16 Taco Recipes For Any Occasion

Mushroom Tacos


Image: cheforopeza.com


12 ounces fresh mushrooms, washed and chopped into 1/2 -inch pieces

1/2 medium white onion, diced

1 or 2 fresh green chiles (roughly 2 serranos or 1 jalapeño), stemmed, seeded and finely chopped

2/3cup chicken stock or water

1/2 small lime, juiced

tablespoon lard, bacon drippings or vegetable oil

1 large ripe tomato, roasted or boiled, cored, peeled and roughly chopped OR 3/4 of a 15-ounce can tomatoes, drained and roughly chopped

2 garlic cloves, peeled and roughly chopped

Salt, about 1/2 tsp 


Place the mushrooms, onion, chile, broth or water, lime juice and lard or other fat in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.

While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor. When the mushrooms begin to fry, add the tomato mixture and optional epazote and cook until the liquid has reduced and the mixture is thick, about 5 minutes. Season with salt (usually 1/2 teaspoon, depending on the saltiness of the broth) and scrap into a serving bowl. Serve with tortillas on the side for making tacos.


Chicken Mango Tacos


Image: Pinterest


1 mango, peeled and diced

2 tablespoons minced red onion

2 tablespoons minced scallion

1 teaspoon minced jalapeño

1 teaspoon fresh lime juice

salt, to taste

1 pound chicken cutlets

salt, to taste

cayenne pepper, to taste

flour or corn tortillas


Prepare your salsa: Peel and dice one mango.

Mince your red onion, scallion, and jalapeno.

Toss together the mango, onion, scallion, jalapeno, lime juice, and salt to your own tastes. Set aside.

Season chicken cutlets with salt and cayenne pepper, to taste.

Grill until cooked through, about 6-8 minutes.

Slice chicken and serve in tortillas with the mango salsa.

Chicken Jerk Tacos


Image: macaroniandcheesecake.com


For the salsa:

¼ cup diced mango

¼ cup diced avocado

¼ cup diced red onion

¼ cup diced pineapple

2 tablespoons chopped cilantro

1 lime, juiced

pinch salt

For the tacos:

1 cup water

1 orange, juiced

1 lime, juiced

2 tablespoons Jerk seasoning

1 tablespoon reduced sodium soy sauce

1 pound boneless, skinless chicken thighs

1 package (4.7 ounce) Old El Paso Stand ‘N Stuff Taco Shells

3 ounces reduced fat pepper jack cheese, shredded


To make salsa, combine all ingredients in a medium bowl. Cover and refrigerate until ready to use.

In a shallow baking dish, combine water, orange juice, lime juice, Jerk seasoning, and soy sauce. Mix well. Add chicken thighs, turning to coat. Cover and let marinate 30 minutes.

Heat oven to 350 degrees F. Transfer marinade to a deep skillet. Bring to a boil; reduce heat to low. Add the chicken and cook 15-20 minutes, or until cooked through. Remove chicken from liquid; shred with two forks.

In a baking dish, arrange taco shells so they stand upright. Divide shredded chicken between shells; top with cheese. Bake 10 minutes, or until shells are crisp and cheese is melted. Serve with tropical salsa.

Shrimp Tacos


Image: noticiaspv.com


1/2 cup sour cream
3 tablespoon mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
jarred green tomatillo salsa


Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.

Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.

Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.

Remove from grill. Lightly salt the shrimp.

Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.

Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

Tacos al pastor


Image: kpopstarz.com


1 pound pork tenderloin, cut into 1/2-inch cubes

1 (8-oz.) can pineapple tidbits in juice, drained

1 medium onion, chopped

1/4 cup chopped fresh cilantro

1 tablespoon Mexican-style chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon pepper

1 teaspoon chopped garlic

3/4 teaspoon salt

1 tablespoon canola oil

6 (8-inch) soft taco-size corn or flour tortillas, warmed

Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño


Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.

