Tacos are the most versatile dinner on the planet — and these four recipes prove it. From crispy fish to slow-cooked carnitas, each one brings a different vibe to your taco night!
Baja Fish
Crispy beer-battered fish with tangy lime crema and crunchy cabbage slaw — straight from the Baja coast.
Ingredients
- 1 lb white fish fillets
- 1 cup flour
- 1/2 cup beer
- 1 tsp paprika
- 8 corn tortillas
- 2 cups shredded cabbage
- 1/4 cup lime crema
- Oil for frying
Toppings
- Lime crema
- Shredded cabbage
- Pico de gallo
- Lime wedges
- Cilantro
Steps
- Whisk flour, beer, paprika, and salt into a batter.
- Cut fish into strips and coat in batter.
- Fry in 375F oil for 3-4 minutes until golden and crispy.
- Serve in warm tortillas with cabbage slaw, lime crema, and pico de gallo.
Carnitas
Fall-apart tender pork shoulder, slow-cooked until caramelized and crispy — the king of taco fillings.
Ingredients
- 2 lb pork shoulder
- 1 orange, juiced
- 4 cloves garlic
- 1 Tbsp cumin
- 1 Tbsp oregano
- 8 corn tortillas
- Salt and pepper
Toppings
- Diced white onion
- Fresh cilantro
- Salsa verde
- Lime wedges
- Pickled red onion
Steps
- Season pork with cumin, oregano, salt, and pepper.
- Place in slow cooker with orange juice and garlic. Cook on low 8 hours.
- Shred the pork and spread on a baking sheet.
- Broil for 5 minutes until edges crisp up. Serve in warm tortillas with toppings.
Chicken Tinga
Smoky shredded chicken simmered in a chipotle tomato sauce — bold, saucy, and packed with flavor.
Ingredients
- 1.5 lb chicken breast
- 1 can fire-roasted tomatoes
- 2 chipotle peppers in adobo
- 1/2 onion, sliced
- 3 cloves garlic
- 8 flour tortillas
Toppings
- Sliced avocado
- Crumbled cotija
- Shredded lettuce
- Sour cream
- Lime wedge
Steps
- Poach chicken breasts in salted water for 20 minutes. Shred.
- Blend tomatoes, chipotle peppers, and garlic into a sauce.
- Saute onion, add sauce and shredded chicken. Simmer 15 minutes.
- Serve in warm flour tortillas with avocado, cotija, and sour cream.
Black Bean & Sweet Potato
A hearty vegetarian taco with roasted sweet potato, seasoned black beans, and a bright cilantro lime drizzle.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 can black beans, drained
- 1 tsp cumin
- 1 tsp chili powder
- 1 Tbsp olive oil
- 8 corn tortillas
- Salt to taste
Toppings
- Pickled red onion
- Crumbled queso fresco
- Cilantro lime crema
- Sliced radish
- Hot sauce
Steps
- Toss sweet potato cubes with olive oil, cumin, chili powder, and salt.
- Roast at 425F for 25 minutes until tender and caramelized.
- Warm black beans with a pinch of cumin.
- Build tacos with sweet potato, black beans, and all the toppings.
Meal prep tip: Prep the proteins ahead of time and store in the fridge for up to 3 days. At taco time, just warm the filling, toast the tortillas, and let everyone build their own!