Taco Night

Serve a do-it-yourself Mexican dinner and let the family pile on shrimp, pork, chicken, and fresh veggie toppings into soft or crispy tortillas.

  • Shrimp Tacos
    Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

    Shrimp Tacos

    Get a taco dinner on the table in 10 minutes with a simple recipe that quickly infuses bold flavor into raw shrimp by boiling them for two minutes with black peppercorns, lime juice, and red pepper. Spoon the shrimp into corn tortillas and top with tomatoes, sour cream, and green onions, for a pop of color.
  • Crab Tacos
    Photo: Annabelle Breakey; Styling: Randy Mon

    Crab Tacos

    Heat cooked crab in a skillet until warm then top with this recipe's showstopper: easy homemade salsa. Drop tomatoes, garlic, jalapeño, cilantro, and lime juice into a food processor and pulse until blended. You can substitute a favorite store-bought salsa if you're pressed for time, but this homemade version is quick and worth the extra five minutes.
  • Tacos al Carbón

    Tacos al Carbon

    "Al carbón" tacos are typically cooked over charcoal, but it's easy to mimic that flavor inside by cooking steak, onions, and peppers in a skillet to make a one-pan meaty main dish. Pile the saucy fajita-like mixture into warm corn tortillas and top with fresh cilantro and a dollop of sour cream.
  • Chicken Soft Tacos with Sautéed Onions and Apples
    Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

    Chicken Soft Tacos with Sautéed Onions and Apples

    Give Tex-Mex a savory-sweet punch of flavor by serving tacos with a chicken filling cooked with ground nutmeg, tart Granny Smith apples, and caramelized onions. Pair with a bright cole slaw and you'll have dinner on the table in less than 30 minutes.
  • Taco Salad with Tortilla Whiskers
    James Carrier

    Taco Salad with Tortilla Whiskers

    Ditch the tortilla and serve a simple, flavorful main dish taco salad layered with lettuce, black beans, and steak seasoned with white vinegar, cumin, and cinnamon. Follow our recipe for homemade guacamole, or use a store-bought variety to save time.
  • Garlicky Shrimp-Cilantro Tacos (Tacos de Camarones al Mojo de Ajo)
    Photo: James Carrier; Styling: Karen Shinto

    Garlicky Shrimp-Cilantro Tacos (Tacos de Camarones al Mojo de Ajo)

    Tacos don't have to be simple tomato-lettuce-and-cheese stackers. Serve an easy, upscale version that calls for Serrano chiles, white onion, garlic, and shrimp. Plate the taco filling in double tortillas to soak up any excess sauce.
  • Crisp Chicken Tacos
    James Carrier

    Crisp Chicken Tacos

    Make your favorite fried taco dish at home by following our easy tips. Fry an empty shell on one side, then flip and fill it with grilled chicken. Fold the tortilla in half and fry until one side is crispy (about 20 seconds), then flip and fry the other side. Drain the taco of excess oil then let it rest in a baking dish before transferring it to a warm oven, where it will stay warm and crisp until you're ready to eat. Serve with hot sauce and condiments.
  • Chipotle Pork Soft Tacos with Pineapple Salsa
    Photo: Lain Bagwell; Styling: Cindy Barr

    Chipotle Pork Soft Tacos

    Bring the vibrant taste of the Caribbean to the dinner table with a simple six-ingredient salsa, made with pineapple, apple, shallots, cilantro, lime juice, and cumin. Serve over sautéed pork tenderloin with chipotle chiles and a tangy cider vinegar sauce.
  • Three-Bean Tacos
    HOWARD L. PUCKETT

    Three-Bean Tacos

    Skip the ground beef and serve a dinner stuffed with fresh vegetables, dried spices, and three kinds of beans. Chickpeas, black beans, and pinto beans simmer in a fragrant mixture of chili powder, oregano, cumin, and garlic while the simmer with diced bell pepper and onion. Layer the beans in crispy shells and top with the standard Mexican toppers: shredded cheese, tomato, lettuce, sour cream, and salsa.
  • Tofu Tacos
    James Carrier

    Tofu Tacos

    Marinate extra-firm tofu in a mixture of soy sauce, lime juice, and spices for about five minutes, then skewer them and cook in a frying pan, turning until browned on all sides. Fill tortillas with tofu and cabbage drizzled with seasoned rice vinegar. Top with salsa and sour cream and serve.
  • Deep-Dish Taco Pizza
    Photo: Oxmoor House

    Deep-Dish Taco Pizza

    Mix the best of easy Mexican and Italian favorites by serving a zesty taco pizza. Top refrigerated pizza dough with cooked ground round and onion, cooked with canned tomatoes and Mexican seasoning. Bake for 12 minutes, then top with cheese and bake again until the cheese is melted. This recipe is a guaranteed kid-pleaser.
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