TAcos Tacos

If there’s one type of meal that shows up on constant repeat at our dinner table, it’s tacos! With so many di erent types and avorful ways to prepare them, they’re the perfect dinner for any occasion. The ingredients are a ordable and they’re endlessly customizable and fun to dress up with all your favorite toppings.

by lauren allen photos by nicole leggio

More Toppings

Pico de gallo, Cotija cheese, shredded cabbage, cilantro, avocado, lime wedges, red onion, and hot sauce (such as Siracha or Valentina)

1. Season the fish with a little salt and pepper on both sides.

2. In a mixing bowl, whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne.

3. Add fish to a large zip-top bag and pour the marinade over fish. Seal the bag and allow fish to marinate for 20 to 30 minutes.

4. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish fillets for about 3 to 4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.

5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.

6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.

7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce, and other desired toppings. Serve with a side of Mexican rice, if desired.

Cook’s Notes:

■ Tips for perfect fish tacos: There are three important components to making great fish tacos: white fish, shredded cabbage, and crema (a white sauce). Other parts of this recipe are adaptable, but those three things, paired together, are the trinity of basic fish tacos.

Grilled Fish Tacos

MAKES 4 SERVINGS

You just can’t go wrong with fresh, flavorful, and healthy grilled fish tacos, and these are loaded with all the best toppings, including cabbage, pico de gallo, and a simple homemade white sauce, or “crema”— and they can be ready in less than 30 minutes. Plus, when grilled, the fish maintains its fresh, delicious taste and texture and it’s much healthier than breading and frying.

1 pound lean white fish fillets (tilapia, halibut, mahi mahi, snapper, or cod)

Salt and freshly ground black pepper, to taste

2 tablespoons vegetable or canola oil

1 small lime, juiced

1 clove garlic, minced

1½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon cayenne (optional)

8 white corn tortillas (see Cook’s Notes) for the fish taco sauce

½ cup sour cream

1⁄3 cup mayonnaise

1 small lime, juiced

½ teaspoon garlic powder

½ teaspoon cumin

¼ teaspoon salt

1 teaspoon Sriracha hot sauce, or to taste

■ Try to buy fillets that are thinner because they cook faster and taste better with the marinade.

■ Use corn tortillas. Authentic Mexican tacos always use white corn tortillas. Fish tacos, especially, taste really great with that white corn flavor from the corn tortillas. Please use corn tortillas, not flour tortillas for this recipe. Try serving these fish tacos on two street taco size white corn tortillas, but the regular size will also work great. Heat the corn tortillas on your grill or in a dry skillet, for just a few seconds on each side, until warmed.

Nutrition:

Calories: 327, Carb: 26g, Protein: 6g, Fat: 22g (Sat: 3g), Cholesterol: 9mg, Sodium: 346mg, Fiber: 3g, Sugar: 1g

Nutrition information for each recipe is per serving unless otherwise noted.

Pico de Gallo

MAKES ABOUT 4 CUPS / 6 SERVINGS

Everyone loves this easy recipe, made in just 10 minutes with fresh tomatoes, cilantro, red onion, and jalapeño. It’s the best topping for all of your Mexican food favorites or as a dip with tortilla chips.

5 Roma tomatoes, diced

½ cup white or red onion, diced

½ cup fresh cilantro, chopped

1 small jalapeño pepper, veins and seeds removed, diced Salt, to taste

1-2 teaspoons lime juice, to taste

Combine tomatoes, onion, cilantro, and jalapeño in a bowl. Season with salt and add lime juice to taste. If you would like it spicy, keep some or all of the jalapeño seeds in, depending on how spicy you want it. You can also add extra jalapeño peppers.

Cook’s Note:

You can make this an hour or two in advance if needed and keep in the refrigerator. It is best eaten fresh, within 12 hours of making it.

Nutrition:

Calories: 19, Carb: 4g, Protein:

1g, Fat: 1g (Sat: 1g), Sodium: 4mg, Fiber: 1g, Sugar: 2g

Rest Steak

Let meat rest after grilling to allow the juices to settle in, making it juicier and more tender. If you cut into it without waiting, you will lose a lot of the juices.

Carne Asada Tacos

MAKES 5 SERVINGS

The term “carne asada” refers to grilled steak (typically skirt or flank steak) that has been sliced thinly. Serve this juicy steak in warm corn tortillas with fresh pico de gallo and avocado slices.

