The most incredible taco cookbook amazing recipes to make you go loco for this mexican treat

mexican cooking recipes for dinner

The Most Incredible Taco Cookbook
Amazing Recipes to Make You Go Loco for this
Mexican Treat
BY: SOPHIA FREEMAN
© 2021 Sophia Freeman All Rights Reserved

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Table of Contents
Introduction
Additional Useful & Interesting Information
Fish & Cilantro Tacos
Ground Turkey & Salsa Tacos
Shrimp Tacos with Cabbage Slaw
Beer-Battered Fish Tacos
Lettuce Tacos
Shrimp Tacos with Lime Cream
Cheesy Breakfast Tacos
Beef Birria Tacos
Shrimp Tacos with Cilantro Cream Sauce
Grilled Fish Tacos
Steak Tacos
Indian Tacos
Tacos Al Pastor
Spicy Fish Tacos with Corn Salsa
Chicken Wonton Tacos
Grilled Beef Tacos
Lime Chicken Tacos
Carne Asada Tacos
Crispy Fish Tacos with Slaw
Cheesy Chicken Tacos
Spiced Shrimp Tacos
Tacos De Matamoros
Shredded Chicken Tacos
Chicken & Mushroom Tacos
Spicy Shrimp Tacos
Vegan Tacos
Beef Tacos with Rhubarb Salsa
Black Bean & Roasted Sweet Potato Tacos
mexican recipes

Pork & Pineapple Tacos
Salmon & Pineapple Tacos
Carne Picada Tacos
Blackened Shrimp Tacos
Cauliflower Tacos
Shrimp Tacos with Avocado Cream
Chipotle Fish Tacos
Fish, Avocado & Salsa Tacos
Tofu & Black Bean Tacos
Black Bean & Egg Tacos
Veggie & Halloumi Tacos
Bacon & Bean Tacos
Beef & Cauliflower Tacos
Mahi Mahi Tacos
Grilled Pork Tacos
Bean & Butternut Squash Tacos
Steak Tacos with Strawberry Salsa
Chicken Mole Tacos
Turkey Tacos on Lettuce
Fish Tacos with Mango Salsa
Chicken Taco with Tangerine Cream
Tempeh & Mushroom Tacos
Conclusion
About the Author
Author's Afterthoughts
mexican recipes authentic

Introduction
Tacos are one of the most popular Mexican foods to date. The taco we
know today is a coming together of varied influences. Each country or
region can have a different take, often incorporating their cultural food or
ingredients abundant in their locality.
Among the most famous Mexican tacos is the taco al pastor which is
influenced by Lebanese shawarma, carnitas, which is braised pork
shoulder, barbacoa which is sheep or goat meat, and lengua made of cow
tongue.
Tacos can appeal to just about anyone. You can make the usual taco with
meat and your choice of condiments or even make it vegan, vegetarian, or
gluten-free.
Tacos are believed to have originated in Mexican silver mines back in the
18th century. The shell or tortilla in the taco resembles the paper that
miners use to wrap gunpowder that they insert into crevices to make way
for excavation. The first tacos were called tacos de minero since tacos
became a staple and inexpensive street food during those times.
Mexicans celebrate Día del Taco or Day of the Taco every March 31st,
while National Taco Day in the United States is celebrated every October
mexican recipes authentic dinners

4th. The French also have their own Tacos Day on July 31st.

Additional Useful & Interesting
Information
In the United States, many restaurants participate in a recurring event
called Taco Tuesdays, where one can enjoy discounts on tacos and other
dishes.
Tacos started out as an exotic food in Norway and have since become a
staple family dinner. In fact, tacos are so loved in Norway that they have
‘taco fredag’or ‘fredags taco’ that means Taco Friday. Two well-known
Norwegian taco versions are fish and chicken.
The world’s biggest taco ever made spans a staggering 102 meters in
length and contained about 1,500 kilos of carnitas or seasoned meat and
1,200 kilos of tortilla. It was created in Quertaro City in Mexico and took a
painstaking 12 hours, which made at least 1,000 people happy to consume
the extraordinary feat.
mexican cooking recipes for dinner

Fish & Cilantro Tacos
Enjoy these delicious and satisfying fish tacos without the guilt! These are
light and healthy, but won’t leave you wanting.
Serving Size: 6
Preparation & Cooking Time: 45 minutes
Ingredients:
1 cup cilantro leaves
3 cloves garlic
2 teaspoon lime zest
2 teaspoons ground cumin
Salt and pepper to taste
2 tablespoons olive oil, divided
1 lb. tilapia fillets
2 tablespoons Mexican cream
½ cup chipotle pepper in adobo sauce
6 flour tortillas, warmed
3 cups lettuce, shredded
1 tomato, diced
1 lime, sliced into wedges
mexican recipes with chicken

Instructions:
Add the cilantro leaves, garlic, lime zest, ground cumin, salt, pepper and 1
tablespoon olive oil to a food processor.
Pulse until smooth.
Coat the fish fillets with half of the cilantro mixture.
Set aside the other half.
Marinate for 20 minutes.
Add the Mexican cream, chipotle pepper and salt to the food processor.
Process until smooth.
Pour the remaining oil into a pan over medium heat.
Once the oil is hot, cook the fish for 3 to 5 minutes per side.
Transfer to a cutting board.
Slice into strips.
Top the tortillas with the lettuce, tomato, fish strips and reserved cilantro
sauce.
Fold the tortillas.
Serve with the lime wedges.
Nutrients per Serving:
Calories 322.3
Fat 9 g
Saturated Fat 2.6 g
Carbohydrates 34.6 g
Fiber 3.8 g
Protein 21.2 g
Cholesterol 34.5 mg
Sugars 2.3 g
Sodium 833.1 mg
Potassium 591.2 mg

Ground Turkey & Salsa Tacos
These ground turkey and salsa tacos are loaded with delicious flavors and
enticing aroma that you’d find yourself craving for these often.
Serving Size: 4
Ingredients:
1 teaspoon olive oil
1 ¼ lb. lean ground turkey
1 teaspoon ground cumin
Garlic salt and pepper to taste
7 oz. tomato salsa
¼ cup cilantro, chopped
Instructions:
Pour the oil into a pan over medium heat.
Add the ground turkey.
Cook for 5 minutes, stirring often.
Season with the ground cumin, garlic salt and pepper.

Cook for 1 minute.
Transfer the mixture to a pressure cooker.
Pour the tomato salsa over the turkey.
Seal the pot.
Cook on high pressure for 15 minutes.
Release the pressure quickly.
Top the tortillas with the turkey and salsa mixture.
Sprinkle with the cilantro.
Fold the tortillas and serve.
Calories 233.6
Fat 12 g
Saturated Fat 2.8 g
Carbohydrates 2.7 g
Fiber 0.1 g
Protein 28.7 g
Cholesterol 104.8 mg
Sugars 1.3 g
Sodium 356 mg
Potassium 277.4 mg

Shrimp Tacos with Cabbage Slaw
The incredibly delicious combination of crispy shrimp and creamy
cabbage slaw surely impresses even non-taco fans!
Serving Size: 4
Ingredients:
Cabbage slaw
⅓ cup mayonnaise
1 ½ tablespoons apple cider vinegar
¾ teaspoon sugar
Pinch cayenne pepper
Salt to taste
6 oz. green cabbage, shredded
6 oz. red cabbage, shredded
⅓ cup fresh cilantro, chopped
Tacos
½ cup cornstarch
½ cup all purpose flour
Salt to taste
1 lb. shrimp, peeled and deveined

1 egg white, beaten
1 cup breadcrumbs
Vegetable oil
For serving
Chopped green onion
Hot sauce
Lime wedges
Instructions:
In a bowl, mix the mayo, apple cider vinegar, sugar, cayenne pepper and
salt.
Stir in the green cabbage, red cabbage and cilantro.
Refrigerate for 20 minutes.
Mix the cornstarch, all purpose flour and salt in another bowl.
Coat the shrimp with this mixture.
Dip in the egg white and dredge with the breadcrumbs.
Pour the vegetable oil into a pan over medium heat.
Once hot, add the shrimp and cook for 3 minutes or until golden and
crispy.
Transfer to a plate lined with paper towels.
Top the tortillas with the shrimp and cabbage slaw.
Sprinkle with the green onions.
Serve with the hot sauce and lime wedges.
Calories 410
Fat 9.4 g
Saturated Fat 1.7 g
Carbohydrate 49.5 g
Fiber 4.3 g
Protein 31.1 g
Cholesterol 244 mg
Sugars 5.1 g
Sodium 530 mg
Potassium 422 mg

