10 Best Tacos Recipes You’ll Want to Make Again

Tacos are one of those meals that just work anytime. Weeknight dinner? Yep. Friends coming over? Perfect. They’re quick, you can fill them with pretty much anything, and they somehow always feel like you’ve put in more effort than you actually did. Whether you’re a seafood fan, a beef person, or all about the veggie options, there’s something here for you. We’ve pulled together ten different taco ideas, some classics, some with a bit of a twist, so you can keep taco night interesting.

And if you’re like most of us and end up with recipes scattered across bookmarks, screenshots, and random notes, our ReciMe app can help keep things organized. You can save every taco recipe you find,  whether it’s from this list or something you spotted on Instagram – all in one place. Add your own tweaks, scale the servings, even turn the ingredients into a grocery list so you’re not making three trips to the store.

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Picking the Right Tortillas

The tortilla you choose can make or break a taco.

• Corn tortillas: Traditional, with a nutty flavor. Best for grilled meats and seafood.
• Flour tortillas: Softer and more flexible. Great for breakfast tacos or heavier fillings.
• Homemade option: If you’ve got the time, fresh tortillas have unbeatable flavor and texture.

1. Shrimp Tacos

These are fresh, quick, and full of flavor. Shrimp get tossed with taco seasoning and garlic, then seared just long enough to get that nice crust. A crunchy cabbage slaw with lime keeps it bright, and a jalapeño-garlic crema brings the heat and tang. Toasted corn tortillas add a bit of char that ties it all together.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 2 tsp taco seasoning
• 2 large garlic cloves, finely chopped, divided
• Kosher salt
• 2 scallions, green and white parts separated, thinly sliced
• 1/4 cup sour cream
• 2 tbsp finely chopped pickled jalapeños
• 2 tbsp mayonnaise
• 2 limes
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup fresh cilantro, chopped, plus more for serving
• 3 tbsp neutral oil, divided
• 8 small corn tortillas
• 1/2 avocado, thinly sliced
• Thinly sliced radishes

How to prepare:

Toss shrimp with taco seasoning, half the garlic, and salt. Let them rest briefly. In a small bowl, combine sour cream, mayo, scallion whites, jalapeños, remaining garlic, lime zest and juice, plus salt to taste. In another bowl, mix both cabbages, cilantro, scallion greens, lime juice, and salt to make the slaw. Heat oil in a skillet, cook shrimp until opaque, then deglaze with lime juice. Toast tortillas in batches until slightly charred. Assemble tacos with slaw, shrimp, avocado, radish, and crema, then garnish with cilantro.

2. Breakfast Tacos

Think crispy potatoes, smoky chorizo, and soft scrambled eggs all in one bite. The potatoes get boiled first, then crisped in the skillet. Chorizo and onions cook together for flavor, and the eggs are scrambled low and slow for fluffiness. Cheese melts into the tortilla before you pile everything in.

Ingredients:

• 1 large russet potato, peeled and chopped into 1/2 inch pieces
• Kosher salt
• 1 tbsp olive oil (or more if needed)
• 1/4 small yellow onion, finely chopped
• 4 oz fresh chorizo, casing removed if needed
• Black pepper
• 2 tbsp unsalted butter
• 3 large eggs, beaten
• 4 medium flour tortillas
• 1/2 cup shredded cheddar
• Optional toppings: hot sauce, sliced scallions, sliced avocado, pickled onions

Steps to make them:

Boil potatoes in salted water until tender, then drain. In a skillet, cook onion and chorizo with salt and pepper until sausage is fully cooked. Push mixture to the side, add oil if dry, then crisp potatoes in the center before mixing together. In a separate skillet, melt butter, add beaten eggs, season, and cook gently, stirring to form soft curds. Toast tortillas, then layer cheddar, chorizo-potato mix, and eggs. Finish with chosen toppings.

3. Elote (Mexican Street Corn) Tacos

If you love elote, these tacos are basically your new best friend. They’ve got grilled chicken for the protein and a warm, charred corn salad that hits all the right notes – sweet, smoky, tangy, and a little spicy. The corn gets tossed with cilantro, cotija, lime, green onions, and jalapeño, and then there’s this creamy sauce that brings it all together.

Ingredients:

• 2 tbsp vegetable oil, divided
• 3 cups fresh or frozen corn kernels
• 2 green onions, chopped (white and light green parts separated from dark green parts)
• Kosher salt and black pepper
• 3 tbsp chopped fresh cilantro
• 2 tbsp grated cotija cheese, plus more for serving
• 1/4 cup lime juice, divided
• 1 jalapeño, seeded and minced
• 3 cups cooked grilled chicken breast strips
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 tsp chili powder
• 1/2 tsp sweet paprika
• 8 corn tortillas
• 1 avocado, thinly sliced

Cooking method:

Char corn and the white parts of green onions in hot oil, season, and cook until slightly blackened. Mix with cilantro, cotija, dark green onion tops, lime juice, and jalapeño. Heat chicken in the skillet until warmed through. In a small bowl, combine mayonnaise, sour cream, remaining lime juice, chili powder, and paprika. Warm tortillas over an open flame. Assemble tacos with chicken, avocado, corn mixture, and sauce, then top with extra cotija.

4. Smash Burger Tacos

These are like a cheeseburger and a taco had a baby. You press raw ground beef straight onto the tortilla, season it, then sear until you get that crispy, caramelized edge. Cheese melts right on top while the tortilla toasts.

Ingredients:

• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1 tbsp yellow mustard
• 1 tsp hot sauce
• 1 lb ground beef
• 6 (5-inch) flour tortillas
• 2 tsp burger seasoning
• Kosher salt
• 6 tbsp neutral oil, divided
• 6 slices American cheese
• 18 bread-and-butter pickle slices
• 1 cup shredded iceberg lettuce
• 3 tbsp chopped yellow onion
• White sesame seeds

Steps to make them:

Mix mayonnaise, ketchup, relish, mustard, and hot sauce to make the burger sauce. Divide beef into 6 portions, placing each on a tortilla and flattening to an even layer, leaving a small border. Season with burger seasoning and salt. Heat oil in a skillet, cook two tortillas at a time beef-side down, pressing to sear, until the meat is browned. Flip, add cheese, and cook briefly until melted. Repeat for all portions. Top each with burger sauce, pickles, lettuce, onion, and sesame seeds before serving.

5. Pulled Pork Tacos with Pineapple Slaw

Slow-cooked pork and a fresh pineapple slaw – sweet, smoky, tangy, and crunchy in one bite. The pork cooks for hours in BBQ sauce, lime juice, and spices until it falls apart. The slaw is quick: cabbage, pineapple, onion, and green onion with lime juice.

Ingredients:

• 4 lb pork shoulder
• 1 cup barbecue sauce
• 1/2 cup brown sugar
• Juice of 3 limes, divided
• 2 tbsp garlic powder
• 2 tbsp chili powder
• 2 tsp cayenne pepper
• 1/2 head cabbage, shredded
• 1 whole pineapple, diced
• 2 tbsp olive oil
• 1/2 small red onion, sliced
• 2 green onions, sliced
• 1 tsp crushed red pepper flakes
• 8 corn tortillas

Cooking method:

Place pork in a slow cooker. In a bowl, mix barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne into a paste and coat the pork. Cook on high for 5-6 hours or low for 8-9 hours until tender. Shred the pork with forks. For the slaw, combine cabbage, pineapple, remaining lime juice, olive oil, red onion, green onion, and red pepper flakes in a bowl. Serve pork in warmed tortillas topped with slaw.

6. Summer Squash Sheet-Pan Tacos

A lighter option with roasted yellow squash and zucchini, creamy hummus, pickled shallots, and smoky tahini sauce. Everything roasts on a sheet pan, which keeps cleanup easy.

Ingredients:

• 2 medium yellow squash, cut into 1/2″ pieces
• 2 medium zucchini, cut into 1/2″ pieces
• 2 tbsp extra-virgin olive oil
• Kosher salt
• 3 small shallots, thinly sliced
• 1 cup red wine vinegar
• 2 tbsp granulated sugar
• 1/2 tsp za’atar
• 1/4 cup tahini
• 2 tbsp chopped fresh parsley
• 2 tbsp fresh lime juice
• 1 tsp smoked paprika
• 1/2 tsp granulated garlic
• 8 corn tortillas (6″)
• 1/2 cup hummus

How to prepare:

Preheat the oven to 450°F. Toss the squash and zucchini with olive oil and salt, spread on a baking sheet, and roast for 25 to 30 minutes, stirring halfway. While they cook, place shallots in a bowl. Heat vinegar, sugar, and za’atar until steaming, then pour over the shallots and let sit for 10 to 15 minutes. For the sauce, mix tahini, parsley, lime juice, paprika, and garlic with a pinch of salt, whisking in cold water until smooth. Warm tortillas in the oven during the last few minutes of roasting. To assemble, spread hummus on each tortilla, add squash, top with pickled shallots, and drizzle with tahini sauce.

7. Roasted Cauliflower Tacos

Cauliflower gets a spice rub, roasts until crispy on the edges, then gets paired with crunchy slaw and lime crema.

Ingredients:

• 1/3 cup neutral oil
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 2 1/2 tsp kosher salt, divided
• 1 head cauliflower, cut into 2″ florets
• 1/2 cup sour cream
• 3 tbsp fresh lime juice, divided
• 1 cup sliced red cabbage
• 1 cup sliced white cabbage
• 1/4 small red onion, thinly sliced
• 1/4 cup chopped cilantro, plus more for topping
• 8 small corn tortillas
• Lime wedges

Step-by-step cooking:

Heat oven to 425°F. In a large bowl, whisk oil with the spices and 1 1/2 tsp salt. Toss in cauliflower until coated, then arrange cut side down on a lined baking sheet. Roast for 25 to 30 minutes until browned and tender. Mix sour cream with 1 tbsp lime juice and 1/2 tsp salt to make crema. Toss cabbages, onion, cilantro, remaining lime juice, and salt together for the slaw. To serve, fill each tortilla with slaw, add cauliflower pieces, drizzle with crema, and top with extra cilantro. Serve with lime wedges.