1½ pounds flank steak for the marinade

Salt and freshly ground black pepper, to taste

4 cloves garlic, minced

½ cup fresh chopped cilantro

1 teaspoon chili powder

1 teaspoon ground cumin

1⁄3 cup olive oil

2 tablespoons white vinegar

1. Season steak on both sides with salt and pepper.

2. In a mixing bowl, stir together the marinade ingredients.

3. Place steak in a bowl or large ziptop bag and pour marinade over steak.

4. Seal/cover and refrigerate, allowing the steak to marinate for 2 to 5 hours. Remove steak from the refrigerator 20 minutes before grilling.

5. Heat grill to high and brush the grill grates lightly with oil. Lift steak from the bag of marinade, allowing excess marinade to drip o .

6. Place steak on the grill and cook for about 3 to 5 minutes per side, or until desired doneness.

7. Transfer steak to a cutting board, cover with aluminum foil and allow to rest 5 minutes. Cut the steak, against the grain, into very, very thin strips.

2 limes, juiced

1⁄2 of an orange, juiced for serving

10 white corn tortillas warmed Pico de Gallo (see recipe left) or salsa Avocado, peeled, pitted, and sliced Valentina hot sauce, for topping (optional) Mexican rice (optional)

8. Warm corn tortillas on a hot dry skillet. Top with steak, pico de gallo, sliced avocado, and hot sauce, if desired.

Cook’s Notes:

■ Grill the steak on high heat. Flank steak is such a thin cut of meat that you want to be able to sear the outside of the meat without overcooking the inside. So, make sure your grill is hot before placing the meat on it.

■ Cut across the grain. That means, notice the directional lines in the flank steak grain and slice perpendicular to them. If you cut along the grain, then the meat will be tougher and chewier to eat.

Nutrition:

Calories: 586, Carb: 34g, Protein: 43g, Fat: 31g (Sat: 6g) Cholesterol: 108mg, Sodium: 141mg, Fiber: 7g, Sugar: 3g

Taco Seasoning

MAKES ABOUT 1⁄2 CUP

It’s easy to make your own 100% natural taco seasoning that perfectly balances every smoky, savory, mild, or spicy nuance of flavor. Make just enough to replace one prepackaged pouch of seasoning or make a big batch and use as a dry rub for meats, or to pep up savory dishes such as casseroles or chili.

¼ cup chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon cayenne pepper

1 teaspoon dried oregano

2 teaspoon paprika

2 tablespoons ground cumin

4 teaspoons salt

2 teaspoons black pepper

Crushed red pepper flakes (optional)

Pork Carnitas

MAKES 8 SERVINGS

It doesn’t get much simpler or more delicious than tender and flavorful pork carnitas, which is Spanish for “little meats.” This popular Mexican dish is made by slow cooking pork shoulder and then shredding it and roasting it in the oven. It’s very similar to pulled pork except that it’s oven roasted after slow cooking—and I like to cook carnitas with a touch of lime and orange juice.

4 pounds pork shoulder

2 tablespoons chili powder

4 teaspoons ground cumin

3 teaspoons dried oregano leaves 2-3 teaspoons salt or more, to taste

1. Trim and discard excess fat from the pork.

2. In a small bowl, combine chili powder, cumin, oregano, salt, and pepper. Generously season the pork on all sides.

3. Add the seasoned pork to the bottom of the slow cooker. Add garlic, chopped onions, orange juice, and lime juice. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.

4. Remove pork from the slow cooker, shred the meat, and return it to the pot. Taste and add more seasonings and salt and pepper, if needed. At this point you can eat the pork as is, or (to be truly authentic) you can place the meat on a baking sheet and broil it for 2 to 3 minutes until the edges are crispy.

5. For tacos, serve warm inside corn tortillas, garnished with cilantro. Add salsa or pico de gallo, if desired. Serve with a side of Mexican rice and refried beans.

6. Store leftovers in an airtight container in the refrigerator for 3 to 5 days or in a freezersafe container or bag for up to 4 months. To rewarm, spread the meat on a baking

1½ teaspoons freshly ground black pepper

4 cloves garlic, minced 2 onions, roughly chopped 2 large oranges, juiced 2 limes, juice sheet with a little of the juice and reheat at 400°F until warm, about 10 to 15 minutes.

Cook’s Notes:

■ To cook in the oven, preheat the oven to 325°F. Prepare and season the pork the same, but cut it into a few large chunks to fit evenly into a Dutch oven or oven-safe pot. Add an additional cup of water/broth to the pot. Bake for 3 to 3½ hours, until tender.

■ To cook in the Instant Pot, prepare and season the pork the same, inside the instant pot. Add an additional cup of water or chicken broth to the pot. Cook on Manual/ High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat. Broil if desired.