Beer-Battered Fish Tacos
For unique pub-style fish tacos, try coating your fish strips with beer
batter. You’ll enjoy every bite of these delectable tacos.
Serving Size: 8
Preparation & Cooking Time: 1 hour
Ingredients:
Beer batter
1 cup all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 cup beer
1 egg, beaten
Salt to taste
Sauce
½ cup mayonnaise
½ cup yogurt
½ teaspoon dried oregano
1 tablespoon lime juice
1 teaspoon capers, minced

1 jalapeno pepper, minced
½ teaspoon ground cumin
1 teaspoon ground cayenne pepper
½ teaspoon dried dill weed
Tacos
1 lb. cod fillets, sliced into strips
Vegetable oil
8 corn tortillas, warmed
2 cups cabbage, shredded
Instructions:
In a large bowl, mix the all purpose flour, cornstarch, baking powder, beer,
egg and salt.
In a smaller bowl, combine the mayo, yogurt, lime juice, capers, dried
oregano, jalapeno pepper, ground cumin, ground cayenne pepper and dried
dill weed.
Refrigerate the mayo mixture until ready to serve.
Dip the fish strips in the beer batter.
Pour the oil into a pan over medium high heat.
Once hot, cook the fish until golden and crispy.
Drain the fish strips on a plate lined with paper towels.
Top the tortillas with the fish strips, cabbage and reserved sauce.
Fold the tacos and serve.
Calories 409.4
Fat 18.8 g
Saturated Fat 2.7 g
Carbohydrates 43 g
Fiber 4.9 g
Protein 17.3 g
Cholesterol 54.3 mg
Sugars 4.5 g
Sodium 406.5 mg
Potassium 510.8 mg

Lettuce Tacos
These are not your typical tacos. Instead of using corn or flour tortillas, we
will use large Romaine lettuce leaves. These are light, healthy, and full of
delicious flavors you’d love.
Serving Size: 6
Ingredients:
1 tablespoon olive oil
1 lb. ground turkey
15 oz. canned crushed tomatoes
15 oz. canned black beans
16 oz. corn kernels
1 oz. taco seasoning mix
Romaine lettuce leaves
Instructions:
Cook the ground turkey for 6 minutes, stirring often.
Stir in the tomatoes, black beans and corn kernels.
Season with the taco seasoning mix.

Cook while stirring for 12 minutes.
Top the Romaine lettuce leaves with the mixture and serve.
Calories 274.6
Fat 6.5 g
Saturated Fat 1.6 g
Fiber 7.7 g
Protein 22.3 g
Cholesterol 55.8 mg
Sugars 5.2 g
Sodium 769.7 mg
Potassium 655.9 mg

Shrimp Tacos with Lime Cream
Here’s another delicious way to make your shrimp tacos—top your corn
tortillas with crispy fried shrimp, lime cream, chopped red onions, parsley,
and avocado slices.
Serving Size: 10
Preparation & Cooking Time: 1 hour and 15 minutes
Ingredients:
Shrimp
¼ cup all purpose flour
2 cloves garlic, minced
½ teaspoon paprika
1 ½ teaspoons chili powder
½ teaspoon onion powder
¼ teaspoon orange zest
2 tablespoons olive oil
¼ teaspoon ground coriander

Sauce
2 tablespoons sour cream
¼ teaspoon garlic powder
1 teaspoon fresh cilantro, chopped
Tacos
1 red onion, chopped
2 avocados, sliced into strips
½ cup cilantro, chopped
Garnish
2 limes, sliced into wedges
Instructions:
Mix the all purpose flour, minced garlic, chili powder, onion powder,
ground cumin, paprika, orange zest, ground coriander, salt and pepper in a
bowl.
Season the shrimp with this spice mixture.
Pour the olive oil into a pan over medium heat.
Cook the shrimp for 2 to 3 minutes per side.
Drain on a plate lined with paper towel.
In another bowl, mix the sour cream, lime juice, lime zest, garlic powder,
cilantro, salt and pepper.
Top the corn tortillas with the shrimp, red onion, avocado strips and
cilantro.
Fold the tacos and serve with the lime wedges.
Calories 146.5
Fat 5.8 g
Saturated Fat 1 g
Fiber 3.6 g
Protein 9.6 g

Cholesterol 69.8 mg
Sugars 0.9 g
Sodium 162.5 mg
Potassium 248 mg

Cheesy Breakfast Tacos
These cheesy breakfast tacos are the perfect way to start your day! Loaded
with meat, vegetables, cheese, herbs, and spices, these tacos easily become
a favorite.
Serving Size: 4
Ingredients:
6 oz. chorizo sausage, removed from casing and crumbled
6 eggs, beaten
¼ cup milk
1 cup Monterey Jack cheese, shredded
¼ cup cucumber, diced
¼ cup tomato, diced
½ cup salsa
Hot pepper sauce
Instructions:
Add the chorizo to a pan over medium high heat.

Cook while stirring for 3 - 5 minutes or until browned.
Drain on a plate lined with paper towel.
In a bowl, mix the eggs and milk.
Pour the mixture to another pan over medium heat.
Cook while stirring until firm.
Season with the salt and pepper.
Top the tortillas with the chorizo, eggs, vegetables and cheese.
Serve with the salsa and hot sauce.
Calories 536.5
Fat 34.1 g
Saturated Fat 14.3 g
Fiber 3.9 g
Protein 30.6 g
Sugars 2.9 g
Sodium 1297.9 mg
Potassium 512.1 mg

Beef Birria Tacos
Made with savory braised beef, these authentic beef birria tacos bring
enticing Mexican flavors to your home.
Serving Size: 6
Preparation & Cooking Time: 4 hours and 30 minutes
Ingredients:
Water
4 dried chili de arbol peppers
2 dried ancho chili peppers
6 dried chili peppers
4 lb. beef chuck roast
4 tomatoes
2 cloves, garlic
2 tablespoons white vinegar
4 whole cloves
½ teaspoon ground cinnamon

¼ teaspoon dried marjoram
¼ teaspoon ground thyme
Pinch pepper
1 white onion, chopped
1 cup fresh cilantro, chopped
Instructions:
Pour the water into a pot over medium heat.
Add the dried chili peppers.
Boil for 5 minutes.
Drain but reserve ¼ cup of the cooking liquid.
Preheat your oven to 325 degrees F.
Season the beef with the salt and pepper.
Cook the beef for 10 minutes or until browned.
Transfer to a plate.
Add the tomatoes to a baking pan.
Roast in the oven for 5 minutes.
Add the cooked chili peppers with reserved cooking liquid, roasted
tomatoes, garlic, white vinegar, whole cloves, ground cumin, ground
cinnamon, dried oregano, dried marjoram, ground thyme and pepper to a
blender or food processor.
Add the mixture and the beef to a baking pan.
Bake in the oven for 45 minutes to 1 hour until tender.
Let rest for 20 minutes.
Slice the beef into strips.
Top the tortillas with the beef strips, white onion and cilantro.
Fold the tacos and serve.
Calories 739.3
Fat 37 g
Saturated Fat 14 g

Fiber 8.3 g
Protein 44.1 g
Sugars 3 g
Sodium 165.7 mg
Potassium 812 mg

Shrimp Tacos with Cilantro Cream Sauce
Top your flour tortilla with shrimp seasoned with taco mix, and drizzle it
with cilantro cream sauce for a delightful lunch, snack or dinner. You can
also use pre-shredded cabbage slaw mix to save time and effort.
Serving Size: 2
Ingredients:
2 tablespoons mayonnaise
¼ cup Greek yogurt
1 teaspoon apple cider vinegar
2 tablespoons fresh cilantro, chopped
¼ teaspoon cumin
¼ teaspoon onion powder
¼ teaspoon garlic powder
Pinch salt
12 oz. shrimp, peeled and deveined
1 teaspoon taco seasoning
1 cup cabbage, shredded

Instructions:
Prepare the sauce by mixing the mayo, Greek yogurt, apple cider vinegar,
fresh cilantro, cumin, onion powder, garlic powder and salt in a bowl.
Sprinkle the shrimp with the taco seasoning.
Once hot, add the shrimp.
Cook for 2 minutes per side.
Top the flour tortillas with the shrimp, sauce and cabbage.
Fold and serve.
Calories 737.2
Fat 28.2 g
Saturated Fat 6.3 g
Fiber 5.4 g
Protein 41.3 g
Sugars 5.4 g
Sodium 1516.3 mg
Potassium 544.4 mg

Grilled Fish Tacos
Take your fish tacos a notch higher by grilling the fish first. Another thing
that makes these fish tacos extra special is the drizzling with chipotle lime
dressing.
Serving Size: 6
Preparation & Cooking Time: 7 hours
Ingredients:
Marinade
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons lime zest
2 tablespoons white vinegar
½ teaspoon chili powder
1 teaspoon seafood seasoning
½ teaspoon cumin
1 ½ teaspoons honey
1 teaspoon hot pepper sauce
Pepper to taste
1 lb. tilapia fillets, sliced into strips

