12 Must-Try Tacos for the Perfect Taco Tuesday Spread

Every week, Taco Tuesday offers a perfect excuse to gather with friends and family and enjoy some mouth-watering tacos. But why settle for the same old recipes when you can spice things up with a variety of creative and delectable options? This list of tacos will inspire you to elevate your Taco Tuesday spread with flavors that range from traditional to inventive. Let’s dive into these tasty creations that are sure to become new favorites.

Classic Beef Tacos

For classic beef tacos, you’ll need 1 lb of ground beef, 1 packet of taco seasoning, 1 cup shredded lettuce, 1 diced tomato, 1 cup shredded cheese, taco shells, salsa, and sour cream. Brown the ground beef in a skillet over medium heat, drain the fat, and add the taco seasoning according to the package instructions. Fill each taco shell with seasoned beef, lettuce, tomato, and cheese. Serve with salsa and sour cream on the side.

Chicken Tinga Tacos

For Chicken Tinga tacos, gather 2 cups shredded chicken, 1 can diced tomatoes, 1 chipotle pepper in adobo sauce, 1 sliced onion, 2 cloves garlic, 1 tbsp olive oil, tortillas, fresh cilantro, avocado slices, and lime. In a pan, heat the olive oil and sauté the onions and garlic until soft. Add the diced tomatoes and chipotle pepper, then simmer for 10 minutes. Mix in the shredded chicken and cook until heated through. Serve the chicken mixture in tortillas, topped with cilantro, avocado, and a squeeze of lime.

Fish Tacos with Mango Salsa

For fish tacos with mango salsa, you’ll need 1 lb fish fillets (tilapia or cod), 1 tsp cumin, 1 tsp paprika, 1 mango (diced), 1/2 red onion (diced), fresh cilantro, lime juice, tortillas, and olive oil. Season the fish with cumin and paprika, then grill or fry in olive oil until cooked through. In a bowl, mix the diced mango, red onion, cilantro, and lime juice to make the salsa. Serve the fish in tortillas topped with mango salsa.

Carnitas Tacos

For Carnitas tacos, you’ll need 2 lbs pork shoulder, 1 orange (juiced), 1 lime (juiced), 1 tsp cumin, 1 tsp oregano, 1 diced onion, fresh cilantro, tortillas, and olive oil. Cut the pork into chunks and season with cumin and oregano. In a pot, heat olive oil and brown the pork. Add the orange juice, lime juice, and enough water to cover the meat. Simmer until the pork is tender and the liquid has reduced. Serve the pork in tortillas with diced onions and cilantro.

Vegetarian Black Bean Tacos

For vegetarian black bean tacos, gather 2 cans black beans, 1 diced onion, 2 cloves garlic, 1 tsp cumin, 1 tsp chili powder, bell peppers (sliced), corn, avocado, cotija cheese, lime crema, and tortillas. Sauté the onion and garlic in a pan, then add black beans and spices, cooking until heated through. In a separate pan, cook the bell peppers and corn until tender. Serve the bean mixture in tortillas, topped with bell peppers, corn, avocado, cotija cheese, and lime crema.

Shrimp Tacos with Cilantro Lime Slaw

For shrimp tacos with cilantro lime slaw, you’ll need 1 lb shrimp (peeled and deveined), 1 tsp paprika, 1 tsp garlic powder, 2 cups shredded cabbage, fresh cilantro, lime juice, tortillas, and olive oil. Season the shrimp with paprika and garlic powder, then sauté in olive oil until cooked. In a bowl, mix shredded cabbage, chopped cilantro, and lime juice to make the slaw. Serve the shrimp in tortillas topped with cilantro lime slaw.

Korean BBQ Tacos

For Korean BBQ tacos, gather 1 lb beef bulgogi, 1 cup kimchi, 1 cucumber (sliced), sesame seeds, tortillas, and soy sauce. Cook the beef bulgogi in a skillet until done. In each tortilla, place a portion of the beef, then top with kimchi and cucumber slices. Sprinkle with sesame seeds and a drizzle of soy sauce before serving.

Chorizo and Potato Tacos

For chorizo and potato tacos, you’ll need 1 lb chorizo, 2 large potatoes (diced), 1 diced onion, fresh pico de gallo, sour cream, and tortillas. Cook the chorizo in a skillet until browned. Add the diced potatoes and onions, cooking until the potatoes are tender. Serve the chorizo and potato mixture in tortillas, topped with pico de gallo and a dollop of sour cream.

Pork Belly Tacos

For pork belly tacos, you’ll need 1 lb pork belly, pickled red onions, spicy mayo, tortillas, olive oil, salt, and pepper. Season the pork belly with salt and pepper, then sear in olive oil until crispy. Slice the pork belly and serve in tortillas topped with pickled red onions and a drizzle of spicy mayo.

Sweet Potato and Black Bean Tacos

For sweet potato and black bean tacos, gather 2 sweet potatoes (diced), 2 cans black beans, 1 diced onion, 1 tsp cumin, 1 tsp chili powder, avocado, lime crema, and tortillas. Roast the sweet potatoes until tender. In a skillet, sauté the onion, then add black beans and spices, cooking until heated through. Serve the sweet potatoes and black beans in tortillas, topped with avocado and lime crema.

Duck Tacos with Cherry Sauce

For duck tacos with cherry sauce, you’ll need 2 duck breasts, 1 cup cherry preserves, fresh arugula, goat cheese, and tortillas. Cook the duck breasts in a skillet until the skin is crispy and the meat is medium-rare. Slice the duck and serve in tortillas with cherry preserves, fresh arugula, and crumbled goat cheese.

Mushroom Tacos with Avocado Crema

For mushroom tacos with avocado crema, gather 2 cups mushrooms (sliced), 2 cloves garlic, 1 tbsp olive oil, 1 avocado, lime juice, tortillas, and fresh thyme. Sauté the mushrooms with garlic and thyme in olive oil until tender. In a blender, mix the avocado and lime juice until smooth to make the crema. Serve the mushrooms in tortillas topped with avocado crema.

This article originally appeared on RetailShout.

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