When most of us think of Mexican food, we think of the American version of it: mountains of refried beans, sour cream, cheese and guacamole.
But the real flavors of Mexico are varied and fresh, and they’re showcased for your culinary enjoyment in the following 20 taco recipes.
From blackened fish tacos with chipotle cream to curried chicken tacos with avocado crema, there are plenty of new takes on tacos here that’ll make your taste buds sing.
Salud!
Nothing can satisfy a craving for tacos like carne asada, the famous Mexican skirt steak. Even if you don’t know the name, you know the meat.
Carne aside is usually cut into small pieces or strips of juicy steak. The recipe includes recommending toppings, including cilantro-lime dressing to use instead of salsa, but these steak tacos are tasty enough to eat plain. If you do make the vinaigrette, though, you’ll have plenty left over for salads.
541
Calories45 g
Protein34 g
Carbs25 g
FatSteak Tacos:
6 small corn tortillas
1 lb. skirt steak, trimmed and sliced into thin strips
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. minced garlic
1 tsp. oil
1 cup diced onion
1/2 cup cilantro leaves, roughly chopped
2 cups thinly sliced red cabbage
Cilantro Lime Vinaigrette:
3/4 cup fresh cilantro
Juice of 2 limes
1/3 cup oil
4 tsp. minced ginger
1/4 cup white vinegar
4 tsp. sugar
1/4 cup low-fat milk
1/2 cup low-fat sour cream
Get the RecipeNot in the mood to prepare the dough for homemade pizza? Take it easy, and make a taco pizza with a loaf of bread instead.
All you have to do is split it in half and load it up with toppings. Start with a spread of refried beans as the sauce, and then add whatever strikes your fancy. For example, swap out the cheddar cheese with Oaxaca cheese, or use jalapeno slices instead of black olives. And if you have chorizo sausage, it’ll add heat if used in place of the ground beef.
619
Calories46 g
Protein59 g
Carbs22 g
Fat1 loaf French bread
1 lb. lean ground beef
1 packet taco seasoning
1 can (16 oz.) refried beans
2 cups (8 oz.) shredded cheddar cheese
1 small tomato, diced
1 small can (4.25 oz.) sliced black olives
4 green onions, thinly sliced
Get the RecipeWhen you’re craving seafood, it doesn’t take much effort to whip up shrimp tacos.
These have a homemade broccoli slaw, but you can use other toppings as well. Since the suggested sauce is a mix of Korean chili sauce (gochujang paste) and mayonnaise, you can run with that inspiration, making Korean tacos with ingredients like kimchi, green onions, and a sprinkle of sesame seeds.
466
Calories30 g
Protein39 g
Carbs23 g
FatShrimp Tacos:
2 Tbsp. unsalted butter
1 lb. medium shrimp, cleaned
1 tsp. smoked paprika
1/2 tsp. curry powder
1/4 tsp. chipotle powder
8 small flour tortillas
1/2 cup chopped cilantro
1/4 cup diced green onions
Slaw:
4 cups broccoli slaw
3 Tbsp. apple cider vinegar
3 Tbsp. extra-virgin olive oil
2 Tbsp. brown sugar
Salt and freshly ground black pepper to taste
Sauce:
1/3 cup mayonnaise
2 tsp. gochujang paste (red chili paste)
Get the RecipeThis isn’t just a fun way to eat pancakes. Since these are thinner like tortillas, the pancake batter only uses a little bit of flour.
And, you can use almond flour or whatever kind is available in your pantry. Mix with eggs, a banana, and baking powder, and then make them on the griddle just like any other pancakes. After they cool for a couple minutes, fill with fruit of choice, and devour.
404
Calories17 g
Protein49 g
Carbs17 g
Fat2 large eggs
1 large banana
2 Tbsp. finely ground almond meal (or other flour)
1 tsp. baking powder
1/4 tsp. ground cinnamon
1 tsp. vanilla extract
1 cup mixed berries
Get the RecipeThose tiny bell peppers always look enticing at the store, but what’s the point of getting them in miniature form? To make mini stuffed peppers, of course!
These end up with an awesome meat-to-pepper ratio, and like tacos, they’re finger food. No knife and fork required. The macros for the original recipe have slightly higher fat, which can be reduced by using lean ground beef and low-fat sour cream.
195
Calories22 g
Protein8 g
Carbs8 g
FatTaco Stuffed Peppers:
1 lb. lean ground beef
1 package (3 Tbsp.) taco seasoning
3/4 cup water
1 1/2 lb. mini bell peppers
1 cup (4 oz.) shredded cheddar
Cilantro Cream Sauce:
1/2 cup low-fat sour cream
1/2 cup fresh cilantro
1/2 tsp. minced garlic
Juice of 1 lime
Get the Recipe"Dieting" doesn't have to suck. You CAN eat foods you like and have the body you want!
