game with the earthy flavor of Portobello mushrooms and the tanginess of queso fresco. This recipe is a perfect fusion of Mexican and Mediterranean cuisine.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced into thin strips
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Queso fresco, crumbled (about 1 cup)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add mushroom strips, cumin, smoked paprika, salt, and pepper. Cook until mushrooms release their liquid and start to brown, about 5-7 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing a spoonful of mushroom mixture onto a tortilla, followed by a sprinkle of queso fresco. Garnish with cilantro leaves.
Cooking Time: 15-18 minutes
Spicy Tofu Tacos with Sriracha Lime Dressing
Elevate your taco Tuesday game with this bold and zesty recipe featuring crispy pan-fried tofu, spicy Sriracha lime dressing, and crunchy toppings. This fusion of flavors will transport your taste buds to a fiesta!
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 1/2 teaspoon cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Sriracha lime dressing (recipe below)
– Optional toppings: diced onions, chopped cilantro, sliced radishes, crumbled queso fresco
Sriracha Lime Dressing:
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon Sriracha sauce
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix cornstarch, cumin, smoked paprika, salt, and pepper.
2. Dredge tofu cubes in the mixture, shaking off excess.
3. Pan-fry tofu in hot oil until golden brown (about 5 minutes per side). Drain on paper towels.
4. Assemble tacos by placing fried tofu onto tortillas, followed by desired toppings and a dollop of Sriracha lime dressing.
5. Serve immediately and enjoy!
Cooking Time: Approximately 20-25 minutes
Carne Asada Tacos with Grilled Peppers
Enjoy the flavors of Mexico with this simple recipe that combines tender grilled steak, charred peppers, and fresh cilantro. This dish is perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 pound flank steak
– 2 large bell peppers (any color), seeded and sliced into strips
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Chopped cilantro for garnish
– Optional toppings: diced onions, avocado, sour cream
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, garlic, and oregano. Place steak in a shallow dish and brush with the marinade. Let sit for 30 minutes.
3. Grill steak for 5-7 minutes per side, or until cooked through. Transfer to a cutting board and slice against the grain into thin strips.
4. Meanwhile, grill peppers for 5-7 minutes per side, or until charred and tender. Slice into strips.
5. Warm tortillas by wrapping them in foil and heating on the grill for a few minutes.
6. Assemble tacos by placing grilled steak and peppers onto tortillas, then top with cilantro and desired toppings.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your Taco Tuesday with these 18 mouth-watering recipes! From classic beef street tacos with cilantro lime crema to spicy shrimp tacos with mango salsa, and even vegan jackfruit tacos with avocado crema, there’s something for everyone. Other highlights include crispy fish tacos with chipotle mayo, slow cooker chicken tinga tacos, and lamb gyro tacos with tzatziki sauce. Whether you’re in the mood for something meaty or plant-based, these recipes will transport your taste buds to a fiesta in your mouth.
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