Dressing
½ cup adobo sauce from chipotle peppers
8 oz. sour cream
2 teaspoons lime zest
½ teaspoon seafood seasoning
¼ teaspoon chili powder
¼ teaspoon cumin
Tacos
2 cups cabbage, shredded
3 tomatoes, diced
1 cup cilantro, chopped
2 lime wedges
Instructions:
Combine the marinade ingredients except the fish in a bowl.
Mix well.
Place the tilapia in a baking pan.
Pour the mixture on top of the fish.
Turn to coat evenly with the sauce.
Cover and refrigerate for 6 hours.
In a bowl, mix the adobo sauce and sour cream.
Stir in the rest of the sauce ingredients.
Refrigerate until ready to serve.
Preheat your grill.
Grill the fish over medium heat for 4 to 5 minutes per side.
Top the tortillas with the cabbage, grilled fish, tomatoes and cilantro.
Drizzle with the sauce.
Fold and garnish with the lime wedges before serving.
Calories 290
Fat 18 g
Saturated Fat 6.6 g

Carbohydrate 17.1 g
Fiber 3.2 g
Protein 17.7 g
Cholesterol 53 mg
Sugars 2.8 g
Sodium 70 mg
Potassium 320 mg

Steak Tacos
Also called arrachera tacos, these traditional Mexican tacos are made with
marinated skirt steak strips and with favorite toppings like cilantro, lettuce,
cheese, and onion.
Serving Size: 6
Ingredients:
2 lb. skirt steaks, sliced thinly
1 onion, chopped
1 tablespoon adobo seasoning
3 packets sazon, annatto and coriander spice mixture
12 oz. Mexican beer
6 taco shells
Toppings
Shredded lettuce
Chopped cilantro

Chopped white onion
Shredded cheese
Hot sauce
Instructions:
Add the steak strips to a baking pan.
Mix the onion, lime juice, adobo seasoning, spice mixture and Mexican
beer.
Pour the mixture over the beef strips.
Turn to coat evenly.
Cover and refrigerate for at least 1 hour.
Preheat your grill.
Grill the steak strips for 6 minutes per side.
Stuff the taco shells with the grilled steak strips and toppings.
Calories 173.9
Fat 6.4 g
Saturated Fat 2.6 g
Carbohydrates 6.2 g
Fiber 1.2 g
Protein 18.9 g
Cholesterol 33.7 mg
Sugars 0.9 g
Sodium 413.9 mg
Potassium 287.7 mg

Indian Tacos
This recipe is a fusion of two world-famous cuisines. Use Indian flavors to
spice up your Mexican tacos for a memorable meal everyone will enjoy.
Serving Size: 6
Ingredients:
2 cups vegetable oil
1 lb. ground beef
15 oz. canned kidney beans, rinsed and drained
1 packet chili seasoning
3 Indian chapati flatbread
2 cups lettuce, chopped
2 tomatoes, diced
2 cups cheddar cheese, shredded
1 cup sour cream
Instructions:
Add the vegetable oil to a pan over medium heat.
Cook the ground beef until browned, stirring often.
Stir in the kidney beans and chili seasoning.

Add the lettuce and ground beef mixture on top of the Indian chapati
bread.
Sprinkle the tomatoes and cheddar cheese on top.
Fold and serve with the sour cream.
Calories 695.9
Fat 40.9 g
Fiber 6.9 g
Protein 32.6 g
Sugars 3.1 g
Sodium 1371.1 mg
Potassium 417.2 mg

Tacos Al Pastor
Tacos Al Pastor is a type of taco made with grilled marinated pork. This
was first introduced in Mexico with Lebanese ingredients. Today, it has
become a favorite street food in many parts of the world.
Serving Size: 10
Ingredients:
Marinade
1 tomato
3 dried guajillo chili peppers
2 dried ancho chili peppers
1 onion, sliced
½ cup orange juice
2 cups pineapple slices
¼ cup white vinegar
2 chipotle peppers in adobo sauce
3 whole cloves
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon cumin seeds

Salt to taste
Tacos
2 lb. pork loin, sliced
½ cup white onion, chopped
½ cup fresh cilantro, chopped
2 cups pineapple slices
Instructions:
Grill the tomato for 5 minutes.
Peel and remove the seeds.
Add water to a pot.
Add the chili peppers and boil for 5 minutes.
Add the grilled tomatoes, cooked chili peppers and the rest of the marinade
ingredients to a food processor or blender.
Arrange the pork slices in a baking pan.
Marinate the pork slices, coating evenly with the sauce.
Cover the baking pan.
Refrigerate for 4 hours.
Grill the pork over medium heat for 4 to 7 minutes.
Transfer to a cutting board and shred.
Top the flour tortillas with the shredded pork, onion, cilantro and
pineapple slices.
Calories 204.3
Fat 5.6 g
Saturated Fat 1.9 g
Carbohydrates 23 g
Fiber 3.1 g
Protein 16.9 g
Cholesterol 43.5 mg
Sugars 15.9 g
Sodium 748.1 mg
Potassium 511.8 mg

Spicy Fish Tacos with Corn Salsa
Expect these spicy fish tacos with crunchy corn salsa to be a huge hit in
your next potluck, so it’d be an excellent idea to prepare a big batch.
Serving Size: 6
Ingredients:
2 cups corn kernels, cooked
1 cup jicama, diced
½ cup red onion, chopped
½ cup red bell pepper, diced
1 cup cilantro leaves, chopped
6 fish fillets
2 tablespoons cayenne pepper
2 tablespoons sour cream

Instructions:
Preheat your grill.
In a bowl, combine the corn kernels, red onion, red bell pepper, jicama,
lime juice, lime zest and cilantro leaves.
Coat the fish with the olive oil and season with the cayenne pepper, salt
and pepper.
Grill the fish for 3 minutes per side.
Slice the fish into strips.
Top the tortillas with the fish strips, corn salsa and sour cream.
Fold and serve.
Calories 350.7
Fat 9.6 g
Saturated Fat 2 g
Fiber 7.5 g
Protein 28.7 g
Cholesterol 43.2 mg
Sugars 4.1 g
Sodium 2415.7 mg
Potassium 879.9 mg

Chicken Wonton Tacos
These chicken wonton tacos are great as an appetizer or quick snack. And
they’re easy to prepare too.
Serving Size: 7
Ingredients:
½ head red cabbage, shredded
4 carrots, grated
2 tablespoons teriyaki sauce
¼ cup coleslaw dressing
2 tablespoons soy sauce
¼ cup red wine vinegar
2 tablespoons sesame oil
1 lb. ground chicken
14 wonton wrappers
¼ cup stir-fry sauce
Instructions:
In a bowl, toss the red cabbage and carrots in the coleslaw dressing,
teriyaki sauce, soy sauce and red wine vinegar.

Cover and refrigerate for 1 hour.
Pour the sesame oil into a pan over medium heat.
Cook the ground chicken for 5 minutes, stirring.
Stir in the stir-fry sauce.
Turn off heat.
Press the wonton wrappers into a muffin pan.
Bake in the oven for 5 minutes.
Top the taco wonton shells with the chicken mixture and slaw.
Calories 244.5
Fat 9.7 g
Saturated Fat 1.6 g
Fiber 2.5 g
Protein 17.7 g
Cholesterol 43.8 mg
Sugars 7 g
Sodium 754.8 mg
Potassium 350.6 mg

Grilled Beef Tacos
These grilled beef tacos are a cinch to put together. You can marinate the
beef for longer hours if you like the flavors to be more intense.
Serving Size: 4
Ingredients:
1 lb. sirloin steak
1 teaspoon garlic powder
¼ cup white onion, chopped
¼ cup fresh cilantro, chopped
Instructions:
Preheat your grill.
Season all sides of the sirloin steak with the garlic powder, ground cumin,
salt and pepper.

