taco recipe

Check out this super easy for the best taco stuffed peppers from Delish.com.

Taco Stuffed Peppers

olive oil

Onion, chopped (about 1 cup)

garlic,

beef

kosher salt

black pepper

tbsp. Chopped cilantro

chili powder

cumin

smoked paprika

bell peppers, halved (seeds removed)

c. shredded Cheddar

c. Shredded Monterey Jack

c. Shredded lettuce

Pico de gallo,

sauce,

Lime wedges,

Instead of beef I used button mushrooms to make it vegetarian. It came out ok but I don't think 20 minutes is enough cook time for the bell pepper so the second time I made it I left the bell peppers in the oven while I stir-fried the onions, garlic and mushrooms and it came out great

Made this for the first time and we thought it was bland. Very disappointed.

Made this last night and the whole family finished every bite! My husband made the pico, and I added a dollop of sour cream and sliced avocado. The seasonings were really perfect. This is going in my regular rotation!

These were really tasty! I covered with mozzarella cheese and topped with the cilantro and some nonfat greek yogurt (I'm not on keto) and it was delicious

3 stars, good, not hard to make.  A touch on the bland side, I'll try again & double the chili powder, and don't forget to serve w/salsa.  My peppers were small so I used 4 & it worked out perfect.

https://streaming.hearstdigitalstudios.com/manual_upload/58c8465de694aa21cd31d847/mp4/Bell_Pepper_Tacos_FRONT_1489520353_4000_hd_v3.mp4

Taco Stuffed Peppers are the Low-Carb Secret to Taco Night!

<p>Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from <a href="https://amzn.to/2qjKr9v" target="_blank" rel="nofollow noopener">The Minimalist Kitchen</a> <em>(affiliate link)</em> cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix).</p>

The Best Chicken Tinga Tacos

sweet onion

chipotle peppers in adobo sauce, chopped

oregano

tomatoes

chicken stock

salt

chicken works!)

(6-inch) corn tortillas

avocados,

cilantro

red onion

cotija

lime,

Sauce

Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

Chicken Tinga Tacos Step 1

Blend: 

Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

Chicken Tinga Tacos Step 2

Chicken

Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.

Chicken Tinga Tacos Step 3

Serving

Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Chicken Tinga Tacos Step 4

These tinga tacos were the bomb.  There are only two of us so I modifed the recipe for size.  Outstanding, we will have these again.  Thank you.

Jenna, I made these last night in the Instant Pot. I sauteed some red pepper and onion first and then placed the chicken on top and covered it all with the sauce. It was so great! I'm looking forward to making enchiladas with our leftovers!

A way I found that elevates this recipe even more is if you pickle the red onions, using a simple pickle solution of vinegar, sugar and salt. Just adds this little delicious acidity to it

Minimalist Kitchen $25 a bit too pricey for my budget. Will need to wait for used copy.
But will definitely make on the beach at Nayarit, Méx later this month!

hey, I love Taco, never prepared this at home though. Thank you! :)

Hi Lindsay. I made these in the Instant Pot last night, and they DISAPPEARED. I doubled the sauce recipe and used 2 1/2 lbs of boneless skinless chicken thighs, thinking I could have the chicken around for meal prep this week. There aren't a lot of leftovers. :-) 

There was a lot of sauce in the pot when the chicken finished cooking, but I just reduced it on "sauté" for a while and it was fine. I might leave the broth out next time so I can skip this step.

I just served the leftovers to my teenage son for breakfast, too. Grilled a tortilla, topped it with cheese, Chicken Tinga, corn and bean salsa, and a fried egg!

Thank you -- this is a new favorite for us!

I just made these (doubled the recipe) and did natural release...it turned out perfect :)

Absolutely love these chicken Tinga tacos!! I easily doubled the recipe by using a whole rotisserie chicken. I love these left overs; they have a deeper flavor! Definitely will make again!

https://content.jwplatform.com/videos/zIgX4Wd0.mp4

Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh.

Caramelized Pork Tacos with Pineapple Salsa - topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.

Caramelized Pork Tacos With Pineapple Salsa

shallot, minced

jalapeño,

fish sauce

pork

sugar

water

pineapple

cucumber

onion

lime juice

tortillas

cilantro and lime

chili sauce

Caramelized Pork Tacos with Pineapple Salsa

For the pork

Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño &#8211; saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce &#8211; stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once &#8211; then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

Caramelized Pork Tacos with Pineapple Salsa Step 1

For the salsa

Toss everything together in a medium bowl.

Caramelized Pork Tacos with Pineapple Salsa Step 2

For the tacos

Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa and the chili sauce.

Caramelized Pork Tacos with Pineapple Salsa Step 3

We made these for dinner tonight. We raved about how easy and yummy they were. I love that there's very little actual cooking (great for summer!) and they're done in no time at all!  I immediately began imagining all the ways I could use that pork in other dishes (salads, bowls, pork lolipops). Your recipe never disappoint! Thanks so much!

Um yes Please! There is a very good possibility that I will be making these this week!

New to this blog and was wondering if you can reveal where to find those metal taco holders??? 
Thx

God these look good! Lindsay - I think with your food styling, you could make just about anything look amazing. I'll be trying these. Thanks for sharing!

I just finish devouring your tacos they where so delicious my family loved them.  They are now in my favorites . Your pictures are always so beautiful too.

https://content.jwplatform.com/videos/LF0CB2w8.mp4

Caramelized Pork Tacos with Pineapple Salsa – topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.

Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!