Click Here to Learn HowOne of the easiest ways to prepare meat is to cook and shred it. And once you do that, it’s ready to season to your taste and serve in any dish that satisfies your cravings – even if they involve global fusion.
Tacos are Mexican, but the concept can be made to plate up any kind of cuisine. This recipe includes serving suggestions that are inspired by Middle Eastern flavors, including harissa yogurt, orange salsa, and pomegranate seeds to serve.
494
Calories65 g
Protein5 g
Carbs23 g
Fat4 lb. boneless lamb shoulder
4 Tbsp. unsalted butter, softened
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 cloves garlic, minced
1 tsp. sweet paprika
1 Tbsp. chopped fresh rosemary (or 1 tsp. dried)
1 Tbsp. chopped fresh thyme (or 1 tsp. dried)
2 tsp. ground cumin
1 tsp. ground coriander
1 dried chipotle pepper
2 medium onions, sliced into thin wedges
1/2 cup water
Get the RecipeFried bread tacos are awesome when you want to go all out for a meal. This recipe is for the fried bread itself, made with shortening to ensure they’re light and crisp.
From there, you can create Navajo tacos with anything you like, from fruit and veggies to meat and cheese. They’re usually served open-face like tostadas, but you could fold them to eat if you prefer. Either way, make sure to prepare a couple extra fry breads for dessert. They’re great with just a drizzle of honey.
170
Calories3 g
Protein24 g
Carbs7 g
FatFish tacos don’t have to be fried to taste amazing. Tilapia is seasoned with a blend of herbs and spices – plus a touch of brown sugar – and then quickly pan-fried. Be sure to preheat the pan well and keep it at a high heat so that the outside sears.
The fish is so flavorful, it hardly needs anything but tortillas and your favorite salsa to feel like a complete meal. But if you want to go all out, make the accompanying chipotle cream, and serve with a dollop of guacamole.
420
Calories36 g
Protein24 g
Carbs22 g
FatTilapia Tacos:
4 tilapia fillets (6 oz. each)
2 tsp. ground paprika
2 tsp. onion powder
2 tsp. garlic powder
2 Tbsp. brown sugar
2 tsp. salt
2 tsp. freshly ground black pepper
1 tsp. ground cayenne pepper
1 tsp. dried oregano
3/4 tsp. ground cumin
2 Tbsp. extra-virgin olive oil
4 medium whole-wheat tortillas
Chipotle Cream:
1 cup low-fat sour cream
2 chipotle peppers
Salt and freshly ground black pepper
Get the RecipeTechnically tacos are served in a tortilla, of course, but the flavor can be infused into other meals like this lentil soup.
The seasoning of ground cumin, ancho chili, and lime juice hit all the right notes. And corn tortillas are baked to a crisp, like croutons, to top this vegetarian Mexican soup. But it’s not to be confused with tortilla soup, in which wheat tortillas cook down to help thicken the liquid.
610
Calories35 g
Protein83 g
Carbs15 g
FatTaco Soup:
2 Tbsp. extra-virgin olive oil
1/2 red onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and minced
6 cups vegetable broth
1 can (14 oz.) diced tomatoes
2 cups dried red lentils
2 tsp. ground cumin
1 tsp. ancho chili powder
2 Tbsp. lime juice
Salt and freshly ground black pepper to taste
Tortilla Strips:
6 soft corn tortillas
1 Tbsp. extra-virgin olive oil
Salt to taste
Get the RecipeMake a batch of slow cooker taco filling ahead of time, and you’ll be eating for days. You can even freeze the slow-cooked chicken to have during a busy week.
Whether you leave the chicken to cook all day, or have it prepared in the fridge or freezer, all you have to do before dinnertime is make the avocado crema – or pick up guacamole from the grocery store.
301
Calories35 g
Protein8 g
Carbs14 g
FatCurried Chicken:
2 lb. boneless skinless chicken breasts
1 can (15 oz.) diced tomatoes
1 Tbsp. ground coriander
2 tsp. ground cumin
2 tsp. fresh ginger, minced
1 1/2 tsp. ground turmeric
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/2 medium yellow onion, diced
3 chiles de arbol, roughly chopped
4 cloves garlic, minced
2 star anise
1/2 cup chicken stock
Avocado Crema:
1 large avocado
1/3 cup chopped cilantro
5 Tbsp. low-fat yogurt
1 1/2 Tbsp. lemon juice
1 tsp. onion powder (or more to taste)
1 1/2 tsp. chili powder
1/2 tsp. salt
Get the RecipeInstead of seven-layer dip, upgrade the concept into a delicious chicken salad. It doesn’t just look good on the table; guests will have fun digging through the various ingredients to get a little bit of everything.
