Need a standout “Taco Tuesday” recipe? With these cheesy, meat- and veggie-packed tacos on the menu, you’ll want to have one (or three) every night.

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When sautéed or grilled, pineapple chunks take on a richer flavor that’s a little sweet, a little tart. Scoop a generous serving atop seared steak (don’t forget to add a sprinkling of cilantro and lime juice, too!) for a surprisingly fresh taco.

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A Dutch oven or slow cooker ensures pork shoulder becomes fall-off-the-bone tender and supremely flavorful as it cooks low and slow. Load warm tortillas with a generous serving of pulled pork, and then add your favorite toppings—radishes, salsa, cilantro, sour cream, and more.

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A homemade chili paste is easy to make—garlic, olive oil, chili powder, cumin, oregano, salt, and pepper—but delivers a bold, smoky taste that pairs beautifully with a sweet-and-spicy pineapple-jalapeno salsa. Grill the tortillas before filling to add char and make them more pliable.

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Mix things up: Serve tacos for breakfast or breakfast tacos for dinner. Here, toasted tortillas hold creamy scrambled eggs rather than ground beef. Sliced avocado, salsa, cheese, and cilantro round out the meal. For an extra-special treat the whole family will love, serve with breakfast potatoes.

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Up to four hours of marinating time requires a little forethought, but the flavor payoff is big, bold, and delicious. Thinly sliced jalapeno and diced red onion cut through the sweetness, while crumbled cotija cheese adds a hint of salt.

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Plantains, the starchier and less sugary version of a banana, are generally green and can be found in the produce section of most grocery stores. Here, the slightly sweet potato-like texture of the plantain provides the perfect complement to the tangy cabbage slaw.

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Perfect for kids or the less-than-adventurous eater, the texture and taste of white fish, like tilapia or halibut, is a good foray into a deeper appreciation for seafood. Here, the fish is seasoned, grilled, and then paired with a crunchy marinated cucumber and radish mixture.

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Sour cream, ripe avocado slices, and lime provide a cool, tangy contrast to the warm, smoky crunch of the cumin-spiced carrots. A few sprigs of watercress, a leafy green with a slight bite, add an extra punch of nutrients.

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Who needs sour cream, when you can top fresh shrimp tacos with a simple (all you need is avocado, lime juice, and salt) yet flavor-packed guacamole cream instead? An olive salsa (yes, really!) adds zest and salt to each and every bite.

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Chili-spiced tofu, which is seared until golden brown and crispy around the edges, adds staying power to a taco brimming with vegetables. Add the crumbled goat cheese while the rest of the ingredients are still warm, so it becomes nice and creamy.

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If you prefer a slaw with bold taste, prep this part of the recipe first. That way, the cabbage has more time to soften up and the flavors have more time to develop. Top each fish taco with a generous serving of the tangy salad.

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As long as the tortilla is made with 100-percent corn, tacos can make for a satisfying gluten-free meal. Here, corn tortillas are filled with an unexpected but incredibly delicious combination of coriander-spiced white fish, chopped grapefruit, diced avocado, and chives.

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Spanish chorizo, a sausage made from smoked pork and red pepper that is seasoned with chili and paprika, makes these tacos ideal for someone who likes a little heat. Incorporate a bit of ground turkey to add bulk, without the extra calories and fat.

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This nutrient-dense taco is filled with an unexpected combination of ingredients, but butternut squash and black beans pair surprisingly well together. The rich, earthy flavors of the combo are offset by the zesty bite of the red onions and the creamy goat cheese.

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Mix up taco night by giving fish tacos a slight Asian flair. Salmon marinates in a mixture of soy sauce and brown sugar for just 10 minutes before it’s cooked on the stovetop. A spicy Sriracha mayo balances out any residual sweetness from the marinade.

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A marinade of garlic, lime juice, vinegar, and red pepper infuses skirt steak (a fatty, quick-cooking cut of meat) with bright, zesty flavors. After an hour of marinating time, grill the meat until charred and medium-rare, then top with a chunky avocado-lime salsa.

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This recipe combines two Mexican favorites—enchiladas and tacos—into one delicious meal. Golden brown, cumin-spiced bites of pork are smothered in a green enchilada sauce and then topped with pinto beans, crumbled cotija cheese, and sliced red onions.

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Quick pickled onions (just let them sit in vinegar for five minutes) are tossed with chopped Persian cucumbers, sliced grape tomatoes, and seasonings to create a topping that’s bursting with fresh summer flavors. Spiced steak and crumbled Feta complete the part Greek, part Mexican meal.

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Tomatillos, a green variety of tomatoes encased in a papery husk, have a more tart taste than their red counterparts. Broil the tomatillos to produce a char that gives the resulting salsa a slightly smoky taste. A big dollop atop shredded chicken will have the whole family asking for seconds.

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Beets and carrots are chopped into matchsticks and then tossed with parsley, lemon juice, olive oil, and seasonings to create a slaw like you’ve probably never tasted before (but will make over and over again). Sprinkle it over white fish to add a tasty crunch to each taco.

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Cocoa powder… in tacos? The pantry staple—for baking, that is—is actually the secret ingredient in this dinnertime favorite. The cocoa adds a rich depth and umami flavor to the pork, while it cooks in the slow cooker. Once it’s done, the meat will be tender and shred easily.

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Swap traditional cabbage coleslaw for a Brussels sprouts version tossed in a light and creamy avocado-cilantro dressing. Cherry tomatoes, scallions, and smoky corn freshen up this picnic classic—but when it’s not in season, frozen sweet corn is a fine substitute.

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Italian farro, pomegranate seeds, and ricotta salata add up to a big batch salad you’ll want to eat all week. The hearty, fiber-rich Brussels sprouts will absorb the sweet shallot dressing without wilting in the fridge—but feel free to perk up each serving with a splash of lemon juice.

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This riff on the flavors of the classic Waldorf is enlivened by a light and creamy dressing made with Greek yogurt instead of mayonnaise. Roll toasted, chopped walnuts onto rounds of goat cheese for a topping that’s as tasty as it is fun.

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