Tacos are a beloved dish around the world, known for their versatility and deliciousness.
The fact that there are so many different varieties of tacos is a testament to their popularity and versatility. From traditional beef tacos to creative fusion tacos, there’s a flavor and style for everyone. Each variation brings its own unique blend of spices, fillings, and toppings, allowing for endless possibilities and combinations. Tacos can be enjoyed as a quick and easy meal, a gourmet experience, or a cultural staple. The sheer variety of tacos available is a testament to the ingenuity of cooks and the passion of taco lovers everywhere. Tacos truly are an amazing food.
Here are 10 simple and easy taco recipes:
Beef
- Cook 1 lb ground beef in a pan until browned.
- Add 1 diced onion and 2 cloves of minced garlic.
- Season with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, salt and pepper.
- Stir in 1/2 cup of water and let simmer for 10 minutes.
- Warm up taco shells, flour or corn tortillas.
- Assemble tacos by spooning beef mixture into shells and topping with shredded lettuce, cheese, tomato, and salsa.
Chicken
- Marinate 1 lb boneless chicken breasts in a mixture of 1/4 cup lime juice, 1 tsp chili powder, 1 tsp paprika, and salt for at least 30 minutes.
- Grill or pan-fry the chicken until cooked through, about 5-7 minutes per side.
- Shred the chicken using two forks.
- Warm up taco shells, flour or corn tortillas.
- Assemble tacos by spooning shredded chicken into shells and topping with shredded lettuce, cheese, diced tomato, and your choice of sauce.
- Serve with a side of salsa, guacamole, or sour cream.
Pork
- Season 1 lb pork shoulder with 2 tsp chili powder, 1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, salt and pepper.
- Cook in a slow cooker with 1 diced onion, 2 cloves minced garlic, and 1/2 cup chicken broth for 8 hours on low heat or until pork is tender.
- Shred the pork using two forks.
- Warm up taco shells, flour or corn tortillas.
- Assemble tacos by spooning shredded pork into shells and topping with diced pineapple, diced red onion, cilantro, and your choice of sauce.
- Serve with a side of salsa, guacamole, or sour cream.
Fish
- Season 1 lb white fish fillets with 1 tsp chili powder, 1 tsp paprika, 1 tsp cumin, salt and pepper.
- Coat the fish in a mixture of 1 cup flour and 1 tsp baking powder.
- Fry in hot oil until golden brown and cooked through, about 3-5 minutes per side.
- Warm up flour or corn tortillas.
- Assemble tacos by placing a piece of fish in each shell or tortilla, and topping with shredded cabbage or lettuce, cheese, diced tomato, and a sauce such as a crema or chipotle mayo.
- Serve with a squeeze of lime and a side of salsa or hot sauce.
Shrimp
- Marinate 1 lb peeled and deveined shrimp in a mixture of 1/4 cup olive oil, 2 cloves minced garlic, 1 tsp chili powder, 1 tsp paprika, and salt for at least 30 minutes.
- Grill or pan-fry the shrimp until pink and cooked through, about 2-3 minutes per side.
- Warm up flour or corn tortillas.
- Assemble tacos by spooning cooked shrimp into shells or tortillas and topping with shredded lettuce, diced avocado, diced tomato, and a sauce such as a cilantro lime crema.
- Serve with a squeeze of lime and a side of salsa or hot sauce.
Vegetarian
- Sauté 1 diced onion, 2 cloves minced garlic, 1 diced bell pepper, and 1 diced zucchini in a pan with 1 tbsp oil until softened.
- Season with 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, salt and pepper.
- Stir in 1 can of black beans, drained and rinsed, and let cook for 5 minutes.
- Warm up flour or corn tortillas.
- Assemble tacos by spooning the vegetable and bean mixture into shells or tortillas and topping with shredded lettuce, diced avocado, cheese, and your choice of sauce.
- Serve with a side of salsa or guacamole.
Carne Asada
- Marinate 1 lb flank steak in a mixture of 1/4 cup olive oil, 1/4 cup lime juice, 2 cloves minced garlic, 1 tsp chili powder, 1 tsp cumin, and salt for at least 2 hours or overnight.
- Grill the steak over high heat until cooked to your desired level of doneness, about 4-5 minutes per side for medium-rare.
- Let the steak rest for 5 minutes before slicing into thin strips.
- Warm up flour or corn tortillas.
- Assemble tacos by spooning the sliced steak into shells or tortillas and topping with diced onion, cilantro, and a sauce such as a guacamole or salsa.
- Serve with a squeeze of lime.
Al Pastor
- Blend 1/2 cup pineapple juice, 1/4 cup white vinegar, 3 cloves of minced garlic, 2 diced chipotle peppers, 1 tsp cumin, 1 tsp paprika, 1tsp dried oregano, and salt in a blender.
- Marinate 1 lb boneless pork shoulder in the mixture for at least 2 hours or overnight.
- Cook the marinated pork on a vertical rotisserie or grill until caramelized and cooked through, about 20-30 minutes.
- Slice the pork into thin pieces.
- Warm up flour or corn tortillas.
- Assemble tacos by spooning the sliced pork into shells or tortillas and topping with diced pineapple, diced onion, and cilantro.
- Serve with a side of salsa or guacamole.
Chorizo
- Crumble 1 lb Mexican-style chorizo into a pan and cook over medium heat until browned and crispy, about 10 minutes.
- Drain the excess fat.
- Warm up flour or corn tortillas.
- Assemble tacos by spooning the cooked chorizo into shells or tortillas and topping with diced onion, diced potatoes, cilantro, and a sauce such as a crema or salsa.
- Serve with a squeeze of lime.
Barbacoa
- Season 2 lbs beef chuck roast with 2 tsp chili powder, 2 tsp cumin, 1tsp paprika, 1 tsp dried oregano, 5 cloves minced garlic, 1 diced onion, and salt.
- Cook the seasoned beef in a slow cooker with 1/2 cup beef broth and 1/2 cup diced tomatoes until tender, about 8 hours on low heat.
- Shred the beef using two forks.
- Warm up flour or corn tortillas.
- Assemble tacos by spooning the shredded beef into shells or tortillas and topping with diced onion, cilantro, and a sauce such as a salsa or guacamole.
- Serve with a squeeze of lime.