Corn Tortillas

Making your own tortillas takes practice – but once you get the hang of the motions, you’ll never go back to store-bought.

Get ready to get messy, because these saucy tacos are meant to be dipped again and again.

In Mexican slang, the word tinga is often translated as “mess” or “disarray” — and what a beautiful mess this chicken filling is indeed!

Grilled cauliflower florets stay meaty-firm, giving them great texture under a blanket of gooey cheese and zesty avocado-lime crema.

Don’t be fooled by the simple ingredients in these tacos. Together, the earthy, cumin-spiced chicken, sweet grilled onions and herbaceous salsa taste sensational.

Meaty haddock meets smoky chipotle sauce in these tasty tacos, but the unsung hero is the quick-pickled cabbage that lends a bit of sour crunchiness and elevates all the other flavors.

Sweet and tart cranberries transform into a spicy jalapeño sauce for these cheesy quesadillas.

The fiber- and protein-rich filling with tempeh and pinto beans is packed with flavor while a bonus tomatillo sauce gives this plant-based dish a zesty kick. Because they’re frozen separately, both the filling and sauce retain maximum flavor and texture when reheated. It’s like a taco kit in your freezer!

Enjoy tacos with a seasonal fall twist by using pumpkin instead of meat. Featuring homemade refried black beans and guacamole, these tacos are uber satisfying.

Instead of a red sauce, these enchiladas are topped with brighter, tangier salsa verde. It’s usually mild, so if you enjoy a bit of heat, serve it with hot sauce. Garnish with cilantro for a pop of herbaceous flavor.

These authentic, Mexican shrimp tacos will leave you craving more! Smokey chipotle flavors and creamy, no-fuss guacamole in the center—it’s what you would find at a restaurant but in the comfort of your home. WHOLLY® GUACAMOLE makes it easy to elevate all of your taco recipes.

Pinto beans lend body while also adding a dose of satiating protein and fiber to this spicy soup. Adapt the toppings to your taste — we love it with tangy pickled onions, but they are completely optional. Avocado, cilantro, jalapeños and radishes all make great toppers as well.

Bone-in chicken is simmered with fragrant spices, tomatoes and chipotle chiles for a deeply flavorful taco filling. Both the filling and the salsa hold up well in the refrigerator and make great leftovers for lunch the next day.

Have your filling prepped and ready in your freezer to pull out on taco night. When you’re ready to eat, simply pop it into your Instant Pot while you prepare your toppings.

Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking.

There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.

Don’t get too fussy with this salsa – think of it as a Mexican-style pesto you can switch up according to 
your taste preference.

This classic Mexican breakfast serves a crowd, making it a great option for busy families.