Are you tired of the same old taco recipe? Look no further! We’ve got 18 spicy taco recipes that will take your taste buds on a wild ride. From classic beef and chicken options to seafood, veggie, and vegan choices, there’s something for everyone.
Whether you’re a flavor fanatic or just looking to spice up your meal routine, these tacos are sure to satisfy. With ingredients ranging from chipotle peppers to mango salsa, these recipes will bring the heat. So why settle for boring when you can have bold? Dive in and explore our 18 spicy taco recipes below.
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Beef Barbacoa Tacos
This recipe brings together the bold flavors of Mexico’s barbacoa tradition and the convenience of a weeknight dinner, all wrapped up in a tender beef and flavorful taco filling.
Ingredients:
– 2 pounds beef brisket or shank, cut into 2-inch pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 8 corn tortillas
– Fresh cilantro leaves, for garnish (optional)
– Lime wedges, for serving (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onion, garlic, jalapeño, oregano, cumin, paprika, salt, and black pepper to the pot. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.
3. Add enough water to cover the mixture and bring to a boil. Reduce heat to low and simmer, covered, for 2-1/2 hours or until beef is tender.
4. Shred beef with two forks and stir in any remaining juices.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by spooning beef mixture onto a tortilla, garnishing with cilantro if desired, and serving with lime wedges.
Cooking Time: 2-1/2 hours
Spicy Shrimp Tacos with Mango Salsa
Savor the bold flavors of Mexico with this recipe that combines succulent shrimp, spicy seasonings, and a sweet and tangy mango salsa. Perfect for a quick weeknight dinner or a flavorful fiesta.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon chili powder
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 2 tablespoons olive oil
– 4 corn tortillas
– Mango Salsa (see below)
– Optional toppings: diced avocado, sour cream, cilantro, lime wedges
Mango Salsa:
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon fresh lime juice
– Salt to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, mix together shrimp, cumin, smoked paprika, chili powder, salt, and black pepper.
3. Brush the grill with olive oil and cook the shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled shrimp, Mango Salsa, and desired toppings.
Cooking Time: 10-12 minutes
Chipotle Chicken Street Tacos
Get ready to fiesta with this bold and flavorful recipe that combines the smoky heat of chipotle peppers with tender chicken and crunchy street taco fixings.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, minced
– 1/4 cup lime juice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and crumbled queso fresco (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together chipotle peppers, lime juice, olive oil, cumin, salt, and pepper.
3. Add chicken breasts to the marinade; let sit for 15 minutes.
4. Grill chicken until cooked through (about 5-6 minutes per side).
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Slice grilled chicken into thin strips; assemble tacos with desired toppings.
Cooking Time: 25-30 minutes
Black Bean and Sweet Potato Tacos
Combine the comforting warmth of sweet potatoes with the bold flavor of black beans in these delicious tacos. A perfect blend of textures and tastes that will satisfy your cravings!
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high. Add onion and garlic; cook for 2-3 minutes.
4. Add black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional 2-3 minutes or until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with roasted sweet potatoes, black bean mixture, and desired toppings.
Cooking Time: 35-40 minutes
Baja Fish Tacos with Lime Crema
This recipe combines the freshness of Baja California’s coastline with the bold flavors of Mexico. Crispy fish, tangy slaw, and creamy lime crema come together in a deliciously simple taco.
Ingredients:
– 1 pound cod or tilapia fillets
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 8 corn tortillas
– Slaw (cabbage, lime juice, and cilantro)
– Lime Crema (see below)
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
Instructions:
1. Cut fish into small pieces and season with flour, paprika, cayenne pepper, salt, and black pepper.
2. Fry fish in hot oil until crispy and golden (about 3-4 minutes). Drain on paper towels.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos with fried fish, slaw, and Lime Crema.
5. Cook time: 15-20 minutes.
Carnitas Tacos with Pickled Red Onions
Transform traditional carnitas tacos into a flavor explosion by adding tangy, sweet pickled red onions. This recipe combines tender pork shoulder, crispy tortillas, and a burst of citrusy goodness.
Ingredients:
– 2 lbs pork shoulder
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Pickled Red Onions (see below)
– Optional toppings: diced radishes, shredded lettuce, sliced avocado, sour cream
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1 cup red wine vinegar
– 1/2 cup water
– 1 tsp sugar
– Salt and pepper to taste
Instructions:
1. In a large Dutch oven or pot, combine pork shoulder, lard or oil, orange juice, lime juice, garlic, oregano, salt, and pepper.
2. Cook on low heat for 8-10 hours or overnight until the pork is tender and easily shreds with a fork.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by shredding the pork, placing it onto a warmed tortilla, and topping with pickled red onions and desired toppings.
Cooking Time: 8-10 hours (or overnight)
Korean BBQ Beef Tacos
Take a bite out of the flavors of Korea and Mexico with these mouthwatering Korean BBQ Beef Tacos! Tender beef short ribs are marinated in a sweet and spicy Korean-inspired sauce, served in crispy tacos shells with crunchy kimchi slaw and cilantro.
