My husband could eat tacos for dinner every single night if I let him! Whenever I ask what he wants for our family meal, his answer is always the same. While I love a fun, easy dinner just as much as he does, making the same meal week after week gets a little bit boring for me. I realized we needed to shake things up and bring some fresh, exciting new flavors to our table.

That is why I put together this list of 10 amazing taco recipes that will totally upgrade your next dinner night. These recipes are super easy to follow and use simple ingredients to create really big flavor. Whether you are craving tender chicken, crispy seafood, or a hearty veggie option, there is something here for everyone to enjoy.

The best part is that you do not need to be an expert in the kitchen to make these taste incredible. Just warm up your favorite tortillas, slice up some fresh toppings like avocado and tomato, and get ready for a delicious meal.

Classic Ground Beef Tacos

These classic ground beef tacos are a weeknight staple that everyone around the dinner table will absolutely love. The beef is simmered in a rich, flavorful blend of mild spices and tomato sauce until it is perfectly tender. Serve them in crispy corn shells or soft flour tortillas with lots of fresh cheese and crisp lettuce.

Time and Serving

Prep time: 10 minutes | Cook time: 15 minutes | Servings: 4

Ingredients

• 1 lb lean ground beef
• 1 tablespoon chili powder and 1 teaspoon cumin
• 1/2 teaspoon garlic powder and 1/2 teaspoon salt
• 1/2 cup tomato sauce
• 8 taco shells (hard or soft)

Instructions

1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook it, breaking it apart with a wooden spoon, for about 5 to 7 minutes until no pink remains.
2. Drain the fat: Carefully drain any excess grease from the skillet so your tacos do not turn out soggy or overly oily.
3. Add the spices: Sprinkle the chili powder, cumin, garlic powder, and salt evenly over the cooked meat. Stir well and let the spices toast for about 1 minute until they smell fragrant.
4. Simmer the sauce: Pour in the tomato sauce and a splash of water. Turn the heat down to low and let the meat simmer for 5 minutes to blend the flavors perfectly.
5. Assemble and serve: Spoon the warm taco meat into your shells. Set up a fun taco bar with bowls of shredded cheese, diced tomatoes, and shredded lettuce for everyone to use.

Zesty Shredded Chicken Tacos

This easy shredded chicken recipe uses salsa and simple spices to create super juicy and flavorful meat with almost no effort. It is a fantastic option for a quick dinner because the stovetop does almost all the hard work for you. Pile the warm chicken into soft tortillas and top with creamy avocado and fresh cilantro.

Time and Serving

Prep time: 5 minutes | Cook time: 20 minutes | Servings: 4

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup of your favorite chunky salsa
• 1 teaspoon cumin and 1 teaspoon oregano
• 1/2 cup chicken broth
• 8 small flour tortillas

Instructions

1. Season the chicken: Place the chicken breasts in a single layer in a large skillet. Sprinkle the cumin and dried oregano evenly over the top of the meat.
2. Add the liquids: Pour the chunky salsa and the chicken broth directly over the seasoned chicken breasts in the skillet.
3. Simmer and cook: Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15 to 20 minutes until the chicken is cooked through and tender.
4. Shred the meat: Remove the chicken from the pan and place it on a cutting board. Use two forks to gently pull the meat apart into long shreds.
5. Mix and serve: Return the shredded chicken back to the skillet and toss it in the warm salsa juices. Serve immediately in warm flour tortillas with your favorite toppings.

Crispy Baja Fish Tacos

These amazing fish tacos feature tender white fish coated in a light, crispy batter that fries up so beautifully. They are paired with a bright, tangy cabbage slaw that adds the perfect amount of crunch to every single bite. A drizzle of creamy lime sauce ties all the wonderful coastal flavors together for a dinner that feels like a vacation.

Time and Serving

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients

• 1 lb white fish fillets (like cod or tilapia), cut into strips
• 1/2 cup all-purpose flour and 1 teaspoon taco seasoning
• 1/4 cup neutral oil for frying
• 2 cups shredded green cabbage
• 8 small corn tortillas

Instructions

1. Prepare the fish: Pat the fish strips completely dry with a paper towel. This step is very important to make sure the crispy coating sticks to the fish properly.
2. Coat the fish: In a shallow bowl, whisk together the flour and the taco seasoning. Toss each piece of fish in the flour mixture until it is fully coated, shaking off any extra.
3. Fry until crispy: Heat the oil in a skillet over medium-high heat. Carefully add the fish strips and fry them for 3 to 4 minutes per side until they are golden brown and perfectly crispy.
4. Warm the tortillas: While the fish rests on a paper towel, briefly warm the corn tortillas in a dry skillet so they become soft and pliable.
5. Build the tacos: Place a crispy piece of fish inside a warm tortilla. Top it with a generous handful of shredded cabbage and a big squeeze of fresh lime juice.

