Mon. Feb 6th, 2023
Top 5 Easy Taco Recipes You're Going To Love

Easy Taco Recipes

While people put just about everything on tacos these days, the most introductory condiments you will find are lettuce, minced tomatoes, and tattered rubbish. Incipiently, ignited funk, beef, or pork sits at the bottom of the taco. Look no these top five Taco Recipes! Whether you’re trying something new or want to stick to classics, these delicious tacos will bring you back for more.

1. Fish Taco Recipes

Fish tacos are a popular dish in America and for a good reason. They’re simple, easy to make, and can be customized to your liking. Fish tacos can fit the bill whether you’re looking for something light and healthy or a bit more hearty and filling. Here are six recipes for some of the best fish tacos around:

Fish Taco Recipes

Fish Taco Recipes INGREDIENTS

  • 2 tsp. cayenne pepper
  • 1 1/2 lb. cod (or other flaky white fish)
  • 1/2 tbsp. vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • Eight corn tortillas
  • One avocado, diced
  • Lime wedges, for serving
  • Sour cream, for serving


  • 1/4 c. mayonnaise
  • Juice of 1 lime
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. honey
  • Two c. shredded purple cabbage
  • One c. corn kernels
  • One jalapeño, minced


  • Whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne in a medium shallow bowl.
  • Add cod, tossing until evenly coated. Let marinate for 15 minutes.
  • Meanwhile, make the slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño—season with salt and pepper.
  • In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side down—Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

2. Easy Chicken Taco Recipes

A chicken taco is a delicious and healthy meal that anyone can enjoy. It comprises chicken breast, shredded lettuce, diced tomatoes, and a homemade taco seasoning made from spices such as cumin, chili powder, and garlic. This meal is easy to make and can be eaten cold or hot.

Easy Chicken Taco Recipes

Easy Chicken Taco Recipes INGREDIENTS


  • 3 tbsp. extra-virgin olive oil
  • Four boneless skinless chicken breasts, cut into 1″ strips
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/4 tsp. cayenne
  • Eight corn tortillas, warmed


  • Sour cream
  • Thinly sliced red onion
  • Diced tomatoes
  • Shredded Monterey Jack
  • Diced avocados
  • Fresh cilantro
  • Lime wedges


  • In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more. Add a little more oil or water to help spices coat the chicken.

Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.

3. Birria Quesatacos

Authentic birria quesatacos are a must-try for any meat lover. These tacos are made of tender cuts of beef, Arroz negro (a type of black rice), and chicharrón (smoked pork belly). Birria quesatacos are best enjoyed with a cold beer or refreshing agua de jamaica on a hot day.

Birria Quesatacos 

Birria Quesatacos INGREDIENTS


  • 5 dried guajillo chiles
  • Three dried Morita chiles
  • Three dried pasilla chiles
  • 1 1/2 tbsp. vegetable oil
  • Two lb. beef brisket or beef chuck roast
  • Two lb. oxtails, short ribs, or beef shank
  • Kosher salt
  • Freshly ground black pepper
  • Six garlic cloves
  • Ten whole cloves
  • One cinnamon stick
  • 1 tsp. dried oregano
  • 1 1/2 tsp. cumin seeds
  • 3 Roma tomatoes, halved
  • 1/4 c. white wine vinegar
  • One large onion, quartered
  • Five bay leaves


  • Corn tortillas
  • Shredded Oaxaca or mozzarella cheese
  • Freshly chopped cilantro for topping
  • One large white onion, finely chopped for topping
  • Lime wedges for topping



  1. Preheat the oven to 350º F. In a large, heavy-bottomed pot or Dutch oven, add guajillo, Morita, and pasilla chiles over medium heat. Toast the chiles for 1 to 2 minutes, frequently moving to ensure they don’t scorch. Remove to a medium bowl and cover with enough boiling water to cover the chiles, about 3 cups. Use a small plate or bowl to submerge the chiles completely. Let sit for 20 minutes or until rehydrated and pliable. Remove the chiles and reserve the liquid.
  2. In batches, sear the meat thoroughly (6 to 7 minutes per side for the brisket/roast, 4 to 5 minutes for the bone-in parts). Remove seared beef to a plate or cutting board.
  3. Return the beef to the Dutch oven over medium heat and add the quartered onion and bay leaves. Add the chile paste and enough water to cover the meat (for us, this was 3 to 4 cups of water).