Ingredients:
– 1 lb beef short ribs
– 1/2 cup Korean chili flakes (gochugaru)
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1 tsp sesame oil
– 8-10 corn tortillas
– Kimchi slaw (store-bought or homemade)
– Cilantro, chopped
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together chili flakes, soy sauce, brown sugar, rice vinegar, garlic, and sesame oil. Add the beef short ribs and marinate for at least 30 minutes or overnight.
3. Bake the beef for 20-25 minutes or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with sliced beef, kimchi slaw, and cilantro.
Cooking Time: 45 minutes
Grilled Veggie Tacos with Avocado Crema
This recipe is perfect for a quick and delicious dinner or lunch, packed with the flavors of grilled vegetables and creamy avocado crema. It’s also vegetarian-friendly and can be easily customized to suit your taste.
Ingredients:
– 1 cup mixed vegetables (bell peppers, zucchini, eggplant, onions)
– 2 tablespoons olive oil
– 2 tacos shells
– Salt and pepper to taste
– Avocado Crema (see below for recipe)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Avocado Crema Recipe:
– 1 ripe avocado, diced
– 1/2 cup plain Greek yogurt
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper.
3. Grill vegetables for 5-7 minutes, turning occasionally, until tender.
4. Warm tacos shells according to package instructions.
5. Assemble tacos by placing grilled vegetables inside shells.
6. Top with Avocado Crema and desired toppings.
Cooking Time: 15-20 minutes
Buffalo Cauliflower Tacos
Transform classic buffalo wings into a flavorful vegetarian delight by substituting cauliflower florets. This recipe is perfect for a quick and easy dinner or game-day snack.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup Frank’s RedHot sauce (or your preferred hot sauce)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– Shredded cheese, cilantro, or other desired toppings
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower florets with olive oil, garlic powder, salt, and pepper.
3. Spread the cauliflower mixture on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. While the cauliflower is roasting, whisk together Frank’s RedHot sauce and 1 tablespoon water in a small bowl.
5. Remove the cauliflower from the oven and toss with the buffalo sauce until evenly coated.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing roasted, sauced cauliflower onto a tortilla and topping with desired toppings.
Cooking Time: 40-45 minutes
Pork Al Pastor Tacos with Pineapple
This recipe brings together the vibrant flavors of Mexico’s Al Pastor-style pork tacos, paired with sweet and tangy pineapple. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 pound boneless pork shoulder, thinly sliced
– 1/4 cup orange juice
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 corn tortillas
– Pineapple slices (about 1 cup)
– Chopped cilantro, lime wedges, and sour cream for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together orange juice, lime juice, garlic, cumin, smoked paprika, salt, and pepper. Add pork slices; marinate for at least 30 minutes.
3. Grill pork for 5-7 minutes per side, or until slightly charred and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled pork, pineapple slices, cilantro, lime wedges, and sour cream.
Cooking Time: 15-20 minutes
Jalapeño Lime Shrimp Tacos
Get ready to spice up your taco game with this flavorful and refreshing recipe! Succulent shrimp, tangy lime juice, and a kick of jalapeño heat come together in perfect harmony.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium jalapeños, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– 1/4 cup chopped cilantro
– 8-10 corn tortillas
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped jalapeños and cook for 2-3 minutes, until slightly softened.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and fully cooked.
4. Squeeze the lime juice over the shrimp and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble the tacos by placing the shrimp mixture onto a tortilla and topping with cilantro, salt, and pepper.
7. Serve immediately and enjoy!
Cooking Time: Approximately 10-12 minutes.
Carne Asada Tacos with Chimichurri
Carne Asada Tacos with Chimichurri: Savor the bold flavors of Argentina-inspired tacos, featuring grilled flank steak marinated in citrus and herbs, served with a tangy and herby chimichurri sauce.
Ingredients:
– 1 lb flank steak
– 1/2 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/4 cup olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Chimichurri sauce (recipe below)
– Optional toppings: diced onions, cilantro, sliced radishes
Instructions:
1. In a large bowl, whisk together lime juice, garlic, oregano, salt, and pepper.
2. Add the flank steak to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove steak from marinade and cook for 5-7 minutes per side, or until desired level of doneness.
4. Slice grilled steak against the grain into thin strips.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with sliced steak, chimichurri sauce, and optional toppings.
Chimichurri Sauce:
– 1 cup fresh parsley leaves
– 1/2 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/4 cup red pepper flakes
– 1/4 cup red wine vinegar
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until well combined. Refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Chorizo and Potato Tacos
This recipe combines the bold flavors of chorizo sausage with the comforting warmth of roasted potatoes, all wrapped up in a crispy taco shell. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 lb chorizo sausage, casings removed
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1/4 cup olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 2 tablespoons olive oil, salt, and pepper.