8. Sweet BBQ Lime Chicken Tacos

Breaded chicken gets baked until crispy, then tossed in a BBQ-lime glaze. Add cabbage, ranch, and cilantro in a soft tortilla for a sweet-and-tangy bite.

Ingredients:

• 2 lb boneless, skinless chicken breasts, cut into 2″ pieces
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 3 large eggs
• Kosher salt and pepper
• 1 cup barbecue sauce
• 1/2 cup brown sugar
• Juice of 2 limes
• 1 tsp garlic powder
• 8 small flour tortillas
• 1/2 head green cabbage, shredded
• 1/4 cup ranch dressing
• 2 tbsp chopped cilantro

Preparation method:

Preheat oven to 425°F and line a baking sheet with parchment. Coat chicken pieces in flour, dip in egg, then coat in panko. Place on baking sheet, season with salt and pepper, and bake for 23 to 25 minutes until crisp. In a saucepan, heat barbecue sauce, brown sugar, lime juice, and garlic powder over low heat until blended. Toss baked chicken in sauce. Assemble tacos with cabbage, chicken, a drizzle of ranch, and cilantro.

9. Frico Egg Smash Tacos

Chorizo cooked right on the tortilla, topped with a crispy cheese “frico” and fried egg, finished with a herby, tangy topping.

Ingredients:

• 16 oz Mexican chorizo
• 8 flour tortillas (6″)
• 1 1/3 cups shredded white cheddar
• 8 large eggs
• 1/2 cup chopped cilantro
• 1/2 cup sliced scallions
• 1/4 cup olive oil
• 1/4 cup white wine or white balsamic vinegar
• 1 tbsp crumbled cotija or feta cheese
• Zest of 1 lime

Cooking instructions:

Spread 2 oz chorizo in the center of each tortilla. Cook sausage side down in a skillet over medium-high heat, pressing lightly until browned, then flip to toast the tortilla. Remove and keep warm. In the same skillet, place 1/4 cup cheddar, let it melt and form a flat layer, then crack an egg in the center. Cook until cheese edges are crisp and the egg white is set. Place egg and cheese over chorizo tortilla. Mix cilantro, scallions, oil, vinegar, cotija, and lime zest in a bowl, then spoon over tacos before serving.

10. Bacon Weave Breakfast Tacos

The tortilla here is a crispy sheet of woven bacon. Fill it with scrambled eggs, cheese, avocado, and hot sauce.

Ingredients:

• 16 slices bacon, halved
• Black pepper
• 6 large eggs
• 1 tbsp whole milk
• 1 tbsp butter
• Kosher salt
• 2 tbsp chopped chives
• 1/4 cup shredded Monterey Jack cheese
• 1 avocado, sliced
• Hot sauce

Making the tacos:

Preheat oven to 400°F and line a baking sheet with foil. Make bacon weaves using 8 halves for each square, season with pepper, and place a rack on top. Bake 30 to 35 minutes until mostly crisp. Trim into rounds. Whisk eggs with milk, then cook in butter over medium-low heat until nearly set, seasoning with salt and folding in chives. Place eggs on bacon shells, sprinkle with cheese, add avocado slices, and finish with hot sauce.

Toppings That Work With Almost Any Taco

Some toppings are worth keeping on hand because they work with just about any filling:

• Fresh lime wedges
• Cilantro leaves
• Diced onion
• Avocado slices or guacamole
• Salsa or pico de gallo
• Pickled jalapeños or onions
• Shredded cheese
• Hot sauce

Tacos are as much about the assembly as they are about the cooking. Once you’ve got a few go-to fillings and toppings in your back pocket, you can mix and match endlessly. Start with one of these recipes, adjust it to your taste, and you might find your new favorite taco night lineup.

Tips for Better Homemade Tacos

• Toast your tortillas: Even 30 seconds per side in a dry skillet can improve flavor.
• Don’t overload: Too much filling makes them hard to eat and masks flavors.
• Layer for texture: Combine something soft (protein) with something crunchy (slaw) and something creamy (sauce).
• Season at every step: Light seasoning during cooking makes a difference in the final taste.

Conclusion

Making great tacos isn’t complicated – it’s all about fresh ingredients, good seasoning, and building layers of flavor and texture. With these 10 recipes, you’ve got options for any mood or schedule, whether you’re slow-cooking pork all day or throwing shrimp in a skillet for a quick dinner. Once you’ve tried a few, you’ll get a feel for how to mix and match fillings, toppings, and tortillas to create your own combinations. Keep your pantry stocked with the basics, toast your tortillas every time, and don’t be afraid to experiment. Taco night might just become the easiest tradition you stick with.

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