20 Taco Recipes that Transform Weeknight Dinners into a Flavorful Fiesta
Tacos: who doesn't love them? They're easy to make, super customizable, and are one of the few foods that have an entire day of the week dedicated to them. You could make a different taco every day of the week and never have the same meal twice.
If you eat meat, there are a bunch of traditional taco recipes worth trying. And if you're living a vegetarian or vegan lifestyle, it's easy to substitute in plant-based meat substitutes like Beyond Beef or jackfruit to accommodate your needs.
Whether you're a fan of softshells or hard shells, beef or chicken, and salsa or guac, we've put together a list of some of our favorite taco recipes, organized by protein type.
Chicken Tacos
If you're looking at that frozen chicken breast in the fridge, wondering how to use it, look no further!
Chicken tacos are a breeze, and if you have leftover meat, use it for a quick taco salad for lunch the next day.
Photo Courtesy of Draper Valley Farms
Chicken Banh-Mi Tacos With Pickled Veggies and Chili
Grab some Draper Valley Farms chicken in our meat department, and try out this taco version of a banh-mi sandwich.
Ingredients
1 1/12 lbs. Ranger Free Range Boneless Skinless Chicken Breasts
1 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. honey plus 2 tsp.
2 cloves garlic, minced
1 1-inch knob ginger, peeled and minced
Zest and juice of 1 lime
1/4 cup seasoned rice vinegar
1/2 tbsp. Kosher salt
2 large carrots, cut into matchsticks
3 radishes, thinly sliced
1 jalapeno pepper, thinly sliced
1/2 cup mayonnaise
1/4 cup sour cream
1-2 tbsp. Sriracha
8 small flour tortillas, grilled for serving
3 scallions, thinly sliced for serving
1 lime, cut into wedges for serving
Fresh cilantro for serving
Toasted sesame seeds for serving
Directions
Whisk together soy sauce, fish sauce, 1 tablespoon honey, garlic, ginger, lime zest and juice in medium bowl. Slice chicken breasts into 1/2-inch strips and add to bowl, tossing to coat. Cover and refrigerate 1 hour.
Combine rice vinegar, 2 teaspoons honey and salt in medium bowl. Add carrots, radishes and jalapen~o and toss to combine. Cover and refrigerate until ready to serve. Whisk together mayonnaise, sour cream and sriracha to taste. Cover and refrigerate until ready to serve.
Preheat grill pan over medium-high heat and brush with olive oil. Remove chicken from marinade and grill 3 to 5 minutes per side, until grill marks appear and chicken is cooked through to internal temperature of 170°F. Work in batches if necessary to avoid crowding pan.
To serve, layer 2-3 pieces of chicken in tortillas with pickled vegetables and chili mayo. Top with scallions, cilantro and sesame seeds and serve with lime wedges.
Photo Courtesy of Bon Appetit
Grilled Chicken Tacos
Here's a simple and flavorful grilled chicken taco recipe that's easy to put together on a weeknight.
Chicken thighs and onions are tossed wth cumin, oil, and salt and pepper before being grilled to a charred perfection.
Make sure to pair it with some local San Juan Salsa from Arlington and delicious grain-free tortillas from Siete.
Photo Courtesy of Half Baked Harvest
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Sweet, sticky, and absolutely delicious, these braised hawaiian-inspired chicken tacos are a perfect set it and forget it taco recipe for a weeknight.
While the first listed directions are for a stovetop cooking method, this recipe also includes directions for slow cookers and instant pots.
Serve your tacos with extra pineapples, cilantro, shredded cabbage, and any of your other favorite fixings.
Recipe and photo adapted from Half Baked Harvest
Beef Tacos
If your go-to at the local Mexican restaurant is Carne Asada, these recipes are for you!
Photo Courtesy of Co+op
Slow Cooker Orange Chipotle Beef Tacos
Fresh-squeezed oranges provide some sweet acidity to these otherwise spicy chipotle tacos.
Toss them in the slow cooker before work and you'll come home to a wonderful smelling home and dinner basically done already!
Ingredients
1 1/2 pounds beef chuck roast
2 tablespoons tomato paste
1 teaspoon chipotle powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
4 cloves garlic, peeled
2 large seedless oranges, quartered
12 taco shells or corn tortillas
3 cups shredded lettuce
3 medium tomatoes, chopped
1 1/2 cups shredded Monterey Jack cheese
Directions
Place the beef in a slow cooker. Stir together the tomato paste, chipotle, cumin, oregano and salt in a small bowl, then rub the mixture over the beef. Place garlic cloves and oranges on top of the meat and cover the pot. Turn temperature to high and cook for 4 hours, or on low for 7 to 8 hours.
When the meat shreds when pressed with a fork, turn off the cooker and take out the insert to cool. Use tongs to transfer the meat to a bowl to cool, and shred the beef.
Place a strainer over a small pot and strain the liquids from the cooker into the pot. Squeeze the oranges over the strainer. Bring the juices to a boil and cook for about 10 minutes, until reduced to a syrupy consistency.