Potato Bacon Breakfast Tacos


Image: bonappetit.com


4 ounces bacon (about 6 slices), cut into 1/2″ pieces

1 large russet potato, peeled, cut into ¼” pieces

Kosher salt, freshly ground pepper

8 6″ flour tortillas, warmed

8 large eggs

2 tablespoons unsalted butter

Monterey Jack or cheddar, shredded (for serving)

1 avocado, sliced (for serving)

Hot sauce (for serving)


Cook bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet).


Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10–12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.


Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.


Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.

Honey Mustard Chicken Tacos




14 cup honey

14 cup Dijon mustard

1 tablespoon mayonnaise

2 tablespoons olive oil

2 onions, sliced into 1/4-inch rings

1 tablespoon balsamic vinegar

2 teaspoons Worcestershire sauce

14 teaspoon kosher salt

14 teaspoon fresh ground black pepper

2 cups diced roasted chicken

1 tablespoon minced cilantro

8 flour tortillas, warmed (6-8 inch diameter)

2 cups chopped green leaf lettuce

1 tomatoes, seeded and chopped


In a small bowl, combine honey, mustard, and mayonnaise; set aside.

In a large skillet, heat oil over medium heat.

Saute onions, vinegar, Worcestershire sauce, salt, and pepper until onions are a deep golden brown, about 20 minutes; transfer to a bowl.

Meanwhile, in another large skillet over medium heat, saute chicken and cilantro until chicken is heated through, about 10 minutes.

To build tacos- spread a thin layer of mustard mixture on one side of each tortilla.

Divide chicken equally among tortillas.

Top with sauteed onions, lettuce, and tomato; fold tortillas in half.


Pork Tacos with Tomatillo


Image: relishingit.com


1 1/2 pounds tomatillos (15 to 18), husked and rinsed

2 serrano or jalapeño chiles, stemmed

1 teaspoon cumin seed

3 allspice berries

1 whole clove

3 medium garlic cloves, peeled

1/2 cup coarsely chopped cilantro

1 1/2 teaspoons salt, divided

3 pounds pork shoulder, cut into 1-inch pieces

2 tablespoons vegetable oil


In a 3-quart saucepan, cover the tomatillos and chiles with cold water and bring to a boil. Reduce the heat and simmer the vegetables uncovered, turning occasionally, until the tomatillos are tender and khaki-green all over but still intact, about 15 minutes. Reserve the cooking liquid.

Heat the cumin, allspice berries, and clove in a small, dry skillet over medium heat, shaking the pan or stirring the spices until they are fragrant and the cumin is a few shades darker, about 1 minute.

Put the spices in a blender along with 1 cup of the tomatillo cooking water and blend until the spices are ground. Using a slotted spoon, gently lift the tomatillos and chiles out of the remaining cooking water and put them in the blender along with the garlic, cilantro, and 1/2 teaspoon salt. Blend until smooth.

Pat the pork dry and season with the remaining 1 teaspoon salt. Heat the oil in a wide, heavy 4- to 5-quart pot over medium-high heat and brown the pork in batches without crowding, turning occasionally, about 8 minutes per batch.

Return all the meat to the pan and add the tomatillo sauce. Bring to a simmer, stirring to coat the meat, then reduce the heat. Simmer the pork, covered, stirring occasionally, until the meat is tender and the sauce is thickened, 1 1/2 to 2 hours. If necessary, continue to cook uncovered to thicken the sauce. Shred the meat with two forks.

Potato Tacos


Image: mushroominfo.com


1 tbsp. finely chopped cilantro

½ tsp. dried oregano

½ tsp. sugar

2 ripe tomatoes, cored

2 red jalapeños, stemmed

1 clove garlic, smashed, plus 2 cloves, minced

1 tbsp. unsalted butter

1 lb. russet potatoes, peeled

2 tsp. kosher salt

1 tsp. freshly ground black pepper, plus more to taste

1 tsp. ground cumin

½ cup canola oil

18 corn tortillas

Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving


Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and ⅔ cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.

Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.

Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.


Salmon and Avocado Tacos


Image: articulos.elclasificado.com


8 corn tortillas

For the salmon:

2 pounds salmon

1/2 teaspoon onion powder

1/4 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper

1/4 cup sour cream

1 1/2 cups shredded cabbage

2 avocados

Juice of 2 limes

1/4 cup chopped fresh cilantro

Favorite salsa to serve


For the salmon:
Preheat the oven to 400°F.

In a large baking dish place the salmon fillets. Season with cumin, onion powder, chili powder, garlic powder, salt and pepper.

Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.

Heat the tortillas on a nonstick skillet, then wrap them in aluminum foil to keep them warm.
To assemble: spread one tortilla with sour cream, then top with cabbage, salmon, avocado and fresh cilantro. Season with salt and pepper to taste and drizzle lime juice on top. Repeat the process with the remaining tortillas or just let every person assemble their own tacos.


Short Rib Tacos


Image: ckpj.com


1 tablespoon vegetable oil

4 large short ribs

1 (2-3 lb.) rump roast (or other cut of “pot roast” beef)

1 jar Jardine’s brand 7J Ranch Chipotle Salsa (Campfire Roasted Salsa would be another good choice)

1 tablespoon light brown sugar

2 teaspoons chili powder

sea salt and fresh cracked pepper

1 red onion, diced

2/3 cup apple cider vinegar

1/4 cup sugar

1 teaspoon salt, divided

1 can sweet corn, drained

2 avocados, peeled, pitted and diced

juice of 1 lime

1/4 cup fresh cilantro, chopped


Heat the oil in a dutch oven over medium high heat. Add the short ribs and pot roast, sprinkle evenly with salt and pepper, and brown on all sides. This will take about 15 minutes.

Transfer the meat to the slow cooker. Add the jar of salsa, chili powder and brown sugar. Cover and cook on low for 8 hours. Remove the meat and pick over it to discard any visible fat (there definitely will be some large pieces on the short ribs) and the bones.

Strain the cooking liquid and discard the solids.

Shred the beef and return it to the slow cooker and mix in all the cooking liquid. Keep on low until ready to serve. Alternatively, you can cool the meat and freeze for a later use.

To make the salad topping, mix together the red onion, vinegar, sugar and ½ teaspoon of salt in a bowl. Allow to sit for 20 minutes.

In a separate bowl, mix together the drained corn, avocado, lime juice, cilantro and remaining salt. Drain the onions, but reserve a couple tablespoons of the pickling juice. Toss the quick pickled onions and reserved juice with the corn and avocado mixture.

Served the short rib tacos with the salad and corn tortillas. Cheese and sour cream are optional.

Steak Tacos


Image: mujer.starmedia.com 


8 (6-inch) flour tortillas

1 1/2 pounds skirt steak

2 tablespoons canola oil

Salt and freshly ground black pepper

1/2 head romaine lettuce, thinly shredded

1 medium red onion, thinly sliced

1 ripe avocado, peeled, pitted, halved and diced

Grilled Tomato Salsa, recipe follows

8 ounces sour cream

Grilled Tomato Salsa:

2 tablespoons canola oil, plus more for brushing tomatoes

2 serrano chiles

1 small red onion, coarsely chopped

4 cloves garlic, peeled

6 plum tomatoes, halved and seeded

Salt and freshly ground black pepper

2 limes, juiced

1/4 cup chopped fresh cilantro leaves


Heat grill to high.Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
Grilled Tomato Salsa:Heat grill to high.Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.