Spicy Garlic Shrimp Tacos

Shrimp tacos feel like such a special treat, but they actually cook incredibly fast for a busy evening meal. The shrimp are tossed in warm spices and fresh garlic, then quickly seared until they are pink and juicy. Add a scoop of fresh mango salsa on top for a beautiful mix of sweet and spicy flavors that everyone will rave about.

Time and Serving

Prep time: 10 minutes | Cook time: 5 minutes | Servings: 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 8 soft taco tortillas

Instructions

1. Dry the shrimp: Pat the peeled shrimp dry with paper towels. Dry shrimp will get a much better sear in the pan than wet shrimp.
2. Season well: In a medium bowl, toss the shrimp with the minced garlic, smoked paprika, cayenne pepper, and a pinch of salt until every piece is beautifully coated.
3. Heat the pan: Heat the olive oil in a large skillet over medium-high heat until it is shimmering and very hot.
4. Cook the shrimp: Add the shrimp in a single layer. Cook for just 2 minutes on the first side, then flip and cook for 1 to 2 more minutes until they are pink and curled. Do not overcook!
5. Serve immediately: Remove the pan from the heat right away. Scoop the warm, spicy shrimp into your soft tortillas and enjoy with a side of extra lime wedges.

Slow Cooker Beef Barbacoa Tacos

These slow cooker beef tacos are the perfect “set it and forget it” meal that will make your whole house smell amazing. The beef simmers all day in a rich, tangy, and slightly spicy broth until it is completely fall-apart tender. Serve this incredibly juicy shredded beef in warm tortillas with just a simple sprinkle of fresh onions and cilantro.

Time and Serving

Prep time: 10 minutes | Cook time: 8 hours | Servings: 6

Ingredients

• 3 lbs beef chuck roast, cut into large chunks
• 1/2 cup beef broth and 2 tablespoons apple cider vinegar
• 3 cloves garlic, minced, and 1 tablespoon cumin
• 2 teaspoons dried oregano and 1 teaspoon salt
• 12 warm corn tortillas

Instructions

1. Fill the slow cooker: Place the large chunks of beef chuck roast right into the bottom of your slow cooker.
2. Make the sauce: In a small bowl, whisk together the beef broth, apple cider vinegar, minced garlic, cumin, oregano, and salt until it is well combined.
3. Pour and cook: Pour the liquid mixture evenly over the beef in the slow cooker. Put the lid on and cook on the “Low” setting for 8 hours until the beef pulls apart very easily with a fork.
4. Shred the beef: Take the tender beef out of the pot and use two forks to shred it completely, discarding any large pieces of fat.
5. Mix and serve: Put the shredded beef back into the slow cooker to soak up all those yummy cooking juices. Scoop it into your warm corn tortillas and enjoy!

Hearty Black Bean and Corn Tacos

This vegetarian option is so hearty and filling that you will never miss the meat on your family taco night. Plump black beans and sweet corn are sautéed with cumin and chili powder for a warm, smoky taste that cooks in minutes. Top them with fresh tomatoes and a dollop of sour cream for a super satisfying and healthy meal.

Time and Serving

Prep time: 5 minutes | Cook time: 10 minutes | Servings: 4

Ingredients

• 2 cans (15 oz each) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 8 taco shells

Instructions

1. Heat the oil: Place a large skillet over medium heat and add the olive oil. Allow it to warm up for about a minute.
2. Sauté the veggies: Add the drained black beans and the frozen corn to the skillet. Stir them around for about 3 minutes until the corn is warmed through.
3. Spice it up: Sprinkle the taco seasoning over the beans and corn. Stir well so everything is coated evenly in the savory spices.
4. Mash slightly: Add a splash of water to the pan. Use the back of your spoon or a potato masher to gently mash about half of the beans; this helps the mixture stick together nicely in the taco shell.
5. Serve warm: Scoop the warm bean and corn filling into hard taco shells or soft tortillas. Top with fresh lettuce, salsa, and a little bit of sour cream.

Marinated Steak Tacos (Carne Asada)

These steak tacos use a citrus-and-garlic marinade to make the beef incredibly tender and full of bright, fresh flavor. The steak is grilled quickly over high heat to get a beautiful char on the outside while staying perfectly juicy inside. Slice it thin and serve on warm corn tortillas with a generous scoop of fresh pico de gallo.