Marinate for 30 minutes at room temperature.
Grill the beef for 10 minutes, turning one to two times.
Slice the beef into strips.
Top the tortillas with the beef strips, chopped white onion and cilantro.
Fold and serve.
Calories 269
Fat 7.8 g
Saturated Fat 2.8 g
Carbohydrate 12.1 g
Fiber 1.8 g
Protein 36 g
Cholesterol 101 mg
Sugars 0.7 g
Sodium 87 mg
Potassium 530 mg

Lime Chicken Tacos
For an easy weeknight dinner that satisfies you but won’t stress you, here’s
a good idea that you’d want to try: lime chicken tacos.
Serving Size: 10
Ingredients:
1 ½ lb. chicken breast fillet, sliced into cubes
1 tablespoon red wine vinegar
1 teaspoon white sugar
2 green onions, chopped
¼ cup lettuce, shredded
1 tomato, chopped
¼ cup salsa

¼ cup Monterey Jack cheese, shredded
Instructions:
Add the olive oil to a pan over medium high heat.
Cook the chicken until browned, stirring often.
Pour in the lime juice and vinegar.
Add the garlic, white sugar, green onion, dried oregano, salt and pepper.
Simmer for 10 minutes.
Top the tortillas with the chicken, lettuce, tomatoes, salsa and cheese.
Fold and serve.
Calories 204.2
Fat 6.8 g
Saturated Fat 2.1 g
Fiber 1.4 g
Protein 16.2 g
Cholesterol 36.7 mg
Sugars 1.7 g
Sodium 433.5 mg
Potassium 200.4 mg

Carne Asada Tacos
Here’s a recipe that lets you make this popular Mexican street food right in
your own kitchen. Made with tender strips of beef sirloin, these easy and
authentic tacos will surely be a pleasing treat for your tummy.
Serving Size: 6
Ingredients:
1 ½ lb. beef top sirloin, sliced into strips
Pinch red pepper flakes
2 jalapeno peppers, sliced
28 oz. canned tomatillos
10 oz. beef broth
½ onion, chopped
1 avocado, pitted and sliced into strips
2 tomatoes, chopped
Lemon wedges

Instructions:
Season the beef with the red pepper flakes, salt and pepper.
Drizzle with the lime juice.
Cover and refrigerate for 20 to 30 minutes.
Add the jalapeno and tomatillo to a food processor or blender.
Pour 1 tablespoon olive oil to a pan over medium high heat.
Cook the tomatillo mixture for 5 minutes, stirring often.
Pour in the beef broth.
Reduce heat and simmer for 30 minutes.
Transfer the mixture to a bowl.
Add the remaining olive oil to another pan over high heat.
Cook the beef for 2 to 3 minutes, stirring often.
Top the tortillas with the beef and tomatillo mixture.
Add the onion, avocado, tomatoes and cilantro on top.
Serve with the lemon wedges.
Calories 472.2
Fat 22.8 g
Saturated Fat 3.7 g
Fiber 12.9 g
Protein 30.4 g
Cholesterol 69.2 mg
Sugars 4.8 g
Sodium 873 mg
Potassium 1128 mg

Crispy Fish Tacos with Slaw
What makes this taco recipe different from the usual is that you will first
roast the cabbage slaw before adding it to your tacos. Aside from this, the
fish is baked, not fried.
Serving Size: 4
Ingredients:
1 tablespoon jalapeno pepper
2 cups cabbage slaw
1 tablespoon apple cider vinegar
¼ teaspoon ground cayenne pepper
¼ cup yellow cornmeal
¼ cup all purpose flour
2 tablespoons taco seasoning mix
1 lb. cod fillets, sliced into strips
Cooking spray

Instructions:
Toss the jalapeno pepper and cabbage slaw in olive oil, lime juice, apple
cider vinegar, cayenne pepper, salt and pepper.
Transfer to a baking pan.
In a bowl, mix the cornmeal, all purpose flour and taco seasoning.
Coat the fish with the cornmeal mixture.
Spray the fish with oil.
Place in another baking pan.
Bake in the oven for 7 to 10 minutes or until golden and crispy.
Top the tortillas with the crispy fish strips and roasted cabbage slaw.
Calories 369.7
Fat 7.7 g
Saturated Fat 1.1 g
Fiber 5 g
Protein 25.7 g
Cholesterol 47.2 mg
Sugars 1.5 g
Sodium 739.9 mg
Potassium 716.7 mg

Cheesy Chicken Tacos
These cheerful chicken tacos are not only enticing for the eyes, but will
also make your tummies happy and full. Since these are a cinch to prepare,
they’re ideal when you’re running late for dinner.
Serving Size: 8
Ingredients:
1 lb. chicken breast fillet, sliced into cubes
1 cup lemonade
1 ½ teaspoons Worcestershire sauce
½ teaspoon garlic powder
1 bay leaf
1 head lettuce, chopped
2 tomatoes, chopped
8 oz. cheddar cheese, shredded
8 oz. sour cream

8 oz. salsa
Instructions:
Toss the chicken in the olive oil, lemonade and lime juice.
Drizzle with the Worcestershire sauce.
Season with the onion and garlic powder.
Add the mixture to a pan over medium heat.
Stir in the bay leaf.
Top the chicken with the lettuce, chicken mixture, tomatoes and cheese.
Serve with the sour cream and salsa.
Calories 400.8
Fat 20.7 g
Fiber 4.4 g
Protein 24.9 g
Cholesterol 74.8 mg
Sugars 7.7 g
Sodium 435 mg
Potassium 591.3 mg

Spiced Shrimp Tacos
These amazingly easy shrimp tacos do not fall short of intense flavors to
entice you. These will surely become a part of your regular menu.
Serving Size: 6
Ingredients:
Marinade
¼ cup orange juice
¼ cup vodka
½ teaspoon paprika
½ teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
Tacos

6 tortillas, warmed
5 oz. lettuce, chopped
1 red bell pepper, chopped
¼ cup green onion, chopped
3 tablespoons Mexican-style sour cream
¼ cup Mexican cheese blend, shredded
Instructions:
Combine the marinade ingredients in a bowl.
Stir in the shrimp.
Marinate at room temperature for 20 minutes.
Transfer the shrimp to a baking pan.
Bake in the oven for 5 to 6 minutes, turning once.
Top the tortillas with the shrimp, lettuce, red bell pepper, green onion,
cilantro, sour cream and cheese blend.
Fold and serve.
Calories 233.2
Fat 6.6 g
Saturated Fat 3.2 g
Fiber 3.7 g
Protein 19.6 g
Sugars 3.3 g
Sodium 169.9 mg
Potassium 430 mg

Tacos De Matamoros
Here’s another authentic Mexican taco recipe you’d surely want to try.
These are a popular delicacy in a city in Mexico called Matamoros, hence
the name. If you want your tacos lighter, you can use ground chicken
instead of beef.
Serving Size: 6
Preparation & Cooking Time: 2 hours
Ingredients:
2 lb. lean ground beef
2 tablespoons paprika
2 tablespoons chili powder
1 ½ teaspoons ground cumin
Salt to taste
Water
½ white onion, chopped
½ green bell pepper, chopped

1 tomato, diced
12 oz. white Mexican cheese, shredded
8 oz. sour cream
Instructions:
Add the ground beef to a pan over medium heat.
Sprinkle with the garlic, paprika, chili powder, ground cumin, garlic
powder and salt.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add the onion and bell pepper.
Simmer for 30 minutes.
Drain the juices.
Top the tortillas with the lettuce, beef mixture, tomatoes and Mexican
cheese.
Serve with the sour cream.
Calories 628.8
Fat 39.1 g
Carbohydrates 33 g
Fiber 6 g
Protein 38.4 g
Sugars 2.8 g
Sodium 868.2 mg
Potassium 608.8 mg

Shredded Chicken Tacos
Simmer chicken in tomato sauce, vinegar, herbs, and spices before
shredding it and using it as a delicious topping for your tacos.
Serving Size: 4
Ingredients:
2 teaspoon vinegar
8 oz. tomato sauce
3 ½ teaspoons ancho chili powder
½ teaspoon sugar
2 teaspoons dried oregano
2 lb. chicken breast fillets
2 tablespoons mashed avocado

Hot Sauce
Lime wedges
Instructions:
Combine the vinegar, tomato sauce, garlic, ground cumin, ancho chili
powder, sugar and dried oregano in a bowl.
Season the chicken with the salt and pepper.
Cook the chicken for 2 to 3 minutes per side.
Pour in the tomato mixture.
Bring to a boil.
Transfer the chicken to a cutting board.
Shred the chicken using 2 forks.
Put the shredded chicken back to the pan.
Stir and simmer for 10 minutes.
Top the tortillas with the chicken mixture, white onion, fresh cilantro and
mashed avocado.
Drizzle with the hot sauce and garnish with the lime wedges.
Calories 569
Fat 24.8 g
Saturated Fat 5.8 g
Carbohydrate 16.2 g
Fiber 2.9 g
Protein 68.1 g
Cholesterol 202 mg
Sugars 3.5 g
Sodium 505 mg
Potassium 827 mg

Chicken & Mushroom Tacos
Here’s a fantastic meal that will entice your taste buds without stressing
you out in the kitchen. These chicken and mushroom tacos impress you
with their savory flavors.
Serving Size: 3
Ingredients:
1 lb. chicken breast fillets
Water
2 teaspoons vegetable oil
1 red onion, sliced
½ cup mushrooms, sliced
Pinch chili powder
Pinch ground cumin
3 flour tortillas
Instructions:
Add the chicken breast fillets to a pan over medium heat.

