Taco meat can be marinated in citrus, slow roasted, seared, and spiced with Cajun seasoning to make savory tacos.
You can use your favorite taco meat to make Baja fish tacos, chicken Tinga tacos, BBQ pork tacos, chorizo tacos, shrimp tacos, and steak tacos.
Pair your taco meat with avocado crema, lime cilantro coleslaw, pineapple salsa, or guacamole for your next taco dinner!
Fish tacos are usually made with cod, since it’s a neutral flavored fish that can easily be seasoned and seared to create flavorful tacos.
Baja fish tacos are made by marinating the fish in a spicy blend and searing it in a frying pan. The Baja fish tacos are served with a cilantro lime coleslaw and an avocado crema sauce.
Blackened cod fish tacos are savory and delicious. They are made with cilantro avocado sauce, coleslaw, jalapenos, and queso fresco cheese.
Pork can be made into tacos by marinating it first (al Pastor tacos), slow roasted (carnitas), or over an open fire. Pork skin can added to tacos. Pork skin is crusty and add a depth of flavor and texture to tacos.
Pork tacos can be made into a BBQ style. BBQ pork tacos can be paired with a a honey mustard coleslaw for a tangy taco recipe.
Steak tacos (Carne Asada) are made with a simple flank steak that is marinated first, and then grilled to perfection.
Steak tacos can be paired with cilantro, avocado, onion, cojita cheese and your favorite salsa for a classic Mexican taco.
Chicken tacos can be made by grilling, baking, or slow roasting it that it tears easily.
Chicken Tinga tacos are made with a sauce made of spices, onions, tomatoes, and chipotle peppers. The chicken is cooked in Tinga sauce until it pulls apart easily. Chicken Tinga tacos can be served with jalapenos, cotija cheese, cilantro, guacamole, and your favorite salsa.
Street chicken tacos are made by marinating the chicken in a citrus and spicy mixture, and then grilling it. Street chicken tacos can be served with Mexican rice, refried beans, pico de gallo, cilantro, hot sauce and sour cream.
Ground chorizo can be fried similar to ground beef for tacos. It doesn’t need any seasoning, so it can be cooked on it’s own and be full of flavor.
Chorizo tacos can be made with roasted sweet potatoes and black beans for a soft textured taco. Serve with queso fresh, sliced green onions, and fresh lime juice.
Shrimp tacos are typically flavored with a spicy marinade and fried.
Avocado cream sauce can be used to coat coleslaw for a texture rich shrimp coleslaw taco.
Ground turkey can be flavored similar to ground beef when making turkey tacos.
Turkey tacos can be made by flavoring it with spicy taco seasoning. Turkey tacos can be served with guacamole, lettuce, tomatoes, cheese, hot sauce, sour cream, and salsa.
Ground beef can be easily fried up with spicy taco seasoning. Ground beef tacos can have a few added vegetables cooked with it for more of a balanced taco including zucchini, carrots, and peppers.
Egg tacos can be whisked together, seasoned and fried with a simple taco seasoning.
Eggs tacos can be served with pico de gallo, salsa fresca, red onions, cilantro, and hot sauce.
Eggs tacos can also be made into more of a breakfast taco. Breakfast egg tacos are served with sausages, potatoes, salsa, jalapenos, tomatoes, onions, and cilantro.
Lamb tacos are made by using braised lamb. Braised lamb is cooked in combination of spices with water and red wine vinegar. The lamb is cooked slowly, so it can easily be torn apart for tacos.
Braised lamb tacos are served with a charred tomato salsa, cilantro, queso fresco, onions, and fresh tomatoes.
Barbacoa lamb tacos are made over an open fire and slow roasted. The lamb is cooked in a chili paste, and then is braised. Barbacoa lamb tacos are served with a Habanero tomatillo salsa, picked red onions, and fresh cilantro.
Birria goat tacos are an authentic Mexican taco that is made by marinating the goat in a chili paste, braising it, and frying it. The birria tacos are slow roasted, and then the meat becomes crispy at the end when it’s fried.
Birria goat tacos are served with pickled red onions, cilantro, and onions.