10+ Taco Recipes to Spice Up Your Dinner Tonight

Tacos are just plain fun, right? You can throw them together any night of the week and they never get old.

They’re simple, super customizable, and honestly, you can make them as basic or as wild as you want. Sometimes dinner just needs to be easy and a little bit exciting.

Here’s a lineup of taco recipes for all moods and skill levels. Whether you’re in a hurry or feeling a little ambitious, you’ll find something here to make your next taco night pop.

Ingredients:

• Tortillas (corn or flour)
• Protein (ground beef, chicken, fish, or beans)
• Vegetables (lettuce, tomatoes, onions)
• Cheese
• Spices (chili powder, cumin, salt, pepper)
• Optional toppings (salsa, guacamole, sour cream)

Cooking Instructions:

1. Pick your protein and cook it up in a pan.
2. Warm up the tortillas—skillet or microwave, whatever works.
3. Pile on the cooked protein, veggies, and cheese.
4. Top with salsa, guac, or whatever you’re feeling.
5. Fold and dig in!

1) Ground Beef Tacos with Homemade Taco Seasoning

Ground beef tacos with homemade seasoning just hit different. Making your own blend is easy and you skip all the weird stuff from store mixes.

Brown your ground beef in a pan. Toss in chili powder, cumin, garlic powder, onion powder, paprika, and salt.

Mix it all together so the beef soaks up the flavors. Once it’s ready, warm your tortillas or shells.

Add your favorite toppings—lettuce, cheese, salsa, whatever you like.

Ingredients

• 1 lb ground beef
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• Optional: pepper to taste

Cooking Instructions

1. Heat a pan over medium.
2. Cook beef until browned, about 5-7 minutes.
3. Drain off extra fat if you want.
4. Add all the spices and mix well.
5. Cook for 2-3 more minutes.
6. Warm taco shells or tortillas.
7. Fill ’em up with beef and whatever toppings you’re into.

Need more tips? Here’s a Ground Beef Tacos recipe.

2) Birria Tacos

Birria tacos are rich, warm, and ridiculously flavorful. You slow-cook beef or lamb with spices and chilis until it practically falls apart.

Stuff that tender meat and some cheese into tortillas. Fry them up for crispy edges.

Dip your taco in consomé (the cooking broth) for extra flavor. Top with onion, cilantro, and lime.

Ingredients

• 3 lbs beef chuck or lamb shoulder
• 4 dried guajillo chilis
• 2 dried ancho chilis
• 4 garlic cloves
• 1 onion
• 1 tsp cumin
• 1 tsp oregano
• 2 cups beef broth
• Corn tortillas
• Shredded cheese (mozzarella or Oaxaca work great)
• Fresh cilantro and chopped onion
• Lime wedges

Cooking Instructions

1. Soak chilis in hot water for 15 minutes.
2. Blend chilis, garlic, onion, cumin, oregano, and some broth into a sauce.
3. Put beef in a pot and cover with the chili sauce.
4. Cook low and slow for 3-4 hours at 300°F (or Instant Pot for 1 hour).
5. Shred the meat when it’s tender.
6. Dip tortillas in the broth, then fill with meat and cheese.
7. Fry tacos in a skillet until crispy and cheese melts.
8. Add onion, cilantro, and lime.

More details? Check out Birria Tacos.

3) Chicken Tinga Tacos

Chicken tinga tacos bring a smoky, spicy kick that’s honestly addictive. You simmer shredded chicken in a sauce made from chipotle peppers and tomatoes.

Chicken thighs work best for juicy, flavorful meat. Top your tacos with onion, cilantro, and avocado for a fresh finish.

These are quick enough for a weeknight but still feel special. Warm tortillas make a big difference—don’t skip that step.