Cover with water.
Bring to a boil.
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.
Season with the chili powder, cumin, salt and pepper.
Top the tortillas with the chicken mixture.
Fold and serve.
Calories 188.3
Fat 6.3 g
Saturated Fat 1.4 g
Carbohydrates 1.7 g
Fiber 0.5 g
Protein 29.8 g
Cholesterol 78 mg
Sugars 1 g
Sodium 174.9 mg
Potassium 274.3 mg

Spicy Shrimp Tacos
The chipotle seasoning blend lends smoky and intense flavors to this
shrimp taco recipe. You will enjoy every bite.
Serving Size: 4
Ingredients:
1 lb. shrimp peeled and deveined
1 tablespoon chipotle seasoning blend
Salt to taste
1 ½ cups cabbage, shredded
½ cup pico de gallo
1 avocado, sliced into strips
Instructions:
Season the shrimp with the chipotle seasoning blend and salt.

Pour 2 tablespoons olive oil into a pan over medium high heat.
Cook the shrimp for 3 to 5 minutes, stirring occasionally.
Transfer the shrimp to a plate.
Add the cabbage and cilantro to a bowl.
Stir in the remaining olive oil and lime juice.
Top the tortillas with the shrimp, cabbage mixture, pico de gallo and
avocado.
Fold and serve.
Calories 421
Fat 23.5 g
Saturated fat 3.4 g
Carbohydrates 36 g
Fiber 7 g
Protein 20 g
Sugars 3.6 g
Sodium 882.9 mg
Potassium 553.5 mg

Vegan Tacos
You don’t have to be a vegan to enjoy this taco recipe. You only need to
be a foodie! And that’s because this taco is packed with delectable flavors
you’d relish with every bite.
Serving Size: 8
Ingredients:
2 tablespoons soy sauce
1 teaspoon chili powder
16 oz. tofu, crumbled and drained
1 avocado, mashed
1 teaspoon lime juice
1 tablespoon vegan mayonnaise
Pinch salt
½ cup tomato salsa

For serving
Pickled radishes
Instructions:
Mix the soy sauce, onion powder, garlic powder and chili powder in a
bowl.
Stir in the crumbled tofu.
Cook the tofu for 10 minutes, stirring often.
In another bowl, mix the mashed avocado with the lime juice and vegan
mayo.
Season with the salt.
Stir until smooth.
Top the tortillas with the tofu mixture, avocado cream, lettuce and salsa.
Fold and serve with the pickled radishes.
Calories 360
Fat 20.9 g
Saturated fat 3.1 g
Fiber 7.9 g
Protein 16.6 g
Cholesterol 3 mg
Sugars 4.1 g
Sodium 609.5 mg
Potassium 553.4 mg

Beef Tacos with Rhubarb Salsa
Make taco night extra special with these amazing beef tacos with rhubarb
salsa. Red bell pepper or tomatillos can also be used if you don’t have
rhubarb.
Serving Size: 8
Ingredients:
1 tablespoon dried oregano
1 tablespoon ground cumin
2 tablespoons chili powder
Salt to taste
3 lb. beef chuck, fat trimmed and sliced into cubes
1 tablespoon avocado oil
1 white onion, sliced
3 tablespoons tomato paste
1 cup reduced-sodium beef broth
1 cup fresh rhubarb, chopped
1 teaspoon white sugar
¼ cup red onion, chopped

½ cup yellow bell pepper, chopped
1 jalapeños, chopped
¼ cup fresh cilantro, chopped
For serving
Lime wedges
Instructions:
In a small bowl, mix the dried oregano, ground cumin, chili powder, garlic
powder and salt.
Season the beef with 2 tablespoons of the spice mixture.
Pour the avocado oil into a pan over medium high heat.
Cook the beef for 2 to 3 minutes per side.
Transfer the browned beef to your slow cooker.
Sprinkle the onion on top.
Mix the remaining spice mixture, tomato paste and beef broth in a bowl.
Pour this mixture into the slow cooker.
Cover the pot.
Cook on high for 4 hours.
Shred the beef using a fork.
Put the shredded beef back to the pot and stir.
Toss the rhubarb in the white sugar.
Let sit for 10 to 15 minutes.
Stir in the red onion, bell pepper, jalapeños and lime juice.
Top the tortillas with the shredded beef and rhubarb salsa.
Garnish with the lime wedges before serving.
Calories 359
Fat 10.7 g
Saturated fat 3.2 g
Fiber 5.2 g
Protein 37.2 g

Cholesterol 99.5 mg
Sugars 3.5 g
Sodium 674.8 mg
Potassium 583.8 mg

Black Bean & Roasted Sweet Potato Tacos
These vegetarian tacos are so tasty, no one’s going to ask about where the
meat is! These are very easy to make as well—ideal for hectic weeknights.
Serving Size: 2
Preparation & Cooking Time: 1 hour
Ingredients:
1 cup sweet potatoes, sliced into cubes
½ cup canned black beans, rinsed and drained
2 teaspoons olive oil
½ teaspoon ground coriander
½ avocado, cut into 8 slices
For serving
Fresh cilantro, chopped

Salsa
Lime wedges
Instructions:
Toss the sweet potato cubes in 1 tablespoon olive oil.
Roast in the oven for 45 minutes.
In a bowl, toss the black beans in the olive oil.
Stir in the roasted sweet potatoes.
Season with the chili powder, ground cumin, ground coriander, salt and
pepper.
Transfer to a pan over medium heat.
Top the tortillas with the black beans, sweet potatoes and avocado.
Garnish with the cilantro.
Serve with the salsa and lime wedges.
Calories 343
Fat 16.8 g
Saturated fat 2.4 g
Fiber 12.1 g
Protein 7.9 g
Cholesterol 2 mg
Sugars 5.7 g
Sodium 352.4 mg
Potassium 700.8 mg

Pork & Pineapple Tacos
These tacos are inspired by the traditional tacos al pastor but with a twist.
Instead of using pork shoulder, we will be using pork loin. We’ll also be
adding other fillings to make things more exciting.
Serving Size: 12
Ingredients:
1 teaspoon brown sugar
2 teaspoons smoked paprika
1 tablespoon chili powder
2 lb. pork loin roast, fat trimmed
⅓ cup apple juice
¼ cup red onion, diced
1 cup cucumber, diced
2 cups pineapple chunks
½ cup lime juice
2 tablespoons cider vinegar

2 cups red cabbage, shredded
Instructions:
Add the brown sugar, smoked paprika, chili powder, garlic powder, salt
and pepper to a bowl.
Mix well.
Rub the spice mixture on all sides of the pork.
Put the pork inside a slow cooker.
Pour in the apple juice.
Cover the pot.
Cook on low for 7 hours.
Toss the red onion, cucumber and pineapple in the lime juice.
Cover and refrigerate until ready to serve.
After 7 hours, transfer the meat to a cutting board.
Shred using 2 forks.
Stir in the cider vinegar.
Top the tortillas with the shredded pork, pineapple salsa and shredded
cabbage.
Fold and serve.
Calories 306
Fat 5 g
Saturated fat 1 g
Carbohydrates 31 g
Fiber 4 g
Protein 35 g
Cholesterol 98 mg
Sugars 11 g
Sodium 429 mg
Potassium 845 mg

Salmon & Pineapple Tacos
These salmon tacos are always a great idea for a quick and satisfying
dinner. These are easy to make; it won’t take you over half an hour.
Serving Size: 8
Ingredients:
1 lb. salmon fillet
Salt to taste
5 cups coleslaw mix
¾ cup pineapple salsa
For serving
Hot sauce

Instructions:
Preheat your broiler.
Line your baking pan with foil.
Add the salmon to the baking pan.
Broil for 2 to 4 minutes per side.
Take it out of the oven.
Drizzle with 1 teaspoon olive oil.
Season with the chili powder and salt.
Put it back to the oven and broil for 2 more minutes.
Toss the coleslaw mix in the remaining olive oil and lime juice.
Flake or chop the salmon.
Top the tortillas with the salmon flakes and pineapple salsa.
Garnish with the cilantro.
Serve with the coleslaw mix and hot sauce.
Calories 320
Fat 10.5 g
Saturated fat 1.7 g
Fiber 3.8 g
Protein 25.5 g
Cholesterol 53 mg
Sugars 5.2 g
Sodium 692.9 mg
Potassium 546.7 mg

Carne Picada Tacos
Spice things up at home with these fantastic carne picada tacos, which are
not only vibrant and colorful but tantalizes your taste buds with tender
meat and luscious flavors.
Serving Size: 8
Ingredients:
2 lb. beef brisket, fat trimmed
2 teaspoons ground cumin
2 teaspoons ancho chili powder
Salt to taste
1 cup water
8 jalapeño peppers
2 cups Romaine lettuce, shredded
½ cup feta cheese
Avocado Salsa

