10 Mexican Taco Recipes That Are Juicy and Crispy

Made from one of Mexico’s main inputs, the corn tortilla conquered and still conquers many people for its flavor. Even with adaptations and innovations in its original recipe, the characteristic dish of Mexican cuisine can be served with any imaginable side dish. Check out some delicious and even unusual recipes for Mexican tacos below. You will not regret!

1. Tacos with chicken

Ingredients

• 500 g chicken cut into cubes
• 3 tablespoons of olive oil
• 1 lemon juice
• 1 pinch of spicy paprika
• 1 pinch of cumin
• 1 pinch of cayenne pepper
• salt to taste
• chopped parsley to taste
• Corn tortilla for tacos
• Cheddar cheese
• cilantro to taste
• Lettuce chopped into strips
• Grated cheese
• Red onion, cut into half moon rings
• Green and red bell peppers cut into strips
• Guacamole
• sour cream

Preparation mode

1. In a bowl, place the diced chicken and season it with 2 tablespoons of olive oil, lemon juice, hot paprika, cumin, cayenne pepper and salt. Mix well for the chicken to absorb the flavor of all the seasonings, cover the bowl with plastic and refrigerate for at least 30 minutes;
2. After the marinade time, in a frying pan, put 1 tablespoon of olive oil and take it to medium fire until it warms up. Then, distribute the chicken throughout the skillet, and let it cook until golden brown on all sides;
3. Place the ready chicken in a refractory, sprinkle chopped parsley on top and set aside;
4. Separate the corn tortillas for tacos, and if they need to be taken to the oven or microwave, do so respecting the time described on the package;
5. Place the cheddar cheese, cilantro, lettuce, grated cheese, red onion, peppers, guacamole and sour cream in different containers;
6. Assemble your taco with the tortillas, chicken and ingredients of your choice, and enjoy this delight!

2. Cod tacos

Ingredients

• 500 g fresh cod
• salt to taste
• 3 minced garlic cloves
• Black pepper to taste
• 3 tablespoons of olive oil
• ¼ cup of cilantro
• ½ cup chopped red onion
• 2 diced tomatoes
• 1 cup diced ripe mango
• 1 lemon juice
• corn tortillas
• Butter
• sour cream

Preparation mode

1. In a roasting dish or refractory that can go in the oven, place the cod and season it with salt, garlic, black pepper and olive oil. Mix well so that the fish absorbs the flavor of all the seasonings;
2. Bake the cod in a preheated oven at 200ºC for about 20 to 25 minutes;
3. In a bowl, place the cilantro, red onion, tomato and mango. Season the salad with salt, pepper, olive oil, and lemon and mix all the ingredients together;
4. To assemble the taco, start by buttering a tortilla, add the cod, the mango salad, the sour cream and enjoy all the flavor of this wonder!

3. Taco with rap 10

Ingredients

• 50 ml of olive oil
• 300 g of minced meat
• ½ onion chopped
• 2 garlic cloves
• 50 g chopped red pepper
• 1 teaspoon of salt
• 4 tortilla doughs (rap 10)
• Cream cheese to taste
• 1 chopped tomato
• Ketchup to taste
• mustard sauce to taste
• BBQ sauce to taste
• hamburger sauce
• lettuce to taste

Preparation mode

1. In a pan, add oil and ground beef. With a spoon, loosen the segments of the meat, distributing it all over the bottom of the pan. Cover the pan for a few minutes, until the meat is partially cooked;
2. Add the onion, garlic and pepper to the meat. Then add the salt, mix well, and cover the pan for a few more minutes for the meat to finish cooking. During this time, stir the meat a few times so that it doesn’t stick to the bottom of the pan;
3. Separate the tortillas and fold each one in half, forming a half moon. Distribute them on a baking sheet and bake in a preheated oven at 150 degrees for about 10 minutes or until crispy;
4. With the meat and tortillas ready, start assembling the tacos. Put the meat, a little cream cheese, the tomato, and if you prefer, some sauces such as ketchup, mustard, barbecue and hamburger sauce. Finish with some lettuce, and if you want to serve it with some fries, it’s delicious!

4. Tacos with ground beef and cheddar

Ingredients

• Olive oil
• 450 g of minced meat
• Ready mix for taco meat
• ½ cup of water
• corn tortillas
• Jalapeno pepper
• pitted olives
• Lettuce cut into strips
• 1 tomato cut into cubes
• cheddar cheese cut into strips

Preparation mode

1. Over medium heat, add the oil and the meat in a skillet. Stir the meat, breaking up the lumps, until it starts to brown. When it is cooked, remove the water from its cooking from the pan;
2. When the meat has run out of water, add the ready-to-eat taco mix and the cup of water and stir well. Let it cook for about 15 to 20 minutes;
3. On a baking sheet, distribute the corn tortillas and bake in a preheated oven at 180 degrees for approximately 3 minutes, or the time described on the package;
4. Assemble your taco by placing the meat in the tortilla, and adding the other ingredients to your liking, such as jalapeño pepper, olives, lettuce, tomato and cheddar cheese;
5. Enjoy this wonderful recipe!

