Rachael makes a chipotle turkey taco filling as well as a pork and bell pepper filling so guests can pick their taco pairings.

For her top-rated pulled pork tacos, Giada browns a pork roast and slow cooks it along with onion, garlic, chipotle and adobo sauce, beer and orange zest. Shred the pork and toss it back in the slow cooker for an easy meal fit to feed a crowd.

Traditional tacos, while delicious, can be messy to eat. These taco cones are crisp, compact, fun for a party and kid-friendly, since the filling stays put in the cone as you eat. Line the shells up at your next taco bar!

A quick and spicy lime marinade brings the zing to these pork-and-avocado tacos.

Pickled shallots and red onions complement the spicy adobo chipotles in Valerie’s five-star chicken tinga tacos.

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

Ground coffee beans and a creamy avocado-lime sauce are the key to Trisha’s take on fish tacos.

These tacos take on an Asian flavor from sriracha or Asian chile sauce before being topped with a mango slaw.

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.

Guy tops his spicy al Pastor tacos with a fresh salsa made with all the fixings: pineapple, onion, cilantro, jalapeño and lime juice.

Double down on your dinner's crunch factor by wrapping classic hard taco shells with fried chicken. Triple-dipping the chicken in a seasoned cornstarch mixture creates an extra-crispy crust.