easy taco recipe

A recipe for quick flank steak tacos with an easy citrus marinade. Use this recipe for the best, most tender grilled, stove top, or oven flank steak tacos!

Flank Steak Tacos

flank steak (trimmed of excess fat)

extra virgin olive oil

garlic (minced (about 2 teaspoons))

orange (about 1/4 cup)

lime

cumin

salt

black pepper

Canola oil (for coating the grill)

7-inch corn or flour tortillas

Shredded Monterey jack (feta, or queso fresco cheese)

Other toppings: chopped fresh cilantro (diced red onion, sliced

Place the flank steak in a baking dish. In a medium mixing bowl or large measuring cup, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper. Pour over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 8 hours (do not marinate for more than 8 hours or the steak will break down and soften too much).

When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill. Preheat an outdoor grill or indoor grill pan over medium-high heat (alternatively, you can cook the steak under your broiler—place your oven rack in the upper third, usually the second closest rack to the top). Brush the grill grates with oil. Remove the steak from the marinade, shaking off any excess. Grill (or broil) the steak for about 3-4 minutes per side, flipping once, until medium-rare (The steak should read 135 degrees F on an instant read thermometer.) Remove the steak to a cutting board and cover with foil. Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain.

To heat the tortillas: place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through.

Assemble the tacos: fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. Enjoy immediately.

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The best mushroom tacos are made with portobello mushrooms, peppers, onions, and plenty of spices. This meatless taco recipe won't leave you hanging!

The Best Mushroom Tacos

portobello mushrooms caps

olive oil, divided

Worcestershire sauce or soy sauce

chili powder

smoked paprika

onion,

sweet bell peppers,

juice of 1 lime

tortillas

toppings

To prepare the mushrooms, rinse them under water and rub your fingers along the dark &#8220;gills&#8221; on the underside to remove the gills. Remove any debris or dirt. Slice into 1/4 to 1/2 inch wide pieces.

In a small bowl, toss the prepared mushroom slices with 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. Set aside.

Heat a large cast iron or non-stick skillet over medium-high heat.

Add the remaining 1 tablespoon of oil to the pan. Add the onion and peppers and cook, stirring often, until the vegetables are just starting to soften, about 5 minutes. Remove the vegetables from the pan.

Add the marinating mushrooms and all of the accumulated juices into the hot pan. Add a little more oil if needed. Cook until the mushrooms are tender, 4-5 minutes.

Returned the vegetables to the pan and cook until heated through. Cook until the vegetables are to your liking without overcooking. Adjust salt and pepper to taste.

 Add the juice of one lime and stir to incorporate.

Remove from the heat and serve as you do other tacos, in a tortilla with all the toppings. Also makes a great topping for taco salad.

These chicken katsu tacos are easy to whip up in 30 minutes and are packed with flavor. You’ll love the crispy chicken paired with the tangy Tonkatsu sauce and crunchy cabbage slaw.

Chicken Katsu Tacos Recipe by Tasty

vegetable oil,

boneless, skinless chicken thighs

kosher salt,

panko bread crumbs

eggs,

all purpose flour

ketchup

sugar

worcestershire sauce

½ green cabbage, thinly sliced

mayonnaise

rice vinegar

flour tortillas

sesame seed

scallion, thinly sliced

cilantro leaf

Lime wedge

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Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).

Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.

On the cutting board, season the flattened chicken on both sides with the salt.

Add the panko, eggs, and flour to 3 separate shallow bowls.

Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.

Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.

Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.

Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.

Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.

Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.

https://vid.tasty.co/output/139564/landscape_480/1563488857

Chef Maria Garza of Farm Boy shares her succulent recipe for pork carnitas. “My absolute favourite way to enjoy pork is cooking the shoulder long and slow,” she shares. Chef María uses a flavourful braising liquid that gives the meat delicious flavour.

Pork Carnitas Tacos

boneless Ontario pork shoulder, cut into 1/2 inch pieces ((about 4 lb/2 kg),)

orange juice ((375 mL))

chicken broth

garlic

white spanish onion,

tbsp ground cumin ((15 mL))

salt ((15 mL))

tsp dried oregano ((10 mL))

tsp black pepper ((5 mL))

tbsp sweetened condensed milk ((30 mL))

cilantro ((300 mL))

corn torillas, warmed

radishes ((250 mL))

salsa ((500 mL))

limes,

Preheat

Bake

In a large roasting pan toss together pork, orange juice, broth, garlic, onion, salt, cumin and pepper to coat evenly. Cover with foil and bake for 3 hours or until pork is tender.

Reduce

Uncover and stir in sweetened condensed milk.Increase oven temperature to 375ºF (190ºC). Return pork to oven, uncovered andbake for 20 to 40 minutes or until most of the liquid is reduced and porkcaramelizes and is falling apart tender.

