tacos

Not quite guacamole, not quite salsa, this condiment can top tacos or be scooped up with chips.

More than just a taco topping, this sweet salsa stands out.

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

Who says fish tacos have to be deep fried?

These satisfying vegan tacos bring the heat.

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

Oven-braised chicken thighs turn luscious in a super flavorful combination of chipotle chiles, garlic and orange juice.

Layered with fragrant beans and scrambled eggs, these wraps can be topped with your favorite additions like avocado, cheese or sriracha.

This lentil-based filling is surprisingly similar to meaty versions thanks to the garlic and taco seasoning — make sure you use a brand without added sugar or other additives.

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.

Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.

These tacos are on point! Fold and roll a flour tortilla into a cone before filling it with your favorites like chicken or seasoned beef. Finish it off with a bold salsa like CHI-CHI’S® Thick & Chunky Salsa Mild for lots of flavor and just the right amount of spice.

These halloumi tacos with are spicy avocado mash are an incredibly tasty vegetarian meal option.

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.

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.

If you can make the slaw up to a day ahead, do it – it tastes even better when it’s had time to relax and the flavors have blended. Simply cover and refrigerate until serving time. Get creative and add additional toppings like sliced radishes, diced avocado or sour cream.

Avocado is the star ingredient of these tacos. Just substitute avocados for taco shells for the perfect low-carb taco. Load with ground beef, cheese, and a dollop of sour cream and you have a delicious lunch or dinner.

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.

Super-stuffed tacos are the perfect vehicle for leftover grilled chicken and vegetables. A quick radish salsa adds a nice crunch to the filling.

Meaty fried tempeh fills in for chicken in this vegan alternative to traditional street tacos.

If you haven’t yet tried kimchi, this Korean pickled cabbage is worth adding to your meals. It’s not only tangy, but it’s also fermented, a good sign it’s teeming with probiotics.

Though its deep purple hue is instantly recognizable, maqui has very little flavor, allowing it to swing easily between both sweet and savory uses.

We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?

This jalapeño-spiked pineapple salsa has it all – sweet, spicy and tangy notes – all of which brighten up these juicy pork tenderloin tacos with sautéed greens.

A fruit salsa of watermelon, mango and heirloom tomato is the perfect counterpoint to the delicate flavor of rockfish in these lightly spiced tacos.

Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice and honey. Combined with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty choice for a meatless Monday.

This tomatillo salsa with lime juice and cumin does double duty as both a topper over the tacos as well as a sauce to simmer the beans in for maximum flavor.

Red beet and chile pepper salsa makes for a striking and flavorful topper on these oregano and sriracha–marinated steak tacos. Because this salsa requires a little baking time to cook the beet, you can make it entirely up to 1 day in advance and refrigerate until serving.

Fresh lobster and crunchy jicama take the ordinary street taco to new heights. No lobster? Substitute cod or another white fish.

The rich, deep flavor of braised beef is a perfect match for the subtle, sweet smokiness of ancho chiles. These melt-
in-your-mouth tacos serve a crowd and 
can be made ahead – they’re tailor-made for a taco party!

Sweet mango is combined with aromatic spices to infuse chicken with maximum flavor. Topped with a crunchy cabbage and mango slaw, these tacos are a showstopping dish.

Savory spiced beef is topped with a sweet pineapple salsa in these irresistible, finger-licking-good tacos.

Warm corn tortillas envelop tender shreds of nutty chicken in this unexpected slow-cooker creation. A tangy fresh mint and cucumber topping brings the Thai-Mexican mingling together for an exotic, spicy meal.

Taco night has never been so tasty! 
This recipe uses chuck roast, an economical cut of beef made for the 
slow cooker. Serve with our salsa fresca.

This Tex-Mex spin on sloppy joes is sure to become a weeknight family favorite.

Skip the deep fryer and make use of the oven! We coated tender halibut in brown rice cereal and topped it with our roasted corn salsa and yogurt-feta sauce.

Forget black beans, these vegetarian tacos feature protein-packed lentil meatballs.

The wealth of probiotics in kimchi help maintain good bacteria in the gut and also provide a boost to the immune system.

Wild salmon is abundant in omega-3 fatty acids, which help ward off inflammation. The fresh peaches in this dish are a good source of vision-supportive vitamin A as well as fiber, which aids in digestion.

Lean red meat is full of satiating protein as well as iron and vitamin B12. In addition to its anti-inflammatory properties, antioxidant-rich cilantro is a very good source of iron, manganese and magnesium.

The classic mingling of chile and lime in these juicy pork tacos is sure to draw your family to the table tonight! If you can't find tomatillos for the salsa, substitute with vine-ripened tomatoes.

Our vegetarian take on the classic will wow meat lovers – they're dripping with a homemade, savory mushroom-cauliflower sauce that mimics a traditional beef filling.