Best Taco Recipes for National Taco Day

The day has arrived in which we get to celebrate one of our favorite dishes (as if we don’t already celebrate it every Tuesday).

That’s right, I’m talking about tacos. This Thursday, October 4th, is National Taco Day, and to celebrate I thought I’d put together an article with some of the best taco recipes. Some of the recipes I have found online, others have been suggested by some taco-loving friends. I hope this taco assortment gets you excited to make your favorite taco dish this Thursday!

Tequila-Lime Chicken Tacos

A perfect way to compliment your margarita, this tangy taco will spice up your night with lots of yummy flavors.

PREP TIME: 15 minutes         SERVINGS: 4           COOK TIME: 30 minutes

                                                                        Ingredients:                                                                         

• 1/2 c. tequila

• 2 cloves garlic, minced
• 2 jalapeños: 1 finely chopped and 1 sliced, divided

• 1 lb. boneless, skinless chicken breasts
• 1 tbsp. vegetable oil

• 1 avocado, sliced
• 1/4 head red cabbage, shredded
• 1/2 c. cotija cheese

Directions:

1. In a large baking dish, whisk together tequila, lime juice, garlic, and chopped jalapeño and season with salt and pepper. Add chicken and marinate in the fridge at least 20 minutes and up to 1 hour.
2. In a grill pan or skillet over medium-high heat, heat oil. Cook chicken until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes before slicing.
3. Serve in tortillas with avocado, cabbage, sliced jalapeño, and cotija, and squeeze with lime.

 

Pulled Pork Tacos with Pineapple Slaw

Calling all pineapple lovers! This sweet and savory taco is sure to make your mouth water.

PREP TIME: 15 minutes             SERVINGS: 8               COOK TIME: 8 hours

• 4 lb. pork shoulder
• 1 c. barbecue sauce
• 1/2 c. brown sugar
• Juice of 3 limes, divided
• 2 tbsp. garlic powder
• 2 tbsp. chili powder
• 2 tsp. cayenne pepper
• 1/2 head cabbage, shredded
• 1 whole pineapple, cut and diced
• 2 tbsp. extra-virgin olive oil
• 1/2 small red onion, sliced
• 2 green onions, sliced
• 1 tsp. crushed red pepper flakes
• 8 corn tortillas

 

Directions:

1. In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
2. Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
3. When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
4. Top tortillas with shredded pork and pineapple slaw.

 

Taco Tomatoes

For all our carb-conscious pals out there, this is a great alternative to a classic taco.

PREP TIME: 5 minutes              SERVINGS: 4              COOK TIME: 20 minutes

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 3/4 lb. ground beef
• 1 medium onion, chopped
• 1 (1-oz.) packet taco seasoning
• 4 large, ripe beefsteak tomatoes
• 1/2 c. shredded Mexican cheese blend
• 1/2 c. shredded iceberg lettuce
• 1/4 c. sour cream

 

Directions:

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.
2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

 

Spaghetti Squash Tacos

This recipe was shared with me by my good friend Sarah, who loves to eat whole and healthy. This recipe is perfect for health-nuts, and follow guidelines for Whole30 and Keto diets.

PREP TIME: 10 minutes              SERVINGS: 6              COOK TIME: 50 minutes

Ingredients:

• 3 small spaghetti squash (24 oz each)
• olive oil spray
• 1 lb 93% ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 1/2 cup water
• 4 oz canned tomato sauce (1/2 can)
  
• 3/4 cup part-skim shredded Mexican cheese blend (omit for W30)

For the Pico De Gallo:

• 1 cup chopped tomato
• 1/4 cup chopped scallion
• 1/4 cup chopped fresh cilantro
• 1/2 jalapeno, minced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt

 

Directions:

 

1. Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
2. Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
3. Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
4. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!

 

Fish Tacos

I know lots of people (including my parents) who LOVE fish tacos. So for this taco article, I just had to include a classic fish taco recipe.

PREP TIME: 20 minutes                   SERVINGS: 4                COOK TIME: 15 minutes

Ingredients:

 

Directions:

1. In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.
2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

 

Taco Cones

Simple, easy, and practical, this cone taco will be a crowd favorite.

PREP TIME: 20 minutes                    SERVINGS: 4                    COOK TIME: 30 minutes

Ingredients:

• 4 medium tortillas
• 4 c. shredded Cheddar cheese
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 lb. ground beef
• 1 packet taco seasoning
• 1 c. chopped grape tomatoes
• 1 c. Shredded romaine lettuce
• Sour cream, for drizzling
• 1 tbsp. cilantro, chopped

 

Directions:

1. Sprinkle each tortilla all over with with 1 cup cheese each, making sure to cover the edges. Place in the microwave to melt the cheese, 30 seconds on high or until fully melted.
2. When cheese is melted, roll into cone shape. Place a rolled up piece of parchment paper in tortilla and allow to cool, 10-15 minutes.
3. Meanwhile, make taco meat: In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
4. Fill cones with taco meat, tomatoes, lettuce, and more cheese if desired. Drizzle with sour cream, garnish with cilantro, and serve.

 

Enjoy!

Xoxo