Ingredients:

• 1 1/2 pounds skin-on, bone-in chicken thighs
• 1 tablespoon olive oil
• 2 garlic cloves, smashed
• 1 cup diced onion
• 2 chipotle peppers in adobo
• 1 can (14 oz) diced tomatoes
• Salt to taste
• Cilantro, diced onion, avocado for topping
• Tortillas

Cooking Instructions:

1. Heat oil in a pan over medium.
2. Brown chicken on both sides.
3. Take chicken out and cook onion and garlic until soft.
4. Add chipotles and tomatoes, then blend into a sauce.
5. Put chicken back in, cover, and simmer 30-40 minutes.
6. Shred chicken and mix with the sauce.
7. Warm tortillas, fill with chicken, and top with cilantro, onion, and avocado.

4) Chipotle-Rubbed Salmon Tacos

If you like a little heat, chipotle-rubbed salmon tacos are a must. Smoky chipotle powder brings out the best in salmon.

Top with fresh salsa or crunchy cabbage if you’re feeling it. A tangy lime mayo or crema balances everything out.

This one’s fast—grill, roast, or pan-sear the salmon. It’s perfect for those nights when you want something different but don’t have hours to cook.

Ingredients

• 1 lb salmon fillets
• 1 tbsp chipotle chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp sea salt
• Tortillas
• Lime mayo or crema
• Cabbage or fresh salsa (apple-cucumber or peach salsa are great)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Mix chipotle, cumin, coriander, and salt.
3. Rub the spices on the salmon.
4. Bake on a sheet for 12-15 minutes.
5. Warm tortillas and prep toppings.
6. Assemble tacos with salmon and whatever extras you like.
7. Drizzle with lime mayo or crema.

Want to level it up? Try this chipotle salmon tacos with peach salsa.

5) Fideos Secos Tacos

Fideos Secos tacos are a fun twist when you’re tired of the same old fillings. Instead of meat or beans, you use noodles simmered in tomato and chili sauce.

The pasta soaks up all that flavor. Top with avocado, cotija cheese, and a drizzle of crema for extra richness.

Warm your tortillas before filling them—it’s worth the extra minute. This one’s cozy and a little unexpected.

Ingredients:

• Fideos pasta (thin noodles)
• Roma tomatoes
• Guajillo or chipotle chiles
• White onion
• Garlic
• Chicken or veggie broth
• Avocado
• Cotija cheese
• Crema
• Corn tortillas

Cooking Instructions:

1. Toast fideos in oil until golden.
2. Blend tomatoes, chiles, onion, and garlic into a sauce.
3. Pour sauce and broth over pasta and simmer until absorbed.
4. Warm tortillas at 350°F for a minute or two.
5. Fill tortillas with fideos, then top with avocado, cheese, and crema.

6) Slow-Cooker Chicken Tacos

Slow-cooker chicken tacos are about as easy as dinner gets. Throw chicken, salsa, and spices in the slow cooker and let it do its thing.

When the chicken’s done, shred it up with two forks. Stir it back into the juices so it stays nice and moist.

Serve with tortillas and your favorite toppings. It’s a lifesaver on busy days.

Ingredients

• 2 lbs chicken breasts
• 1 cup salsa
• 1/2 cup water
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Cooking Instructions

1. Add chicken, salsa, water, and spices to your slow cooker.
2. Cook on high 4-5 hours or low 6-7 hours.
3. Shred chicken with two forks.
4. Mix chicken back into the juices.
5. Serve with warm tortillas and whatever toppings you like.

Need more details? Here’s the Simple Slow Cooker Chicken Tacos recipe.

7) Baja Pork Tacos

Baja Pork Tacos hit that sweet spot—tasty, easy, and mostly hands-off. Just toss pork in your slow cooker with green chiles, taco seasoning, and cumin.

Let it cook until the meat’s falling-apart tender and full of flavor. This recipe works for a laid-back dinner or when you’ve got friends coming over.

Warm up corn tortillas and fill them with the shredded pork. Top with whatever you like—shredded lettuce or cabbage keep things fresh and crunchy.

Ingredients

• 3 lb boneless pork sirloin or tenderloin
• 5 cans (4 oz each) chopped green chiles
• 2 tbsp taco seasoning
• 3 tsp ground cumin
• 24 corn tortillas
• Optional: shredded lettuce or cabbage

Cooking Instructions

1. Put the pork in your slow cooker.
2. Add green chiles, taco seasoning, and cumin.
3. Cook on low for 6–8 hours, until the pork’s super tender.
4. Shred the pork with two forks.
5. Warm tortillas in a pan or microwave.
6. Fill tortillas with pork and your favorite toppings.
7. Serve and dig in.

