Are you ready for a Super Bowl party that your friends and family will never forget? You’re planning a big fiesta and need some tasty taco recipes to make it a hit.
You’ll find classic beef, spicy chicken, and Baja-style fish options that everyone will love.
But that’s not all – we have more unique recipes to explore, like vegan and vegetarian options, and even some crazy-delicious dessert tacos!
These recipes are easy to make and fun to eat, and they’ll make your party the most talked-about event of the season. Get ready to score a touchdown with your guests and make this Super Bowl fiesta one to remember!
Classic Street-Style Beef Tacos
Savory beef tacos with fresh toppings, inspired by traditional street food.
Ingredients
- 1 pound ground beef
- 1/2 medium onion, finely chopped
- 1/2 medium bell pepper, finely chopped
- 1 jalapeño pepper, finely chopped
- 2 cloves garlic, minced
- 1 packet of taco seasoning
- 8-10 corn tortillas
- Salt and pepper, to taste
- Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa, cilantro
Instructions
- In a large skillet, heat 1 tablespoon of oil over medium-high heat.
- Add the chopped onion, bell pepper, and jalapeño to the skillet and cook until the vegetables are softened.
- Add the garlic to the skillet and cook for 1 minute.
- Add the ground beef to the skillet, breaking it up with a spoon as it cooks.
- Once the beef is browned, add the taco seasoning to the skillet and stir to combine.
- Reduce heat to low and simmer the beef mixture for 5-7 minutes.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the beef mixture onto a tortilla and adding desired toppings.
- Serve immediately and enjoy.
Spicy Chicken Tacos With Avocado Salsa
Spicy chicken tacos with avocado salsa, a flavorful Mexican dish.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 cup lime juice
- 1/4 cup chopped cilantro
- 1 jalapeno pepper, seeded and chopped
- 1 ripe avocado, diced
- 1/2 red onion, diced
- 1 pound taco-sized tortillas
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together lime juice, cilantro, and jalapeno pepper.
- Add the chicken breasts to the bowl and marinate for at least 30 minutes.
- Preheat a grill or grill pan to medium-high heat and cook the chicken for 5-7 minutes per side.
- While the chicken is cooking, combine avocado, red onion, and a squeeze of lime juice in a bowl.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Slice the cooked chicken into thin strips and season with salt and pepper.
- Assemble the tacos by placing the chicken onto a tortilla and topping with avocado salsa.
- Serve immediately and enjoy!
Baja-Style Fish Tacos With Lime Crema
Crunchy Baja-style fish tacos filled with battered cod, lime crema, and fresh cilantro.
Ingredients
- 1 pound cod fillets
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter, melted
- 1 cup lime crema
- 8 corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Cut the cod into small pieces and season with salt, pepper, and paprika.
- Dredge the cod pieces in flour, shaking off excess.
- Dip the floured cod in beaten eggs and then coat in panko breadcrumbs.
- Fry the coated cod in hot oil until golden brown and crispy.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing a piece of fried cod on each tortilla, followed by a spoonful of lime crema, shredded lettuce, diced tomatoes, and chopped cilantro.
- Serve immediately and garnish with a lime wedge.
- Drizzle with additional lime crema if desired.
Korean BBQ Tacos With Marinated Beef
Korean BBQ Tacos With Marinated Beef combine sweet and spicy flavors.
Ingredients
- 1 lb beef, sliced
- 1/4 cup soy sauce
- 1/4 cup Korean chili flakes
- 2 tbsp brown sugar
- 2 tbsp garlic, minced
- 1 tbsp ginger, grated
- 8 taco shells
- Sliced radishes
- Chopped green onions
- Kimchi slaw
Instructions
- In a large bowl, whisk together soy sauce, Korean chili flakes, brown sugar, garlic, and ginger.
- Add the sliced beef to the bowl and marinate for at least 2 hours or overnight.
- Preheat a grill or grill pan to medium-high heat.
- Remove the beef from the marinade and cook for 3-4 minutes per side.
- Warm the taco shells according to package instructions.
- Assemble the tacos with the cooked beef, sliced radishes, chopped green onions, and kimchi slaw.
- Serve immediately and enjoy.
Veggie Tacos With Roasted Sweet Potatoes
Veggie tacos filled with roasted sweet potatoes and flavorful toppings.
Ingredients
- 2 large sweet potatoes
- 1/2 red onion
- 1/4 cup chopped fresh cilantro
- 1 lime
- 1 packet of taco seasoning
- 8-10 corn tortillas
- Salt and pepper to taste
- Vegetable oil
- Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes into 1-inch cubes.
- Place the sweet potatoes on a baking sheet lined with parchment paper, toss with 1 tablespoon of vegetable oil, and roast for 20-25 minutes.
- While the sweet potatoes are roasting, heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
- Add the diced red onion to the skillet and cook for 5 minutes, or until translucent.
- Add the taco seasoning to the skillet and cook for 1 minute, stirring constantly.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the roasted sweet potatoes and sautéed onions onto a tortilla and topping with desired toppings.
- Serve immediately and garnish with chopped cilantro and a squeeze of lime juice.
Chicken Tinga Tacos With Chipotle Tomato Sauce
Smoky chipotle tomato sauce complements shredded chicken in these flavorful tacos.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/4 cup lard or vegetable oil
- 2 medium onions
- 4 garlic cloves
- 1/2 cup chipotle tomatoes
- 1/4 cup chicken broth
- 8 corn tortillas
- Salt and pepper
- Optional toppings: avocado, sour cream, queso fresco, cilantro
Instructions
- In a large Dutch oven, heat the lard or oil over medium heat.
- Add the onions and cook, stirring occasionally, until they are lightly browned, about 8 minutes.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the chicken to the pot and cook, stirring occasionally, until it is lightly browned, about 5-7 minutes.
- Add the chipotle tomatoes, chicken broth, and salt to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the chicken is tender, about 20-25 minutes.
- Using two forks, shred the chicken into bite-sized pieces.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the shredded chicken onto a tortilla and topping with desired toppings.
- Serve immediately and enjoy.
Carne Asada Tacos With Grilled Skirt Steak
Carne asada tacos feature grilled skirt steak, fresh flavors, and spices.
Ingredients
- 1 pound skirt steak
- 1/2 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 8 corn tortillas
- Chopped cilantro, for garnish
- Sliced radishes, for garnish
- Sour cream, for serving
- Salsa, for serving
Instructions
- In a large zipper-top plastic bag, combine lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
- Add the skirt steak to the marinade, turning to coat evenly, and seal the bag.
- Refrigerate for at least 2 hours or overnight, turning occasionally.
- Preheat grill to medium-high heat.
- Remove the steak from the marinade, letting any excess liquid drip off.
- Grill the steak for 3-4 minutes per side, or until it reaches desired doneness.
- Transfer the steak to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by slicing the grilled steak into thin strips and serving with tortillas, cilantro, radishes, sour cream, and salsa.
Crispy Fish Tacos With Spicy Slaw
Crispy fish tacos with spicy slaw, a flavorful Mexican dish.
Ingredients
- 1 pound cod or tilapia
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
- 4 corn tortillas
- Spicy slaw
- Chopped cilantro
- Lime wedges
Instructions
- In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
- Pour buttermilk into a separate shallow dish.
- Dip each piece of fish into the buttermilk, then coat in the flour mixture.
- Fry the coated fish in hot oil until golden brown and crispy.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing a piece of fish onto a tortilla and topping with spicy slaw and cilantro.
- Serve immediately with lime wedges on the side.
Breakfast Tacos With Scrambled Eggs and Chorizo
Breakfast tacos with scrambled eggs and chorizo, a spicy Mexican-inspired morning dish.
Ingredients
- 1 pound chorizo sausage
- 6 eggs
- 6 taco-sized tortillas
- 1/2 cup shredded cheese
- 1 can diced tomatoes
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Cook the chorizo sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
- Once the chorizo is browned, remove it from the skillet and set it aside.
- In the same skillet, scramble the eggs and season with salt and pepper to taste.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning scrambled eggs, cooked chorizo, and shredded cheese onto a tortilla.
- Top each taco with diced tomatoes and chopped cilantro.
- Serve the breakfast tacos immediately and enjoy.
Grilled Portobello Mushroom Tacos With Pico De Gallo
Grilled Portobello Mushroom Tacos With Pico De Gallo, a flavorful twist on traditional tacos.
Ingredients
- 4 Portobello mushrooms
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 8 corn tortillas
- Pico de gallo
- Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions
- In a large bowl, whisk together lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
- Add the mushrooms to the bowl and marinate for at least 30 minutes, flipping halfway through.
- Preheat grill to medium-high heat and brush with oil to prevent sticking.
- Remove the mushrooms from the marinade and grill for 3-4 minutes per side, or until tender.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by slicing the mushrooms and placing them onto a tortilla, followed by a spoonful of pico de gallo.
- Add desired toppings and serve immediately.
Jamaican Jerk Chicken Tacos With Mango Salsa
Jamaican Jerk Chicken Tacos With Mango Salsa combine Caribbean flavors with Mexican cuisine.
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons jerk seasoning
- 1 ripe mango, diced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon cilantro, chopped
- 8 corn tortillas
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Preheat grill to medium-high heat.
- Season the chicken breast with jerk seasoning and cook for 5-6 minutes per side.
- While the chicken is cooking, mix together mango, red onion, jalapeño pepper, and cilantro in a bowl.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Slice the cooked chicken into thin strips and serve in the tortillas with mango salsa.
- Season with salt and pepper to taste, and serve with lime wedges on the side.
Spicy Shrimp Tacos With Pickled Onions
Spicy Shrimp Tacos With Pickled Onions combine succulent shrimp with tangy pickled onions.
Ingredients
- 1 pound large shrimp
- 1/2 cup lime juice
- 1/4 cup olive oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper
- 1 large red onion
- 1 cup pickling vinegar
- 8 corn tortillas
- Chopped cilantro
- Sour cream
Instructions
- Peel and de-vein the shrimp, then rinse and pat dry with paper towels.
- In a large bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, and cayenne pepper.
- Add the shrimp to the bowl and marinate for at least 30 minutes.
- Slice the red onion thinly and separate into rings.
- In a saucepan, combine the pickling vinegar and 1 cup of water, and bring to a boil.
- Remove the saucepan from heat and add the sliced onions, letting them pickle for at least 30 minutes.
- Preheat a grill or grill pan to medium-high heat, and cook the shrimp for 2-3 minutes per side.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos with the cooked shrimp, pickled onions, cilantro, and sour cream.
- Serve immediately and enjoy.
Vegetarian Black Bean and Corn Tacos With Guacamole
Delicious vegetarian tacos filled with black beans, corn, and guacamole.
Ingredients
- 1 can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ripe avocado, diced
- 1 lime, juiced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 corn tortillas
- Chopped cilantro for garnish
Instructions
- Heat a large skillet over medium-high heat and add the diced onion and red bell pepper.
- Cook for 5 minutes, or until the vegetables are tender, then add the garlic and cook for 1 minute.
- Stir in the cumin and paprika and cook for 1 minute.
- Add the black beans and corn kernels to the skillet and cook for 2-3 minutes, or until heated through.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the black bean and corn mixture onto a tortilla and topping with diced avocado.
- Squeeze a sliver of lime juice over the top of each taco and season with salt and pepper to taste.
- Garnish with chopped cilantro and serve immediately.
Conclusion
You’re just one taco away from touchdown – will you choose spicy shrimp or grilled steak? The crowd is cheering, the clock is ticking, and your taste buds are waiting. Get ready to score big with these 13 tasty taco recipes, each one a delicious mystery waiting to be unwrapped. Which one will you devour first?