The Taco Cookbook You must have

Citation preview

The Taco Cookbook You must have Best of Taco Recipes for Everyone!

BY: TRISTAN SANDLER

Copyright © 2022 by Tristan Sandler. All Rights Reserved.

License Notes Let’s get right into it because I wouldn’t say I like fluff (you will see this in my recipes): You aren’t allowed to make any print or electronic reproductions, sell, republish, or distribute this book in parts or as a whole unless you have express written consent from me or my team. Why? I worked really hard to put this book together and, if you share it with others through those means, I will not get any recognition or compensation for my effort. Not only that, but it’s impossible to know how my work will be used or for what purposes. Thus, please refrain from sharing my work with others. Oh, and be careful when you’re in the kitchen! My team and I aren’t liable for any damages or accidents that occur from the interpretations of our recipes. Just take it easy and stay safe in the kitchen!

Free Books for a Subscription Thank you for purchasing my book! Not only are you supporting my work, but you’re also helping me continue producing and working on more delicious recipes for upcoming cookbooks! I’ve been thinking lately, and you already do so much for me by reading my work and making the recipes that I wanted to do something for you too! This is why I’m offering you the chance to receive recipe e-books for FREE! All my team and I need is for you to subscribe and enter some basic information (like an email to send the e-books to), and that’s it! Don’t worry about spam or that stuff because I won’t bother you with any of that. Occasionally you will receive notifications on special offers and discounted prices for my cookbooks, but you can always opt-out. What’s important is that you’ll receive lots of similar recipes to the ones found in your cookbook for free! So, what do you say?

https://tristan.getresponsepages.com

Table of Contents Introduction Understanding Tacos 1. Mexican Egg Scramble Tacos 2. Crunchy Panko Fish Tacos 3. Fried Chicken and Onions in a Taco 4. Potato Tacos 5. Easy Baked Chicken Tacos 6. Kidney Bean Fajita Tacos 7. Crispy Carrot Tacos 8. Fresh Thai tacos 9. Chickpea and Cauliflower Tacos 10. Mexican Zucchini Tacos 11. Spicy Lamb Tacos 12. Smoked Meat Tacos 13. Sweet Potato Tacos 14. Tacos de Ribeye 15. Tex- Mex Vegetarian Tacos 16. Strawberry Cheesecake Dessert Tacos 17. Flank Steak and Pepper Tacos 18. Mojito Tacos 19. Pumpkin Tacos 20. Perfect Fruity Tacos

21. Guacamole Tacos 22. Japanese Beef Sausage Tacos 23. Chorizo and Potato Breakfast Taco 24. Vegan Lentil Tacos 25. Mediterranean Rice and Tuna in Tacos 26. Ground Beef Taco 27. Shredded Turkey and Zucchini in a Taco 28. Pan Fried Beef Tacos 29. Sweet Glazed Pork Tacos 30. Pulled Pork and Cabbage Tacos 31. Korean Beef Tacos 32. Chipotle Cod Tacos 33. Chicken & Mushroom Tacos 34. Chicken Skewer Tacos 35. Easy Chili Lime Fish Tacos 36. Pinto Beans Tacos 37. BBQ Bean Tacos 38. Baja Fish Tacos 39. Quinoa Tacos 40. Prawn Tacos 41. Jackfruit Tacos 42. Vegan Tacos 43. Roasted Veggie and Black Bean Tacos 44. Quorn Taco Cups

45. Tofu Tacos 46. Indian Tacos 47. Grilled Salmon Tacos 48. Hawaiian Pork Tacos 49. Zucchini and Cremini Tacos 50. Carne Asada Tacos Conclusion Author's Afterthoughts About the Author

Introduction

Our busy and tight lifestyles have made it hard to enjoy freshly and uniquely prepared meals at our homes. In most instances, many of us end up opting to buy ready-made food to quench our hunger and thirst. Let this not be your case because by making your own meals, you feel satisfied and happy afterward. Besides, there is no limit when you prepare your own food, and your family gets an opportunity to enjoy your kitchen skills. So, have you been trying to find that blog or cookbook that will offer you the best Taco meals? This is your ideal book. Despite your tight lifestyle, this cookbook will simplify the whole process and make everything bearable. You will now learn how to make different taco meals from breakfast ideas, lunch meals, snacks, and the best dining options in this cookbook.

Instead of wondering what to make for your upcoming party or celebration, grab this book, evaluate the recipes and choose your best options! Don't let your family, friends, and relatives feel bored with the ordinary and repetitive recipes. Make this cookbook your secret weapon!

Understanding Tacos The tortilla is a flatbread that is usually made from wheat flour or corn flour, or sometimes sorghum or a mixture of these ingredients. The ingredients, way of making, and taste of wheat and corn tortillas are different, but they both originated in Mexico. The tortilla is considered the national bread of Mexico, where it is usually served with beans, meat, and vegetables. Mostly, tortillas are made at home and consumed fresh. Forms of Tortillas There are wide varieties of tortillas, but the best ones are always fresh, homemade, and handmade. The most common types of tortilla are listed below: Flour Tortillas - The flour tortilla is the most basic tortilla. It contains allpurpose flour, water, fat, and a pinch of salt. The most traditional Mexican recipe calls for lard as the fat. However, shortening, vegetable oil, or butter may be substituted for lard. Gluten-free flour may also be substituted for wheat flour. However, you make it, the flour tortilla is rustic looking and tastes great. Corn Tortillas - Masa Harina is the Spanish term for dough flour, and it is the basis for corn tortillas. To make it, corn kernels are dried in the sun or over a flame, mixed with lime water, and then ground into a paste. This is then allowed to dry into a powder, which, when mixed with water, forms a dough or "masa." This dough is then hand-formed into the shape of a tortilla and cooked on a grill.

1. Mexican Egg Scramble Tacos

This is an easy way to get a hot breakfast rolled in a tortilla paired with milk and coffee, especially when serving the whole family. Serving Size: 4 Cooking Time: 15 Minutes Ingredients: 6 eggs 1 tbsp corn oil ½ cup pico de gallo 1 tsp chicken bouillon powder 1 cup cooked pinto beans 8 (6-inch) warmed flour tortillas For garnishing: ¼ cup shredded Monterey Jack cheese

¼ cup Tomato-Serrano Salsa Instructions: Crack the eggs into a medium bowl. Whisk with a fork and set aside. Have a large sauté pan or skillet and heat the oil over medium heat. Sauté the pico de gallo for 3 to 5 minutes and season with the chicken bouillon powder. Simmer for another minute and add the eggs. Stir to mix in with the salsa, and continue cooking for 5 minutes, until the salsa starts bubbling. Heat the pinto beans on the stovetop or in the microwave. Spoon 1 tbsp of the warmed refried beans and 2 tbsps. of cooked eggs into the middle of each warmed tortilla and fold. Garnish each taco with cheese and salsa and serve.

2. Crunchy Panko Fish Tacos

This delightful recipe of fish tacos will be the favorite dish of your children for lunch options or a light dinner meal for the whole family. Serving Size: 10 Cooking Time: 25 Minutes Ingredients: 1 lb. halibut fillet 1 cup panko breadcrumbs 2 eggs 4 tbsp heavy cream 1 diced tomato ¼ cup sour cream 1 tsp minced garlic 1 tsp ground coriander

1 tsp salt 1 tsp lemon zest 4 tbsp flour 6 oz. sliced cabbage 10 corn tortillas 1 chopped avocado ¼ cup olive oil, for frying Instructions: Cut halibut fillets into sticks and sprinkle them with ground coriander and salt. Crack eggs and heavy cream in a bowl and whisk them. Add flour and whisk the egg mixture till it is smooth. Make the topping for the tacos: combine sour cream with lemon zest, and minced garlic, and churn the topping. Place the topping in the fridge to rest. Then pour olive oil into a saucepan and preheat it well. Dip the halibut sticks in the egg mixture and then coat them in the panko breadcrumbs. Put the coated fish stick in the hot olive oil and roast them for 3 minutes as a maximum. Dry the fish sticks using a paper towel. Put the chopped avocado, topping, and fish sticks in the corn tortilla. Then chop a tomato and add it too. After this, add a sliced cabbage. Serve the cooked tacos immediately. Enjoy!