The yogurt salsa dressing and chicken are mixed together to make one layer, which makes it easy to ensure there’s some dressing in every bite. Just be sure to assemble everything right before eating because it’s best fresh.
333
Calories25 g
Protein45 g
Carbs7 g
Fat1 1/2 cups diced tomatoes (about 2 medium tomatoes)
1 jar (16 oz.) chunky salsa, divided
1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
2 cups boneless skinless chicken breast, cooked and diced
1 cup nonfat plain Greek yogurt
1 1/2 tsp. onion powder
1 tsp. salt
3/4 tsp. garlic powder
8 cups chopped Romaine lettuce
1 cup (4 oz.) reduced-fat cheddar cheese, cubed
1 can (15 oz.) black beans, drained and rinsed
1 1/2 cups corn kernels
1 cup lightly crushed tortilla chips
Get the RecipeSometimes you want the flavor of a whole-wheat tortilla but want something crispy. If you toast the tortillas to make a tostada, all your taco wishes can come true.
Tostadas usually have a base layer of beans, and then the toppings are piled on from there. To make a tasty vegetarian taco, this recipe uses tomatoes, cilantro, and avocado. But you could throw some shredded meat on there too.
294
Calories10 g
Protein42 g
Carbs10 g
Fat4 medium whole-wheat tortillas
3 tsp. extra-virgin olive oil
4 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
1/2 cup low-sodium vegetable broth
2 Tbsp. finely chopped fresh cilantro
4 cups finely shredded lettuce
2 medium tomatoes, chopped
1 1/2 tsp. freshly squeezed lime juice
1/2 medium avocado, sliced
Get the RecipeWhy cheat on the beloved breakfast burritos for these tacos? While they may not be as portable, they’re more customizable.
So you can make one with potato hash and avocado slices, and then have another with bacon and eggs. Then again, if you portion out your ingredients just right, you can fit it all in one tortilla for an out-of-this-world breakfast taco.
549
Calories24 g
Protein36 g
Carbs34 g
Fat4 slices bacon, coarsely chopped
8 oz. small red potatoes, diced
Oil, for frying tortillas
8 corn tortillas
6 large eggs
1 Tbsp. butter
1 large avocado, pitted and sliced
2 oz. cotija cheese (or feta), crumbled
Get the RecipeWhereas you can’t fool anyone by trading out turkey for red meat in a typical taco, it works really well in a taco casserole.
It’s loaded with crispy tortillas, enchilada sauce, and cheese. If you can multi-task in the kitchen to prep the enchilada sauce from scratch while the ground turkey is in the skillet – or just make it ahead of time – this is a 30-minute meal.
And since everything in this taco bake simmers together in the oven, the meat is infused with Mexican flavor.
518
Calories38 g
Protein67 g
Carbs13 g
FatEnchilada Sauce:
1 can (15 oz.) no-salt-added tomato sauce
1/3 cup water
1/2 tsp. chili powder
3 tsp. ground cumin
3 tsp. onion powder
2 tsp. white vinegar
2 tsp. garlic powder
1 tsp. paprika
1/2 tsp. granulated sugar
1/2 tsp. ground cayenne
1 tsp. red pepper flakes (optional)
Taco Casserole:
1 lb. lean ground turkey
1 can (15 oz.) corn kernels
1 can (15 oz.) red beans, blended in food processor
1 1/2 cups unsalted corn tortilla chips
1 1/2 cups enchilada sauce
1 cup (4 oz.) shredded Mexican cheese blend
Get the RecipeBottled taco sauces are often sweetened for no reason. Luckily it’s easy to make your own at home – and that includes the taco seasoning, which can be used to add Mexican flavor to everything from baked chicken to scrambled eggs.
Making a seasoning mix from scratch can seem daunting if you don’t have a well-stocked spice rack. But it’s easy and cheap if you can find a natural grocery store in your area that has a bulk spice section.
9
Calories1 g
Protein2 g
Carbs1 g
FatTaco Sauce:
2 cans (8 oz. each) tomato sauce
1 cup chicken bone broth
3 Tbsp. homemade taco seasoning
1/2 Tbsp. raw apple cider vinegar
1/4 cup water
Taco Seasoning:
1/4 cup chili powder
4 tsp. ground cumin
2 1/2 tsp. salt
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper (or more to taste)
Nutrition Facts (Per Serving)
Calories: 9
Protein: 1 gram
Carbs: 2 grams
Fat: < 1 gram
Get the RecipeTo get the ultimate taco tips, visit the Holy Taco Church. This blog by bestselling author Kevin Hearne has what you need to make the best homemade tacos, including a guide to roasting chiles, a recipe for tequila slaw, and – for when you’re taking a taco bread – the secret to making 30-minute chicken enchiladas.