1 avocado, sliced into cubes
½ jalapeño pepper, minced
2 sweet peppers, chopped
1 cup cherry tomatoes, sliced in half
1 cup fresh cilantro, chopped
1 ½ tablespoons lime juice
Salt to taste
Instructions:
Season the beef brisket with the ground cumin, ancho chili powder, dried
oregano and salt.
In a bowl, mix the tomato paste and water.
Pour this mixture into your slow cooker.
Add the beef to the pot.
Cover the pot.
Cook on low for 8 hours.
After 7 hours, add the jalapeños to a pan over medium high heat.
Cook for 10 minutes, stirring occasionally.
Turn off heat.
Transfer the jalapeños to a bowl.
Cover and let sit for 10 minutes.
Combine the avocado salsa ingredients in a bowl.
Transfer the beef to a cutting board and shred with 2 forks.
Chop the jalapeños.
Top the tortillas with the lettuce, beef, jalapeños, avocado salsa and
cheese.
Fold and serve.
Calories 395
Fat 19.1 g
Saturated fat 5.9 g
Carbohydrates 29 g
Fiber 6.8 g
Protein 28.4 g
Cholesterol 84.5 mg
Sugars 3.1 g

Sodium 638.1 mg
Potassium 880.2 mg

Blackened Shrimp Tacos
Infuse your shrimp tacos with enticing Cajun flavors with this recipe that
only takes 30 minutes to prepare.
Serving Size: 4
Ingredients:
1 ripe avocado
1 clove garlic, grated
Pinch salt
2 tablespoons Cajun spice blend
2 cups lettuce, chopped
½ cup fresh cilantro leaves
Instructions:
Preheat your grill to medium high.

Mash the avocado in a bowl.
Stir in the garlic, lime juice and salt.
Sprinkle the shrimp with the Cajun seasoning.
Thread the shrimp onto skewers.
Grill for 1 to 2 minutes per side.
Top the tortillas with the grilled shrimp, lettuce, avocado mixture and
cilantro.
Fold and serve with the pico de gallo.
Calories 286
Fat 9.3 g
Saturated fat 1.4 g
Fiber 6.9 g
Protein 24 g
Sugars 3.5 g
Sodium 442.7 mg
Potassium 662.1 mg

Cauliflower Tacos
Cauliflower florets are tossed in lime juice, chipotles with adobo sauce and
honey before roasting to create these incredible tacos that add to pizzazz to
a regular weeknight.
Serving Size: 4
Ingredients:
2 cloves garlic
2 tablespoons chipotles in adobo sauce, chopped
1 tablespoon honey
¼ cup lime juice
½ teaspoon salt
4 cups cauliflower florets
1 red onion, sliced thinly
15 oz. canned refried black beans, cooked
Red cabbage, shredded
½ cup queso fresco, crumbled

For serving
Guacamole
Lime wedges
Instructions:
Line your baking pan with foil.
Add the garlic, chipotles with adobo sauce, honey, lime juice and salt to
your blender or food processor.
Transfer to a bowl.
Toss the cauliflower florets in the mixture.
Spread the seasoned cauliflower in a baking pan.
Sprinkle the onion slices on top of the cauliflower.
Roast in the oven for 20 minutes, stirring once.
Top the tortillas with the refried beans, cauliflower, shredded cabbage and
cheese.
Serve with the guacamole and lime wedges.
Calories 288
Fat 6.5 g
Saturated fat 2.3 g
Fiber 10.6 g
Protein 12 g
Cholesterol 10.5 mg
Sugars 7.4 g
Sodium 613 mg
Potassium 661.7 mg

Shrimp Tacos with Avocado Cream
This is the taco recipe that turns all your friends into taco lovers. Shrimp
seasoned with chili powder and cumin, shredded red cabbage, and avocado
cream are used to top corn tortillas for a delightful dinner everyone won’t
be able to stop talking about.
Serving Size: 4
Ingredients:
1 avocado, sliced in half and pitted
¼ cup sour cream
2 tablespoons rice vinegar, divided
1 scallion, chopped
½ cup carrot, grated
1 lb. shrimp, peeled, deveined and sliced in half

For serving
Lime wedges
Hot sauce
Instructions:
Add the avocado flesh, sour cream, cilantro, half of the rice vinegar, salt
and pepper to a food processor.
Pulse until smooth.
In a bowl, toss the cabbage, scallions and carrots in the remaining vinegar.
Sprinkle both sides of shrimp with the ground cumin and chili powder.
Pour the avocado oil into a pan over medium high heat.
Cook the shrimp for 3 to 4 minutes, stirring often.
Spread the avocado sauce on top of the tortilla.
Top with the cabbage mixture, shrimp and cilantro.
Serve with the lime wedges and hot sauce.
Calories 333
Fat 15.1 g
Saturated fat 3 g
Fiber 8.1 g
Protein 22.1 g
Sugars 3.3 g
Sodium 294.2 mg
Potassium 698.2 mg

Chipotle Fish Tacos
Dinner becomes more special when you serve these incredible chipotle
fish tacos with avocado slices, cilantro, tomatoes, and red onion.
Serving Size: 4
Ingredients:
1 lb. tilapia fillets
3 teaspoons chipotle seasoning blend
2 cups coleslaw mix
2 tablespoons ranch salad dressing
4 whole wheat tortillas
½ avocado, sliced thinly
¼ cup cilantro leaves
Lime wedges
Instructions:
Add the fish fillets to a baking pan.

Drizzle with the olive oil.
Sprinkle with the chipotle seasoning blend.
Bake in the oven for 5 minutes or until flaky.
In a bowl, toss the coleslaw mixture in the ranch salad dressing.
Flake or chop the fish.
Top the tortillas with the fish, coleslaw mixture, avocado slices and
cilantro.
Serve with the lemon wedges.
Calories 341
Fat 12 g
Saturated fat 3.6 g
Fiber 21.2 g
Protein 29.5 g
Cholesterol 56.7 mg
Sugars 0.4 g
Sodium 526 mg
Potassium 451.4 mg

Fish, Avocado & Salsa Tacos
The great thing about this recipe is that you don’t have to feel guilty after
enjoying your meal. Fish is seasoned and baked, not fried. You get the
crunch and the flavor you love without the added grease and fat. Avocado
slices make the meal even healthier.
Serving Size: 4
Ingredients:
Cooking spray
2 teaspoons taco seasoning blend
Pinch salt
1 lb. haddock fish fillet, sliced into strips
1 avocado, sliced into strips
½ cup tomato salsa
Sour cream
Instructions:

Spray your baking pan with oil.
In a bowl, mix the avocado oil, taco seasoning and salt.
Brush both sides of the fish with the mixture.
Arrange the fish on the baking pan.
Bake in the oven for 10 to 15 minutes.
Calories 296
Fat 18.6 g
Saturated fat 28.9 g
Fiber 6.4 g
Protein 18.6 g
Cholesterol 44.6 mg
Sugars 2.8 g
Sodium 521.4 mg
Potassium 559.2 mg

Tofu & Black Bean Tacos
Meals like this one would make any meat lover consider going vegan.
These are tasty and savory, and low in calories and fat. Plus, you get a lot
of the nutrients that you need to stay in good shape.
Serving Size: 4
Ingredients:
⅛ teaspoon ground cinnamon
16 oz. tofu, sliced into cubes
½ cup white onion, chopped
15 oz. canned black beans, rinsed and drained
2 teaspoons cider vinegar

¼ cup cabbage, shredded
For serving
1 cup guacamole
Instructions:
In a bowl, mix the dried oregano, ground cumin, chili powder, ground
cinnamon, salt and pepper.
Stir in the tofu.
Coat evenly with the spice mixture. Set aside.
Pour 2 tablespoons olive oil into a pan over medium heat.
Cook the onions for 3 minutes.
Stir in the garlic and cook for 1 minute.
Increase the heat to medium high and stir in the tofu.
Add the beans and cook for another 3 minutes.
Turn off heat.
Add the cilantro and vinegar. Stir.
Top the tortillas with the tofu and black bean mixture and cabbage.
Serve with the guacamole and pico de gallo.
Calories 394
Fat 17.9 g
Saturated fat 2.4 g
Fiber 10.1 g
Protein 18.8 g
Cholesterol 0 mg
Sugars 1.9 g
Sodium 388.8 mg
Potassium 399.6 mg

Black Bean & Egg Tacos
These protein-packed breakfast tacos are so good, you’ll find yourself
craving for these at any time during the day. Black beans, egg, cheese and
salsa are folded into toasted corn tortillas for a satisfying meal you’d enjoy
each time.
Serving Size: 2
Ingredients:
Cooking spray
2 eggs, beaten
2 egg whites, beaten
½ cup canned black beans, rinsed and drained
2 tablespoons cheddar cheese, shredded
4 tablespoons salsa
Instructions:
Spray your pan with oil.
Place it over medium heat.

