These 20-minute tacos make for a great family-style dinner or a quick weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado.
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When it comes to vegan recipes, I usually stay far, far away from anything that uses quotation marks in its name. I'm happy to eat a plate of vegan food—rice, beans, and vegetables are some of my favorite things to eat. Once "meat" and "cheese" get involved, meals tend to get a little weird. So I approached Mark Bittman's "chorizo" tacos in his new VB6 Cookbook with some trepidation.
Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make.
This smoky, spicy, and earthy chicken tinga takes less work than the flavor would lead you to believe—chipotles add most of the depth, while meaty chicken thighs, canned fire-roasted tomatoes, tomatillos, and onion add layers of flavor to the sauce.
All the spicy, earthy, and beefy flavor of a ground beef taco in dip form.
Spicy tomatillo chicken is cooked in the slow cooker and tucked into corn tortillas topped with red onions and cilantro.
These ground turkey tacos with a quick mole sauce and squash can be on the table in under half an hour.
Smoking a lamb shoulder roast prior to braising adds a smoky flavor to the already layered earthy and spicy barbacoa sauce.
These tacos are distinguished by bits of browned chorizo, which adds both spice and depth. A sprinkling of salty, crumbly cheese and a squeeze of lime helps open up the flavors.
Breakfast tacos with soft scrambled eggs, charred zucchini, and red bell pepper.
Breakfast tacos with crispy potatoes fried in chorizo fat and a soft fried egg on top.
Soft-scrambled eggs and garlicky spinach are tucked into a tortilla with salsa and crispy bacon bits.
A one-skillet taco feast with charred spice-rubbed skirt steak and corn, topped with greek yogurt, mint, and sriracha.
Chicken thighs braised in a tangy and spicy green salsa made with tomatillos and chilies, served in warm tortillas.
This dish may sound like a gimmick, but grits and tortillas actually are a corny match made in heaven. Shrimp provides a pop of texture and juiciness to each bite.
Real-deal tacos al pastor are made by cooking stacked, marinated pork shoulder slices in front of a vertical rotisserie. Here's how to get the same slow-cooked, crisply charred effect at home, no rotisserie required.
Creamy grilling cheese gives these tacos their heft, while avocado and spicy pico de gallo provide a bright and fresh flavor.
Charred corn with salsa verde in a crisp all-cheese taco shell.
An all-cheese taco shell filled with creamy soft scrambled eggs and crisp chorizo.