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Chipotle shrimp taco with avocado salsa verde 1

Chipotle shrimp taco with avocado salsa verde

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This recipe makes me realize that I simply do not eat enough shrimp tacos.

Ingredients

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Get the full recipe directions at Food Network.

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Baja style fish tacos 2

Baja style fish tacos

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Fish tacos are ridiculously good sprinkled with lime juice.

Ingredients

Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas 2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

Get the full recipe directions at Food Network.

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Chipotle chicken meatball tacos 3

Chipotle chicken meatball tacos

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It was only a matter of time until a meatball made its way into a taco. Brilliant!

Ingredients
2 thick slices white sandwich bread, torn into small pieces
1 large egg
1 white onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
3/4 pound ground chicken
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 jalapeno pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, seeded and chopped
1 14-ounce can diced fire-roasted tomatoes
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
2 bay leaves
Hard taco shells and assorted toppings, for serving

Get the full recipe directions at Food Network.

Poblano mushroom and potato tacos 4

Poblano mushroom and potato tacos

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These are a great vegetarian option.

Ingredients

4 medium poblano chile peppers
3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped fresh parsley
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream
Juice of 2 limes Freshly ground pepper
Corn tortillas, warmed, and assorted toppings, for serving

Get the full recipe directions at Food Network.

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Red chile short rib tacos 5

Red chile short rib tacos

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You just know these are going to be awesome.

Ingredients

3 pounds bone-in beef short ribs, fat trimmed
Kosher salt and freshly ground pepper
1/4 cup canola oil
3 cups chicken stock
2 dried ancho chile peppers, stemmed and seeded
2 dried New Mexico chile peppers, stemmed and seeded
4 dried cascabel chile peppers, stemmed and seeded
1 large Spanish onion, chopped
6 cloves garlic, smashed
1 cup dry red wine
1/2 cup port
12 sprigs thyme
16 hard corn taco shells
Cilantro, queso sauce, pickled red onions and green chile relish, for topping 

Get the full recipe directions at Food Network.