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A spicy rub for the beef gives this authentic taco-stand-style taco its Southwest flavor.
Put a summer spin on tostadas with fresh vegetables and mole, a flavorful Mexican sauce traditionally made with dried chiles, dark chocolate, and myriad seasonings.
Fill whole-wheat tortillas with fresh veggies from the garden, chicken, fingerling potatoes, and green salsa for a satisfying supper.
At taco stands around the U.S., cooks are adding Asian flavors to their creations. Get in on the trend with this easy taco recipe.
For a quick dinner you'll love, top crunchy tostadas with broiled tilapia fillets, veggies, and a zesty chili-lime cream.
This quick taco recipe features a spicy homemade coleslaw and cornmeal-crusted catfish.
A spicy marinade featuring a splash of tequila flavors the fish in this Yucatan-inspired dish. Marinate the fish for just 30 minutes; if it sits much longer, the acidic lime juice will "cook" it.
Ready in minutes, these light tacos make the most of garden-fresh vegetables. Grilled chicken breast adds healthy, filling protein, while dried tomato pesto makes a flavorful spread.
You can use beef, pork, chicken, or turkey to create these sizzling skillet tostadas. Spicy salsa adds a kick, while nacho cheese soup adds creaminess.
With only four main ingredients, these slow-cooker tacos are a snap to make. Spicy Mexican cheese, ripe olives, chopped avocado, and shredded lettuce -- all served on the side in small dishes -- make delicious add-ons.
Tacos are even tastier when filled with stir-fried jicama, sweet pepper, lobster, and zucchini. Spice things up with serrano pepper salsa, served here in a pretty bell pepper bowl.
Ready-to-use ingredients like shredded chicken and bottled taco sauce make these crispy tostadas quick and easy. They're ready and on the table in just 15 minutes.
These delicious tacos stuffed with chicken, chili pepper, and tomato are ready in less than 30 minutes. If you don't have any leftover chicken to use, pick up a rotisserie chicken from your local market.