3. Spread potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
4. Cook chorizo sausage in a large skillet over medium-high heat, breaking up with a spoon as it cooks, until browned and crispy (about 5-7 minutes).
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing roasted potatoes, cooked chorizo, and any desired toppings onto warmed tortillas.
Cooking Time: 35-40 minutes
Spicy Tofu Tacos with Sriracha Slaw
Spicy Tofu Tacos with Sriracha Slaw Recipe
Get ready for a flavor explosion with this bold and spicy taco recipe, featuring crispy tofu, crunchy slaw, and a kick of sriracha.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup vegetable oil
– 1/4 cup sriracha sauce
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Sriracha Slaw (see below)
– Optional toppings: cilantro, avocado, lime wedges
Sriracha Slaw:
– 2 cups shredded red cabbage
– 1 cup shredded carrots
– 2 tablespoons sriracha sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 5-7 minutes per side.
3. In a separate pan, combine sriracha sauce, garlic, and vegetable oil. Cook for 1-2 minutes or until fragrant.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with tofu, slaw, and desired toppings.
Cooking Time: 15-20 minutes
Lobster Tacos with Garlic Butter Sauce
Elevate your taco game with this luxurious recipe featuring succulent lobster meat, crispy tortillas, and a rich garlic butter sauce.
Ingredients:
– 1 pound lobster meat (fresh or frozen, thawed)
– 8 corn tortillas
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Optional toppings: diced avocado, sliced radishes, pickled onions
Instructions:
1. Preheat a skillet over medium-high heat.
2. Add butter and garlic; cook until fragrant (30 seconds).
3. Add lobster meat; cook until heated through (2-3 minutes).
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing lobster mixture onto tortillas, followed by a dollop of garlic butter sauce.
6. Garnish with cilantro, avocado, radishes, or pickled onions (optional).
7. Serve immediately.
Cooking Time: 10 minutes
Pulled Pork Tacos with Coleslaw
A twist on traditional tacos, this recipe combines tender pulled pork with crunchy coleslaw and fresh tortillas for a delicious meal.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup barbecue sauce
– 8-10 corn tortillas
– 2 cups shredded coleslaw (see below for recipe)
– Optional toppings: diced tomatoes, avocado, cilantro, sour cream
Instructions:
1. Preheat oven to 300°F.
2. Season the pork shoulder with salt and pepper. Place in a large Dutch oven or slow cooker.
3. Cook the pork for 6-8 hours or until tender and easily shredded.
4. Shred the pork with two forks and stir in barbecue sauce.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning pulled pork onto a tortilla, topping with coleslaw, and adding optional toppings.
Coleslaw Recipe:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate until ready to use.
Cooking Time: 6-8 hours (pork), 10 minutes (coleslaw)
Mahi-Mahi Tacos with Cilantro Lime Dressing
Brighten up your taco Tuesday with this flavorful and refreshing recipe! Mahi-mahi’s tender flakes pair perfectly with the zesty cilantro lime dressing, crunchy slaw, and warm tortillas.
Ingredients:
– 1 lb mahi-mahi fillets
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Cilantro Lime Dressing (see below)
– Slaw mixture (see below)
Cilantro Lime Dressing:
– 1/2 cup plain Greek yogurt
– 1/4 cup lime juice
– 1 tablespoon honey
– 1 tablespoon chopped cilantro
– Salt and pepper, to taste
Slaw Mixture:
– 1 cup shredded red cabbage
– 1 cup shredded carrots
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together lime juice, garlic, cumin, salt, and pepper. Brush both sides of the mahi-mahi with the mixture.
3. Grill mahi-mahi for 4-5 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled mahi-mahi, cilantro lime dressing, slaw mixture, and any desired toppings.
Cooking Time: 15-20 minutes
Portobello Mushroom Tacos with Queso Fresco
This recipe brings together the earthy flavor of Portobello mushrooms, the tanginess of queso fresco, and the crunch of fresh cilantro for a deliciously unique taco experience.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced into thick strips
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Queso fresco crumbles (about 1/4 cup)
– Fresh cilantro leaves for garnish
– Optional: diced onions, avocado, or salsa
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until tender, about 5 minutes.
2. Add garlic, lime juice, and cumin to the skillet and stir to combine. Cook for an additional minute.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing mushroom mixture onto a tortilla, followed by crumbled queso fresco and garnishing with cilantro leaves.
Cooking Time: 10-12 minutes
Summary
Get ready to ignite your taste buds with these 18 spicy taco recipes! From classic beef and chicken options to seafood and vegetarian choices, there’s something for everyone. Spice up your day with flavors like chipotle chicken, Korean BBQ beef, or black bean and sweet potato. For a little heat, try buffalo cauliflower or jalapeño lime shrimp. And don’t forget the adventurous options like lobster or mahi-mahi tacos. Whether you’re in the mood for something old-school or new-age, this collection has got you covered.