Find more detailed recipes for Baja Pork Tacos here.

8) Brisket Tacos

Brisket tacos are hearty and full of flavor. Start with slow-cooked beef brisket, then shred it into bite-sized pieces.

The meat turns out juicy and rich, perfect for soft tortillas. Add toppings like sautéed onions, poblano peppers, or your go-to salsa.

A squeeze of lime brings a burst of freshness. Want to go all out? Toss on some cheese or a creamy jalapeño lime ranch.

Ingredients

• 2 ½ pounds beef brisket
• 1 tablespoon oil
• 2 cups BBQ sauce (divided)
• ½ cup water
• Tortillas
• Sautéed onions and poblano strips (optional)
• Salsa and lime wedges

Cooking Instructions

1. Preheat your oven or slow cooker to 300°F (150°C).
2. Rub brisket with oil and your favorite seasonings.
3. Place brisket in the cooker with half the BBQ sauce and water.
4. Cook for 6–8 hours, until it’s nice and tender.
5. Shred brisket and mix with the rest of the BBQ sauce.
6. Warm the tortillas.
7. Fill tortillas with brisket, then top with onions, poblano, salsa, and lime.
8. Serve right away.

Find more details about brisket tacos here.

9) Fish Tacos

Fish tacos just feel fresh and fun. You can cook the fish on the stove, grill, or even in an air fryer.

Aim for flaky, well-seasoned fish. Crunchy slaw and a zippy sauce really make these shine.

Mix up a quick sauce with mayo, sour cream, lime juice, and a dash of sriracha for heat. Cabbage or a garlic cilantro lime slaw adds crunch.

Warm up flour or corn tortillas—they hold everything together. These tacos come together fast, usually in about 20 minutes.

Ingredients

• White fish fillets (like cod or tilapia)
• Flour or corn tortillas
• Cabbage or slaw mix
• Mayonnaise
• Sour cream
• Lime juice
• Garlic powder
• Sriracha or hot sauce
• Salt and pepper
• Cooking oil

Cooking Instructions

1. Season fish with salt, pepper, and garlic powder.
2. Heat oil in a pan over medium heat (around 350°F / 175°C).
3. Cook fish 3–4 minutes per side until it flakes easily.
4. Mix mayo, sour cream, lime juice, and sriracha for the sauce.
5. Warm tortillas in a pan or oven.
6. Assemble tacos with fish, slaw, and sauce.
7. Serve right away.

10) Shrimp Tacos

Shrimp tacos are fast and packed with flavor. Start by seasoning shrimp with chili powder, cumin, and salt.

Cook the shrimp until they’re juicy and just a little crispy. Warm your tortillas and fill them up with shrimp.

Pile on fresh toppings like cabbage, avocado, and a creamy garlic-lime sauce. Each bite is bright and refreshing.

You can cook the shrimp on the stove, or toss them on the grill if you want a smoky edge. Either way, they’re ready in just a few minutes.

Ingredients

• 1/2 pound peeled, deveined shrimp
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 6 small flour or corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1/4 cup cotija cheese (optional)
• 1/4 cup sour cream
• Juice of 1 lime
• 1 clove garlic, minced

Cooking Instructions

1. Mix chili powder, cumin, and salt in a small bowl. Toss the shrimp in this spice blend until they’re coated.

2. Heat a pan over medium. Throw in the shrimp and cook for about 2-3 minutes per side—just until they turn pink.

3. Warm up the tortillas. You can use a dry skillet or just pop them in the microwave for a few seconds.

4. Stir together sour cream, lime juice, and a bit of garlic to make a quick sauce.

5. Time to build your tacos: layer shrimp, cabbage, avocado, cilantro, cotija, and that sauce.

6. Serve right away. Honestly, these shrimp tacos are best eaten fresh.

For more ideas, check out this easy shrimp tacos recipe.