Pour over the shredded beef and toss to coat. Taste for seasoning; add salt or more chipotle, if desired. Serve with taco shells or warm corn tortillas, lettuce, chopped tomato, and shredded cheese.
Photo Courtesy of EatingWell
Carne Asada Tacos
Yes, you can make restaurant-style carne asada at home!
Stop by the meat department to pick out a nice cut of steak to make these tacos really shine.
No BBQ? No problem! This recipe calls for you to utilize your oven’s broiler to create these unforgettable tacos at home.
Keep the toppings simple to enjoy that crispy, charred, carne asada flavor: diced onions, cilantro, tomatoes, and cotjia cheese.
Photo Courtesy of Food & Wine
Birria Tacos
These may be the messiest, sloppiest, most delicious tacos you've had in a long, long time.
Boneless chuck roast and beef short ribs
Though this recipe calls for beef, birria is traditionally made with lamb, so feel free to go the more authentic route!
Recipe and photo adapted from Food & Wine
Plant-Based Meat Tacos
If you're vegan or vegetarian and are looking for quick and easy taco recipes, check out these recipes from Tofurky and Beyond Meat.
Photo Courtesy of Tofurky
BBQ Chick’n Tacos
Saucy, flavorful, and totally vegan, these tacos feature tofurky meat, which can be found in the frozen section here at the Co-op!
Bell peppers and onions are lightly sauteed before being paired with Tofurky’s chick’n meat and stuffed into hard taco shells.
Top it off with vegan cheese, some homemade salsa, and chopped jalapenos for an extra kick.
Beyond Beef Tacos
If you're more of a fan of Beyond Meat products, check out this super simple beyond beef taco recipe that comes together in only 15 minutes.
Similar to how you’d prepare ground beef, Beyond Meat is sauteed in a pan with taco seasoning, tomato sauce, and onion till browned before being stopped into taco shells and topped with your favorite fixngs.
Recipe and video adapted from Beyond Meat
Vegetarian Tacos
If you're living a vegetarian or vegan lifestyle, and prefer to skip plant-based meat substitutes altogether, here are some of our favorite grain and vegetable-based taco recipes.
Photo Courtesy of Co+op
Simple Lentil Tacos
Lentils are chock-full of protein, making them an excellent substitution for beef or chicken. They're super flavorful with taco seasoning, too.
Ingredients
1/2 cup dry lentils, picked over and washed
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, chopped
1 large jalapeño, chopped
1 cup minced broccoli (about 1 stem)
2 medium tomatoes, chopped
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon chipotle powder
1/2 teaspoon salt
8 corn tortillas or lettuce leaves
Your choice of taco toppings (salsa, chopped avocado, chopped onion, shredded cheese, cilantro, etc.)
Directions
Place lentils in a one-quart pot and add 3 cups water. Bring to a boil, then reduce to a gentle simmer for 20 minutes. If they are not yet tender but not falling apart, you may need to cook for an additional 5 minutes. When lentils are done, drain gently and let cool.
In a large sauté pan, drizzle the olive oil and place over medium-high heat. Add the onions and stir, reducing the heat to medium when they begin to sizzle. Cook for about 5 minutes, until softened and starting to brown.
Add the garlic, jalapeño, broccoli, and tomato and stir, cooking for about 5 minutes, until the liquid in the pan has almost completely evaporated. Add the spices and stir to mix, then add the lentils and stir until mixed and heated through, being careful not to break up the lentils.
Place about a quarter cup of filling in the center of each tortilla or lettuce leaf, top with your favorite taco toppings, then fold in half and serve.
The taco filling keeps for up to 4 days, tightly covered, in the refrigerator.
Photo Courtesy of Thrive Magazine
Chipotle Garlic Tempeh Tacos
Here are some super colorful, plant-based tacos that are sure to wow your family and friends.
Diced onion and garlic are cooked up alongside tempeh before being seasoned with some classic taco spices including cumin, oregano, smoked paprika, and chipotle powder.
Tempeh adds lots of protein and texture to these tacos, while chipotle and mushroom broth provides the tacos with a deep, rich flavor.
Photo Courtesy of Thrive Magazine
Homemade Sweet Potato Tacos With Red Chili & Avocado
Now here is a recipe for making your tacos completely from scratch, including the tortilla.
These sweet potato tortillas provide the tacos with lots of Vitamin A and some protein that you don't get from flour or corn tortillas.
Plus, they’re absolutely delicious and have a perfectly soft, pliable texture that makes them perfect for holding all of your taco fillings without falling apart.
Photo Courtesy of Bon Appetit
Cauliflower Tacos With Cashew Crema
Here's a taco recipe that's totally vegan and full of fantastic flavor and crunch.
Cauliflower is tossed with garlic, oil, cumin, and paprika before being roasted till it’s brown and crispy.
The cauliflower filling is then added to toasted tortillas before being finished off with a drizzle of zesty homemade cashew crema.
Cashew butter crema adds a creamy, saucy element to the tacos, while oven-roasted cauliflower adds a nice, crunchy bite.
