Tacos, the beloved culinary wonders hailing from the vibrant streets of Mexico, have captivated taste buds around the world with their diverse fillings and explosion of flavors.
From traditional meat to plant-based combinations, these handheld bites are complete unto themselves and require no sides.
Ready to fiesta? We’ve rounded up 8 recipes for every day of the week and a twofer for Taco Tuesday.
Mushroom Tacos al Mojo de Ajo with Chipotle Crema
These tacos are drizzled with a vegan version of chipotle crema made with tahini, or sesame seed paste, as the base. The acidic lime juice and the smokiness from the chipotle round out the flavors and tame the natural bitterness of the tahini.
Recipe from Edible Monterey Bay
Swine Blue Tacos
Pull-apart tender pork is wrapped in a warm tortilla with crunchy blue cheese slaw and creamy blue cheese dressing.
Recipe from Edible Dallas & Fort Worth
Grilled Chicken Tacos with Charred Green Onions & Cucumber Pico de Gallo
Smoky, garlicky chicken is tempered by a fresh bright green salsa full of crunchy cukes, sour lime and hot chile.
Barbecue Tempeh Turmeric Tacos
With the delightful combination of turmeric and barbecue, the hearty, vegetarian filling will have your meat loving friends asking for the recipe.
Recipe from Edible Houston
Crispy Carrot Tacos (Tacos Dorados de Zanahoria)
Crunchy tortillas wrapped around salty shredded carrots make for a surprisingly simple snack.
Coconut Cauliflower Tacos, Pickled Slaw & Creamy Sriracha Sauce
The cauliflower is coated with coconut cream, coconut flakes and flour, fried in oil and topped with a quick pickled slaw and creamy Sriracha yogurt sauce. And for non-vegetarians, the taste and texture are similar to beloved fried fish tacos; the dish is sure to please all palates.
Recipe from Edible San Luis Obispo
Spicy Fish Tacos with Fresh Pickled Corn
Grill fish, divide it into double layers of tortillas then spoon the pickled corn over the top. Garnish in a way that brings you joy.
Recipe from Edible Rhody
Chicken & Curtido Tacos with Salsa
Curtido is a type of lightly fermented cabbage relish typically found in Salvadoran cuisine. It resembles sauerkraut, kimchi or tart coleslaw.
Recipe from Edible Sarasota
