13 Taco Night Ideas That Make Tuesday the Best Night of the Week
What is it about taco night that gets everyone to the table without being called twice? Maybe it is the sizzle of the pan, the colorful toppings or the fun of building your own. If your taco night has slipped into the same ground beef routine, this list will wake it right up. From crispy fish tacos to slow cooked carnitas and dip worthy sides, here are the taco night ideas our readers make again and again..
Loaded Steak Street Tacos for Taco Night
Let us kick off taco night with the one that never fails. Juicy marinated steak, warm corn tortillas, a shower of onion and cilantro and a squeeze of lime. That is it, and it tastes like a food truck in your own kitchen. Street tacos are proof that simple is often the most delicious. How many can you eat in one sitting, 2, 4 or more?
You will need: 1 1/2 pounds flank or skirt steak, 3 tablespoons olive oil, juice of 2 limes, 3 garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, salt, 12 small corn tortillas, 1 white onion, 1 bunch cilantro, lime wedges, salsa.
How to make it: Mix the oil, lime juice, garlic, cumin, chili powder and salt, and marinate the steak for at least 30 minutes. Sear it in a very hot pan for 4 minutes per side. Rest 5 minutes and chop into small pieces. Warm the tortillas, pile on the steak, and top with diced onion, cilantro, lime and salsa.
Smoky Grilled Chicken Tacos
Chicken tacos are the crowd pleaser of every taco night, and this smoky version is hard to beat. Chicken thighs soak up a quick chipotle and lime marinade, then hit a hot grill or pan until charred and juicy. Pile them high with fresh herbs and a little pickled onion for crunch. Thighs or breasts, which camp are you in?
You will need: 1 1/2 pounds boneless chicken thighs, 2 tablespoons olive oil, juice of 1 lime, 1 chipotle pepper in adobo, 2 garlic cloves, 1 teaspoon cumin, salt, 10 flour or corn tortillas, cilantro, pickled red onion, sour cream.
How to make it: Blend the oil, lime juice, chipotle, garlic, cumin and salt. Coat the chicken and marinate 20 minutes. Grill or pan sear over medium high heat for 5 to 6 minutes per side. Rest, then slice thin. Serve in warm tortillas with cilantro, pickled onion and a drizzle of sour cream.
Crispy Baja Fish Tacos
Fish tacos bring beach vibes to taco night, even in the middle of winter. Flaky white fish gets a light crispy coating, then is tucked into tortillas with crunchy cabbage slaw and a creamy lime sauce. Every bite is crispy, cool and tangy at once. Have you ever tried fish tacos? If not, this is your sign to start.
You will need: 1 pound cod or tilapia, 1/2 cup flour, 1 teaspoon chili powder, salt, oil for frying, 8 small tortillas, 2 cups shredded cabbage, 1/4 cup mayonnaise, 1/4 cup sour cream, juice of 1 lime, mango or salsa for topping.
How to make it: Cut the fish into strips and season with salt. Toss in flour mixed with chili powder. Pan fry in hot oil for 2 to 3 minutes per side until golden. Stir the mayo, sour cream and lime juice into a sauce. Fill tortillas with cabbage, fish, sauce and mango.
Chunky Guacamole, the Taco Night Must Have
No taco night is complete without a big bowl of guacamole in the middle of the table. Chunky, bright and full of lime, this version tastes just like your favorite Mexican restaurant. The trick is to mash only half the avocado and leave the rest in chunks. Quick poll: do you like your guac smooth (A), chunky (B), or spicy hot (C)?
You will need: 3 ripe avocados, 1/4 cup diced red onion, 1 diced tomato, 1 minced jalapeno, 1/4 cup chopped cilantro, juice of 1 to 2 limes, 1/2 teaspoon salt, tortilla chips.
How to make it: Cut the avocados in half, remove the pits and scoop them into a bowl. Mash half of it smooth and leave the rest chunky. Stir in the onion, tomato, jalapeno, cilantro, lime juice and salt. Taste and add more lime or salt. Serve right away with tortilla chips.