3. Fried Chicken and Onions in a Taco

This recipe is as good as it gets when it comes down to fried chicken. You can certainly make and enjoy this dish as we describe below. Serving Size: 4 Cooking Time: 45 Minutes Ingredients: 8 soft-shelled tacos 8 chicken tenders ½ cup whole milk 2 cups beer batter 2 minced green onions 1 cup sour cream 1 tbsp Sriracha sauce Oil as needed

Instructions: Get two bowls: One with the beer batter and the other one with milk. Cut the chicken tenders into small pieces. Heat the oil in a large skillet. Dip each chicken piece in the milk and then the batter. Fry all the pieces at high temperatures, making sure they get fried all around. Meanwhile, combine the sour cream and sriracha sauce with green onions. When the chicken is done, place it on paper towels to get out all the excess fat. Assemble the tacos by spreading the sour cream sauce and then the fried chicken.

4. Potato Tacos

The final product of these tacos will amaze you. The color combination, the aroma, and the presentation will leave you wanting more of these tacos! Serving Size: 4 Cooking Time: 20 Minutes Ingredients: Salt to taste 1 tbsp mixd spice 1 cup cooked and cubed potatoes Black pepper as desired 2 tbsps. olive oil 1 cup refried beans Chopped cilantro, as required

8 taco shells 1 tbsp creamy red sauce 1 tsp taco seasoning 1 sliced red onion Instructions: Add the olive oil to a pan. Add the cooked potatoes and refried beans into it. Add the mixed spices, taco seasoning, salt, and pepper to cook for five minutes. Heat the taco shells in an oven for a few minutes. Add the potato mixture to the taco shells. Top with creamy red sauce and cilantro. Add the red onion slices and serve.

5. Easy Baked Chicken Tacos

When out of dinner options, especially with guests and friends coming over, grab this live-saving recipe and prepare to enjoy. Serving Size: 12 Cooking Time: 20 Minutes Ingredients: 2 cups boiled & shredded chicken 12 hard shell tacos 1 cup chopped tomatoes or salsa ½ cup minced onion 1 cup shredded mozzarella or cheddar cheese 3 tbsp taco seasoning 1 cup black beans

Cilantro as desired for garnish For serving: Lime slices, sour cream, and lettuce Instructions: Prepare your oven by preheating it to 400°F. Get a parchment-lined baking dish ready. If you don't have parchment paper, use foil. Have a large pan over medium heat and pour olive oil into it. Stir in onions and leave to cook for about 3 minutes or until fragrant or slightly brown. Add the black beans, taco seasoning, chicken, and salsa. Leave it to cook for roughly 5 minutes. Stir every once in a while. Now place the taco shells inside the lined baking dish. Scoop a few spoons of the chicken mixture into the shells. Sprinkle cheese over that and slide it into the oven to bake for 12 minutes or until all the cheese has melted. Serve immediately with lettuce, sour cream, and lime slices.

6. Kidney Bean Fajita Tacos

Serving your kidney beans in tacos is one of the best ways to enjoy a satisfying and comforting meal. Serving Size: 4 Cooking Time: 45 Minutes Ingredients: 1 tbsp smoked paprika Black pepper as desired Salt to taste 8 corn tortillas 2 tbsp chopped cilantro 1 tsp cumin ½ cup cooked kidney beans 1 red bell pepper

1 green bell pepper 1 yellow bell pepper 1 tbsp olive oil 1 sliced avocado Salsa, as required ½ cup jalapeno slices ½ cup Monetary Jack cheese 1 cup avocado cream Instructions: Cook the kidney beans, add the spices, red bell pepper, yellow bell pepper, and green bell pepper, and cook for thirty minutes until the beans are done. Arrange the cooked mixture on the tortillas. Add the cheese to it and bake it for five minutes. Add the avocado cream on top of it. Place jalapeno slices, avocado slices, and salsa on top. Garnish it with fresh cilantro leaves.

7. Crispy Carrot Tacos

The crispy carrot tacos are a staple for meatless Friday and Lent in Mexico. The chipotle sauce provides a nice smoky note that makes the sweetness of the carrot shine. Serving Size: 6 Cooking Time: 30 Minutes Ingredients: 1 tbsp salted butter ¼ cup chopped white onion 1 minced garlic clove 1 tsp ground cumin 4 shredded carrots ¼ cup vegetable broth 1 tsp chipotle sauce ½ tsp salt

12 (6-inch) warmed corn tortillas ½ cup corn oil For garnishing: 2 cups shredded romaine lettuce ½ cup Mexican crema ½ cup crumbled cotija cheese 4 sliced radishes ½ cup Drunken Salsa Instructions: Have a sauté pan and heat the butter on medium heat. Add the onion and sauté for 2 minutes, until translucent. Stir in the garlic and cumin and stir for about 1 minute, until fragrant. Then add the carrots, vegetable broth, and chipotle sauce and stir to combine. Cook while covered for 10 to 12 minutes, until the carrots become tender. Add salt to taste. Spoon 2 to 3 tbsps. of the carrot mixture into the middle of each tortilla. Fold and set aside. Have a large sauté pan or skillet and heat the oil over high heat. Fry the tacos, two at a time, for 3 minutes per side, until crisp. Transfer the tacos to a paper towel-lined plate to drain the excess oil. Serve the tacos garnished with lettuce, Mexican crema, cotija cheese, radishes, and salsa.

8. Fresh Thai tacos

Making tacos is an art, and you can make a typical taco shell and fill it with amazing different ingredients, including some Thai ingredients. We will use some fresh ginger, curry, and other key ingredients in this recipe to give it a Thai touch. Serving Size: 4 Cooking Time: 45 Minutes Ingredients: 4 large soft tacos 2 chicken breasts 1 shredded medium carrot 4 sliced radishes

½ cup mayonnaise 1 tbsp Sriracha sauce 1 tbsp grated ginger 1 tbsp minced garlic ½ cup lime juice Peanut oil as desired ¼ cup roasted peanuts Instructions: Have a large pan and heat the peanut oil. Add the garlic, lime juice, and ginger and cook for 6-7 minutes. Chop the chicken breasts into pieces and fry them. Stir often, so all sides cook evenly. Take a mixing bowl and combine the mayonnaise and sriracha. When the chicken is done, make sure to drain any excess fat. Assemble the soft taco by spreading some mayonnaise sauce, adding chicken, and then some shredded carrots, radishes, and chopped peanuts.

9. Chickpea and Cauliflower Tacos

These nutrient-filled tacos are a perfect recipe, especially for growing kids. The proteins and minerals from the nutritious ingredients are perfect for everyone. Serving Size: 4 Cooking Time: 20 Minutes Ingredients: 1 cup Pico de Galo Salt as desired 2 tbsp mixed spice 1 cup cooked chickpeas 2 tbsp olive oil Black pepper to taste 1 cup roasted cauliflower

Chopped cilantro as required 8 tortilla sheets 1 tbsp taco seasoning Sour cream, as required Creamy cilantro sauce, as required Instructions: Have a pan with olive oil on the fire to heat, then add the chickpeas to the olive oil. Add the roasted cauliflower on top. Add the mixed spice, salt, taco seasoning, and pepper stir and cook until well-cooked Lightly fry the tortillas. Add the above mixture on top, and add the sour cream, and creamy cilantro sauce on top. Serve it with fresh cilantro leaves.

10. Mexican Zucchini Tacos

Zucchini makes salads taste incredible! However, when paired with other flavorful ingredients, they also make the best tacos to serve the whole family! Serving Size: 4 Cooking Time: 15 Minutes Ingredients: 1 cup pico de Galo Salt as desired 1 tbsp Mexican mix spice 1 cup shredded zucchini 2 tbsp olive oil Black pepper to taste 1 tsp taco seasoning Chopped cilantro

8 taco shells 1 cup chopped tomatoes Sour cream, as required Instructions: Cook the zucchini in the olive oil over medium heat. Add the salt, pepper, Mexican spice mix, and tomatoes. Cook properly for ten minutes. Heat the taco shells for five minutes. Add the mixture to the taco shells. Add Pico de Galo on top. Add the sour cream and cilantro leaves on top and serve.

