7 Taco Recipes Worth Testing Out Today

Make tonight taco night at the dinner table, and your friends, family, or roommates won’t be disappointed with what you’re dishing out. Flavorful and full of fresh ingredients, tacos can be made with virtually anything you have on hand. To give you variety, we’ve found several meat varieties, a vegetarian option, and even a few twists on the typical taco to bring you seven recipes you’ll definitely want to try out tonight.

Source: https://www.flickr.com/photos/bokchoi-snowpea/

Source: https://www.flickr.com/photos/bokchoi-snowpea/

1. Garlicky Shrimp-Cilantro Tacos

The name alone of this taco recipe from Sunset promises strongly flavored shrimp, which gets a spicy twist from the serrano chiles. For a milder taco, use fewer chiles, you can also substitute another hot pepper–such as jalapeño or habanero if you do not have serranos on hand. The recipe yields sixteen tacos, or eight servings.


  • ¼ cup vegetable oil
  • 1 pound white onions, peeled and thinly sliced
  • 2 or 3 serrano chiles, stemmed, seeded, and thinly sliced
  • 4 tablespoons butter
  • 3 tablespoons finely chopped garlic
  • 2½ pounds shrimp (21 to 25 per pound), peeled, deveined, and halved lengthwise
  • 1 cup coarsely chopped fresh cilantro
  • Kosher salt
  • 32 corn tortillas, warmed
  • 2 limes, cut into wedges

Directions: Heat oil in a large frying pan over high heat. Add onions and chiles and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. Add half of shrimp to pan. Stir often until shrimp are bright pink and no longer wet-looking in thickest part (cut to test), about 5 minutes; transfer shrimp to bowl with reserved vegetables.

Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste. Serve shrimp in a large bowl with tortillas (use 2 tortillas, stacked, per taco), accompanied by lime wedges to squeeze over top.