Ground Beef Tacos


Image: melskitchencafe.com


1 tablespoon vegetable oil

1 onion, minced

3 garlic cloves, minced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon coriander

12 teaspoon oregano

14 teaspoon cayenne pepper


1 lb lean ground beef

12 cup canned tomato sauce (I use Hunt’s)

12 cup low sodium chicken broth

2 teaspoons cider vinegar

1 teaspoon light brown sugar

8 taco shells


Heat the oil in a medium skillet over medium heat until simmering.

Add the onion and cook until softened, about 5 minutes.

Stir in the garlic, spices, and 1 teaspoon salt.

Cook until fragrant, about 30 seconds.

Stir in the ground beef.

Cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.

Stir in the tomato sauce, broth, vinegar, and sugar.

Simmer until thickened, about 10 minutes.

Season with salt to taste.

Divide the filling evenly among taco shells and serve, passing any desired accompaniments separately.


Chicharron Tacos


Image: pronaca.com


1 lb raw pork rind (Chicharron)

1/2 cup water

1 tablespoon tomato paste

1 red jalapeño or other red chili pepper diced.

1/4 cup of diced onion

salt to taste


Rinse and drain the raw pork rind.

Heat up 2 tablespoons of oil in a skillet on medium high heat.

Place the pork rind in the skillet and stir-fry for 5 minutes.

Add the diced onion and stir-fry for another 5 minutes until the onions are tender.

Add the water, tomato paste, and jalapeño and stir to combine.

Bring the mixture to a boil and reduce the heat and simmer for 5-10 minutes until the volume has reduced by half.


Grilled Chicken Tacos


Image: bonappetit.com


1 medium onion, cut into wedges, keeping root intact

2 garlic cloves, finely chopped

1 pound skinless, boneless chicken thighs

1 tablespoon cumin seeds, coarsely crushed

1 tablespoon vegetable oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 corn tortillas, warmed (for serving)

2 avocados, sliced (for serving)

Cilantro sprigs, sliced radishes, and lime wedges (for serving)


Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.


Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, salsa, cilantro, radishes, and lime wedges.

Soft Cheese Tacos


Imagen: revistafernanda.com


1 tbs unsalted butter

1/4 medium onion, finely diced

1 to 2 jalapeño chiles, stemmed, seeded, diced

2 garlic cloves, minced

1 cup chicken stock

1 tbs cornstarch

2 cups (8 oz) shredded American cheese

1/4 tsp ground cumin

1/4 tsp cayenne

1/2 cup canned diced tomatoes, either fire roasted or with green chiles

1/4 cup chopped cilantro

Salt and black pepper, to taste

Milk or half-and-half (optional)

12 corn tortillas

3 cups (12 oz) grated Cheddar cheese


To make the queso sauce, melt the butter in a medium pot over medium-low heat. Add the onion and jalapeño and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic to the pot and cook another 30 seconds.

Whisk together the chicken stock and cornstarch and then pour into the pot. While stirring, cook until the sauce begins to thicken, about 2 minutes. Turn the heat to low and slowly stir in the American cheese, 1/4 cup at a time, until all the cheese is completely melted.

Stir in the spices, diced tomatoes, and cilantro. Adjust seasonings and add salt and pepper to taste. If you wish to thin the sauce, stir in the milk, one tbs at a time, until it’s the desired consistency. Keep on low heat while you assemble everything.

To make the tacos, preheat the oven to 375 F. Pour 1/2 cup of the queso sauce into the bottom of a large, greased baking dish.

Warm the tortillas and keep them warmed in foil or a tortilla warmer while you work. Take a warm tortilla and, on a clean surface, add 1/4 cup grated Cheddar down the center of the tortilla then roll it up. Place it seam side down in the baking dish. Repeat with remaining tortillas.

Cover the baking dish with foil and bake for 10 to 12 minutes or until the cheese has melted. Remove from the oven, remove the foil, and pour the remaining queso sauce over the tacos.

Serve immediately.



About the Author: Wilnette Ortega


Wilnette is a journalism student at Florida International University. When she's not working or doing schoolwork , she's out eating and enjoying some red wine.