11. Spicy Lamb Tacos

This satisfying taco makes a perfect choice for dinner meals. To simplify the whole process, prepare meat and other toppings the previous night. Serving Size: 4 Cooking Time: 30 Minutes Ingredients: 1 bunch of sliced radishes 3 tbsp freshly squeezed lime juice 2 chopped garlic cloves 3 cups sliced cabbage ¼ cup chopped cilantro leaves ½ tsp Ancho chile powder 1 lb. ground lamb ½ tsp cumin seeds

Salt to taste 1 tsp Chipotle chile powder 1 tbsp chopped oregano leaves 1 tsp apple cider vinegar 8 warm corn tortillas ¼ cup beer Garnishes: Mexican sour cream as desired Lime wedges as needed Fresh Mexican cheese as needed pickled jalapenos as desired Chopped cilantro as needed Instructions: In a large mixing bowl, pour in cilantro, cabbage, lime juice, cumin, and radishes. Mix thoroughly then season with salt. Pour it into a serving bowl and set aside. Stir fry oregano, garlic, and lamb in a large skillet set over medium heat. With a wooden spatula, break up the meat while it cooks. Cook for only 5 minutes and remove any excess oil. Season with salt and pour in beer, vinegar, and Ancho & chipotle chile powders. Stir until the pan has a lot less liquid in it. This should take about 2 minutes or more. Pour it into a serving bowl and set aside. Lay out the tortillas and place the bowls of fillings right beside them. Fill the tacos with the mixture, then serve topped with the garnishes.

12. Smoked Meat Tacos

This picnic idea of tacos is a wonderful way to impress your guests during picnic time. The smoked peppers and meat will emphasize every holiday! Serving Size: 11 Cooking Time: 32 Minutes Ingredients: 3 sliced white onions 1 chopped jalapeno pepper 3 tbsp chopped parsley 15 oz. pork chunk 2 stripped bell peppers 1 tbsp tomato sauce 1 tsp peppercorn

1 tsp salt 1 tbsp olive oil ¼ tsp sugar 11 flour tortillas Instructions: Preheat the grill well. Meanwhile, crush the peppercorns and combine them with salt and tomato sauce. Churn the mixture and rub a pork chunk with it. Leave the pork chunk for 10 minutes to marinate. Meanwhile, remove the seeds from all the peppers and cut them into convenient strips. Chop the fresh parsley and slice the white onions roughly. Separate the sliced onions into circles. When the grill is preheated – transfer the pork chunk there and grill it for 8 minutes for each side. When the meat is cooked – transfer it to a wooden board and let it for 5 minutes. Meanwhile, put pepper strips and onion circles on the grill and grill them for a maximum of 2 minutes. Slice the pork chunk roughly and put the pieces in the flour tortilla. Add the grilled vegetables, sprinkle with the chopped parsley, and serve the tacos immediately!

13. Sweet Potato Tacos

Sweet potato has not only useful properties but also can make you feel full fast. This is not an ordinary combination of different vegetables that's why it will make you love the vegetarian tacos! Serving Size: 7 Cooking Time: 25 Minutes Ingredients: ½ cup red beans 1 cup beef broth 1 oz. bay leaf 6 tbsp fresh cilantro 3 sweet potatoes 1 tsp salt

½ tsp black pepper 1 garlic clove ¼ lime 1 tsp ground nutmeg 7 flour tortillas 1 tbsp olive oil Instructions: Pour the beef broth into the saucepan and add red beans. Sprinkle the red beans with the bay leaf and salt and close the lid. Cook the red beans on medium heat until they soak all the liquid. Meanwhile, peel the sweet potatoes and cut them into cubes. Sprinkle the sweet potato cubes with the ground black pepper and ground nutmeg. Peel a garlic clove and chop it. Pour the olive oil into a skillet and preheat it. Toss the sweet potato cubes in hot oil and add the chopped garlic. Sprinkle the vegetables with the chopped fresh cilantro and roast them until they are cooked. When the red beans are cooked – add them to the sweet potato mixture and stir carefully. Simmer the mixture for 1 minute on medium heat. Then squeeze the juice from the lime over the sweet potato mixture and stir it. Transfer the mixture to the flour tortillas and wrap them in the shape of tacos. Enjoy!

14. Tacos de Ribeye

This easy and at the same time delightful taco will be one of your favorite dishes in Mexican cuisine! The secret ingredient makes the meat so succulent! Serving Size: 8 Cooking Time: 50 Minutes Ingredients: ½ lb. rib eye ¼ cup ponzu sauce 4 oz. spring onions 8 flour tortillas Instructions: Take a big mixing bowl and cut rib eye into the servings. Put the prepared rib

eye in the mixing bowl. Add ¼ cup of ponzu and mix with meat. Leave the meat to make it soak in ponzu sauce (approximately 35 minutes). Meanwhile, slice onions. Preheat your grill well. Discard the rib eye from the ponzu sauce and put the meat on the preheated grill. Roast the meat for 7 minutes totally. Transfer the sliced spring onion to the remaining sauce and leave it there until the rib-eye is cooked. Strain spring onions and put them in the flour tortilla. Add the grilled rib eye and make the tacos. Grill the tacos for 20 seconds from each side and serve the dish!

15. Tex- Mex Vegetarian Tacos

This is an easy-to-fix taco. You simply need varied veggies, some spices, and other flavorful ingredients and you are good to make this nutritious taco. Serving Size: 8 Cooking Time: 15 Minutes Ingredients: 2 chopped Jalapeños Salt as desired 2 chopped tomatoes 1 chopped green bell pepper Black pepper to taste 3 red potatoes 2 tbsp of each: chopped parsley and cilantro ½ chopped onion

8 tortillas ½ cup shredded cheese 1 red bell pepper Sour cream, as required Cilantro creamy sauce, as required Fresh salsa as needed for serving Instructions: Add a little olive oil to the pan. Cut the tomatoes, jalapenos, onions, and cilantro. Cook the red bell pepper, green bell pepper, and red onion. Cube the potatoes and cook with a little bit of olive oil, garlic, salt, and pepper until they are slightly crispy. Have the tortilla in a frying pan and add the shredded cheese. Combine the potatoes and mix the vegetables. Add the ingredients to the tortillas. Top with sour cream, and cilantro creamy sauce. Serve your dish with fresh salsa.

16. Strawberry Cheesecake Dessert Tacos

Have you ever had a taco for that perfect dessert option? Well, here is a satisfying recipe you can begin with. Serving Size: 10 Cooking Time: 5 Minutes Ingredients: 3 tbsp sugar 3 tbsp melted butter 10 mini crunchy corn tortillas 1½ tbsp cinnamon 2 tbsp plain yogurt or sour cream 2 tsp vanilla extract 12 oz. soft cream cheese 3 tbsp sugar

Instructions: Prepare your oven. Preheat to 400°F Pour a tbsp. of cinnamon into a small bowl with 3 tbsps. of sugar. Mix thoroughly. Spread butter on each taco and place the butter side inside the cinnamon mixture to coat. Arrange the cinnamon-coated shells on a baking sheet. Slide the sheet into the oven to cook for 7 minutes. Meanwhile, get to mixing sugar, cream cheese, vanilla extract, and sour cream in a bowl until it is creamy and smooth. Pour the creamy mixture into a piping bag and cut off the tip. Set aside. Cut strawberries into bits and toss them in half a tbsp. of cinnamon. Now the taco shells must be ready, take them out of the oven and leave them to cool. Squeeze cheesecake filling into the shells and top with strawberries and serve.

