Taco Ideas

Try these taco ideas from Food Network Magazine at your next party.
Related To:

Ground Beef (No. 1)

Saute 1 chopped onion and 2 minced garlic cloves in oil. Add 1 tablespoon chili powder and 2 teaspoons each cumin and coriander; cook 30 seconds. Add 1 pound ground beef and cook until browned. Add 2 tablespoons broth, and salt to taste. Serve in hard taco shells and top as desired.

Fajita (No. 7)

Season 1 pound skirt steak with salt and pepper; grill and slice. Brush 1 each thickly sliced onion and bell pepper with oil; grill. Serve in tortillas with sour cream, guacamole and salsa.

Spiced Shell (No. 10)

Mix 1 teaspoon salt, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Deep-fry corn tortillas in 350 degrees F oil, using tongs to hold each in the shape of a taco shell, until crisp, 2 minutes. Drain; sprinkle with the spice mixture. Fill as desired.

Chicken and Vegetable (No. 21)

Saute 1/4 cup chopped onion and 1 teaspoon each minced garlic and jalapeno in oil. Add 1 1/2 cups each corn and chopped zucchini; cook until crisp-tender. Stir in 2 cups shredded cooked chicken, and cilantro, lime juice and salt to taste. Serve in tortillas.

Chicken-Mango (No. 22)

Mix 1 chopped mango, 2 tablespoons each minced red onion and scallion, 1 teaspoon each minced jalapeno and lime juice, and salt. Season 1 pound chicken cutlets with salt and cayenne; grill and slice. Serve in tortillas with the mango salsa.

Egg and Chorizo (No. 33)

Brown 1/4 pound crumbled fresh chorizo in a skillet. Add 6 beaten eggs and cook until just set. Serve in tortillas with cilantro.

Fish with Slaw (No. 40)

Combine 3 cups shredded red cabbage, 1/4 cup sour cream, 2 tablespoons each lime juice and chopped scallion, and salt. Whisk 1 cup each beer and flour with 1 teaspoon salt. Dip 1 pound white fish chunks in the batter; deep-fry in 375 degrees F oil. Serve in tortillas with salsa and lime juice. Top with slaw.

Shrimp Diablo (No. 41)

Saute 3 sliced garlic cloves in oil. Add 1 pound shrimp; cook until just pink. Add 1 tablespoon each tomato paste and chopped chipotles in adobo sauce and 1/4 cup water; simmer until thick. Serve in tortillas with cilantro.

Spaghetti (No. 44)

Warm 2 cups cooked spaghetti with 1 cup tomato sauce and 1 teaspoon hot sauce. Stir in 1/4 cup chopped cilantro. Serve in hard taco shells with shredded lettuce and cheese.

Next Up

50 Tacos

Liven up your party menu with these fun, easy tacos from Food Network Magazine.