Tacos: they’re not just for Tuesdays. Tacos are a crowd-pleasing dinner any night of the week. Depending on the fillings that you choose, this versatile dish can be meaty or vegetarian. Tacos can be a quick dinner solution or an elaborate feast. Try some of our favorite taco recipes for dinner tonight. If you’re missing a few ingredients, it’s ok to get creative. Tacos are forgiving, you can substitute your favorite proteins or vegetables in almost any recipe.
Flour vs corn tortillas
Traditionally, tacos should be served on two corn tortillas that have been warmed until soft. Corn tortillas are made from masa, a ground corn flour. They’re naturally gluten-free, and have a delicate corn falvor and a soft bite. Occasionally we like to mix up our taco recipes and flour tortillas, which are made from wheat flour, and are chewier and stretchier than their corn counterparts.
These tacos feature jalapeños two exciting ways: fresh, in a simple salsa (your cherry tomatoes may be red or yellow), and dried, in the chipotle paste used to season the beef. Chipotles are smoked, dried red jalapeños, and their bold, savory flavor complements the beef’s richness. To tame the heat, we’re serving it all atop a sweet, creamy layer of sautéed corn stirred together with sour cream, lime zest, and cilantro.
In this recipe, soft flour tortillas are toasted with a layer of melty cheddar cheese, then filled with a duo of sautéed chicken and poblano pepper. They’re perfectly matched by a side of fiery chipotle-roasted sweet potatoes and a bright, cooling lime mayo for dipping.
Packed inside flour tortillas, slices of Mexican-spiced steak and a juicy tomato-jalapeño salsa find cooling contrast from bright lime sour cream, plus a side of zucchini sprinkled with cotija.
We’re using sharp cave-aged cheddar to create a melty layer on top of warm flour tortillas—the perfect base for our smoky, spicy, and rich filling. To accompany our tacos, we’re serving a side of roasted zucchini topped with fresh lime juice for a bright, tangy lift.
In this recipe, soft flour tortillas are toasted with a layer of melty cheddar cheese, then filled with a duo of sautéed chicken and poblano pepper—perfectly matched by a side of Mexican-spiced fingerling potatoes and a cooling lime mayo for dipping.
Veracruz, a Mexican state along the Gulf, is known for its delicious seafood dishes. For tonight’s Veracruz-style tacos, we’re filling soft flour tortillas with sautéed shrimp, marinated in a spicy paste made from smoked, dried jalapeños. Thin-sliced red cabbage and peanuts give the tacos plenty of satisfying crunch, while avocado and sour cream (brightened with a bit of fresh cilantro and lime) help balance the dish’s heat.
Tucked inside warm flour tortillas, bites of grilled poblano pepper, onion, and zucchini find cooling contrast from a layer of sour cream. For an easy take on Mexican street corn, or elote, we’re serving these tacos with a side of corn on the cob dressed with creamy lime mayo and tangy cotija cheese
These zesty tacos get a smoky, flavorful boost from our guajillo chile pepper sauce, which we’re using to coat our pork filling as it cooks in the pan and also as a finishing drizzle for the tacos just before serving. We’re serving them alongside roasted sweet potatoes with a lime sour cream dipping sauce.
For this hearty vegetarian meal, we’re filling soft flour tortillas with mushrooms and potato—seasoned with a zesty, chorizo-inspired blend, then roasted. A pickled pepper relish lends bright flavor to the tacos, all tied together with a creamy sauce seasoned with the same spices. Our side salad of juicy orange and crunchy romaine rounds out the dish.
Tacos make for a quick, easy way to showcase delicious Korean flavors. Our saucy pork filling owes its kick of heat to gochujang, or Korean red chile paste—which we’re also adding to a kimchi-inspired slaw of crisp red cabbage slaw. Tangy, vinegar-infused sour cream perfectly tempers the spice. (Mixing in a splash of rice vinegar brightens the sour cream and gives it just the right consistency for drizzling over the tacos.)
Leftover tortillas? Try these eight great dinner ideas with tortillas.