If you feel like you are running out of ideas for fun dinner ideas, check out these easy taco recipes.
Here in Texas, tacos are the perfect food, morning, noon, night, and even dessert! In our house, we almost always have tortillas in the house and make tacos several times during the month.
We usually end up just making a simple ground beef taco, so I was thrilled to learn about Sara Haas’ new Taco! Taco! Taco! cookbook with 100 sweet and savory taco recipes. All of these are easy to make. There are also plenty of options for vegans, vegetarians, and meat lovers.
Below, are two sample recipes from the book.
Slow Cooker Pork Tinga Tacos Recipe
It takes just a few minutes to make the sauce. Then, allow 8-9 hours for cooking.
- 1 tablespoon vegetable oil
- 1 large yellow onion chopped
- 1 large tomato chopped
- 1 7-ounce can tomatillo salsa (or about 1 cup tomatillo salsa)
- 2 cloves garlic minced
- 1 chipotle chile canned in adobo
- 1 tablespoon adobo sauce from canned chipotle chiles
- ¼ cup low-sodium chicken broth or water
- 1 2- to 2½-pound boneless pork loin roast
- 12 6-inch corn tortillas, warmed
- Toppings: shredded lettuce such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado
Korean Barbecue Beef Tacos Recipe
We love Korean BBQ, so I’m happy to have instructions on how to make it now. For this taco recipe, you’ll need a grill or a grill pan.
- 2 cloves garlic minced
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 tablespoons honey
- ¼ cup low-sodium soy sauce
- 2 green onions light and green parts only, thinly sliced
- ¼ cup mirin or ½ teaspoon sugar per tablespoon rice vinegar
- ½ cup pear juice or pineapple juice
- 1 pound sirloin steak or beef tenderloin thinly sliced against the grain
- 8 6-inch flour tortillas, warmed
- Toppings: shredded lettuce or cabbage shredded carrots, kimchi
- Special equipment: 10 to 12 wooden skewers soaked in water for 30 minutes
To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup.
Transfer the remaining marinade to a gallon-size, sealable plastic bag.
Add the beef, press out any excess air from the bag, then seal and turn to coat.
Marinate for at least hours and up to 12 hours in the refrigerator.
Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil.
Remove beef from the marinade and pat dry; discard the marinade.
Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness.
Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.
This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.
Are you ready for more delicious and easy taco recipe? Get the Taco! Taco! Taco! book on Amazon or from other retailers.