32 Tasty Taco Night Recipes

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

    Serve these crab tacos family-style. Place fillings in bowls and let everyone make their own taco. This recipe uses ready-made taco shells, but soft tortillas are good too.

  • Pulled-Pork Tacos
    Photo: Beatriz Da Costa

    Pulled-Pork Tacos

    Top  these pulled-pork tacos with chopped red onion, sliced jalapeños, and fresh cilantro for a spicy south-of-the-border taco dinner. Serve with Mexican rice and canned refried beans.

  • 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.
  • Grilled Fish Tacos with Jalapeño-Cabbage Slaw
    Photo: Jennifer Davick; Styling: Linda Hirst

    Grilled Fish Tacos with Jalapeño-Cabbage Slaw

    We surround these savory Grilled Fish Tacos with our zesty Jalapeño-Cabbage Slaw that add flavor and crunch to each bite.

  • Huevos Rancheros Tacos
    Photo: Marcus Nilsson; Styling: Theo Vamvounakis

    Huevos Rancheros Tacos

    This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling.

  • 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.
  • Pork Tacos with Mango Slaw
    Photo: Becky Luigart-Stayner; Styling: Cindy Barr

    Pork Tacos with Mango Slaw

    Whole tenderloin is seared and sliced for these quick pork tacos. Serve with lime wedges.

  • Blackened Shrimp Tacos
    Photo: Marcus Nilsson; Styling: Theo Vamvounakis

    Blackened Shrimp Tacos

    Blackened Shrimp Tacos take a Cajun spin in preparation and flavor. These tacos are so easy to put together and make a nice addition to your dinner rotation.

  • Peanut-Crusted Tofu Tacos with Tangy Slaw
    Photo: Randy Mayor; Styling: Lindsey Lower

    Peanut-Crusted Tofu Tacos with Tangy Slaw

    Give traditional tacos a run for their money with Peanut-Crusted Tofu Tacos with Tangy Slaw. This vegetarian dish may be the one to convert non-tofu eaters in your house.

  • Steak Tacos with Charred Salsa
    Photo: Iain Bagwell; Styling: Buffy Hargett Miller

    Steak Tacos with Charred Salsa

    Here's a fresh serving idea: Assemble and serve tortillas in parchment paper-lined cups.

  • Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
    Photo: John Autry; Styling: Cindy Barr

    Ancho Chicken Tacos

    Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado 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.
  • Kung Pao Chicken Tacos
    Photo: Brian Woodcock; Styling: Mary Clayton Carl

    Kung Pao Chicken Tacos

    Chinese takeout is even tastier when it gets wrapped in a tortilla. Plus, you get to ditch those pesky chopsticks and use your hands instead.
  • Black Bean Tacos with Feta Slaw
    Photo: Jason Wallis; Styling: Cindy Barr

    Black Bean Tacos with Feta Slaw

    Tacos are extremely friendly to vegetarians, too! Canned beans that are already seasoned help bring these meatless tacos together in a flash.
  • Cola Shredded Beef Tacos
    Photo: Annabelle Breakey; Styling: Randy Mon

    Cola Shredded Beef Tacos

    This recipe features shredded beef chuck roast flavored with cola, tomatoes, chiles, and cumin. Bet 'cha can't eat just one.
  • 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.
  • 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.
  • 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.
  • <p>Spicy Flank Steak Tacos with Watermelon Salsa</p>
    Photo: Hector Sanchez; Food Styling: Kellie Gerber Kelley; Prop Styling: Ginny Branch

    Spicy Flank Steak Tacos with Watermelon Salsa

    The three-pepper spice rub gives the steak wonderful complexity. Minty watermelon salsa is an unexpectedly delicious addition.
  • Chocolate Tacos with Ice Cream and Peanuts
    Photo: Marcus Nilsson; Styling: Theo Vamvounakis

    Chocolate Tacos

    Tacos... for dessert? Finish off your taco night with these crunchy chocolate shells stuffed with ice cream, peanuts and more chocolate.
  • 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.
  • Shrimp Tacos with Corn Salsa
    Photo: Iain Bagwell; Styling: Cindy Barr

    Shrimp Tacos with Corn Salsa

    Grilled shrimp pairs well with the natural sweetness in the fresh corn salsa. We recommend squeezing fresh lime over any taco just before digging in!
  • Potato, Poblano, and Chorizo Tacos
    Photo: Marcus Nilsson; Styling: Theo Vamvounakis

    Potato, Poblano, and Chorizo Tacos

    Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage.
  • 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.
  • Fried Chicken Tacos with Buttermilk-Jalapeño Sauce
    Photo: Iain Bagwell; Styling: Buffy Hargett Miller

    Fried Chicken Tacos with Buttermilk-Jalapeño Sauce

    Use this creamy sauce to dress up store-bought fried chicken or as a salad dressing or dip for wings. Adjust the heat by adding more or less jalapeño. We like to double up on the tortillas, taco-truck style, for any of these tacos.
  • <p>Carne Tampiquena</p>

    Carne Tampiqueña

    Grill flames give hot peppers delectable smokiness. Find queso fresco at Mexican markets or in the Latin cheese section of large supermarkets.
  • Breakfast Tacos
    Photo: Greg Dupree; Styling: Caroline M. Cunningham  

    Breakfast Tacos

    Tortillas stuffed with scrambled eggs, chilies and cream cheese are ready in just 10 minutes, making them an ideal breakfast for busy mornings.
  • 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.
  • Fried-Fish Reuben Tacos
    Photo: Christina Holmes

    Fried-Fish Reuben Tacos

    Your favorite sandwich fillings work just as well stuffed inside a taco shell. Here, fish tacos meet the classic Reuben, and the results are fantastic.
  • Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread
    Tina Rupp

    Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread

    Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread is also delicious as a dip with pita chips.
  • Suadero Tacos with Serrano-Cilantro Salsa
    Photo: Iain Bagwell; Styling: Buffy Hargett

    Suadero Tacos with Serrano-Cilantro Salsa

    Suadero, a cut of beef similar to flank steak, is a popular taco filling on food trucks.
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