Cook the eggs for 4 to 5 minutes, stirring often.
Stir in the black beans and cheese.
Top the tortillas with the black bean mixture and salsa.
Fold and serve.
Calories 446
Fat 16.1 g
Saturated fat 6.2 g
Fiber 9.4 g
Protein 32.2 g
Cholesterol 386 mg
Sugars 6.1 g
Sodium 605.5 mg
Potassium 714.3 mg

Veggie & Halloumi Tacos
Halloumi is a cheese made by mixing sheep’s and goat’s milk. It is
popularly used in Greek cuisine. Since it has a high melting point, it is
usually grilled or fried. In this recipe, we use halloumi and summer
vegetables to make delicious tacos.
Serving Size: 4
Ingredients:
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, grated
1 tablespoon fresh oregano, chopped
½ red onion, sliced thinly
1 red bell pepper, sliced into strips
1 cup corn kernels
1 zucchini, sliced into strips
4 slices halloumi cheese
4 corn tortillas

½ cup sour cream
Instructions:
Combine the olive oil, lemon juice, oregano, garlic, lemon zest, salt and
pepper in a bowl.
Divide the mixture into 2 bowls.
Add the onion, bell pepper, corn and zucchini in the first bowl. Stir well.
Coat the halloumi cheese with the lemon mixture from the second bowl.
Grill the halloumi for 3 to 5 minutes per side.
Top the corn tortillas with the vegetable mixture and grilled halloumi
cheese.
Fold and serve with the sour cream.
Calories 458
Fat 28 g
Saturated fat 14 g
Carbohydrates 37 g
Fiber 6 g
Protein 18 g
Cholesterol 55 mg
Sugars 5 g
Sodium 734 mg
Potassium 480 mg

Bacon & Bean Tacos
The delicious combination of bacon, beans, cheese, and leafy greens turns
your taco night into something spectacular. Any type of beans or chickpeas
works well for this recipe.
Serving Size: 2
Ingredients:
½ cup canned cannellini beans, rinsed and drained
1 cup kale, chopped
2 slices bacon, cooked crisp and crumbled
2 tablespoons cheddar cheese, shredded
Instructions:
Cook the beans and kale for 2 minutes, stirring often.
Top the corn tortillas with the bean and kale, bacon and cheese.
Fold and serve.

Calories 283
Fat 11.9 g
Saturated fat 2.9 g
Fiber 7.6 g
Protein 12.7 g
Cholesterol 14.2 mg
Sugars 3.4 g
Sodium 236.8 mg
Potassium 369.7 mg

Beef & Cauliflower Tacos
These beef tacos are made more delicious and nutritious with the addition
of chopped cauliflower.
Serving Size: 4
Ingredients:
1 tablespoon ground cumin
¼ teaspoon ground chipotle powder
Salt to taste
2 teaspoons avocado oil
1 lb. lean ground beef
2 cups cauliflower, chopped
¼ cup water
Toppings

1 cup lettuce, shredded
1 avocado, diced
1 cup Monterey Jack cheese, shredded
½ cup salsa
Lime wedges
Instructions:
Combine the ground cumin, chili powder, ground chipotle powder, garlic
powder and salt in a bowl. Set aside.
Pour the avocado oil into a pan over medium heat.
Add the beef.
Add the cauliflower.
Stir in the tomato paste and water.
Cook for 3 minutes.
Top the tortillas with the beef and cauliflower mixture, lettuce, diced
avocado and cheese.
Serve with the salsa and lime wedges.
Calories 340
Fat 22.7 g
Saturated fat 7.1 g
Fiber 8.2 g
Protein 32.7 g
Sugars 6.5 g
Sodium 635.4 mg
Potassium 771 mg

Mahi Mahi Tacos
These mahi mahi tacos will definitely satisfy your taco cravings. Fish,
tomatoes, cilantro and onions are folded into flour tortillas for a tasty but
light meal.
Serving Size: 4
Ingredients:
1 teaspoon garlic powder
2 teaspoons paprika
1 lb. mahi mahi fillets
1 ¼ cups red onion, sliced thinly
7 oz. cherry tomatoes, sliced in half
Cooking spray
4 corn tortillas
1 cup cabbage, shredded
¾ cup sour cream

Lime wedges
Instructions:
In a bowl, combine 1 tablespoon olive oil, dried oregano, garlic powder,
paprika, salt and pepper.
Brush the fish with the mixture.
Add the onion and tomatoes to your slow cooker.
Drizzle with the remaining olive oil.
Top the vegetables with the fish.
Cover the pot.
Cook on low for 1 hour and 30 minutes.
Transfer the fish to a cutting board.
Flake or chop the fish.
Top the tortillas with the onion and tomato mixture, fish flakes, cabbage
and cilantro.
Serve with the sour cream and garnish with the lime wedges.
Calories 389
Fat 15 g
Saturated fat 4 g
Carbohydrates 41 g
Fiber 6 g
Protein 27 g
Cholesterol 12 mg
Sugars 5 g
Sodium 525 mg
Potassium 412 mg

Grilled Pork Tacos
Put everyone in a festive mood with these amazing grilled pork tacos. To
intensify the flavor, toss the shredded pork in the lime and jalapeño
dressing instead of simply drizzling it on top.
Serving Size: 4
Ingredients:
1 white onion, sliced in half
2 yellow bell peppers, sliced in half
5 tablespoons avocado oil, divided
Salt to taste
12 oz. pork tenderloin
1 jalapeño pepper, chopped
1 cup cilantro, chopped
4 radish, sliced thinly
½ cup fresh cheese, crumbled
Lime wedges

Instructions:
Brush the onion and peppers with 1 tablespoon avocado oil.
Brush the pork tenderloin with 1 tablespoon avocado oil and sprinkle with
the salt.
Grill the onion and peppers for 2 to 3 minutes per side.
Grill the pork tenderloin for 5 to 6 minutes per side.
Transfer the pork tenderloin to a cutting board.
Let it rest for 5 minutes.
Slice into strips.
Add the remaining oil to a food processor.
Stir in the lime juice, jalapeño pepper, cilantro and salt.
Toss the pork strips in the lime dressing.
Top the tortillas with the pork strips, radish slices and fresh cheese.
Fold and garnish with the lime wedges.
Calories 427
Fat 25 g
Saturated fat 4 g
Carbohydrates 30 g
Fiber 4 g
Protein 23 g
Cholesterol 56 mg
Sugars 4 g
Sodium 760 mg
Potassium 512 mg

Bean & Butternut Squash Tacos
Do you have a get-together at your home but don’t have too much time to
prepare snacks? Here’s a no-fail idea that satisfies everyone, including
your vegetarian friends.
Serving Size: 4
Ingredients:
Salsa
8 oz. tomatoes, chopped
1 jalapeño pepper, minced
½ ripe avocado, mashed
Tacos

4 cups butternut squash, diced
¾ teaspoon dried oregano
3 dried red chilies, minced
¼ teaspoon ground cumin
2 cups pinto beans, cooked
½ teaspoon chili powder
4 corn tortillas
½ cup green cabbage, shredded
8 teaspoons feta cheese, crumbled
Instructions:
Combine the salsa ingredients in a bowl. Set aside.
Add the garlic and cook for 30 seconds, stirring often.
Stir in the butternut squash.
Season with the dried oregano, ground cumin and red chili.
Cook for 5 minutes, stirring occasionally.
Add the pinto beans, chili powder, salt and pepper.
Heat through for 2 minutes.
Top the tortillas with the butternut squash mixture, cabbage, feta cheese
and cilantro.
Fold and serve with the salsa.
Calories 379
Fat 8.9 g
Saturated fat 1.5 g
Fiber 14.6 g
Protein 13.5 g
Cholesterol 3.3 mg
Sugars 5.1 g
Sodium 468 mg
Potassium 1020.4 mg

Steak Tacos with Strawberry Salsa
These 30-minute tacos feature the irresistible combination of flank steak
strips and strawberry salsa.
Serving Size: 4
Ingredients:
1 lb. flank steak, fat trimmed
2 cups fresh strawberries, chopped
1 teaspoon honey
1 tablespoon balsamic vinegar
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
½ cup shallot, chopped
Instructions:

Sprinkle both sides of the steak with the salt and pepper.
Cook the steak for 3 to 5 minutes.
Flip and cook for another 4 minutes.
Transfer the steak to a plate.
Let rest for 10 minutes and then slice into strips.
In a bowl, mix the strawberries, honey, balsamic vinegar, lime juice, lime
zest, cilantro, mint and shallot.
Let sit for 10 minutes.
Top the tortillas with the steak strips and strawberry salsa.
Fold and serve.
Calories 339
Fat 10.1 g
Saturated fat 2.9 g
Fiber 5.7 g
Protein 28.4 g
Cholesterol 70.3 mg
Sugars 8.3 g
Sodium 379.8 mg
Potassium 698.9 mg