Time and Serving

Prep time: 20 minutes | Cook time: 10 minutes | Servings: 4

Ingredients

• 1.5 lbs flank steak or skirt steak
• 1/4 cup lime juice and 2 tablespoons orange juice
• 3 cloves minced garlic and 1 jalapeño, finely diced
• 1/4 cup fresh cilantro, chopped
• 8 warm corn tortillas

Instructions

1. Mix the marinade: In a large bowl or a zip-top bag, combine the lime juice, orange juice, minced garlic, diced jalapeño, and chopped cilantro.
2. Marinate the steak: Place the steak into the marinade, making sure it is fully covered. Let it sit in the fridge for at least 1 hour, or up to 4 hours for the absolute best flavor.
3. Get the grill hot: Preheat your grill or a heavy cast-iron skillet to medium-high heat. You want it very hot to get a good, quick sear on the outside of the meat.
4. Grill the steak: Take the steak out of the marinade and discard the liquid. Grill the steak for about 4 to 5 minutes on each side for a perfect medium-rare center.
5. Rest and slice: Let the steak rest on a cutting board for 5 minutes before cutting it. Slice it very thinly against the grain, then pile the warm meat into your tortillas.

Roasted Sweet Potato Tacos

Roasted sweet potatoes bring a wonderful, natural sweetness that pairs so perfectly with warm, savory taco spices. The potatoes get beautifully crispy on the outside and soft on the inside while baking in a hot oven. Pair them with a creamy lime dressing and some crunchy pumpkin seeds for a totally unique taco experience.

Time and Serving

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 4

Ingredients

• 2 large sweet potatoes, peeled and diced into small cubes
• 2 tablespoons olive oil
• 1 teaspoon cumin and 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 8 soft tortillas

Instructions

1. Preheat the oven: Turn your oven up to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Toss the potatoes: Place the diced sweet potatoes in a large bowl. Drizzle them with the olive oil, then sprinkle the cumin, chili powder, and salt over the top. Toss well to coat.
3. Roast until crispy: Spread the seasoned sweet potatoes out in a single, even layer on the baking sheet. Bake them in the oven for 20 to 25 minutes until they are fork-tender and slightly browned on the edges.
4. Warm the shells: Wrap your tortillas in a damp paper towel and microwave them for 30 seconds so they are warm and soft for rolling.
5. Fill and enjoy: Scoop the roasted sweet potatoes into the tortillas. They taste amazing topped with some crumbled feta cheese or a drizzle of plain yogurt.

Healthy Ground Turkey Tacos

Ground turkey is a wonderful, lighter alternative to beef that still soaks up all your favorite classic taco flavors beautifully. We cook it down with a little bit of chicken broth to make sure the lean meat stays super moist and delicious. They are perfect for a healthy weeknight dinner loaded with all your favorite fresh veggie toppings.

Time and Serving

Prep time: 5 minutes | Cook time: 15 minutes | Servings: 4

Ingredients

• 1 lb lean ground turkey
• 1/2 cup diced white onion
• 2 tablespoons of taco seasoning
• 1/3 cup low-sodium chicken broth
• 8 taco shells

Instructions

1. Sauté the onion: Heat a drizzle of oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it starts to soften up.
2. Brown the turkey: Add the ground turkey to the skillet with the onions. Break the meat apart as it cooks for about 6 to 8 minutes until it is no longer pink.
3. Add the seasoning: Sprinkle the taco seasoning over the cooked turkey meat and stir it in completely so the flavor is everywhere.
4. Simmer with broth: Pour the chicken broth into the pan. Bring it to a gentle bubble, then lower the heat and let it simmer for 3 to 4 minutes until the liquid reduces and coats the meat in a rich sauce.
5. Serve it up: Spoon the flavorful turkey mixture into hard or soft taco shells. Top with plenty of shredded lettuce, diced tomatoes, and a little sprinkle of cheese.

Spicy Cauliflower and Walnut Tacos

This plant-based taco filling will amaze you with its rich texture and incredibly savory flavor profile. Finely chopped cauliflower and walnuts are roasted with smoky spices until they resemble a classic ground meat texture. It is a fantastic, wholesome recipe that feels surprisingly traditional and tastes absolutely amazing.

Time and Serving

Prep time: 15 minutes | Cook time: 25 minutes | Servings: 4

Ingredients

• 1 medium head of cauliflower, chopped into florets
• 1 cup walnuts, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon chili powder, 1 tsp cumin, and 1 tsp smoked paprika
• 8 warm tortillas

Instructions

1. Pulse in the food processor: Place the cauliflower florets and the chopped walnuts into a food processor. Pulse the machine a few times until the mixture looks like coarse crumbles (be careful not to turn it into a paste!).
2. Season the mix: Transfer the crumbles to a mixing bowl. Pour in the olive oil and add the chili powder, cumin, smoked paprika, and a big pinch of salt. Stir until everything is nicely coated.
3. Spread on a pan: Pour the mixture onto a large baking sheet, spreading it out into a flat, even layer so it can roast properly.
4. Bake until toasty: Bake at 400°F (200°C) for 25 to 30 minutes. Be sure to stir the mixture halfway through the cooking time so it browns evenly and gets slightly crispy.
5. Make your tacos: Scoop the warm cauliflower and walnut mix into soft tortillas. It is especially delicious served with fresh avocado slices and a squeeze of lime juice.