10+ Tacos Recipes You’ll Love to Try Tonight

Tacos are just fun. They’re tasty, easy, and honestly, you can eat them any night of the week. There are so many ways to fill and top them, it’s almost impossible to get bored.

Whether you’re into something simple or want to pile on the flavors, tacos are easy to throw together and perfect for sharing. There’s something about building your own that makes dinner feel more special.

If you want to shake up your dinner routine, learning a few taco recipes will help you whip up quick, delicious meals at home. Tacos are endlessly customizable, so they’re perfect for family nights or whenever friends drop by.

Let’s check out some seriously tasty options you can try.

1) Classic Ground Beef Tacos with Crispy Shells

Classic ground beef tacos with crispy shells are a weeknight hero. Just cook up some ground beef with chili powder, garlic powder, and cumin.

Those spices add a deep, savory flavor that’s hard to beat. Bake your taco shells in the oven until they’re golden and crunchy—way easier than frying and way less messy.

Pile the seasoned beef into your shells, then top with cheese, lettuce, and tomatoes. You can keep it classic or load them up with all sorts of fresh toppings.

This is a great go-to for a fast dinner or a casual hangout with friends.

Ingredients

• 1 lb (450 g) ground beef
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 8 taco shells
• 1 cup shredded cheese
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Brown the ground beef in a pan over medium heat.
3. Add chili powder, garlic powder, cumin, salt, and pepper, stirring to combine.
4. Bake taco shells for 5-7 minutes until crispy.
5. Fill shells with beef, then top with cheese, lettuce, and tomatoes.
6. Serve warm—dig in!

Check out this easy taco recipe with crispy shells for more inspiration.

2) Sheet Pan Crispy Chicken Tacos

Sheet pan crispy chicken tacos are a real timesaver. You toss chicken and veggies on one baking sheet, season them, and let the oven do the work.

The chicken gets crispy on the outside but stays juicy inside—always a win. Go for chili powder or smoky chipotle if you want a little kick.

Bake it all together, then stuff your tortillas and pile on toppings like cheese, salsa, or avocado. Cleanup’s a breeze, which is honestly half the appeal.

Ingredients

• Chicken breasts or thighs
• Bell peppers
• Onion
• Olive oil
• Chili powder
• Garlic powder
• Salt and pepper
• Corn or flour tortillas

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Slice chicken and veggies into strips.
3. Toss everything with olive oil and spices.
4. Spread on a sheet pan in a single layer.
5. Bake 20-25 minutes until the chicken is cooked and crispy.
6. Warm tortillas while the chicken bakes.
7. Build tacos with chicken, veggies, and your favorite toppings.

Find more ideas at EatingWell’s Sheet-Pan Crispy Chicken Tacos.

3) Spicy Carnitas Tacos

Spicy carnitas tacos are a bold twist on pork tacos. Rub pork shoulder with cumin, paprika, cayenne, and oregano.

Toss in sliced jalapeños and fresh garlic if you want more heat. Slow-cook the pork until it’s fall-apart tender.

Shred the meat, then crisp it up in a hot pan for those irresistible crunchy bits. Serve on warm tortillas, topped with onions and cilantro.

Ingredients

• 3-4 lbs pork shoulder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp Mexican oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1-2 jalapeños, sliced
• 3 cloves garlic, minced
• Corn or flour tortillas

Cooking Instructions

1. Rub pork with all the spices, jalapeños, and garlic.
2. Put pork in a slow cooker; cook on low for 8 hours.
3. Shred pork, then crisp it up in a hot pan.
4. Warm tortillas in a skillet or oven at 350°F (175°C) for 5 minutes.
5. Fill tortillas with pork and your favorite toppings.

Check out this small batch spicy pork carnitas recipe for more tips.

4) Birria Beef Tacos

Birria beef tacos are all about rich, slow-cooked meat. You braise beef with chili peppers, garlic, and spices until it’s super tender.

Shred the beef and stuff it into tortillas. Fry the tortillas in the beef fat or oil for extra flavor.

Melted cheese makes them crispy and gooey at the same time. Don’t forget to dip your tacos in the warm broth (consomé)—that’s the best part.

It might sound fancy, but you can make these at home with a slow cooker or Instant Pot.

Ingredients:

• 3 lbs beef chuck roast
• 4 dried guajillo chilis
• 2 dried ancho chilis
• 4 garlic cloves
• 1 onion
• 2 cups beef broth
• 1 tsp cumin
• Salt and pepper to taste
• Corn tortillas
• Shredded cheese

Cooking Instructions:

1. Soak chilis in hot water for 15 minutes.
2. Blend chilis, garlic, onion, and spices with broth.
3. Add beef and sauce to your pot or Instant Pot.
4. Slow cook 6-8 hours or 1 hour in the Instant Pot.
5. Shred beef and save the cooking liquid.
6. Dip tortillas in beef fat or oil, fill with beef and cheese.
7. Cook tacos on a hot skillet until crispy.
8. Serve with consomé for dipping.

Follow this Instant Pot Birria Beef Tacos recipe for step-by-step help.

5) Fish Tacos with Cilantro Lime Slaw

Fish tacos are fresh and super easy. Use white fish like cod or walleye and pan-sear or grill it.

The fish stays juicy, which is key. The cilantro lime slaw brings a crunchy, tangy kick that brightens everything up.

Just mix shredded cabbage with lime juice and chopped cilantro. Warm corn tortillas hold all the flavors together.

If you like a little heat, add spicy sauce or avocado. It’s up to you.

Ingredients

• White fish fillets (cod or walleye)
• Corn tortillas
• Shredded cabbage
• Fresh cilantro
• Lime juice
• Olive oil
• Salt and pepper

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Season fish with salt and pepper.
3. Cook fish 3-4 minutes per side until opaque.
4. Toss cabbage with cilantro and lime juice.
5. Warm tortillas on a skillet.
6. Build your tacos: fish, slaw, and any extras you want.