  1. In a saucepan, over medium-low heat, bring the consomé to a bare simmer (there should be a layer of dark red-looking fat/oil on the top).
  2. Take one corn tortilla and dip it into the consomé, coating both sides with the dark red fat. Place the tortilla on the pan or plancha and cover with Oaxaca cheese.
  3. Serve the tacos topped with cilantro, onion, lime wedges on the side, and small bowls of consomé for dipping.

4. Vegan Chipotle Lentil Taco Recipes

Chipotle is a popular Mexican food chain that offers vegan and vegetarian options. These lentil tacos are made with lentils and tempeh, two vegan slices of meat similar to ground beef. Taco Recipes. The lentils are simmered until they are soft and then formed into tacos with toppings such as avocado, tomatoes, and greens.

Vegan Chipotle Lentil Taco Recipes

Vegan Chipotle Lentil Taco Recipes INGREDIENTS


  • 2 1/2 c. cooked green lentils (from about 1 cup dried)
  • 1 tbsp. extra-virgin olive oil
  • 1/2 yellow onion, finely chopped
  • Two garlic cloves, minced
  • 3 tbsp. tomato paste
  • One chipotle pepper in adobo sauce
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • Kosher salt


  • 1/2 avocado
  • Juice of 1 lime
  • 1 tbsp. extra-virgin olive oil
  • 1/4 c. fresh cilantro leaves and tender stems
  • One garlic clove, minced
  • 1/2 tsp. kosher salt


  • Eight corn tortillas, warmed
  • Pickled red onions
  • Cilantro leaves, for serving


  1.  Make the creamy avocado sauce: combine all ingredients of Taco Recipes in a blender or food processor, and add 2/3 cup cold water.
  2. Make lentil filling: Heat oil in a large skillet over medium heat. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
  3. Add cumin and coriander and season with salt.
  4. Add lentils and ¼ cup of cold water. Add more water a tablespoon at a time if the skillet becomes dry.
  5. Assemble tacos: Fill each tortilla with a big spoonful of the lentil mixture, a drizzle of sauce, red onions, and jalapeño.

5. Elote (Mexican Street Corn) Taco Recipes

Elote (Mexican Street Corn) Taco Recipes

Elote (Mexican Street Corn) Taco Recipes INGREDIENTS

  • 2 tbsp. vegetable oil, divided
  • Three c. fresh or frozen corn kernels
  • Two green onions, chopped, with white and light green parts separated from dark green parts
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. chopped fresh cilantro
  • 2 tbsp. grated cotija cheese, plus more for serving
  • 1/4 c. lime juice, divided; plus wedges for serving
  • One jalapeño, seeded and minced
  • Three c. Tyson® Grilled & Ready® Chicken Breast Strips
  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 1/2 tsp. chili powder
  • 1/2 tsp. sweet paprika
  • Eight corn tortillas
  • One avocado, halved, peeled, pitted, and thinly sliced


  1.  Heat one tablespoon of the oil in a large cast-iron skillet over high. Add fresh or frozen corn, white, and light green parts of the green onion, and season with salt and pepper.
  2. Transfer corn into a large bowl and wipe the skillet. Let corn cool slightly and toss with cilantro, cotija cheese, dark parts of the green onion, two tablespoons of lime juice, and jalapeño.
  3. Meanwhile, return the skillet to medium heat. Add the remaining tablespoon of oil and frozen chicken. Cook, occasionally stirring, until chicken is warm, about 5 minutes. Remove from heat.
  4. Serve tortillas stuffed with chicken, avocado, and the corn mixture. Dollop with mayonnaise mixture and sprinkle with more cotija cheese. Serve warm with lime wedges.


What is the best thing to put on a taco?

Putting something on a taco that doesn’t belong is a cardinal sin in the taco universe. From fiery salsa to creamy avocado, these are the seven best things to put on a taco:

1. Sour cream or guacamole: These condiments add richness and notes of citrus that pair perfectly with savory meats like chicken or beef.

2. Salsa: This fresh condiment packs a flavorful punch and can be made from various ingredients, including tomatoes, chilies, and spices.

What ingredients should I use to make a healthy taco?

If you’re looking for easy taco recipes that will please your taste buds and make your weeknight dinners a breeze, you’ve come to the right place. In this roundup, we’ve selected five perfect recipes for busy nights. From chicken to vegetarian tacos, these dishes will have you eating out of the taco bowl in no time.


In conclusion, these five taco recipes are sure to be a hit with any crowd. Whether you’re looking for something new or want to stick to classics. So go ahead and give them a try today!

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