I would say that May should officially be named “Taco Month,” but let’s face it: that’s every month here in Austin. And it’s one of the reasons why I love this town since in my opinion there are few more delicious flavor combinations than grilled veggies or steak wrapped up in a warm corn tortilla with a dollop of guacamole. Mmmm… Before I digress further into my own taco fantasies, I thought it would be fitting to kick off Cinco de Mayo weekend with a countdown of my 10 best taco recipes of all time. They’re wide-ranging, from veggie versions to breakfast specialties to one that even ditches the tortilla.
Keep scrolling for links to all the recipes, and I’d love to hear about your favorite taco recipe (or restaurant!) in the comments. Olé!
These roasted cauliflower tacos have become weeknight faves at our house, and they just so happen to be vegan, gluten-free and packed with all kinds of good-for-you ingredients. (Not that you’d notice as you devour another one.)
There’s no better way to beat the summer heat than with a bright, zesty serving of fish tacos. I start with a marinade using tequila and lime zest, grill the fish to flaky perfection, and then top the tacos with crunch cabbage and some tangy pickled red onions.
This is a lightened-up and truly healthy version inspired by the flavors in classic Peking Duck. I’d never used cabbage as the “wrapper” for tacos before, and it worked out even better than I’d imagined.
I love chips & queso as much as any other self-respecting Austinite, but sometimes I’m in the mood to set out appetizers that are a little more unexpected, so: these healthy little taco salad bites were born.
These are some of the most satisfying vegetarian dinners I make—meat eaters won’t even notice.
Okay, these aren’t technically tacos, but since they’re one of our most popular recipes of all time, I figured I better include them. The ingredients are unexpected, so just trust me on this one and make them immediately.
All my favorite flavors of summer rolled up into one delicious, charred-on-the-grill bite.
‘Cause pumpkin spice flavor is too good to only enjoy in the winter. This filling with black beans and red onion is so good you’ll want to double the batch and eat the leftovers all week long.
It’s how I start almost every Saturday morning.
A few fresh veggies, 3-ingredient avocado crema, plus an affordable fish like tilapia and you’ve got one of my favorite summertime dinners on the planet.
A trip to Cabo San Lucas inspired the best taco recipe I’ve ever had. This is the perfect combination of just-cooked fish, cooling cabbage, creamy aioli, and lots of heat wrapped up in a warm corn tortilla—it still makes me drool.
Inspired by the famous rotisserie agave-lime chicken taco at El Santo, this delicious taco recipe is the perfect combination of fresh corn tortilla, avocado, jicama, carrot, and jalapeño, combined with a cooling chipotle aioli and fresh mint. Yum!
in Austin, Tacos are a way of life. They can be dressed up or down, and are perfect for breakfast, lunch, and dinner. Comfort food? Health food? Somewhere in between? Exempt from the rules, tacos are one of those rare foods that can be both stress-free and nutritious, no fork and knife required. This salmon taco definitely is a prime example of how simple ingredients can be elevated when enveloped in the humble canvas that is a warm, corn tortilla.
This post was originally published on May 1, 2019, and has since been updated.