Aussie-style beef and salad tacos

brown onion, finely chopped

coriander

paprika

cayenne pepper

Coles beef mince regular

can crushed tomatoes

jumbo taco shells

iceberg lettuce leaves, shredded

tomatoes,

Devondale Tasty Cheese Block (500 grams)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Simple taco recipe made with shredded buffalo chicken.

Buffalo Chicken Tacos

Shredded Rotisserie Chicken

whole wheat Tortillas

Tomato puree

Hot Sauce

Honey

Olive oil

Garlic (minced)

Ripe Medium Avocados (sliced)

Head Iceberg Lettuce (shredded)

Crumbled Blue Cheese

Cherry Tomatoes (quartered)

2-3 Spring Onions (sliced)

Cheese

Cilantro

Lime Wedges

Start by preparing a sauce. In a heavy saucepan, heat oil over medium-high heat.

Add garlic and cook until fragrant, 1 minute. Stir in the tomato puree and hot sauce; whisk well and let simmer on low for about 2-3 minutes.

Meanwhile, remove the meat from the rotisserie chicken and shred it using two forks.

Once the sauce is slightly thickened, remove from the heat add honey and shredded chicken, mix until well combined.

In a clean fry pan heat tortillas over medium-high heat. Cook for 2 minutes or until slightly warm.

Add a generous amount of buffalo chicken mixture down the center of each tortilla.

Top with shredded lettuce, sliced avocado, tomato, and onions.

Crumble the blue cheese and grated cheese on top.

Garnish with fresh cilantro and serve with lime wedges.

The absolute BEST ground beef Taco Meat! An easy to make homemade taco seasoning and a secret ingredient that makes this the most flavorful and juiciest taco meat EVER! Perfect for loading up on soft or hard shell tacos and topping with all your favorites!

Best Ground Beef Taco Meat

beef (70-80% lean*)

chili Powder

Oregano

garlic Powder

onion Powder

tomato sauce

Heat a large skillet over medium heat. Add the ground beef. Break the beef up with a wooden spoon while cooking. Cook the ground beef fully, until browned and no longer pink.

Drain any excess grease from the skillet. Then return to the stove and reduce the heat to low.

Add the 1/2 cup tomato sauce and taco seasoning. Stir together until the meat is coated in the sauce.

Allow to simmer for 5 minutes.

Add to tacos shells or use in any other recipes that call for taco meat.

Taco anything is my favorite! These Oven Baked Beef Tacos are simple to make and make the perfect recipe for feeding a crowd!

Oven Baked Beef Tacos

stand taco shells

salsa

taco seasoning

oz black beans

taco blend shredded cheese

lettuce ((shredded))

tomatoes ((diced))

Preheat oven to 400 degrees F. Prepare a casserole dish by lightly spraying cooking spray and then placing taco shells standing up into the dish.

Cook and crumble ground beef in a skillet. Once fully cooked drain fat Add salsa, taco seasoning, and rinsed and drained black beans. Mix together well on low heat until heated through.

Spoon bean and beef mixture to each taco. Top each taco with shredded cheese and bake for 8-10 minutes or until cheese is melted and taco shells cooked.

Remove from oven and top shredded lettuce and diced tomatoes or your favorite taco toppings.

These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing. 

Tajín Shrimp Tacos

avocado (0.89)

sour cream (0.12)

mayonnaise (0.40)

garlic (0.08)

cilantro (0.20)

Tbsp lime juice (0.50)

salt (0.02)

raw medium shrimp (41-60 size) (4.99)

Tbsp Tajín Clásico Seasoning (0.15)

Tbsp cooking oil (0.04)

head red cabbage (about 4 cups shredded) (0.93)

corn tortillas (1.20)

jalapeño (optional) (0.10)

Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.

Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).

Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.

If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.

Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.

Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.

To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!

Homemade taco seasoning with no MSG or additives. 100% natural and delicious. Make extra to keep on hand!

Homemade Taco Seasoning

tablespoon chili powder

teaspoon garlic powder

teaspoon onion powder

teaspoon crushed red pepper flakes

teaspoon dried oregano

teaspoon paprika

sea salt (more

teaspoon black pepper

In small bowl, mix all ingredients and store...

In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake!)

Add 1-2 tablespoons (or up to the full...

Add 1-2 tablespoons (or up to the full amount if you like it spicier) of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat of your choice - see note about flour. Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.

Serve with your favorite taco toppings! I recommend...

Serve with your favorite taco toppings! I recommend lots of sour cream, fresh salsa, guacamole, lettuce, cheese and tomato.

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Top 32 taco recipe recipes from across the web

The most viewed 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

Taco Stuffed Peppers

The Best Chicken Tinga Tacos

Caramelized Pork Tacos With Pineapp...

Aussie-style beef and salad tacos

Buffalo Chicken Tacos

Best Ground Beef Taco Meat

Oven Baked Beef Tacos

Tajín Shrimp Tacos

Homemade Taco Seasoning

Lobster Tacos

Smoky Beans and Greens Tacos with A...

Baked Beef and Black Bean Tacos

The Best Chicken Tinga Tacos

Baja fish tacos

Madison's Favorite Slow Cooker Beef...

Easy Chili Lime Fish Tacos

Easy Breakfast Tacos (Bacon, Egg & ...

Loaded Quinoa Tacos

Loaded Quinoa Tacos

Chipotle Shrimp Tacos

The 35 BEST Taco Recipes

Crunchy Taco Cups

Tacos Gobernador

Naked Sheet Pan Tacos

Chicken Taco Seasoning

Shrimp Tacos

The Best Taco Recipe

Leftover Prime Rib Carne Asada Taco...

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How to Make Delicious Tacos al Past...

Sticky beef tacos with creamy avoca...

Sheet Pan Taco Bake

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