5. Tacos with sour cream

Sour cream ingredients

• 120 g of cream cheese
• 180 g unsweetened plain yogurt
• 1 lemon juice
• ½ teaspoon of salt

stuffing ingredients

• 5 tablespoons of olive oil
• 4 cloves of grated garlic
• 600 g chicken fillet, diced
• 1 chopped onion
• 1 chopped tomato
• Black pepper to taste
• pepper sauce to taste
• salt to taste
• 100 g chopped green pepper
• 100 g chopped red pepper
• 100 g chopped yellow pepper
• chopped chives to taste

Preparation mode

1. In a mixer or in a blender, add the cream cheese, natural yogurt, lemon and salt, and beat until you get a homogeneous cream. Place in a container of your choice and set aside;
2. In a frying pan, put the oil and garlic and let it sauté for a few minutes. Add the chopped chicken and distribute all over the bottom of the skillet. Saute well until it cooks;
3. Then add the onion and tomato, season with black pepper, hot sauce and salt and mix well. Also add the chopped peppers and let it sauté until the vegetables wither. Finish with chopped chives;
4. To assemble, start by putting some cabbage in the tortilla, followed by the chicken filling, the guacamole, the Mexican salsa and the sour cream;
5. Enjoy this explosion of flavor!

6. Tacos with meat and bacon

Ingredients for the taco shell

• 1 ½ cup of water
• 1 teaspoon of salt
• 2 tablespoons of oil or butter
• 10 tablespoons of fine corn flour
• 2 tablespoons of wheat flour

Ingredients for the stuffing

• ½ cup chopped bacon
• 350 g of minced meat
• 1 minced garlic clove
• Chipotle pepper to taste
• spicy paprika to taste
• Black pepper and salt to taste
• 1 seedless chopped tomato
• 5 tablespoons of green corn
• 1 small green pepper chopped
• 1 tablespoon of tomato paste
• Water
• Parsley and chives to taste
• cheddar cheese
• Lettuce

Preparation mode

1. In a pan, bring the water to a boil with the salt and oil. When the water starts to bubble, add the cornmeal and wheat flour. Still with the fire on, mix well, until the dough obtains consistency to be modeled;
2. Let the dough cool down for a few minutes. On a smooth, firm surface, start kneading it. If the dough is too sticky to your hands or surface, gradually add cornmeal. Knead until it loses its sticky consistency;
3. To roll out the dough, sprinkle some cornmeal on the surface, take a piece of the dough and roll it out with the help of a rolling pin. When you get the desired thickness, cut with a round bowl or cutter;
4. After opening the pasta, grease a frying pan with oil, and place the pasta separately for a few seconds, just to brown. Do not let the tortilla dry out too much, as this step is not yet for them to be fully cooked;
5. With aluminum foil, mold a roll and place it inside a baking dish. It is he who will give the tortilla curvature. Then, while the tortillas are still hot, carefully assemble them onto the cylinder. Preferably do this process as soon as the tortillas come out of the pan, one by one. Bake in a preheated oven at 200 degrees for about 20 to 30 minutes;
6. For the stuffing, in a pan, add the bacon and let it fry until it starts to release the fat. At this point add the ground beef, and stir slowly to break up all the lumps while it sautés;
7. Add garlic, chipotle pepper, hot paprika, black pepper and salt and mix well. Let it sauté until the meat is golden and the water in the pan dries up;
8. Add the tomato, corn, pepper and tomato paste and mix. Add a little water to the pan, just to help cook the vegetables and distribute the seasoning;
9. Be careful not to let the meat get broth. Finish with parsley and chives;
10. Assemble your taco with the tortilla, the meat, a little cheddar cheese and lettuce, and taste the delicious flavors of this recipe!

7. Cornmeal Tacos with Guacamole

Ingredients for the stuffing

• 4 chicken thigh fillets
• 3 tablespoons of olive oil
• 1 tablespoon of oregano
• 1 tablespoon sweet paprika
• 1 tablespoon cumin powder
• 1 tablespoon pepperoni
• 1 tablespoon of lemon pepper
• salt to taste
• 1 lemon juice
• Fried corn
• Grated cheese
• Lettuce

Ingredients for the taco shell

• 200 g of wheat flour
• 200 g of cornmeal
• ¼ cup of olive oil
• 1 tablespoon of salt
• 200 ml of water

Ingredients for Guacamole

• 1 mashed avocado
• 3 tablespoons chopped red onion
• 3 tablespoons chopped green pepper
• 1 tablespoon of coriander powder
• 1 teaspoon allspice
• ½ tablespoon of salt
• juice of 2 lemons

Sour cream ingredients

• 1 can of sour cream
• 1 cup unsweetened plain yogurt
• 1 lemon juice
• ½ tablespoon of salt

Preparation mode

1. In a bowl, place the chicken, and season it with 2 tablespoons of olive oil, oregano, sweet paprika, cumin, pepperoni, lemon pepper, salt and lemon juice. Mix well so that the chicken absorbs the flavor of the seasonings, cover the container with cling film and leave to marinate for at least 30 minutes;
2. To prepare the dough, in a container, sift the wheat flour and cornmeal, and add the oil and salt. Finally, add the water gradually while mixing the dough with your hands;
3. Knead the dough for about 10 to 15 minutes until it reaches the desired consistency, without sticking to your fingers. After kneading, wrap it in cling film and take it to the fridge to rest for 20 minutes;
4. Guacamole: In a bowl add the mashed avocado, onion, bell pepper, coriander powder, black pepper, salt and lemon juice. Mix everything and set aside;
5. Sour cream: in a container add the cream, natural yogurt, lemon juice and salt, and mix well until obtaining a homogeneous cream;
6. After the dough rest time, cut it into smaller pieces and on a smooth and firm surface, open each piece with the help of a rolling pin. When you get a thin thickness, cut with a round cutter, a bowl or the lid of a pan, forming the tortilla;
7. In a non-stick skillet, take the tortillas to pre-cook. Flip them over when the top starts to…