17. Flank Steak and Pepper Tacos

If you want an incredible steak dinner in a taco shell, there it is! We will take a nice piece of flank steak. And marinate it. We will slice it and keep it for our tacos. If you use the right marinade, and the right spices, you will notice the difference and how the tacos will come together wonderfully. Serving Size: 4 Cooking Time: 60 Minutes Ingredients: 2 lbs. flank steak 8 small soft tortillas 1 sliced green bell pepper 1 sliced yellow onion 3 tbsp olive oil

Salt as desired ½ tsp smoked paprika ½ tsp cayenne pepper Marinade: 1 tbsp chili powder Salt to taste 1 tbsp minced garlic 1 tbsp minced cilantro ¼ cup olive oil 1 tbsp white balsamic vinegar Instructions: Add all the marinade ingredients to a medium size bowl, mix until even and set aside. Cut the steak into strips. Use a large-size plastic bag to add the flank steak and marinade. You could of course also use an airtight container. Place in the refrigerator for at least 30 minutes. Meanwhile, gather all remaining ingredients on the kitchen counter. Take a large pan heat the oil and cook the bell peppers and onion for 12 minutes or so. Season with salt, cayenne pepper, and paprika. Have the steak from the fridge and remove the veggies from the pan. Cook the flank steak for about 12-15 minutes, stirring often. Add the veggies and combine them all together to make sure all is warm. Fill up your taco shells with the mixture and add any toppings you love.

18. Mojito Tacos

Fish Mojito Tacos have a lot of variations. The taste and the filling depend on the region you try it. Therefore, feel free to include varied ingredients you can easily access. Serving Size: 9 Cooking Time: 20 Minutes Ingredients: ½ cup sweet corn kernels 6 oz. shredded cabbage 2 tbsp fresh mint 3 tsp mayo sauce 1 lb. peeled shrimp 1 tsp salt 1 tsp ground white pepper

1 tsp sunflower oil 3 tbsp lime juice 1 tsp sugar 9 corn tortillas Instructions: Mix sugar and lime juice together and whisk the liquid till the sugar is dissolved. Add salt and ground white pepper. Stir it gently. Sprinkle the shrimp with the lime sauce and leave for 10 minutes to marinate. Meanwhile, preheat the grill well. Chop the fresh mint and put it in a blender. Add the mayo sauce and blend it until you get a light green smooth texture of the sauce. Sprinkle the marinated shrimp with olive oil and transfer them to the preheated grill. Cook the shrimp for 1.5 minutes on each side. After this, place the mint sauce in the corn tortillas and add the shredded cabbage and sweet corn kernels. Then add the grilled shrimp and secure the tacos with the long wooden sticks or toothpicks. Serve the dish immediately.

19. Pumpkin Tacos

One aspect of pumpkins is the fact that they can blend into different recipes to bring out tasty meals. Here is an incredible taco to try out! Serving Size: 4 Cooking Time: 25 Minutes Ingredients: 1 cup fresh salsa Salt to taste 1 tsp mixed spice Black pepper as desired 1 cup cubed pumpkin 2 tbsp olive oil Sour cream, as required Cilantro, as required

8 tortilla sheets Instructions: Cook the pumpkin cubes in the oil over medium heat until tender. Add the mixed spice, salt, and pepper to it. Lightly fry the tortillas. Add the mixture above to the tortillas. Add the fresh salsa and sour cream on top. Serve it with freshly chopped cilantro leaves and serve.

20. Perfect Fruity Tacos

In the recipe, opt for a hard-shelled taco, for sure. Choose some favorite colorful fresh fruit and homemade whipped cream. This is going to be a great treat. Serving Size: 6 Cooking Time: 15 Minutes Ingredients: 12 hard-shelled tacos 2 cups sliced strawberries 8 sliced kiwis 4 cups whipped cream (ingredients below) 4 cups heavy cream

4 tbsp confectioners' sugar 2 tbsp vanilla extract Instructions: Start by making the whipped cream. In a large bowl, add the cream and vanilla. Get your hand mixer out and gradually add the sugar. Activate and whip the cream until you obtain that fluffy whipped cream, we all love. Line up the taco shells, add a generous portion of whipped cream, and then the fresh sliced fruits. Eat with a nice warm cup of coffee.

21. Guacamole Tacos

The wonderful taste of the guacamole will make you enjoy every bite of these tacos. You can be sure to be full after the second taco! Serving Size: 10 Prep Time: 10 Minutes Ingredients: 1 pitted avocado 1 lemon 1 diced red onion ½ cup corn kernels 2 chopped bell peppers 1 chopped chili pepper 1 tbsp chopped cilantro 1 oz. sliced garlic

¼ tsp salt 1 cup chopped sweet pepper 1/3 cup canned black beans 1 tsp ground coriander 10 flour tacos 3 tbsp chopped parsley Instructions: Peel avocado and mash, it with the help of a fork till you get a homogeneous texture. Add diced onion, corn kernels, chopped bell peppers, and chili pepper. Sprinkle the mixture with sliced garlic and salt. Mix it up to get homogeneous guacamole. Combine canned black beans with chopped peppers and fresh parsley. Squeeze juice from the lemon and pour it into the guacamole. Mix it up. Put the cooked guacamole and black bean mixture in the flour tortillas. Sprinkle the tacos with ground coriander and serve them! Enjoy!

22. Japanese Beef Sausage Tacos

Are you looking forward to that taco with a touch of Japanese cooking? Look no further. This perfect recipe will serve you well. Serving Size: 4 Cooking Time: 45 Minutes Ingredients: 12 oz. beef sausage, casings removed 1 sliced white onion 6 oz. sliced shiitake mushrooms 12 oz. grated Yukon gold potatoes Salt to taste 1/2 cup chopped fresh cilantro 12 warmed corn tortillas Roasted tomatillo salsa as desired

Instructions: Place a large pan over medium heat. Cook in it the sausage for 6 min. Stir in the onion with the mushroom. Cook them for 4 min. Have the grated potato and mix them well. Let them cook for 12 to 16 min or until it is done. Spoon the mixture into taco shells and garnish them with some cilantro. Serve your tacos right away with some tomatillo salsa and your favorite toppings.

23. Chorizo and Potato Breakfast Taco

Before you kickstart your day, you need a meal, satisfying and nutritious that will keep you satiated for hours. Here is the ideal recipe to start with. Serving Size: 4 Cooking Time: 20 Minutes Ingredients: ½ lb. chopped Mexican chorizo Black pepper to taste 4 eggs Salt as desired 4 corn tortillas 2 tbsp cilantro

1 serrano pepper ½ cup sour cream 1 cup salsa 1 red bell pepper 1 tbsp olive oil Salsa as required 2 cubed Potatoes ½ cup Monetary Jack cheese Instructions: Take the onions and cook them in oil over medium heat until they turn soft. Add the chorizo and potatoes. Let them cook properly for fifteen minutes. Take the rest of the ingredients including the cheese added to warm through. Arrange all the mixture on the tortillas. Garnish it with a little cilantro on top and serve.

24. Vegan Lentil Tacos

Lentils are a suitable replacement for ground beef and make a delightful vegan picadillo for that vegan person who still wants to enjoy tacos. Serving Size: 6 Cooking Time: 30 Minutes Ingredients: Lentils: 2 cups rinsed brown lentils 1 tsp salt 3 cups water Picadillo: 1 tbsp coconut oil ½ cup chopped white onion

3 minced garlic cloves 2 diced Roma tomatoes 2 cups frozen peas and carrot mix ¼ cup vegetable broth 2 tbsp chipotle sauce 2 tbsp taco seasoning ½ tsp salt 12 (6-inch) warmed corn tortillas Garnishes: 2 cups shredded romaine lettuce 2 mashed avocados 1 cup street taco salsa Instructions: The lentils: Have a saucepan with the lentils and salt over medium heat, and cover with water. Allow to a boil, then lower the fire and cover. Cook for 10 minutes until al dente, not mushy. Check on them after 5 minutes to ensure you have not overcooked them. Drain any excess liquid, rinse with cold water, and set aside. To make the picadillo: Take a Dutch oven, heat the oil on medium heat and sauté the onion for 2 minutes until translucent. Mix the garlic and sauté for 1 minute until fragrant. Add the diced tomatoes, 2 cups of cooked lentils, and the peas and carrot mix. Pour in the vegetable broth, chipotle sauce, taco seasoning, and salt. Stir and cover with the lid.

Put the heat to low and cook for 10 minutes to allow the flavors to develop. Check after some time, then add more vegetable broth if needed. Be mindful that the dish is not watery and that lentils must keep their shape and not be mushy. Spoon 2 to 3 tbsps. of the lentil picadillo into the middle of each tortilla and fold. Garnish with the lettuce, avocado mash, and salsa.

