Every Taco Recipe You'll Ever Need

6 Versions of the Mexican specialty and tips for anyone or any occasionEveryone loves a taco, but not everyone loves the same kind. That's the beauty of the signature dish hailing from Mexico; just a few staple ingredients are needed and the rest is up to the imagination, making the taco one of the most versatile and flexible dishes out there. Hard or soft shell, cheese or sour cream, lettuce or no lettuce - no matter what one likes and dislikes, there's room for that in a taco, and today The Daily Meal has a collection that covers all of the bases.


Click here to see the Every Taco Recipe You'll Ever Need

For the carnivores, spicy chorizo tacos pay homage to the dish's nationality with authentic Mexican sausage, and a skirt steak recipe sneaks in some veggies with grilled summer squash. Fish taco recipes range from indulgent beer-battered shrimp and a light salmon avocado version to critically acclaimed creations like the pescado tacos featured at the Food & Wine Classic in Aspen. There's even a little something for the vegetarians and vegans, with a tofu taco recipe and skillet veggie and feta tacos.

Whether you're serving a crowd or looking for something with little to no fuss, there's a recipe here for you that'll prove there's a lot more to tacos than a packet of seasoning.

Credit: Roni NooneSkillet Veggie and Feta Tacos
For something light and vegetarian, these tacos get the most flavor from the charred veggies, making you feel like you're eating the real thing.

Tip: Queso fresco has the same light texture as feta and will give this recipe an authentic edge.

Click here to see the Skillet Veggie and Feta Tacos Recipe


Credit: JL FieldsTofu Tacos
Who said tofu has to be boring? A spicy marinade adds flavor to the vegan-friendly protein in this health-conscious taco recipe.

Tip: To add a little crunch to this recipe, try frying the tofu instead of baking it in the oven.

Click here to see the Tofu Tacos Recipe




Credit: Richard SandovalPescado a la Talla Tacos with a Chipotle Rouille
Couldn't make it to the Food & Wine Classic this year? Try this fish taco recipe by Richard Sandoval at home for the taste of the real thing.

Tip: If you're without a blender, substituting mayo for the whipped egg yolk is an easy way to make the chipotle rouille in this recipe.

Click here to see the Pescado a la Talla Tacos Recipe


Credit: Andrea CorrealeMini Fish Tacos
Healthy and easy to make, these mini tacos are perfect for your next cocktail party.

Tip: Taco platters that have ridges to stand shells up in are perfect for serving this dish.

Click here to see the Mini Fish Tacos Recipe




Credit: Sarah AshleySkirt Steak and Summer Squash Tacos
This taco recipe is easy and straightforward, and combines a healthy taco recipe with an Argentinian specialty: chimichurri sauce.

Tip: While the chimichurri sauce calls for a 1:1 ratio of arugula and basil, it works well with whatever amount you have on hand, and each can be substituted with similar herbs like cilantro and parsley.

Click here for the Skirt Steak and Summer Squash Tacos Recipe


Credit: Matt MooreGrilled Shrimp Tacos - Matt Moore, Have Her Over For Dinner

Inspired by a dish served at Tower 7 in North Carolina, this shrimp recipe conjures up the fresh and exotic flavors of the beachside town and is simple and easy to make.

Tip: Substituting Jack cheese for Pepper Jack cheese adds an extra kick of spice to this dish.


INGREDIENTS
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• Zest and juice from 1 lime
• 1 jalapeño, sliced
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin powder
• Kosher salt and freshly ground black pepper, to taste
• Soft flour tortillas, warmed
• Jack cheese, grated, for garnish
• Red cabbage, shredded, for garnish
• Cilantro, minced, for garnish
• Hot sauce, for garnish

DIRECTIONS
Combine and mix the first 7 ingredients into a large bowl and allow to sit for 30 minutes. Meanwhile, heat a grill pan over medium-high heat.

Add the entire contents of the bowl onto the grill pan and cook until shrimp are bright pink and firm, about 2-3 minutes.

Begin assembling tacos by adding a layer of cheese, followed by the shrimp, and the remaining ingredients on top of the tortillas. Serve immediately.


- Anne Dolce, The Daily Meal