Stop everything. National Taco Day is on Monday October 4th! We’ve created three essential taco recipes for everyone in your family including: ground beef, fish tacos and gluten-free, vegan tacos! The best part? Whichever recipe you choose, dinner is guaranteed ready in under 60 minutes or less! What is your favorite taco type? Tag and share with us on Instagram so we can see.
Three Taco Night Recipes for National Taco Day
Ground Beef Tacos
Dive in for ultimate chip dipping with this fully loaded guacamole recipe. Enjoy the creamy goodness of avocados with the added zing of green onions and red and green peppers.
Serving Size: 4
Ingredients
- 1-1.5 lb ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- 1 Tbsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- salt and pepper, to taste
- 1 (8 oz.) can tomato sauce
- 1 avocado, chopped
- 1 cup jack cheese, finely chopped
- 1/4 cup fresh oregano
- 2 limes, cut in wedges
- 8 flour tortillas
Instructions
- In a large skillet, saute ground beef over medium heat with onion and garlic until cooked through. Drain fat.
- Stir in cumin, coriander, and chili powder, then salt and pepper to taste; cook for an additional 2 minutes.
- Stir in the tomato sauce, lower heat, cover, and simmer for 15 minutes.
- Heat tortillas in a hot skillet for about 30 seconds on each side.
- Spoon beef onto folded tortillas, top with avocado, cheese, and fresh oregano.
- Serve immediately with lime wedges.
Fish Tacos
Makes 4
Fish
- 1 lb fresh, skinless cod, snapper, or mahi-mahi
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1 tsp chili-lime seasoning
- olive oil spray
Slaw
- 1.5 cups white cabbage, sliced
- 1.5 cups red cabbage, sliced
- 1/4 cup chopped cilantro
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- 1/4 tsp sea salt
Serving
- 8 corn tortillas
- 1 avocado, chopped
- ½ cup radishes, sliced
- 1 cup mild chunky salsa
- lime wedges, for serving
Instructions
- Add the slaw ingredients to a medium bowl and toss lightly. Refrigerate until ready to use.
- Season fish with salt, cumin, and chile-lime.
- Place in preheated skillet and spray with olive oil. Cook 4 to 5 minutes on each side until the fish is opaque and lightly charred. Break up into large chunks.
- Heat the tortillas in a skillet for about 30 seconds on each side. Set aside and cover with a towel to keep warm.
- Add slaw on the bottom of each tortilla, top with fish, more slaw, salsa, avocados, and radishes. Serve immediately with lime wedges.
Gluten-Free Vegan Tacos
Serves 2
Ingredients
- 2 skinless, boneless chicken breasts
- 1 cup chicken broth
- 1 clove garlic, minced
- 1 lime, juiced
- Salt and pepper to taste
- 6 small tortillas (corn or flour)
- ¼ cup vegetable oil
- 2 cups jack cheese, shredded
- ¼ cup cilantro, chopped
- ½ cup tomatoes, diced
- ¼ cup sour cream
- ½ cup guacamole
Instructions
- Place chicken breasts in a slow cooker (crockpot) with chicken broth, garlic, salt, pepper, lime juice, and simmer (adding more water as needed) until meat is tender. Shred with a fork, cover, and set aside.
- Heat oil in a skillet or frying pan. Gently slide a tortilla into oil and fry on both sides for a couple of minutes or until lightly crisp. Remove from oil and pat dry.
- Place a tortilla on a plate and top with shredded chicken and cheese. Add another tortilla on top and layer with more chicken and cheese—stack one more tortilla. Top with chicken, cheese, tomatoes, guacamole, and sour cream, and then sprinkle with cilantro.
- Serve immediately.
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