Crunchy Taco Salad Bowl
Want all the flavor of taco night in a lighter bowl? This taco salad is loaded with seasoned meat, beans, crisp lettuce and crunchy tortilla chips, all tied together with a creamy salsa dressing. It is also the perfect way to use up leftover taco filling the next day. Would you eat this for lunch, dinner, or both?
You will need: 1 pound ground beef or turkey, 1 tablespoon taco seasoning, 1 head romaine, 1 can black beans, 1 cup cherry tomatoes, 1 cup corn, 1 cup shredded cheddar, 1 avocado, crushed tortilla chips, 1/2 cup sour cream mixed with 1/2 cup salsa.
How to make it: Brown the meat and stir in the taco seasoning with a splash of water. Chop the lettuce and add it to a big bowl. Top with the warm meat, rinsed beans, tomatoes, corn, cheese and avocado. Stir the sour cream and salsa together, drizzle it over, and finish with chips.
Easy Chicken Tinga Tacos
Chicken tinga is the smoky, saucy shredded chicken that makes any taco night feel special. Tender chicken simmers in a tomato and chipotle sauce until it soaks up every drop of flavor. It is great for busy nights because you can use rotisserie chicken. Have you ever had tinga before? It might become your new favorite filling.
You will need: 3 cups shredded cooked chicken, 1 tablespoon oil, 1 sliced onion, 2 garlic cloves, 1 can crushed tomatoes, 2 chipotle peppers in adobo, 1 teaspoon oregano, salt, corn tortillas, crumbled cotija, sliced avocado.
How to make it: Cook the onion in oil until soft, then add the garlic. Blend the tomatoes with the chipotles and oregano, pour into the pan and simmer 10 minutes. Stir in the chicken and cook 5 more minutes. Season with salt. Serve in warm tortillas with cotija and avocado.
Pineapple Pork Al Pastor Tacos
Al pastor is one of the most loved tacos in Mexico City, and you can make a simple version at home. Thin pork is marinated in chili, spices and pineapple juice, then seared until the edges caramelize. Bits of grilled pineapple on top bring the sweet and smoky magic. Pineapple on tacos, yes or no? Tell us your verdict!
You will need: 1 1/2 pounds thin pork shoulder, 3 dried guajillo chiles soaked, 1/2 cup pineapple juice, 2 tablespoons vinegar, 3 garlic cloves, 1 teaspoon cumin, 1 teaspoon oregano, salt, 1 cup pineapple chunks, corn tortillas, onion, cilantro.
How to make it: Blend the soaked chiles, pineapple juice, vinegar, garlic, cumin, oregano and salt. Marinate the pork for at least 1 hour. Sear it in a hot pan in batches until charred, then chop. Grill the pineapple until golden. Serve in tortillas with pineapple, onion and cilantro.
Cheesy Birria Tacos With Dipping Broth
Birria tacos took over the internet for a reason. Slow cooked beef in a rich chili broth is tucked into tortillas with melty cheese, then pan fried until crispy and red. The best part is dunking each taco into a cup of the warm broth. Quick poll: would you try making birria at home (A), or save it for a restaurant (B)?
You will need: 2 pounds beef chuck, 4 dried guajillo chiles, 2 dried ancho chiles, 1 onion, 4 garlic cloves, 1 can diced tomatoes, 1 teaspoon cumin, 1 teaspoon oregano, 2 bay leaves, 4 cups beef broth, salt, corn tortillas, shredded mozzarella or Oaxaca cheese.
How to make it: Toast and soak the chiles, then blend them with the onion, garlic, tomatoes and spices. Simmer the beef in the sauce and broth for 3 hours until tender, then shred. Dip each tortilla in the red fat on top, fill with beef and cheese, fold, and fry until crispy. Serve with broth.
Slow Cooker Pork Carnitas
Carnitas are the ultimate set it and forget it taco night filling. Pork shoulder cooks low and slow with orange, garlic and cumin until it falls apart, then you crisp it under the broiler for those irresistible golden edges. One batch feeds a crowd, and the leftovers make amazing burritos. Do you love the crispy bits as much as we do?