25. Mediterranean Rice and Tuna in Tacos

I think most taco stations will offer you rice to add to the tacos or burritos you are assembling. However, this time, we are suggesting you use tuna as well. Nothing wrong with using fresh raw or even seared tuna. Serving Size: 4 Prep Time: 10 Minutes Ingredients: 8 soft-shelled tacos 10 oz. drained tuna 8 halved cherry tomatoes 1 diced cucumber

1 cup crumbled feta cheese 2 tbsps. Greek dressing 2 cups shredded lettuce 4 cups cooked white rice Instructions: Take a mixing bowl, then mix the tuna, diced cucumbers, feta cheese, and Greek dressing. Fill up the shells by adding a generous portion of cooked rice, and tuna mixture, and top it off with shredded lettuce and tomatoes.

26. Ground Beef Taco

This taco is among the common taco recipes, easy to make and enjoy. Any ground meat can work perfectly on this taco. Simply play around with flavoring to improve the taste. Serving Size: 4 Cooking Time: 10 Minutes Ingredients: ¼ cup chopped onions ¼ tsp onion powder 2 tsp vegetable oil ¼ tsp crushed red pepper flakes 1 lb. ground lean beef 1 tbsp chili powder

¼ tsp dried oregano ¼ tsp garlic powder ½ tsp black pepper 8 taco shells ½ tsp smoked paprika 8 oz. drained and rinsed chopped tomatoes 1 tsp ground cumin Salt as desired Optional toppings: tomatoes, shredded cheese, lettuce, and onions. Instructions: Drizzle oil in a large skillet and place it over medium heat Stir in ground beef and use a wooden spatula to break it up. Stir in onion and let it cook until the onion is fragrant and soft. This should take about 6 minutes. Don't forget to stir occasionally. When you're done, remove any excess oil. Sprinkle garlic powder, red pepper flakes, chili powder, oregano, onion powder, cumin, pepper, smoked paprika, and salt over the ground beef. Use a wooden spatula to stir the beef so that it is coated with seasonings. Pour in the tomatoes and lower the heat so that it will simmer for about 3 minutes. When the beef is ready, scoop it into the tortillas and top it with cheese, lettuce, and onions. Serve right away.

27. Shredded Turkey and Zucchini in a Taco

Have you ever been left with a lot of cooked shredded turkey? You cook a big turkey for Thanksgiving or any other holiday, and you are left with a few lbs. Be sure to make this satisfying taco recipe. Serving Size: 4 Cooking Time: 30 Minutes Ingredients: 8 soft-shelled tacos 4 cups shredded turkey 1 diced zucchini 1 diced yellow bell pepper 1 tbsp minced garlic

1½ cups shredded white cheddar cheese ¼ tsp black pepper ¼ tsp cayenne pepper 1 tsp chili powder 1 tbsp olive oil Instructions: In a large pan, on medium heat some oil. Add the minced garlic, zucchini, and bell pepper. Season the veggies with black pepper, cayenne pepper, and chili powder. Cook together for 10 minutes. Stir a few times. Warm up the turkey and assemble it as follows: warm turkey, cheese, and a generous portion of warm veggies on the tacos.

28. Pan Fried Beef Tacos

That moment when extra tired and don't know what to fix for a quick and delicious dinner, the pan fries beef tacos will make a perfect meal. Serving Size: 12 Cooking Time: 15 Minutes Ingredients: 1½ lbs. ground beef Kosher salt to taste 1 tbsp extra virgin olive oil ½ tsp cumin 3 cups shredded Mexican blend cheese 8 oz. green chiles ½ tsp garlic powder 8 oz. drained Green chiles and chopped tomatoes

6 Whole wheat or flour tortillas Instructions: Drizzle oil into a pan and place it over medium heat. Throw in the beef and stir to break it up into bits with a wooden spatula. Do this until it has been cooked through. Remove excess oil and put the skillet back over medium heat. Now stir in cumin, diced tomatoes, salt, garlic powder, and green chiles. Cook for about 3 minutes so it warms the filling and not cooks through. Remove from the heat, then pour it into a bowl. Gently clean the pan with as many paper towels as needed and coat it with cooking spray. To assemble the tacos, place one in the greased pan and scoop three-quarter cups of the filling and only half a cup of cheese onto the tortilla. Fold it in half like an omelet to cover the filling. Now use a wooden spatula to press down on the taco and let it cook for about 2 minutes. Gently pick up the taco and flip it to cook the other side. Move it to a paper-lined plate lined and repeat the process until you're done with all the tortillas.

29. Sweet Glazed Pork Tacos

This is not a traditional type of taco that you get used to eating. The sweet pork emphasizes the combination of salsa and avocado. Serving Size: 9 Cooking Time: 35 Minutes Ingredients: 12 oz. pork fillet 1 pitted avocado 1 cup salsa 1 tsp minced garlic 9 corn tortillas 2 tbsp maple syrup 1 tbsp brown sugar 1 tsp salt

1 tsp dried dill 1 tsp dried parsley 1 tbsp paprika ½ tsp cayenne pepper 1 tbsp olive oil Instructions: Sprinkle the pork fillet with dried dill, paprika, dried parsley, and cayenne pepper. Rub the spices into the meat carefully with the help of the palms. Then peel a pitted avocado and chop it. Sprinkle the meat with salt and leave it for 5 minutes. Meanwhile, pour olive oil in a pan and make it hot. Add the prepared pork fillet and roast the meat for 15 minutes on medium heat. Stir the meat frequently. After this, remove the meat from the pan and slice it. Use a fork and knife for this step. Then place the sliced pork fillet in the pan and sprinkle it with maple syrup and sugar. Roast the meat on medium heat until all the sugar is dissolved and starts to boil. Remove the sliced glazed meat from the pan and let it dry gently. Transfer the sliced meat to the corn tortillas. Add the chopped avocado and salsa. Sprinkle the tacos with the minced garlic and serve them immediately.

30. Pulled Pork and Cabbage Tacos

Creating recipes made with pulled pork from there is just the right thing to do. I also like to create some BBQ pulled pork sandwiches. This cookbook is not about sandwiches, so let's use pulled pork and make these tacos instead. Serving Size: 4 Cooking Time: 20 Minutes Ingredients: 2 lbs. pulled shredded pork 8 soft- or hard-shelled tacos ¼ cup mayonnaise 1 tbsp minced garlic 1 tbsp minced parsley 2 cups shredded red cabbage 1 tbsp brown sugar

3 tbsp apple cider vinegar 2 tbsp olive oil 1 minced green onion Instructions: Have a medium bowl, combine the sugar, vinegar, oil, and green onions. Whisk and add the cabbage. Leave it to sit while you prepare the rest. In a small bowl, combine the mayonnaise with garlic and parsley. Get your taco shells out and spread some garlic mayonnaise, add the pulled pork and top it off with the cabbage salad. Enjoy right away before it gets cold. Taste and adjust the seasonings as needed.

31. Korean Beef Tacos

Are you craving some Korean delicacies? Well, these beef tacos filled with Korean ingredients will satisfy your craving. Serving Size: 12 Cooking Time: 15 Minutes Ingredients: Korean beef: 2 tbsp low sodium soy sauce ¼ tsp ground red pepper flakes 2 tbsp brown sugar ¼ tsp ground ginger 1 tsp sesame oil 2 minced garlic cloves

8 oz. ground beef 2 tsp vegetable oil Kimchi: 1 tsp sugar 2 tsp sesame oil 1 cup chopped kimchi Sriracha mayonnaise: 2 tsp fresh lime juice ¼ cup mayonnaise 1 tbsp sriracha Tacos: ¼ cup chopped red onion ¼ tsp sesame seeds 12 Flour tortillas 2 tbsp chopped cilantro leaves Instructions: Preparing the Korean beef: Mix brown sugar, sesame oil, ginger, soy sauce, and red pepper flakes in a bowl. Pour oil into a large pan and set it over medium heat. Pour garlic into the pan and stir fry for a minute or until translucent and fragrant. Stir in ground beef and leave to cook for 4 minutes or until you notice brown spots. Break up the beef as it cooks. When you're done, remove any excess fat. Pour in soy sauce and stir until thoroughly mixed. Put the heat low and

simmer and let it cook for another 2 minutes. Preparing the kimchi: Pour the sesame oil into a different pan and place it over medium heat. Pour in sugar and kimchi then stir until it caramelizes and cooks through. This should take about 5 minutes. Preparing the sriracha mayonnaise: Have all the ingredients in a small mixing bowl and set it aside. Preparing the tacos: Have the tortillas on a flat surface and scoop ground beef onto the tortillas and layer with red onion, sesame seeds, kimchi, and cilantro. Drizzle the mayo sauce over the taco and you're good to go.

