Here are all the best easy taco recipes for Taco Tuesday! Try them all: plus our top sides and drinks to go alongside.
Here’s a key to healthy, easy and fast meals: Taco Recipes. So many evenings the tortilla holds the answer to that always elusive answer to, “What should I make for dinner?” They’re simple to put together, can fit almost any diet, and are always, always delicious.
Whether you’re cooking for Taco Tuesday or just taco night any day of the week, here are all the best easy taco recipes to choose from! There’s something for everyone in this list, from epic fish tacos with a zingy dry rub, shrimp tacos with cilantro ranch, to fan favorite crispy cauliflower tacos. Below, we’ve got the top 10 sides to go with tacos and some tasty drinks too.
And now…our top taco recipes for Taco Tuesday (or any day)!
How to warm tortillas…and best tortilla warmer
Here’s the most crucial thing about taco recipes: you absolutely must warm your tortillas! There’s nothing worse than a cold, tough tortilla wrapped around the fillings. The best way in our opinion is over a gas burner: you can place the tortilla right on top and lightly char the edges! It warms the tortilla and adds a little charred flavor. But there are a few other methods too. Here’s what do know:
- Warm your tortillas over a gas flame (preferred) or in the oven or microwave. Go to How to Warm Tortillas.
- Get a tortilla warmer! It might sound unnecessary, but an inexpensive tortilla warmer is key for keeping those tortillas perfectly warm and soft while you eat. Here’s the tortilla warmer we have.
Want to skip tortillas? Don’t forget about Taco Salad! Top it with any of the taco fillings above or this tasty Vegan Taco Meat, and drizzle with Taco Salad Dressing. Or, try this cozy Easy Taco Soup!
10 side dish recipes to go with tacos
Once you’ve got your tacos picked out, what to serve with them? Here are our top easy sides to go with tacos: pick your favorites and let us know what you choose!
- Refried beans: try homemade refried beans or use canned
- Green salad, like Mexican green salad with tortilla strips and cilantro lime dressing
- Coleslaw like Mexican coleslaw, which doubles as a taco filling
- Rice, like Spanish rice or black beans and rice
- Guacamole and chips: purchased or homemade guacamole
- Corn, like elote (Mexican street corn) or grilled corn salad
- Chips and salsa: try the best salsa and warm homemade tortilla chips
- Bean dip, like 5-minute bean dip or refried bean dip
- Tomato salad like cucumber tomato avocado salad
- Quinoa, like Mexican-style quinoa
10 drink recipes to go with tacos
Planning a taco night party or celebrating Taco Tuesday in style? There are so many great drinks to serve with taco recipes: of course, all our margarita recipes! But there are many more variations and other ideas to choose from. Here’s our list of top 10 ideas:
- Classic margarita: Can’t go wrong with a Perfect Margarita (or Virgin Margarita)
- Classic daiquiri: The Classic Daiquiri stars lime and rum
- Frozen daiquiri: Try a Lime Frozen Daiquiri or Strawberry Daiquiri
- Paloma: The Paloma is a refreshing Mexican grapefruit and tequila drink
- Michelada or chelada: Having tacos for brunch? Try a Michelada, Chelada, or Bloody Maria.
- Mexican mule: Opt for tequila and ginger beer in a Mexican Mule
- Ranch water: Try this favorite Tex Mex tequila drink, Ranch Water
- Frozen margarita: Go for a frosty spin with Frozen Margarita or Strawberry Margarita
- Jalapeno margarita: Go spicy with a Jalapeño Margarita or Pineapple Jalapeno Margarita
- Mezcal paloma or Mezcal mule: Try a smoky Mezcal Margarita or Mezcal Paloma
Here’s how to make the tastiest fish tacos around! Bake the fish with a dry rub of spices, then top it with tangy slaw and creamy sauce. For more taco recipes for Taco Tuesday, see above.
For the fish
- 1 pound tilapia or cod* (wild caught preferable)
- 1 tablespoon chili powder
- 1 teaspoon each cumin and smoked paprika (or standard paprika)
- 1/2 teaspoon each garlic powder and onion powder
- 1 teaspoon kosher salt, for seasoning
For the tacos
- 3 cups shredded red cabbage (or a mix of red and green cabbage)
- 1 shredded or grated carrot (optional)
- 1 green onion
- 2 1/2 tablespoons lime juice
- 1/4 teaspoon each celery salt and kosher salt (or all kosher salt)
- Fish Taco Sauce (or Cilantro Lime Crema, Spicy Mayo, or Chipotle Sauce)
- 8 corn tortillas
- Chopped cilantro, for serving
- Lime wedges, for serving (optional)
- Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.
- Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.
- Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
- Make the sauce: Make the Fish Taco Sauce.
- Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
- Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime.
*If you’re serving 4 hungry eaters, you may want to increase the fish to 1.5 pounds and up the spice quantities accordingly. The slaw and sauce should work for 12 tacos. Or, make sure to serve with a filling side dish like refried beans (purchased or homemade).
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican inspired
Keywords: Taco recipes, Taco tuesday, Taco night, taco night ideas
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.