Nutrition:

Calories: 230, Carb: 5g, Protein: 27g, Fat: 10g (Sat: 3g), Cholesterol: 92mg, Sodium: 722mg, Fiber: 1g, Sugar: 1g

1. Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cupboard and use as needed (for maximum freshness use within 6 months).

2. Use 2 tablespoons in place of a 1-ounce store-bought packet of taco seasoning, or to season 1 pound of meat.

Cook’s Note:

If you only want to make enough taco seasoning to replace 1 packet, use the following amounts: 1 tablespoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, pinch of cayenne pepper, ¼ teaspoon dried oregano, ½ teaspoon paprika, 1½ teaspoons ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper.

Chicken Tinga

MAKES 4 SERVINGS for the chicken

This is a popular Mexican dish of shredded chicken in a delicious sauce made from tomatoes, onions, adobo sauce with chilies, and spices. The homemade sauce is quick to make and bursting with bold flavor. In addition to using this chicken in tacos, it’s great for tostadas, enchiladas, burritos, loaded quesadillas, and more.

2 boneless, skinless chicken breasts

¼ onion

2 cloves garlic

1 bay leaf

½ teaspoon salt

¼ teaspoon freshly ground black pepper for the sauce

1 tablespoon olive oil

4 Roma tomatoes

1 onion, cut into chunks

1 teaspoon chicken bouillon

2 cloves garlic

1 teaspoon adobo sauce, plus 1 chipotle chili

1 teaspoon dried oregano leaves

½ teaspoon ground cumin

1. Add chicken, onion, garlic, salt, pepper, and bay leaf to a pot. Cover with water, bring to a simmer, and cook over medium heat for about 20 minutes or until chicken is cooked through (165°F). Scoop o foam that may rise to the top while cooking. Remove chicken to a plate to rest, and reserve 1 cup of broth from the pot (discard the rest).

2. Return the emptied pot to the stove over medium-high heat. Add oil and once hot, add whole tomatoes, cooking for 2 minutes. Add onion chunks and cook for 2 to 3 minutes.

3. Add tomatoes and onion to a blender, along with ½ cup reserved broth, 1 teaspoon chicken bouillon, 2 garlic cloves, adobo sauce and chipotle chile, oregano, and cumin and blend until smooth. Pour mixture back into the pot over medium heat. Cook for 5 minutes. Taste and add salt, additional adobo sauce, more seasonings, or reserved chicken broth, as desired, to taste.

4. Shred chicken and add to sauce, tossing to coat.

5. To serve as tacos, fill warm corn or flour tortilla with chicken tinga and top with shredded lettuce, cheese, crema, cilantro, and avocado as desired.

Cook’s Notes:

■ Spice Level: The recipe as written is fairly mild, unless you add a very large adobo chile.

More Toppings

Finely shredded lettuce, crumbled Cotija or queso fresco, Mexican crema or sour cream, cilantro, sliced avocado, and lime wedges

Add more chilies, for more heat, if desired.

■ To Use Rotisserie Chicken: Skip the first steps of cooking the chicken. Make the sauce, adding ½ cup chicken broth. Stir in shredded rotisserie chicken at the end.

■ The chicken tinga can be stored in the refrigerator for up to 5 days or in freezer safe container or bag in the freezer for up to 2 months. Heat when you are ready to use.

■ To make in a slow cooker, make the sauce as instructed in recipe. Place chicken in a slow cooker and pour sauce on top. Cook on low for 5 hours, or on high for 2½ hours.

Shred chicken and toss in sauce, then serve.

■ To make in an Instant Pot, make the sauce as instructed in recipe. Pour the sauce in the pot, then add fresh chicken breasts. Place lid on Instant Pot and cook on manual for 9 minutes, with a 5-minute natural pressure release. Remove chicken to shred, then place back in Instant Pot and toss with sauce.

Nutrition:

Calories: 193, Carb: 7g, Protein: 25g, Fat: 7g (Sat: 1g), Cholesterol: 72mg, Sodium: 646mg, Fiber: 2g, Sugar: 3g

More Toppings

Shredded lettuce, cheese, tomato, onion, guacamole, sour cream, and salsa

Slow Cooker Chicken Tacos

MAKES 6 SERVINGS

These easy tacos are a delicious and healthy meal that the whole family will love. Plus, the slow cooker or Instant Pot make this meal perfect for a busy weeknight.