32. Chipotle Cod Tacos

Whenever preparing cod tacos, make sure you include some lime slaw for that perfect taste. This recipe is ideal for lunch options. Serving Size: 2 Cooking Time: 12 Minutes Ingredients: 2 cod fillets Salt as desired 2 tbsp lime slaw 1 cup salsa Black pepper to taste 8 taco shells 2 tsp chipotle paste Lettuce, as required

Instructions: Slice the cod and mix with the olive oil, chipotle paste, and lime juice. Allow marinating as you prep the slaw. Have all the slaw ingredients mixed together, season, and put aside. Have the cod on a baking tray and roast for ten minutes. Heat the taco shells properly. Arrange everything in the taco shell and serve immediately.

33. Chicken & Mushroom Tacos

This is one of the fantastic meals that will entice your taste buds without giving you a headache in the kitchen. These chicken-mushroom tacos impress you with their savory flavors. Serving Size: 3 Cooking Time: 30 Minutes Ingredients: 1 lb. chicken breast fillets water as needed 2 tsp vegetable oil 1 sliced red onion 3 flour tortillas Black pepper to taste ½ cup sliced mushrooms

¼ tsp chili powder Salt as desired ¼ tsp ground cumin Instructions: Have the chicken breast fillets in a pan over medium heat. Cover with water. Bring to a boil. Reduce heat and simmer for 15 minutes. Transfer the chicken to a cutting board. Shred the chicken using 2 forks. Pour the vegetable oil into a pan over medium heat. Cook the onion for 2 minutes, stirring often. Add the shredded chicken and mushrooms. Add the chili powder, cumin, salt, and pepper. Top the tortillas with the chicken mixture. Fold and serve.

34. Chicken Skewer Tacos

You can make this delicacy with chicken, beef, or pork and top it with melted cheese. These are grilled over a direct flame using a charcoal grill, but they can also be cooked on the stovetop in a cast-iron sauté pan. Serving Size: 6 Cooking Time: 30 Minutes Ingredients: 2 (8-oz.) chopped boneless, skinless chicken breasts 1 tbsp chicken bouillon powder 1 tsp black pepper 1 tbsp. corn oil or pork lard ½ sliced red onion 1 sliced green bell pepper 1 sliced red bell pepper

1 cup cooked, crumbled Mexican chorizo 1½ cups shredded Monterey Jack cheese 12 (6-inch) warmed corn or flour tortillas ½ cup Tomato-Serrano Salsa or Raw Green Salsa for garnish Instructions: Pat the chicken dry with paper towels. Place in a medium bowl, season with the chicken bouillon and the pepper, and set aside. Take a large cast-iron add oil and heat it over high heat. Once the oil is hot, add the chicken and cook for 10 minutes, until browned. Put the heat to medium and add the red onion and green and red pepper. Cook for 5 to 7 minutes, until softened, then add the cooked chorizo. Stir and cook for another 2 minutes. Top with the cheese, turn the heat off, then cover the pan with a lid for 2 minutes for the cheese to melt. Spoon 2 tbsps. of the chicken alambre into the middle of each tortilla and fold. Garnish with salsa.

35. Easy Chili Lime Fish Tacos

This simple, yet flavorful fish taco filled with lime flavors will give make your sunny afternoons worth it. Be sure to pair it with a glass of chilled juice for good moments. Serving Size: 6 Cooking Time: 20 Minutes Ingredients: Chili lime fish: Juice of 1 lime ½ tsp sea salt 3 tbsps. Melted butter 1 tsp chili powder 12 oz. Australis barramundi

½ tsp garlic powder Peach salsa: ½ cup chopped cilantro 1 chopped peach 3 tbsp squeezed lime juice ¼ cup minced red onion ½ minced seedless jalapeño Salt to taste To assemble: 1 Lime 1 sliced avocado 6 corn tortillas Instructions: Place the packaged fish in the water (room temperature) for 15 minutes to defrost. Prepare the oven by preheating it to 400°F. In a small bowl, mix lime juice, garlic powder, butter, salt, and chili powder Put the defrosted fish in an oven-safe bowl and drizzle sauce all over it. Slide the bowl into the oven and let it cook for about 15 minutes Have the fish out of the oven and break it apart with tongs or two forks. Drizzle any leftover sauce on it and put it back in the oven to bake for an extra 4 minutes so that the fish absorbs the sauce. For the peach salsa, just mix all the salsa ingredients in a bowl. To serve, scoop some fish onto each taco, followed by peach salsa and a squeeze of lime juice. Serve immediately.

36. Pinto Beans Tacos

This type of taco is really hot. The green jalapeno helps to enforce the taste of all the ingredients in the tacos and gives spicy notes. Serving Size: 12 Cooking Time: 25 Minutes Ingredients: 1 cup cooked pinto beans ½ cup cooked sweet corn 2 jalapeno peppers ½ cup chopped tomatoes 1 chopped sweet red pepper 4 tbsp chopped parsley 1 tsp salt

1 tsp paprika 1 tsp apple cider vinegar ½ tbsp canola oil 12 flour tortillas ½ sliced avocado Instructions: Combine pinto beans with sweet corn and sprinkle the mixture with the chopped sweet red pepper. Add parsley. Chop tomatoes and add them to the sweet corn mixture too. Sprinkle the vegetables with salt, paprika, apple cider vinegar, and canola oil. Stir it gently. Wash the jalapeno peppers carefully and do not remove the seeds from them. Cut the points and slice the peppers. Preheat the flour tortillas in an oven or microwave oven and fill them with the vegetable mixture. Sprinkle the tacos with the sliced jalapeno peppers. Add sliced avocado and serve the tacos. Enjoy!

37. BBQ Bean Tacos

A simple and tasty recipe loaded with proteins perfect for preparing for many people. If you are having friends or family coming over, be sure to make this recipe. Serving Size: 4 Cooking Time: 30 Minutes Ingredients: 1 cup cooked black beans Black pepper as desired 2 tbsp vegetable oil Salt to taste 1 avocado ½ cup vegetable stock 2 tbsp barbeque sauce

Cilantro as required 8 taco shells Sour cream, as required Instructions: Cook the red beans in oil, vegetable stock, and barbeque sauce for ten to fifteen minutes. Arrange the beans, and the rest of the ingredients in the taco shells and serve.

38. Baja Fish Tacos

A tilapia, snapper, or pollock fish will make this taco taste perfect. The crunchy texture of the fish along with the listed ingredients makes everything taste amazing. Serving Size: 4 Cooking Time: 15 Minutes Ingredients: 1½ cups any seafood breading mix 8 strips of any mild white fish 1 cup shredded cabbage Salt to taste ¼ cup vegetable oil

Black pepper as desired 8 warm corn tortillas ½ cup red salsa 4 lime wedges Cilantro sprigs as desired Sauce: Salt to taste 1/3 cup plain yogurt 2 tsp water 1/3 cup mayonnaise Black pepper to taste Instructions: Place the fish strips under running water then remove and season with pepper and salt. Pour the seafood breader into a plate and toss the wet fish strips in it to coat. Drizzle oil into a large skillet and place it over medium heat. Place the fish strips in the oil making sure not to place anyone on top of the other. Cook both sides ( 3 minutes each) or until it browns. If you don't own a large skillet, it is advisable to cook the strips in batches. Start preparing the sauce. Bring out a small bowl. In it, you're going to mix the mayonnaise, salt, yogurt, water, and pepper. Spread the tortillas out on a flat surface. Spoon some cabbages onto the tortillas and top with one piece of fish. Scoop a tbsp. of salsa onto each tortilla and top with the yogurt sauce. Serve right away with cilantro toppings and a squeeze of lime juice.

