Holy guacamole, do we love us a taco dinner, from classic carne asada to a version that’s sneakily packed with veg. Here are the 9 recipes that keep our family craving tacos every night of the week.
For when you’ve got time:
Slow cooker carnitas
[pic courtesy of Cafe Delites]
This was the first ever tacos recipe I made for my very picky sons, and it was an immediate hit (thank you Cafe Delites!).
Needless to say, it’s now part of the family dinner rotation, and I like to save it for Sundays – letting the slow cooker, orange and lime juice do their thing, breaking down the meat over 8-10 (on high) or 5-6 (on low) hours.
And though most carnita recipes call for cooking the pork in lard, this recipe uses Coca Cola, a secret ingredient that helps the meat caramelize and get all sticky on the edges when you pop it under the grill… Yum!
For when you’ve got no time:
30-minute chicken tacos
[pic courtesy of House of Yumm]
Easy and quick to make, and oh so good, these House of Yumm chicken tacos take 30 minutes to make, shred and serve.
We love that the chicken is first fried then poached (in the same griddle), making the meat juicy, amped up on flavor and easier to shred.
So delicious, you should probably double the recipe!
For when everyone needs their steak fix:
Classic carne asada
[pic courtesy of Carlsbad Cravings]
While there’s nothing quite like the charred, smoky flavor of carne asada made on the grill, come the colder months, you’re still going to want your fix.
Thankfully, we discovered this recipe by Carlsbad Cravings which comes pretty close to mimicking that thrown-on-the-grill taste. Their secret? Marinade the steak (for 4-12 hours, no more) and rub it with spices before oven-roasting or making it on your stovetop.
Another winner that’s as good in a taco as it is spooned over Mexican-spiced fries for an addictive bowl of carne asada fries on a cold night.
For when you’re trying to eat healthier:
Spicy shrimp tacos
[pic courtesy of Gimme Delicious]
Gimme Delicious has two delish shrimp taco recipes – one that’s served with an avocado salsa and sour cream cilantro sauce, and a version that’s topped with honey cilantro lime slaw and a creamy sriracha sauce (pictured). We strongly recomme… no, urge you to try both (depending, of course, on your family’s capacity for spice).
Use fresh or frozen shrimp, and though no marinading is necessary, you can let the shrimp sit covered in those yummy spices for up to two days in the fridge.
Chopped fried fish tacos
[pic courtesy of Roberto Santibañez and Epicurious]
Though I love me some Baja fish tacos, this version is sooo much easier… and tastier.
No need to worry about perfect presentation or keeping the fish intact for the tortilla, you simply chop up some cooked fish fillets, mix in lime juice, chiles, cilantro and Worcestershire sauce – and voila. A Roberto Santibañez recipe from one of my favorite cookbooks, ‘Tacos, Tortas, and Tamales’.
*Note:
The “frying flour” recipe referenced on the webpage is an all-purpose spiced flour mix, and can be used for frying fish, chicken or anything else.
You’ll need:
- 1 cup all-purpose flour
- 4 tsp arbol chile powder or chipotle powder
- 1 Tbsp dried, crumbled Mexican oregano
- 1/2 tsp dried cumin
- 1 Tbsp salt
Mix well and keep in an airtight container in a dry, dark place for a few weeks.
For meat-free Mondays:
Chipotle portobello mushroom tacos
[pic courtesy of Feasting At Home]
Rub thick, juicy slices of portobello mushrooms and peppers with a spicy chipotle-based sauce, and you have yourself this delicious plant-based taco, courtesy of Feasting At Home.
Blogger Sylvia uses refried beans and a vegan cilantro crema to bring everything together, concocting a taco that even the most diehard carnivores will love. Definitely a top option for meat-free Mondays!
For picky eaters who don’t like their veg:
Sneaky mommy tacos
[pic courtesy of Fraiche Living]
You’d be hard-pressed to find a kid who doesn’t love tacos. A kid who loves veggies though? Hhmm. That’s why this sneaky mommy taco from Fraiche Living is genius.
Chances are, you’re already making taco meat that your picky eaters love, so why not go ahead and sneak in some carrots and zucchini that they won’t even notice? The recipe calls for shredded veggies, but we gave ours a blitz in a food processor just to doubly disguise them.
Set out their favorite tortillas or crunchy taco shells, a bunch of toppings, and have a family dinner that packs in the nutrition.
For something extra on the side:
[pic courtesy of House of Yumm]
Arroz verde, or Mexican green rice, can be eaten with your tacos, or as a side to grilled fish, chicken or shrimp. This House of Yumm version can be easily adapted to your family’s tastes or based on what you have in your kitchen – swop out half the cilantro for spinach or parsley, use long-grain, jasmine or basmati rice, or kick up the heat with jalapenos rather than poblano. A Tex Mex staple.
[pic courtesy of Carlsbad Cravings]
The same goes for this avocado crema by Carlsbad Cravings. Use it instead of guacamole on tacos, burritos, carne asada fries, even nachos. And play around with flavors by adding in cilantro or jalapeno. Quick and easy to make, it could be the silky topping your taco has been waiting for…