You will need: 3 pounds pork shoulder, 1 tablespoon salt, 1 tablespoon cumin, 1 teaspoon oregano, 1 onion, 5 garlic cloves, juice of 2 oranges, juice of 1 lime, corn tortillas, diced onion, cilantro, salsa verde.
How to make it: Rub the pork with salt, cumin and oregano. Place it in a slow cooker with the onion, garlic and juices. Cook on low for 8 hours. Shred the meat, spread it on a sheet pan, and broil for 5 minutes until the edges crisp. Serve with onion, cilantro and salsa verde.
Garlic Lime Shrimp Tacos
When you need taco night on the table in 15 minutes, shrimp tacos are your best friend. Shrimp cook in just a few minutes with garlic, lime and a little chili, and they taste bright and fresh every time. Add creamy guacamole and a drizzle of crema to make them feel restaurant worthy. Shrimp or fish, which seafood taco wins at your house?
You will need: 1 pound peeled shrimp, 2 tablespoons butter, 3 garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon paprika, juice of 1 lime, salt, 8 small tortillas, guacamole, shredded lettuce, crema or sour cream.
How to make it: Toss the shrimp with chili powder, paprika and salt. Melt the butter in a skillet and add the garlic. Add the shrimp and cook 2 minutes per side until pink. Squeeze over the lime. Warm the tortillas and fill with lettuce, shrimp, guacamole and crema.
Five Minute Fresh Salsa for Taco Night
Homemade salsa tastes a hundred times better than the jar, and it takes only five minutes. Ripe tomatoes, onion, jalapeno and cilantro come together with lime for a bright, fresh topping that wakes up every taco. Make a double batch, because people will eat it straight with chips before the tacos are ready. Mild, medium or hot?
You will need: 4 ripe tomatoes, 1/2 white onion, 1 to 2 jalapenos, 1/2 cup cilantro, 1 garlic clove, juice of 1 lime, 1/2 teaspoon salt.
How to make it: Dice the tomatoes and onion finely. Mince the jalapeno, removing the seeds for a milder salsa. Chop the cilantro and mince the garlic. Stir everything together with the lime juice and salt. Let it sit 10 minutes so the flavors blend, then taste and adjust.
Classic Crunchy Ground Beef Tacos
Sometimes taco night is all about nostalgia. These are the crunchy shell, ground beef tacos so many of us grew up on, with homemade seasoning that beats any packet. Shredded lettuce, tomato and a mountain of cheese finish them off. Quick poll: hard shell (A), soft shell (B), or one of each (C)?
You will need: 1 pound ground beef, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, salt, 1/2 cup water, 10 crunchy taco shells, shredded lettuce, diced tomato, shredded cheddar.
How to make it: Brown the beef in a skillet and drain the fat. Add all the spices and salt, then pour in the water. Simmer 5 minutes until thick. Warm the shells in the oven for 5 minutes. Fill with beef and top with lettuce, tomato and lots of cheese.
Mexican Street Corn, the Best Taco Night Side
Every great taco night needs a side dish people fight over, and Mexican street corn is it. Charred corn gets slathered with a creamy lime sauce, then rolled in salty cotija and chili powder. It is messy, smoky and completely addictive. Hungry for more? See our street food dishes from around the world you can make at home. Which taco night idea from this list are you trying first? Let us know in the comments!
You will need: 4 ears of corn, 1/4 cup mayonnaise, 1/4 cup sour cream, juice of 1 lime, 1/2 cup crumbled cotija, 1 teaspoon chili powder, chopped cilantro, lime wedges.
How to make it: Grill or broil the corn, turning often, until charred in spots, about 10 minutes. Stir the mayonnaise, sour cream and lime juice together. Brush the sauce over the hot corn. Roll it in cotija, sprinkle with chili powder and cilantro, and serve with lime wedges.