39. Quinoa Tacos

The tacos are a good solution for breakfast. Quinoa riches your body with vital vitamins and minerals for the whole day! Serving Size: 15 Cooking Time: 25 Minutes Ingredients: 1 cup quinoa 1 cup chicken stock ½ cup canned black beans ½ cup plum tomatoes ¼ cup of fresh cilantro 1 sliced white onion 1 sliced avocado

1 chopped cucumber 1 tbsp orange juice 3 tbsp butter 15 corn tortillas Instructions: Add the chicken stock to a saucepan and preheat it until the liquid starts to boil. Add the quinoa and close the lid. Cook the quinoa on medium heat until it soaks all the liquid. Meanwhile, chop the plum tomatoes and fresh cilantro. Then dice onion and cucumber. Combine the prepared vegetables together. Add the canned black beans. Sprinkle the vegetable mixture with orange juice and stir it gently. When the quinoa is cooked – add the butter and stir it. Place the vegetable mixture in the corn tortillas. Add the chilled quinoa and serve the tacos.

40. Prawn Tacos

Prawns, filled with proteins make incredible meals. Here is a satisfying taco recipe filled with an authentic taste of seafood meals you can enjoy at home! Serving Size: 4 Cooking Time: 15 Minutes Ingredients: ½ chopped red onion 1 lb. prawns 5 tbsp olive oil Salt as desired 8 taco shells 2 tbsp taco seasoning Black pepper to taste

1 chopped avocado 1 bunch of chopped cilantro ½ cup salsa Instructions: Add the olive oil, salt, pepper, and taco seasoning to the prawns. Cook the prawns for ten minutes. Heat the taco shells and start filling them with prawn mixture, red onions, avocado slices, and cilantro on top, then serve.

41. Jackfruit Tacos

Different fruits can be used in recipes to make flavorful tacos. Apart from the berries, jackfruit too, make the best tacos for everyone Serving Size: 8 Cooking Time: 25 Minutes Ingredients: 2 cups chopped Jackfruit 1 sliced onion ½ cup vegetable broth 1 tsp chili powder 1 tsp smoked paprika 1 tbsp Agave 8 taco shells 1 sliced avocado

1 bunch cilantro Instructions: Cook the jackfruit chunks in vegetable oil. Add agave, onions, chili powder, smoked paprika powder, and vegetable broth in it. Cook the mixture for ten minutes. Heat the taco shells in an oven for a few minutes. Add the above-cooked mixture to it. Next, add your preferred toppings. Add avocado and cilantro on top and serve.

42. Vegan Tacos

Vegans, too, have varied recipe options whenever they want to have a taste of the best taco at home. Be sure to give this recipe idea a try, even if you are a beginner. Serving Size: 14 Cooking Time: 30 Minutes Ingredients: 1 tbsp minced garlic 1½ cups water 1 cup diced onion 2/3 cup dry lentils Oil or cooking spray as desired 2 ½ tbsps. taco seasoning

½ cup roasted and chopped sweet potato Salsa as desired for garnish Cheese-style shreds for garnish 14 Taco shells (You can also use lettuce cups) Avocado slices for garnish Instructions: Pour oil into a medium pot then place it over medium heat. Stir in onions and sauté for about 2 minutes or until golden. Pour in garlic and let it cook for an extra minute. Stir all ingredients except sweet potato, taco shells, and toppings. As it begins to boil, put the heat to low and let it simmer for about 35 minutes (the water should be absorbed). The lentils should be tender if done right. To serve, add sweet potato to the mixture and scoop a quarter cup of the mixture onto each taco shell (or lettuce cup if desired). Use desired toppings and serve.

43. Roasted Veggie and Black Bean Tacos

While raw veggies are nutritious and tasty, having them roasted for your taco is also an incredible plan. Here is a recipe to start with. Serving Size: 5 Cooking Time: 20 Minutes Ingredients: 3 chopped tomatoes 1½ cups corn ears (kernels removed from the cob) 1 cup chopped yellow onion 1 chopped zucchini 1 cup diced red bell pepper 1 tsp cumin

1 diced yellow squash 1½ tbsps. extra virgin olive oil Black pepper as desired 1½ tbsp canola oil Salt to taste 1/3 cup chopped cilantro 1 tsp chili powder 1 cup warm drained and rinsed black beans 1 ½ tbsps. squeezed lime juice Sour cream and any hot sauce as desired for garnish 5 flour or corn tortillas Queso fresco as desired for garnish Instructions: Prepare your oven. Preheat to 400°F Add the veggies to a large-rimmed sheet pan. Mix canola oil, half a tsp. of chili powder, olive oil, three-quarter tsp. of salt, a quarter tsp. of pepper, and cumin in a small bowl. You can add more or less salt and pepper according to your taste. Now pour the seasoning mixture over the vegetables on the sheet pan and toss to coat. When all the vegetables are thoroughly seasoned, spread them out into a single layer and slide them into the oven to bake for 10 minutes. After 10 minutes, take it out of the oven and toss to turn the uncooked side upwards then put it back in the oven and leave it to bake for an extra 10 minutes or until cooked through. When the vegetables are almost done baking, season black beans with half a tsp. of chili powder and salt. Have the veggies from the oven and pour in seasoned black beans and

cilantro. Pour lime juice over them and toss to evenly coat. Warm the tortillas and lay them out for filling. To warm tortillas, drizzle half a tsp. of vegetable oil in a nonstick frying pan. Place tortilla inside and swirl. Let it cook until you notice brown spots then flip to warm the other side. Do this until all the tortillas and warm and ready for filling. Fill the tortillas with roasted veggies and top with sour cream, hot sauce, and queso fresco.

44. Quorn Taco Cups

Do you want some unique tacos to try out? This Quorn taco will serve your whole family and you will all create memorable moments. Serving Size: 4 Cooking Time: 13 Minutes Ingredients: 1 chopped onion 1 tsp ground coriander 3 flour taco shells 1 tsp ground cumin ½ tsp mild chili powder Cooking spray as desired 1 crushed garlic clove 300g Quorn mince

3 tbsp tomato puree 1 tsp paprika 300 ml vegetable stock For toppings: 1 diced red pepper 4 tbsp sour cream 50g shredded cheddar cheese 2 chopped spring onions Instructions: Prepare your oven by preheating it to 180°C. Grease a 12-hole muffin tray with cooking spray. Using an 11cm round cookie cutter, slice out tortilla circles, about 12 of them, and carefully fix them into the muffin holes bottom. Have the tray in the oven and bake for roughly 10 minutes. Take a frying pan and coat it with cooking spray and stir in chopped garlic and chopped garlic. Sauté for 2 minutes or until the onions are soft. Sprinkle spices and stir quickly to mix. Now pour in the vegetable stock, tomato puree, and Quorn mince and stir thoroughly. Put the heat to low, then simmer and let it cook for 10 minutes. When the time is up, scoop enough Quorn chili into the taco cups and garnish however you choose. Serve right away.

45. Tofu Tacos

Tofu makes a perfect replacement for meat tacos. With this recipe, you can include any of your preferred spices for that satisfying taste. Serving Size: 6 Cooking Time: 20 Minutes Ingredients: 2 tbsp low sodium taco seasoning 8 oz. drained corn 8 oz. cubed extra-firm tofu 12 mini corn taco shells 1/3 head shredded lettuce 8 oz. drained low-sodium black beans 1 tbsp extra virgin olive oil Salsa as desired for serving

Chopped cilantro as needed for garnish Shredded cheese vegan or dairy as desired for garnish Avocado slices as desired for garnish Lime for garnish Instructions: Sprinkle seasoning on all sides of the tofu to coat. Alternatively, you can mix all the spices in a bowl and toss the tofu inside to coat. Pour the oil into a pan and place it over medium heat. Gently drop the tofu in it and cook until you notice some tanned spots. When you're done, set it aside. Cooking crumbles tofu is much more different. Pour it into the pan and add seasoning. Get two pots and pour the black beans into one and the corn into the other. Place the pots over medium heat and cook for about 10 minutes. It should be cooked through when you are finished. Place tortillas in a pan to heat them up then lay out the warm tortillas on a flat surface. Scoop tofu, corn, lettuce, and black beans onto each tortilla. Use any or all of the garnish listed in the ingredients and serve.

