If you want to change things up, you can always use taco filling in burritos or enchiladas.Īs for the sides, you can’t go wrong with creamy black beans, crunchy cabbage slaw, homemade guacamole-and, of course, a margarita or shandy to wash it all down. Looking for vegetarian taco recipes? From crispy pulled mushrooms to fried potato skins, we’ve got no shortage of creative, meatless taco-filling ideas. Get a taste of Mexican-Lebanese fusion with Puebla-style pork tacos (complete with chipotle peanut salsa), or go for the catch of the day with cheesy shrimp tacos. 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips. Meanwhile, heat an outdoor grill for medium, direct heat. Let sit for 15 to 20 minutes while you prepare the mango salsa. Rub the fillets with 1 tablespoon olive oil and season all over with the spice mixture. Once hot, add shrimp mixture and arrange in a single layer. Pat 4 mahi mahi fillets dry with paper towels and place on the baking sheet. Fire up the grill for laid-back, 15-minute fish tacos. Meanwhile, prepare Avocado-Mango Salsa by combining mango, avocado, jalapeño, cilantro, and the zest and juice of 1 lime stir to combine. Whether you’re starting with homemade tortillas and a from-scratch spice blend or store-bought taco shells and a store-bought pouch of taco seasoning, our favorite taco recipes offer a range of options. Cook jalapeo until lightly blistered and charred all over, 6-8 minutes total. Cook onions until charred and slightly softened, 4-5 minutes per side. Cook mango until grill marks develop, 2-3 minutes per side. But it can be nice to have a guide as you plot your next taco night, and these recipes are all winners. Place mango, onions, and jalapeo on the grill. A taco can start with nearly anything delicious, tucked into a tortilla, topped with cilantro and a squeeze of lime. You might think the beauty of a taco recipe is that you hardly need one.
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