33 Taco Recipes for Any Night of the Week

Tacos are one of our favorite Mexican dishes, not only because they’re delicious but because they’re infinitely customizable. Corn tortillas or flour? Shredded chicken or a Tex-Mex take with ground beef? Topped with guacamole, pickled red onions, homemade salsa and cotija cheese? The list goes on and on—making it easy to whip up a version that will please even the pickiest eaters. Whether you’re hosting a Cinco de Mayo party or just looking for a family-friendly dinner, you can’t go wrong with any of the recipes in this roundup, whether authentic or inspired. Need some extra options? Try setting up a taco bar. This recipe offers two different fillings and give you plenty of ideas for toppings. Best of all, everything is ready in 35 minutes, homemade pico de gallo included!

Marinated flank steak plus pico de gallo, guacamole and queso fresco complete Tyler's 5-star tacos.

Sweet pineapple and savory chicken come together in these vibrant tacos, creating a perfect balance of tangy and smoky flavors.

Juicy pulled chicken is tucked into boldly seasoned taco shells for a flavorful, crowd-pleasing bite. It’s savory, a little smoky and perfect for an easy weeknight dinner or casual get-together.

Halibut is a white, flaky fish with a mild flavor that's perfect for frying because it won't fall apart in the oil. Food Network Kitchen pairs the crispy fried fish with a quick slaw, store-bought salsa and avocado for a festive meal that only takes about 20 minutes to put together.

We channeled the flavors of al pastor in our seasonings for this chicken that roast standing upright on the core of a pineapple--you get even cooking all around and the spices play to the sweet juicy fruit's taste. The trickiest part of this dish is making sure you cut the pineapple base flat, so the chicken doesn’t tip over once it begins to cook. If it does, you can prop the bird up on the grill with a brick or other heatproof anchor.

Start the meat in a slow-cooker before you go out for the day and come home to tender, flavorful pork tacos. Or, if you don't want to wait, make this recipe in a Dutch oven in half the time.

Marcela serves her Baja-style beer-battered fish tacos with a fiery, fresh tomatillo salsa and lemon cream sauce.

Everyone's favorite night of the week just got easier. The Instant Pot® is the perfect tool for when you've forgotten to defrost your ground beef ahead of time.

A crunchy cabbage slaw is the key to Ree’s five-star shrimp tacos. The best part? They're ready to eat in 16 minutes.

Switch up your taco night by spiking yours with Sunny's cool, creamy salsa.

We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to drizzle on your tacos.

Mix taco night up a bit and add these Indian Chicken Tacos to the lineup. Swap traditional taco shells for naan and top with chutney, jalapeño and creamy cucumbers.

We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed with delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.

Jet Tila’s Korean-inspired tacos contain a crucial ingredient in the sauce: gochujang. This fermented red chili paste adds spicy and savory notes to the short ribs and Brussels sprout slaw stuffed inside the corn tortillas.

Bring the taste of New Orleans straight to your kitchen! Food Network Kitchen suggests serving these grilled catfish tacos with freshly squeezed lime juice and hot sauce for an extra kick.

Thanks to a homemade spice mix, Alton’s beef tacos are packed with flavor. For extra oomph, Alton molds and fries his own corn tortilla shells.

Fresh watermelon makes for a summery tomato substitute in these classic chicken tacos.

Ina’s easy fish tacos are perfect for beginner chefs. After roasting, she breaks the salmon into chunks to fill her taco shells. A fresh, crunchy slaw and simple guacamole round out the dish.

Tyler braises beef shoulder until it’s tender and easily shredded. To make the ultimate beef taco, he loads a homemade taco shell with the shredded meat, a simple salsa and guacamole.

Rub chicken breasts with a chili powder paste for extra smoky flavor. Then, grill alongside corn tortillas and you've got the makings of a great taco night.

These stewed short rib tacos take time but are worth the extra planning. The low-and-slow cooking method helps the beef cook up extra tender — and the homemade chili pepper sauce adds irresistible flavor.

This make-your-own-taco bar comes together in 15 minutes or less thanks to some help from the grocery store. Prepared chipotle mayonnaise, pre-cut coleslaw mix and canned beans are time-savers that make it easy to have tacos any day of the week.

Giada seasons her pork with a dry rub, then cooks the meat low and slow to really develop the flavors. She tops her tacos with feta and radish, but the toppings are customizable to your preferences.

Enjoy the flavors of a Sloppy Joe without getting sloppy! Bowl-shaped tortillas let you dig into everyone’s favorite saucy beef dish minus the mess.

Use crunchy cubes of tofu instead of meat in your next taco; pile it into whole-wheat tortillas alongside Greek yogurt sauce and crunchy, tangy slaw.

Whether you’re looking to add some crunch (and extra veggies!) to your morning meal or want to give your taco night a breakfast-for-dinner-inspired twist, these egg-filled tacos are sure to fit the bill.

Slow-cook boneless pork butt in orange juice and fresh thyme until fork tender and you’ll have the perfect filling for warm corn tortillas. If you have time, make some pickled red onions too — they’re the perfect complement.

Ree makes these hearty tacos when her family needs a fun, filling meal. She sets up a taco bar with the beef, chipotle salsa, corn tortillas and all the fixings and everyone gets what they want.

These tacos have layers of flavor thanks to chile peppers, slow-cooked beef and a simple sauce made with charred tomatoes, onions and garlic.

Geoffrey cuts prep time by shredding up a half of a rotisserie chicken for his Thai-style tacos. A tangy slaw and peanut butter-based sauce top off this flavorful dish.

Bobby’s fish tacos come together quickly thanks to his “automatic marinade.” He rests the fish in the jalapeno dressing for just 15 minutes before tossing it on the grill. Though Bobby grills with orate, any flaky white fish will do.