512
Calories57 g
Protein18 g
Carbs23 g
Fat4 corn tortillas
1 lb. lean ground beef
1/2 onion, diced
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
Freshly ground black pepper to taste
1 cup (4 oz.) shredded cheddar
1 cup (4 oz.) shredded Monterey jack
3 large eggs
1 cup low-fat milk
Get the RecipeMade too much taco meat? With just a few more ingredients, you can turn leftover ground beef into a creamy dip.
This would be incredible with the ground beef & kale taco filling, or you can start by mixing a pound of lean ground beef with taco seasoning and then browning it in a hot pan. To make the Mexican dip, mix the meat with cream cheese, salsa, and shredded cheese. Bake until it’s bubbly. Serve with tortilla chips, or if you can hunt down a bag, try quinoa chips instead.
248
Calories27 g
Protein2 g
Carbs15 g
Fat2 cups cooked taco meat
1/2 cup reduced-fat cream cheese
1/2 cup salsa
1/2 cup (2 oz.) shredded Mexican cheese
Get the RecipeWith wild mushrooms, jalapeno, and onion mixed into the taco filling, it’s hard to believe these are made with ground beef.
Traditional beef tacos would use steak to make carne asada instead, but this is a faster way to get dinner on the table. Since the original recipe is for Paleo tacos, it uses homemade coconut tortillas. But if that’s not your style, feel free to serve these with soft wheat tortillas instead.
524
Calories53 g
Protein33 g
Carbs19 g
Fat1 lb. ground beef
1/2 cup diced yellow onion
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 Tbsp. coconut oil
2 Tbsp. ground cumin
1/2 Tbsp. ground coriander
1 1/2 tsp. chipotle powder
1/2 tsp. salt
1/4 tsp. cayenne (or to taste)
Freshly ground black pepper to taste
2 cups wild mushrooms, roughly chopped
1 Tbsp. dried Mexican oregano
1/2 cup bone broth (or water)
6 small whole-wheat tortillas (or coconut tortillas)
Get the RecipeWhen you think of ground beef tacos, the first thing that comes to mind might be fast food. Tacos can be healthy, but beef topped with processed cheese, shredded lettuce, and sour cream will not cut it.
These homemade tacos are far from fast food with black beans and kale. You’ll get a taco filling that is good enough to be savored whether you choose to wrap it in traditional tortillas or a big leaf of lettuce.
247
Calories25 g
Protein17 g
Carbs8 g
Fat1 1/2 lb. lean ground beef
1/2 medium onion, diced
3 cups chopped kale
1 red bell pepper, diced
1 can (15 oz.) black beans, rinsed and drained
1 tsp. garlic powder
1/4 tsp. cayenne pepper (or more to taste)
1 Tbsp. chili powder
1 Tbsp. ground cumin
Salt and freshly ground black pepper to taste
Get the RecipeThese pineapple and pork tacos are now known as Mexican street food, but the history actually traces back to the Middle East.
Instead of roasting lamb on a spit, Lebanese-Mexicans began to prepare chili-marinated pork in the same style. And this authentic Mexican fusion food is relatively new, only being created in the mid-1900s.
Despite its original inspiration, tacos al pastor is now made more often in a skillet, which is lucky for you since you can quickly cook them at home.
387
Calories48 g
Protein31 g
Carbs7 g
Fat2.2 lb. boneless pork, trimmed and chopped into bite-sized pieces
3 dried chile guajillos
2 dried chiles anchos
2 dried chiles de arbol (optional)
1 medium tomato
1 tsp. whole cumin seed
3 cloves garlic
1 small white onion, halved
Pinch of black pepper
1 tsp. sea salt
1 cup fresh pineapple, finely chopped
12 corn tortillas
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Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you live in the UK or Canada, your order ships free when it’s over $99.
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We just . . . wait for it . . . give you your money back. No returns. No forms. No nonsense. Holy moo cows.
That means you can say “yes” now and decide later. You really have nothing to lose.
Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you’re outside the USA, your order ships free when it’s over $199.
Why the restriction on international orders? Unfortunately, shipping abroad is very expensive, and if we didn’t require a minimum order size, we’d lose a lot of money. But! We're also hustling to improve our international logistics and will be passing our savings along to our international customers.
Also, if you don’t absolutely love our stuff for whatever reason, we don’t request you deliver it to a PO box in the Gobi Desert by carrier pigeon.
We just . . . wait for it . . . give you your money back. No returns. No forms. No nonsense. Holy moo cows.
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