Taco

These easy to execute fish tacos are a crowd pleaser and will bring your taco night up a notch with Wild Alaska Pollock. Paired with smoky adobo sour cream, this simple take on a Mexican classic will bring your taco game to the next level.

These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels.

Baste grilled steaks with a sweet and spicy chile-ginger sauce, then pile into tortillas with kimchi, cilantro, and mayo for a fusion dinner everyone will love.

Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.

When you're craving those childhood favorite Tex-Mex flavors, nothing but seasoned ground beef in a hard shell will do.

This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa—the best part is that most elements can be made ahead.

Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”

These tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day).

These tacos are great any night of the week, not just Tuesday.

Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco.

Grilled peppers, scallions, and sausages come together in a snap for this summery taco dinner.

A combination of pork belly and pork shoulder, slow-cooked to tenderness and then crisped in a pan, yields carnitas with unparalleled texture and richness.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavors is amazing. Share them with your mates and they’ll be your friends for life.

A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.

This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the flavor as it cooks. Although the recipe calls for tequila, you can substitute beer, orange juice, or pineapple juice if you prefer. The liquid smoke is optional, but it does add a nice extra kick of smoky flavor. Serve this dish with rice, refried beans, and frozen margaritas or a frosty glass of beer.

Puffy Tacos: The Pride of San Antonio!

"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.

Tacos al pastor—made from marinated pork that's been roasted on a vertical spit—are wildly popular in Mexico City, particularly at night. The best taqueros put on a show, slicing off bits of caramelized meat and catching it in one hand (or behind their back!), and then reaching above the meat to slice off a piece of warm, juicy pineapple. According to city folklore, these tacos were invented in the capital. The dish is a direct descendant of shawarma, brought by Lebanese immigrants who arrived in Mexico in the early twentieth century. The marinade in this recipe comes from Tacos Don Guero in the Cuauhtémoc neighborhood, whose taqueros were kind enough to explain their ingredients to me at six a.m. one weekday morning. Obviously very few people at home will have a vertical spit—part of what gives tacos al pastor its signature flavor—but a grill would work well, or a blazing-hot cast iron skillet or griddle greased with a little lard.

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.

Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's no need to find perfect-for-presentation fillets, so this is a great way to use those that aren't flawless, as long as they're fresh.

Anytime you put crispy potatoes in a warm tortilla, it's a win.