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.
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.
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.
"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.
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.
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)
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.
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.
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
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.
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.
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.