Chicken Mole Tacos
Chicken mole is a popular Mexican dish that you’d love for its spicy kick
and enticing aroma. We make a taco version of this well-loved dish.
Serving Size: 8
Ingredients:
4 cloves garlic, crushed
15 oz. canned diced tomatoes
1 cup chicken broth
2 oz. ancho chili, sliced
¼ cup sesame seeds, toasted
½ cup almonds, toasted
1 tablespoon dried oregano
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
½ teaspoon ground cinnamon
Salt to taste
3 ½ lb. chicken thigh fillets
1 oz. Mexican chocolate, shredded

For serving
Lime wedges
Radish slices
Instructions:
Add the garlic, tomatoes with juice, chicken broth, ancho chili, sesame
seeds, almonds, dried oregano, ground all spice, ground cloves, ground
cinnamon and salt to a blender or food processor.
Transfer the mixture to a slow cooker.
Place the chicken on top of the mixture.
Cover the pot.
Cook on high for 3 hours.
Shred using 2 forks.
Add the grated chocolate and shredded chicken back to the pot.
Heat through for 2 minutes.
Top the tortillas with the chicken mole.
Serve with the lime wedges and radish slices.
Calories 460
Fat 20.2 g
Saturated fat 4.3 g
Fiber 7.3 g
Protein 34.9 g
Sugars 5.9 g
Sodium 495.9 mg
Potassium 713.7 mg

Turkey Tacos on Lettuce
Swap the flour or corn tortillas with large lettuce leaves for tacos that are
not only just as delicious but also lighter and healthier.
Serving Size: 6
Ingredients:
⅔ cup brown rice
1 ⅓ cups water
1 lb. lean ground turkey
1 onion, chopped
1 red bell pepper, chopped
2 tablespoons ancho chili powder
¼ teaspoon cayenne pepper
1 cup canned black beans, rinsed and drained
12 large lettuce leaves
½ cup sour cream

½ cup guacamole
Instructions:
Add the rice and water to a pot over medium high heat. Bring to a boil.
Let sit for 10 minutes.
Fluff the rice with a fork.
Add the onion and turkey for 5 minutes, stirring often.
Season with the salt, pepper, ancho chili powder, garlic powder, ground
cumin and cayenne pepper.
Stir in the black beans and cook for 2 minutes.
Top the lettuce leaves with the rice, black bean mixture, sour cream and
guacamole.
Calories 492
Fat 23.7 g
Saturated fat 5.9 g
Fiber 9.5 g
Protein 30.9 g
Cholesterol 76.7 mg
Sugars 5.4 g
Sodium 639.2 mg
Potassium 921.7 mg

Fish Tacos with Mango Salsa
Top your whole wheat tortillas with beautifully grilled swordfish strips,
refreshing mango salsa and fresh spinach for a quick, healthy and delicious
dinner for the family.
Serving Size: 4
Ingredients:
Mango salsa
1 mango, chopped
½ cucumber, chopped
1 tomato, chopped
1 jalapeno pepper, chopped
1 green onion, minced
Tacos
1 lb. swordfish fillets, sliced into strips
½ teaspoon Jamaican jerk seasoning
4 flour tortillas

2 cups fresh spinach leaves, chopped
Instructions:
Preheat your grill to medium heat.
Combine the mango, cucumber, tomato, jalapeno pepper, green onion,
cilantro and lime juice in a bowl.
Cover and refrigerate until ready to serve.
Sprinkle the fish strips with the Jamaican jerk seasoning.
Grill the fish strips for 3 to 4 minutes per side.
Top the tortillas with the fish strips, mango salsa and spinach.
Fold and serve.
Calories 418
Fat 10 g
Saturated fat 2 g
Carbohydrates 52 g
Fiber 3 g
Protein 30 g
Cholesterol 45 mg
Sugars 1 g
Sodium 463 mg
Potassium 442 mg

Chicken Taco with Tangerine Cream
Enjoy this tasty but easy-to-prepare chicken tacos dressed in luscious
tangerine cream. It’s nothing like you’ve ever tasted before!
Serving Size: 4
Ingredients:
1 lb. chicken breast fillet, trimmed
1 teaspoon ancho chili powder
2 tablespoons canola oil
½ cup sour cream
2 tablespoons tangerine juice
2 teaspoons tangerine zest
4 whole wheat tortillas, warmed
¼ cup scallions, chopped
2 tablespoons cilantro, chopped

Instructions:
Flatten the chicken with a meat mallet.
Mix the ground cumin, garlic powder, chili powder, salt and pepper in a
bowl.
Season the chicken with the spice mixture.
Cook the chicken for 3 to 4 minutes per side.
In another bowl, mix the sour cream, lime juice, tangerine juice and
tangerine zest.
Top the tortillas with the chicken strips, cabbage, cilantro and scallions.
Spread the tangerine cream on top.
Fold and serve.
Calories 379
Fat 9.8 g
Saturated fat 3.3 g
Fiber 6.2 g
Protein 31 g
Cholesterol 74.3 mg
Sugars 7.8 g
Sodium 735.1 mg
Potassium 640.6 mg

Tempeh & Mushroom Tacos
You won’t run out of delicious choices when it comes to vegetarian tacos!
Here’s another idea that even meat lovers can’t resist.
Serving Size: 4
Ingredients:
3 tomatoes, diced
¼ cup white onion, minced
2 tablespoons jalapeño pepper, minced
2 tablespoons lime juice, divided
Salt to taste
⅓ cup Greek yogurt
1 clove garlic, minced
8 oz. mushrooms, sliced
8 oz. tempeh, crumbled
2 teaspoons chili powder

8 hard taco shells
½ cup cheddar cheese, shredded
Instructions:
In a bowl, mix the tomatoes, white onion, jalapeño pepper, cilantro, 1
tablespoon lime juice, lime zest and salt. Set aside.
In another bowl, combine the yogurt, remaining lime juice and salt.
Cook the onion for 3 minutes, stirring often.
Stir in the garlic and cook for 1 minute.
Add the mushrooms and tempeh.
Season with the ground cumin, chili powder and salt.
Cook while stirring for 1 minute.
Stuff the hard taco shells with the tempeh mixture, yogurt mixture, cheese
and salsa.
Serve immediately.
Calories 335
Fat 17 g
Saturated fat 5 g
Carbohydrates 28 g
Fiber 3 g
Protein 21 g
Cholesterol 10 mg
Sugars 5 g
Sodium 525 mg
Potassium 712 mg

Conclusion
The tasty taco is truly a marvelous dish. It is simple yet bursting with
remarkable flavors. It is so cheap to make and can easily be carried
around.
To count exactly how many taco variations there are in the world would be
impossible. There is no doubt that tacos are considered comfort foods.
A bite into a delectable taco surely feels like an embrace to your taste
buds.

About the Author
A native of Albuquerque, New Mexico, Sophia Freeman found her calling
in the culinary arts when she enrolled at the Sante Fe School of Cooking.
Freeman decided to take a year after graduation and travel around Europe,
sampling the cuisine from small bistros and family owned restaurants from
Italy to Portugal. Her bubbly personality and inquisitive nature made her
popular with the locals in the villages and when she finished her trip and
came home, she had made friends for life in the places she had visited. She
also came home with a deeper understanding of European cuisine.
Freeman went to work at one of Albuquerque’s 5-star restaurants as a
sous-chef and soon worked her way up to head chef. The restaurant began
to feature Freeman’s original dishes as specials on the menu and soon
after, she began to write e-books with her recipes. Sophia’s dishes mix
local flavours with European inspiration making them irresistible to the
diners in her restaurant and the online community.
Freeman’s experience in Europe didn’t just teach her new ways of
cooking, but also unique methods of presentation. Using rich sauces, crisp
vegetables and meat cooked to perfection, she creates a stunning display as
well as a delectable dish. She has won many local awards for her cuisine
and she continues to delight her diners with her culinary masterpieces.

Author's Afterthoughts
I want to convey my big thanks to all of my readers who have taken the
time to read my book. Readers like you make my work so rewarding and I
cherish each and every one of you.
Grateful cannot describe how I feel when I know that someone has chosen
my work over all of the choices available online. I hope you enjoyed the
book as much as I enjoyed writing it.
Feedback from my readers is how I grow and learn as a chef and an author.
Please take the time to let me know your thoughts by leaving a review on
Amazon so I and your fellow readers can learn from your experience.
My deepest thanks,
Sophia Freeman

https://sophia.subscribemenow.com/

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