46. Indian Tacos

This recipe is a blend of two world-famous cuisines. The Indian flavors help spice up your Mexican tacos for a memorable meal that everyone will enjoy. Serving Size: 6 Cooking Time: 30 Minutes Ingredients: 2 cups vegetable oil 1 lb. ground beef 15 oz. rinsed and drained kidney beans 1 cup sour cream 1 tbsp chili seasoning 3 Indian chapati flatbread 2 cups chopped lettuce

2 diced tomatoes 2 cups shredded cheddar cheese Instructions: Take a pan with the vegetable oil and place it over a medium heat source. Cook as you stir the ground beef until well browned. Mix in the chili seasoning and kidney. Have the lettuce and ground beef mixture on the Indian chapati bread's top. Have the tomatoes and cheddar cheese on top. Fold, then serve with sour cream.

47. Grilled Salmon Tacos

The taste of grilled salmon blends perfectly with the listed ingredients to bring forth a taco worth the efforts. Serving Size: 4 Cooking Time: 15 Minutes Ingredients: ½ chopped red onion 1 lb. salmon filet 5 tbsp olive oil Salt as desired 8 taco shells 2 tbsp taco seasoning Black pepper to taste

1 chopped avocado 1 bunch of chopped coriander Instructions: Add the olive oil, salt, pepper, and taco seasoning to the salmon filet. Grill the filet for ten minutes and then slice it up. Heat the taco shells and start filling them with salmon filet slices, red onions, avocado slices, and coriander on top, then serve.

48. Hawaiian Pork Tacos

If you are yearning for the best street food – this type of taco is a perfect solution! You can put them in a lunch dish or serve them for a picnic! Serving Size: 12 Cooking Time: 35 Minutes Ingredients: 1 cup pineapple Pico de Gallo 3 tbsp lemon juice ½ tsp lemon zest ¼ cup fresh celery 12 oz. beef strips 1 tbsp olive oil

1 tsp black pepper 4 tbsp Salsa Verde 1 tsp minced garlic 12 flour tortillas Instructions: Toss the beef strips in a skillet and sprinkle them with olive oil. Mix the meat carefully with the help of a wooden spatula and start to roast it. Add ground black pepper and minced garlic after the 2nd minute of cooking. Close the lid and cook the beef strips for 10 minutes more. Meanwhile, chop fresh celery and combine it with lemon zest. When the meat is cooked – open the skillet lid and sprinkle the meat with the celery mixture. Stir it carefully and cook it for 1 minute more on high heat. After this, transfer the beef strip mixture to the flour tortillas and add pineapple Pico de Gallo. Sprinkle the tacos with Salsa Verde and lemon juice. Serve the tacos immediately.

49. Zucchini and Cremini Tacos

This simple nutrient-filled taco is a perfect meal for kids who don't fancy veggies. Make sure you cook them to perfection for that nice taste. Serving Size: 4 Cooking Time: 20 Minutes Ingredients: 1 cup Pico de Galo Salt as desired 1 tbsp mixed spice 1 cup chopped cremini Black pepper to taste 2 tbsp olive oil

1 cup chopped zucchini Cilantro, as required 8 taco shells Creamy cilantro sauce, as required 1 sliced onion 1 minced garlic clove Instructions: Have the onions cook in the olive oil until soft Add the crushed garlic. Cook for two minutes and then add cremini and zucchini. Add the mixed spice, salt, and pepper. Lightly heat the taco shells. Now add the above mixture to the taco shells. Add the creamy cilantro sauce and pico de gallo on top. Garnish with fresh cilantro leaves and serve.

50. Carne Asada Tacos

This recipe lets you make popular Mexican street food right in the home kitchen. Filled with tender strips of beef sirloin, these authentic tacos will surely be a pleasing treat for your tummy. Serving Size: 6 Cooking Time: 60 Minutes Ingredients: 1½ lbs. sliced beef top sirloin Salt as desired ¼ tsp red pepper flakes Black pepper to taste 1 tbsp lime juice 2 sliced jalapeno peppers 28 oz. canned tomatillos 4 tbsp olive oil, divided

10 oz. beef broth 6 warmed corn tortillas ½ chopped onion 6 lemon wedges 1 stripped avocado 2 chopped tomatoes ½ cup chopped cilantro Instructions: Rub the beef with the pepper, red pepper flakes, and salt. Take the lime juice and sprinkle it on top. Refrigerate while covered for 20 to 30 minutes. Add the tomatillo and jalapeno to a food processor or blender. The process to a smooth texture. Pour 1 tbsp olive oil into a pan set on medium-high heat. Leave the tomatillo mixture to cook for 5 minutes as you stir. Mix in the beef broth, then simmer under reduced heat for 30 minutes. Add the mixture to a bowl. Add the remaining olive oil to another pan set on high heat. Cook as you stir the beef for 2 to 3 minutes. Fill the tortillas with the beef and tomatillo mixture. Add the onion, avocado, tomatoes, and cilantro on top. Serve with lemon wedges.

Conclusion Choosing Taco Cookbook: Best of Taco Recipes for Everyone! is the best decision you have ever made. At this point, I do hope that you have grasped the concept of what it takes to bring out incredible and satisfying Taco delicacies. Above all, these recipes come with a wide range of benefits for our bodies, and anyone can prepare these meals comfortably at home. Having included the fifty best Taco recipes, which one was your favorite? Have you ever tried these recipes? If not, then consider the next step as described below. The next move you need to take is to begin making some of these recipes, and without any doubt, you will have mastered the art of making Taco meals. Start with the easy ones and the recipes; you can access the ingredients with ease. Do not let your daily kitchen routine be boring. All the best as you start cooking Taco meals.

Author's Afterthoughts

Now’s the moment of truth… What did you think about my cookbook? Did you like the recipes in it? While I certainly hope so, I would also like to know what you’d like to see more of! This might come as a surprise to you, but your ideas will surely inspire my upcoming cookbooks since the only reason I write is so that you can try out my dishes! Without you, I certainly wouldn’t be here–writing and all. Perhaps you’d like a cookbook to help you with weight loss or to help you stick to the Keto diet while eating delicious meals…Or maybe you’d just like to see a whole cookbook on brunch recipes or overnight breakfasts… You’re the boss! The only reason I can write cookbooks and try new recipes for a living is because of you, so now is my time to show some gratitude by creating cookbooks that will actually help you get through your weekly meals or special occasions! Just let us know what you’d like to see more of, and you can bet we’ll get your ideas to the drawing board.

Thanks, Tristan

About the Author Tristan grew up watching his dad and grandma spend hours in the kitchen before a family gathering. They would prepare some of granny’s secret family recipes together and then serve them once everyone arrived. Tristan only chopped carrots and onions for them, occasionally stirring the pots too, but he didn’t realize how important his job was until he grew up and found himself needing a hand in the kitchen. Especially when living on your own, doing all the chopping and cooking yourself can be very tiring. While he wished his cat could lend him a paw, hairballs weren’t exactly part of his weekly night menu. For some time, Tristan lived off take-out food because it was convenient. After a long day of work, who wants to spend another hour preparing dinner and then washing the dishes? It wasn’t until a buddy of his, who also happened to live on his own, introduced him into the world of meal preps and easy, simple dinners that Tristan’s life changed. He started cooking for himself. Nothing fancy, just quick but healthy meals that didn’t make him dread coming home to make dinner. The cleanup was easy, too, since it was mostly one-pot meals. Eventually, he started to freeze his meals for the entire month, only reheating them as needed. His colleagues started to pick up on this, and they were soon asking Tristan to make their weekly lunch and dinners too! Though he never envisioned himself as a full-time cook, Tristan now runs his own meal prep company in California, preparing over 1,000 meals per week for busy people who want healthy homemade meals. Occasionally, his dad goes to help out in the kitchen, now only letting him chop carrots and onions, occasionally stirring the pots too, and Tristan can’t believe how lucky he is to

have a helping hand like his.