1 pound boneless, skinless chicken breasts

½ cup low-sodium chicken broth or salsa

1⁄3 cup Italian dressing or salsa

3 teaspoons fresh lime juice

3 teaspoons chili powder

1½ teaspoons onion powder

¾ teaspoon garlic powder

¾ teaspoon paprika

¾ teaspoon cumin

Salt and freshly ground black pepper, to taste

1. Place chicken breasts in your slow cooker.

2. In a small bowl, whisk together the remaining ingredients and pour them over the chicken in the slow cooker. Cover and cook on high for 2½ hours or low for about 5 hours.

3. Shred the chicken. Cook for 30 more minutes.

4. Serve chicken with tacos or use to make enchiladas, quesadillas, tostadas, burritos, or taco salad.

Cook’s Notes:

■ For the Instant Pot: Using 1 cup salsa instead of chicken broth and Italian dressing helps the flavors hold up better under pressure. But either way will work. Season the chicken with spices and place in the bottom of the Instant pot. Cover with lime juice and salsa (or broth and Italian dressing). Cook on Manual (High Pressure) for 8 minutes. Quick release the pressure and carefully remove the lid. Shred the chicken and serve in tortillas with desired toppings.

■ The shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using. You can freeze the shredded chicken in an airtight freezer safe container or bag for up to 3 months. Remove as much air as you can to prevent freezer burn. Let thaw in the refrigerator overnight before using.

Nutrition:

Calories: 128, Carb: 3g, Protein: 16g, Fat: 5g, Cholesterol: 48mg, Sodium: 240mg, Sugar: 1g

Birria Tacos

MAKES 16 SERVINGS | PHOTO ON PAGE 43 for the meat and sauce

Step up your taco game with shredded beef and melty cheese tacos coated in sauce and pan fried until crispy. Serve sauce on the side for dipping, and you’ll see why these are all the rage.

3 pounds beef chuck roast

4 bone-in beef short ribs

8 dried guajillo chili peppers

3 dried pasilla chili peppers

2-3 dried arbol chili peppers

5 Roma tomatoes, quartered (about 1½ pounds)

1 white onion, roughly chopped

1 head garlic (10-12 cloves)

1 tablespoon each whole black peppercorns, whole cumin seed, dried oregano, and dried thyme

½ teaspoon whole coriander seed

4 whole cloves

1. Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt. Rinse the chilies, then use scissors to remove the stem and make a slit along the side to open them and remove the seeds. (The arbol chilies are hottest, so for less heat, remove the seeds, or omit these chilies. If you like extra spice, leave them whole).

2. Add tomatoes and onion to a large stock pot (at least a 5½ quart pot) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaves. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer, and cook uncovered for 15 minutes.

3. Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.

4. Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast, and 3 bay leaves. Cover, reduce heat to a simmer, and cook 2½ hours.

5. Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

6. To assemble the tacos, heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan.

7. Quickly top half of each tortilla with

1 teaspoon fresh minced ginger

1 1-inch piece Mexican cinnamon stick or 1⁄8 teaspoon ground cinnamon

2 tablespoons apple cider vinegar or white vinegar

2 bay leaves

1 tablespoon kosher salt for the tacos

15 white or yellow corn tortillas

2½ cups shredded Oaxaca cheese or mozzarella or Monterey jack

½ white onion, diced

1 bunch fresh cilantro, chopped

2 limes, cut into small wedges a spoonful of shredded meat, a sprinkle of cheese, and a little chopped onion and cilantro. Fold unfilled tortilla half over filled side. Fry several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate for serving. Repeat with remaining tortillas and filling.

8. Sprinkle remaining chopped onion and cilantro on top of tacos. Serve with a dish of warm birria sauce for dipping.

Cook’s Notes:

■ Guajillo and passilla peppers have mild heat. Guajillo chilies are required for this recipe, but passila could be substituted with dried mulato (poblano) chilies, or use 1-2 extra guajillo chilies. Arbol chilies are spicy, so for very mild heat you can leave them out, or for medium heat, remove the seeds.

■ To make in the slow cooker, prepare and blend sauce. Add sauce and meat to slow cooker and cook on low for 6 to 8 hours, until meat is tender.

■ To make with chicken: Add bonein, skinless chicken thighs to the sauce instead of beef, and cook for about 30 minutes, or just until chicken is cooked through and tender. Remove to a plate and shred. Assemble tacos as instructed and serve with sauce.

Nutrition (per serving):

Calories: 382, Carb: 22g, Protein: 27g, Fat: 22g (Sat: 12g), Cholesterol: 72mg, Sodium: 857mg, Fiber: 5g, Sugar: 5g

Lauren Allen has compiled treasured family recipes and more into an online collection on her site, Tastes Better from Scratch, and in her new cookbook of the same name.