Get more ideas for fresh slaw and fish tacos here.

6) Shrimp Tacos with Avocado Sauce

Shrimp tacos are light, quick, and full of flavor. Season the shrimp, then cook them just until they’re pink and juicy.

Pile the shrimp onto warm tortillas with cabbage slaw for a nice crunch. The avocado sauce is creamy and fresh—just what you need to balance the spices.

A squeeze of lime over the top ties it all together. If you want, toss in some chopped tomatoes or cilantro for more color and flavor.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup cabbage slaw
• 1 avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas

Cooking Instructions

1. Mix chili powder, cumin, salt, and pepper; toss shrimp to coat.
2. Cook shrimp in a skillet over medium heat for 2-3 minutes per side.
3. Blend avocado, sour cream, and lime juice into a creamy sauce.
4. Warm tortillas in a dry pan or oven at 350°F (175°C) for 5 minutes.
5. Assemble with slaw, shrimp, and avocado sauce. Serve with lime wedges.

Check out more ideas for shrimp tacos with avocado sauce here.

7) Breakfast Tacos with Eggs and Chorizo

Breakfast tacos with eggs and chorizo don’t take much effort, but they taste like you went all out. Cook spicy chorizo first, letting its oils flavor the pan.

Crack in the eggs and scramble everything together. The eggs soak up all that chorizo goodness.

Wrap the mixture in warm tortillas. Top with cheese, salsa, or avocado if you’re feeling fancy.

You’ll have these ready in under half an hour, so they’re perfect for busy mornings. Every bite is spicy, creamy, and just plain satisfying.

Ingredients

• 12 ounces Mexican-style chorizo
• 12 large eggs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 small corn or flour tortillas
• Optional toppings: shredded cheese, salsa, avocado

Cooking Instructions

1. Remove chorizo from casing if needed, and cook in a pan over medium heat until browned.
2. Crack eggs into the pan and scramble with chorizo until cooked.
3. Season with salt and pepper.
4. Warm tortillas in another pan or oven at 350°F (175°C) for about 2 minutes.
5. Spoon egg and chorizo mixture onto tortillas.
6. Add any toppings you like.
7. Serve warm and enjoy.

Find more details at Chorizo and Egg Breakfast Tacos.

8) Baja Style Beer-Battered Fish Tacos

Baja Style Beer-Battered Fish Tacos are crispy and packed with flavor. You start by dipping white fish—cod works well—into a light beer batter.

Fry the fish until it turns golden and crunchy. The magic really happens once you pile on fresh cabbage slaw with a tangy dressing.

Toss on some pico de gallo or maybe a smoky chipotle sauce if you’re feeling bold. Warm corn tortillas pull it all together for that real-deal Baja vibe.

Perfect for summer or just hanging out with friends. Honestly, who doesn’t love a crispy fish taco on a sunny day?

Ingredients

• 1 lb white fish fillets (cod or similar)
• 1 cup beer (light lager)
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• Salt and pepper
• Corn tortillas
• 2 cups shredded cabbage
• 1/4 cup mayonnaise or Mexican crema
• 1 lime, juiced
• Pico de gallo or chipotle sauce

Cooking Instructions

1. Mix flour, baking powder, salt, and pepper.
2. Slowly whisk in beer until the batter looks smooth.
3. Heat oil to 350°F (175°C).
4. Dip fish in batter, then fry until golden, about 3-4 minutes.
5. Toss cabbage with mayo and lime juice for the slaw.
6. Warm tortillas, then fill with fish, slaw, and your favorite sauce.

9) Slow-Cooker Chicken Tacos

Slow-cooker chicken tacos are kind of a lifesaver on busy days. Just toss chicken, spices, and sauce in the slow cooker, set it, and walk away.

When it’s done, shred the chicken right in the pot. Mix it with those flavorful juices so it stays juicy.

Spoon the chicken into tortillas and pile on whatever toppings you like—cilantro, cheese, salsa, or whatever else you have on hand. It’s simple and always hits the spot.

Ingredients

• 2 pounds boneless chicken breasts
• 1 (15-ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• Optional: chopped cilantro for garnish

Cooking Instructions

1. Place chicken in the slow cooker.
2. Add tomato sauce and all spices.
3. Stir to coat the chicken evenly.
4. Cook on low for 6 hours or high for 4 hours.
5. Shred the chicken with two forks and mix well.
6. Garnish with cilantro and serve in tortillas.

10) Brisket Tacos with Pickled Onions

Brisket tacos are just what you need when you want something hearty. The brisket gets super tender after slow cooking.

Pickled onions add a bright, tangy crunch that really wakes up the rich meat. Want to go all out? Add avocado, jalapenos, or a sprinkle of cotija cheese.

You can make quick pickled onions by soaking sliced onions in vinegar, sugar, and salt for about an hour. Warm tortillas hold everything together—messy, but so worth it.

Ingredients

• 2 pounds brisket
• Tortillas
• 1 large red onion, thinly sliced
• 1/2 cup vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• Optional toppings: avocado, jalapenos, cotija cheese

Cooking Instructions

1. Set your oven or slow cooker to 300°F (150°C).

2. Cook the brisket until it’s nice and tender—usually takes about 3 to 4 hours.

3. In a bowl, mix vinegar, sugar, and salt.

4. Toss in the sliced onions.

5. Let the onions pickle for about an hour at room temperature.

6. Warm up your tortillas—just a minute or two does the trick.

7. Pile some brisket onto each tortilla.

8. Top with pickled onions and whatever else you love.

That’s it. Enjoy building your tacos however you like!