Taco
Fried Egg Tacos with Chile Jam
This quick taco is simple, but full of flavor and texture. Chile paste brings a hint of spice, creamy yogurt brings a little tang, and charred tortillas bring a subtle crunch.
ByChris Morocco
Spicy Korean Steak Tacos
Baste grilled steaks with a sweet and spicy chile-ginger sauce, then pile into tortillas with kimchi, cilantro, and mayo for a fusion dinner everyone will love.
ByDonna Hay
Spicy Black Bean and Corn Tacos
Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.
ByKatherine Sacks
Ground Beef Tacos
When you're craving those childhood favorite Tex-Mex flavors, nothing but seasoned ground beef in a hard shell will do.
ByRobb Walsh
Baja Fish Tacos
这五香鱼是新鲜的玉米tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa—the best part is that most elements can be made ahead.
ByMonday Morning Cooking Club
Chickpea Crepe "Tacos" With Eggplant and Lamb
Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”
ByAnna Stockwell
"Nextover" Chicken Tacos with Quick Refried Beans
These tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day).
ByDavid Tamarkin
Chicken Tacos with Roasted Pineapple Salsa and Avocado Crema
These tacos are great any night of the week, not just Tuesday.
ByWolf Gourmet
Tofu Tacos with Cashew Salsa
ByChef Mary Nolan
Grilled Cheese Tacos
Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.
ByRhoda Boone
Herby Ricotta-Poblano Tacos
If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco.
ByRick Bayless
Grilled Kielbasa Tacos
Grilled peppers, scallions, and sausages come together in a snap for this summery taco dinner.
ByAndrew Knowlton
Double-Pork Carnitas
A combination of pork belly and pork shoulder, slow-cooked to tenderness and then crisped in a pan, yields carnitas with unparalleled texture and richness.
ByRick Martinez
Braised Birria
Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.
ByJonathan Zaragoza
Mojo Pork Tacos With Sweet Apple Slaw
Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavors is amazing. Share them with your mates and they’ll be your friends for life.
ByGuy Turland
Jalapeño and Lime–Marinated Skirt Steak Tacos
A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.
ByRhoda Boone
Tequila and Lime Chicken Tacos
This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the flavor as it cooks. Although the recipe calls for tequila, you can substitute beer, orange juice, or pineapple juice if you prefer. The liquid smoke is optional, but it does add a nice extra kick of smoky flavor. Serve this dish with rice, refried beans, and frozen margaritas or a frosty glass of beer.
ByMarye Audet
Sheet-Pan Crispy Fish Tacos
"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.
ByRhoda Boone
Tacos Al Pastor (Marinated, Spit-Roasted Tacos)
Tacos al pastor—made from marinated pork that's been roasted on a vertical spit—are wildly popular in Mexico City, particularly at night. The best taqueros put on a show, slicing off bits of caramelized meat and catching it in one hand (or behind their back!), and then reaching above the meat to slice off a piece of warm, juicy pineapple. According to city folklore, these tacos were invented in the capital. The dish is a direct descendant of shawarma, brought by Lebanese immigrants who arrived in Mexico in the early twentieth century. The marinade in this recipe comes from Tacos Don Guero in the Cuauhtémoc neighborhood, whose taqueros were kind enough to explain their ingredients to me at six a.m. one weekday morning. Obviously very few people at home will have a vertical spit—part of what gives tacos al pastor its signature flavor—but a grill would work well, or a blazing-hot cast iron skillet or griddle greased with a little lard.
ByLesley Téllez