Wild Mushroom, Flank Steak, and Poblano Tacos
Credit: John Autry; Styling: Cindy Barr

Wild Mushroom, Flank Steak, and Poblano TacosIf there's one thing I'm always in the mood for, it's tacos. I'm always amazed at how much variety you can pack into 6-inch tortillas. Ground beef tacos are a weeknight standby in many households, but I recommend trying new combinations and experimenting with international cuisines! Korean BBQ tacos, tacos with Asian peanut sauce and stir-fried veggies, Greek chicken tacos, and vegetarian bean and butternut squash tacos are just a few of the varieties I've tried at home. Always with soft corn tortillas, and always with lime. There is nothing better.

Click for more taco inspiration on our Pinterest board.Tacos are an easy, filling choice for dinner and the possibilities are endless! You can pick a meat or veggie filling and vary the tacos with your favorite toppings, such as pico de gallo, guacamole, shredded cheeses, sour cream, and pickled onions.

If you want to get really authentic, make your own tortillas! It's SO easy to make corn tortillas--all you need is masa harina (Latin American corn flour sold at most grocery stores) and water. That's it! I've made fresh tortillas in Costa Rica and Mexico and I've found that it makes all the difference in the final product. A tortilla press will only cost you about $20 and it's a worthwhile investment if you cook Latin American meals a lot.

In just 20 minutes, you can enjoy a meal of Wild Mushroom, Flank Steak, and Poblano Tacos, packed with flavorful meat and hearty veggies. Whether it's Taco Tuesday, Taco Thursday, or Taco Anyday, you're guaranteed a delicious, satisfying meal! Let's get cooking: