The universe of tacos is vast and ever-expanding, but we're here to be your guides. If you've snagged some masa and maybe even a tortilla press, chances are you may need some recipe inspiration. Well, look no further — we've pulled together a list of our favorites.

P.S. Don't see something you're looking for? Leave us a comment and we'll get our recipe development team on it! And don't forget to read our list of tips for assembling and serving a top-notch taco (hello, #7). 

Crispy Masa-Battered Fish Tacos

A fish taco is an excuse to pile on the toppings: crunchy cabbage, pico de gallo, chipotle crema, and more. This recipe will become your go-to for tacos de pescado with an extra satisfying crunch. 

Simple, Perfect Carnitas 

There are a number of ways to do carnitas, but this simple recipe, featuring pork slow-cooked its own rich fat, is sure to impress your friends. Don't forget the chiles en vinagre.

Al Pastor at Home

Let's face it: Assembling a 200-pound trompo at home just isn't gonna happen. Bring al pastor vibes to your dinner table with this recipe for chicken and pineapple skewers, bathed in a delicious guajillo-achiote marinade.

Picadillo That'll Hit the Spot

This flavorful ground beef and vegetable guiso, known as picadillo, is quick, versatile, and perfect for tacos with your favorite toppings.

Crowd-Pleasing Chicken Tinga

Tinga is rich in protein, low in fat, and absolutely delicious. Bonus: It comes together rather quickly, making it an ideal weeknight meal.  

Steak Tacos & Three-Ingredient Salsa

Sometimes, less is more. This recipe for tacos de carne asada is all about the salsa (and a quality piece of meat). 

For the Breakfast-Lover  

We love a 50-50 tortilla for a breakfast taco — that's half corn, half flour. It's most certainly a best-of-both-worlds scenario. Is there a better way to start the day? 

For the Young — and Young-at-Heart

Sopa de fideo is a comforting Mexican noodle soup with toasted noodles in a tomato broth. Scoop it into tortillas and top with avocado, crema, and queso fresco for a family favorite taco.

Tender Short Rib With Rich Mole Sauce

Bold, tender, and a little fancy. These short rib tacos are all about that deep, nutty mole and a tortilla that can hold it all together.

Steamed Tacos With Classic Fillings

Soft, steamy, and full of flavor—these tacos de canasta are a Mexico City street classic made easy at home.

Juicy, Flavorful Carne Asada Tacos

Whether your Team Salt or Team Marinade, this carne asada brings the flavor. Thin juicy steak, a simple marindae, the right toppings, and fresh tortillas.

ArnieTex's Slow-Cooked Beef Barbacoa

In South Texas, barbacoa means beef. Our Chef en Residencia Arnie Tex makes his with cheek and tongue in a smoker, served in fresh corn tortillas.

Bright, Tangy Chicken Tinga Verde

Community Manager Miguel's twist on the classic chicken tinga. Enjoy tinga verde on tostadas or in tacos — just don't forget the toppings.

Juicy Steak and Rich Bone Marrow

These tacos are all about grilled picaña, juicy and rich with just salt. Add tuétano, salsa verde, and a warm tortilla for a simple, bold, unforgettable flavor.

Pork Marinated in Bitter Orange

Poc chuc is a Yucatan favorite known for bright, bold flavors blending Mayan and Spanish influences. Thin pork loin is marinated in bitter orange juice, giving it a tangy citrus taste.

ArnieTex's Sizzling Fajitas

Arnie shows us South Texas grilling with fajitas—outside skirt steak rubbed simply and served with guac, pico de gallo, and salsa. It’s family, flavor, and tradition.

La Piña en la Cocina's Lamb Barbacoa

La Pina en la Cocina's lamb barbacoa is slow-cooked with spices, chiles, and herbs in banana leaves, served with rich consommé, rice, and chickpeas. Best fresh and tender.

Vegan Al Pastor Tacos

Tacos al pastor are a beloved classic, but this mushroom al pastor version gives the dish a plant-based spin without sacrificing flavor. 

Turn Your Smashburger Into a Taco

These smashburger tacos are comfort food wrapped in a tortilla. 

Ana Nelson's Tender Tacos de Lengua

Tacos de lengua can feel intimidating if you've never cooked with beef tongue before, but this final recipe from Ana Nelson shows just how simple and delicious it can be.