Photo Courtesy of Hope Foods
Jalapeno Cilantro Black Bean Street Tacos
Stop by our refrigerated section to grab some Hope Hummus for these tasty black bean tacos.
Peppers, mushrooms, and onions are sauteed with hummus before being paired with beans and some cheese, if you’d please!
Top them off with some homemade fresh salsa and guac!
Photo Courtesy of Feasting at Home
Crispy Jackfruit Carnitas
Though this recipe calls for fresh jackfruit, you could save yourself some time with this recipe by picking up some pre-made jackfruit that we offer here at the Co-op.
Whether you make them from scratch or pick up some prepared jackfruit, you’ll want to make sure that you squeeze out as much extra liquid from the jackfruit as you can. Sauteeing it while it’s dry will result in a much crispier texture.
Top your jackfruit carnitas with your favorite toppings. We recommend cilantro, diced tomatoes, your favorite hot sauce, and cotija cheese!
Recipe and photo adapted from Feasting at Home
Pork Tacos
Pork is another common taco protein because it's so easy to adapt and is widely available. Pork also lends itself well to slow cooking methods, making it an easy set it and forget it meal for weekdays.
Photo Courtesy of Food52
Chile Braised Pork Tacos with Avocado Tomatillo Salsa
While this recipe takes a little time and patience to put together, the braised taste and texture of these pork tacos are totally worth the wait.
Pork shoulder is coated with a three-chile sauce before being seared and slow-cooked for 3-4 hours.
Enjoy your pork tacos with some simple ingredients including cilantro, cabbage, and some homemade guacamole to cool it all down.
Photo Courtesy of RecipeTin Eats
Crispy Pork Carnitas
Juicy, flavorful, crispy, and eat-it-straight-out-of-the-pan delicious, these pork carnitas from RecipeTin Eats are so good that you might not even get them into a taco shell. Plus, the recipe couldn’t be easier.
Simply rub your pork shoulder with some simple Mexican spices before popping it in the slow cooker with onion, jalapeño, minced garlic, and fresh orange juice.
Let it do its thing for 10 hours on low before pulling out the pork, shredding it, and searing it in a hot pan with some of the juices.
P.S. this is a Co-op employee-tested recipe. Like, tested at least 10 times. You won’t regret trying it.
Photo Courtesy of Fine Cooking
Chorizo and Potato Tacos (Tacos de Chorizo y Papa)
Here's a taco recipe that would work well as a breakfast or brunch item, just add in some scrambled eggs!
Though this recipe calls for pork chorizo, you could substitute in some Field Roast meatless sausage from our frozen food department if you're wanting to limit the meat in your diet.
Recipe and photo adapted from Fine Cooking
Fish Tacos
And since we have the privilege of living in the beautiful Pacific Northwest, of course, we had to include some recipes for fresh, local, wild-caught fish.
Photo Courtesy of Co+op
Fish Tacos with Grapefruit Salsa
Your favorite flaky white fish and bright grapefruit come together to create a delicious early spring taco for any occasion.
Ingredients - Salsa
2 medium grapefruit, peeled and segmented
2 tablespoons red onion, minced
1/2 cup red bell pepper, diced
1/4 cup cucumber, peeled and cut in small dice
1 garlic clove, minced
2 teaspoons jalapeño, seeded and minced
2 tablespoons fresh cilantro, chopped
1 teaspoon honey
2 tablespoons lime juice
Pinch of salt
Ingredients - Tacos
8 corn tortillas
1 pound flaky white fish (such as tilapia or catfish)
1 tablespoon black peppercorns
1 bay leaf
2 cups shredded romaine lettuce
Directions
Carefully chop the grapefruit into chunks. In a mixing bowl, gently stir together all of the salsa ingredients. Let sit for 15 minutes before serving.
While the salsa sits, prepare the fish. Fill a wide skillet with an inch of water or vegetable broth and add the bay leaf and peppercorns. Bring it to a boil and gently add the fish fillets. Reduce heat to a gentle simmer, cover the pan and cook the fish through, about 10 minutes.
Use a metal spatula to remove the cooked fish from the skillet and when cool enough to handle, break up the fish into small pieces and distribute it evenly among the tortillas.
Top each tortilla with a heaping tablespoon of the grapefruit salsa and some shredded lettuce. Fold the tortilla over the fillings and enjoy.
Photo Courtesy of Bon Appetit
Fish Tacos al Pastor
If you've had one too many bland fish tacos in your life, here's a recipe to restore your faith in them.
Incorporating a variety of different chiles and spices, this flavorful dish is even better when you use fresh cod, bass, or mahi mahi.
Don’t skip the pineapple on this one. The sweetness of the fruit pairs perfectly with the spiciness of the fish. Delish!
Photo Courtesy of EatingWell
Grilled Fish Tacos
Here's another grilled fish taco recipe that's perfect for a fairly simple weeknight dinner.
Mahi-mahi or halibut are rubbed with an ancho seasoning before being tossed on the grill and finished off with a simple coleslaw.
Pair them with a local pilsner beer and some homemade tortilla chips.