Shred

Remove garlic cloves and onion chunks and discard. Using two forks, shred meat and discard any large chunks of fat. Taste and adjust seasoning if necessary.

Assemble

Tacos: In a bowl, combine onion and cilantro. Mound pork onto tortillas and top with onion mixture and radishes. Serve with salsa and lime wedges.

Tender steak is marinated and quickly grilled to a perfect medium-rare, and then served with warm tortillas and all of the fixings.

Traeger Carne Asada

margarita mix

soy sauce

orange juice

tequila

cilantro

flank steak

chili margarita seasoning rub

Combine all the marinade ingredients together in a...

Combine all the marinade ingredients together in a large container or plastic baggie, and place the steak inside. Refrigerate overnight.

Preheat your pellet grill to 425°-450°. While the...

Preheat your pellet grill to 425°-450°. While the grill is heating, remove the meat from the marinade and pat it dry with paper towels. Once it is dry, rub it liberally with chili margarita seasoning rub.

When the grill is heated, place the steak...

When the grill is heated, place the steak on it and cook for about 6 minutes per side.

Remove from the grill and let rest for...

Remove from the grill and let rest for 10-15 minutes. Slice across the grain, and serve with tortillas and taco fixings.

Easy cheesy homemade ground beef tacos aren&#x27;t your average Tuesday-night taco. All the flavor, all the cheese, all the yes.

The BEST Ground Beef Tacos

beef

Spiceology Taco Seasoning

Spiceology Chili Lime

El Pato Jalapeno Salsa

mild green chiles

can Rotel (or equivalent

water

Shredded Mexican-blend Cheese

hard taco shells

Preheat oven to 325°

Brown the ground beef in a large skillet....

Brown the ground beef in a large skillet. Drain excess fat, and all the taco seasoning, chili lime seasoning, el pato, green chiles, water, and rotel.

Cook for 15-20 minutes, or until the mixture...

Cook for 15-20 minutes, or until the mixture has thickened slightly.

Place the shells down in an oven-safe dish,...

Place the shells down in an oven-safe dish, add cheese in the bottom, then some cooked taco meat, and then more cheese. Bake at 325° for 10 minutes.

Top with your favorite taco toppings and serve...

Top with your favorite taco toppings and serve warm!

These crispy chicken tacos are packed with juicy, seasoned chicken, melty Oaxaca cheese, a smoky chipotle crema, and fresh pico de gallo—all pan-fried to golden perfection. Perfect for taco night!

Crispy Chicken Tacos

lb chicken tenderloin

tsp chili powder

oregano

tsp smoked paprika

tsp cumin

garlic powder

onion powder

tsp black pepper

tsp salt

roma tomatoes

onion

jalapeno

limes

salt and pepper

crema mexicana

mayo

tbsp chipotle peppers

lime, juiced

honey

oaxaca cheese

Marinate the Chicken

In a large bowl, combine the chicken with chili powder, oregano, smoked paprika, salt, cumin, garlic powder, black pepper, olive oil, and lime juice. Mix well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.

Cook the Chicken

Heat a pan over medium heat and cook the marinated chicken until fully cooked and slightly browned, about 6–8 minutes. Set aside.

Make the Pico de Gallo

In a bowl, mix together diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt and pepper to taste. Set aside.

Make the Chipotle Crema

In a small bowl, mix together crema (or sour cream), mayo, chipotle peppers in adobo, garlic powder, salt, lime juice, and a drizzle of honey. Stir until smooth and creamy.

Assemble the Tacos

Heat 1–2 tablespoons of oil in a pan (enough to cover the surface of the pan) over low to medium heat. Place a tortilla in the pan, sprinkle one half with shredded cheese, add cooked chicken, and fold the tortilla over. Cook each side for 2–3 minutes until golden and crispy, and the cheese is melted.

Serve and Enjoy

Serve hot with a spoonful of pico de gallo and a drizzle of chipotle crema. Add any additional toppings you like!

Top 7 easy taco recipe recipes from across the web

The most viewed easy taco recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Flank Steak Tacos

The Best Mushroom Tacos

Chicken Katsu Tacos Recipe by Tasty

Pork Carnitas Tacos

Traeger Carne Asada

The BEST Ground Beef Tacos

Crispy Chicken Tacos

Top 7 easy taco recipe recipes from across the web

The most viewed easy taco recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flank Steak Tacos

The Best Mushroom Tacos

Chicken Katsu Tacos Recipe by Tasty

Pork Carnitas Tacos

Traeger Carne Asada

The BEST Ground Beef Tacos

Crispy Chicken Tacos

The most viewed easy taco recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine