8 Taco-Licious Recipes for Taco Tuesday!
By: Sheri Wetherell
Published: January 9, 2018

Oh, how I love Taco Tuesday! It’s a win-win-win dinner. Win: it’s a great way to clear out leftover ingredients in the fridge. Win: kids love to assemble their own meal. Win: everyone in the family gets to customize their perfect taco. Below are 8 fabulous taco recipes for any meal of the day, like spicy beef and pork Korean Mini Taco Boats with Spicy Asian Slaw and Tempura Tilapia Tacos with Jalapeño Crema, and morning versions like Chorizo Breakfast Tacos with Potato Hash and Eggs and Sweet Potato Pinto Bean Breakfast Taco. Read on for some taco-licious inspiration from a few of our community members!

Korean Mini Taco Boats with Spicy Asian Slaw
Contributed to Foodista by Taste and See
	East meets West in these scrumptious mini Korean tacos. For the meat filling, start with beef and pork (I know, decadent, huh?!), then add garlic, ginger, onion, soy sauce (or gluten free tamari), light brown sugar, gochujang chili sauce, and red pepper flakes. You’ll then top your tacos with a spicy Asian slaw and a wonderfully sweet and spicy sauce. De-Lish!!
 Ingredients you’ll need:
	For The Tacos:
	3 cloves garlic, minced
	1 1/2 tablespoons grated fresh ginger
	½ pound lean ground beef
	½ pound lean ground pork
	1 medium onion, chopped
	1 tablespoon canola oil
	1 tablespoon low-sodium soy sauce (or Tamari)
	2 tablespoons light brown sugar
	1 tablespoon Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
	1 teaspoon salt and pepper
	½ teaspoon crushed red pepper flakes
	24 Old El Paso Mini Taco Boats
	2 green onions, sliced for garnish
	Lime wedges for garnish
	Toasted Sesame seeds for garnish
	For The Spicy Asian Slaw:
	1/2 head purple cabbage, thinly sliced
	1/2 head savoy cabbage, thinly sliced
	5 ounces shredded carrots (about 2 medium carrots)
	1 tablespoon minced fresh ginger
	2 jalapeño peppers, julienned (remove seeds and veins)
	5 green onions, thinly sliced on the angle
	For The Slaw Dressing:
	1/2 cup rice vinegar
	2 tablespoons Gochujang Korean chili sauce (or use Sriracha or Chili Garlic Sauce)
	3 tablespoons light brown sugar
	2 tablespoons Dijon mustard
	1/3 cup extra virgin olive oil
	1/2 teaspoon salt and pepper
	1 teaspoon sesame oil
	1 tablespoon soy sauce
 Get the full recipe here!
 
 Tempura Tilapia Tacos with Jalapeño Crema
Contributed to Foodista by I Eat Therefore I Cook
	 
	These lightly batter fish tacos are so tasty and can be whipped up in a jiffy any night of the week. Make a simple batter of flour (or gluten-free flour), egg, ice cubes, baking soda, and corn starch. Dredge the tilapia fillets (or any white fish) in the batter, then fry them in vegetable oil until golden. Top your tacos with finely shredded purple cabbage and a zesty and spicy cream sauce. Mmm mmm!
 Ingredients you’ll need:
	FOR THE FISH:
	4 tilapia fillets
	½ cup flour
	1 egg
	3 ice cubes
	½ cup cold water
	1 TSP Baking Soda
	2 TBSP Corn Starch
	FOR THE JALAPENO CREMA:
	1 cup nonfat plain greek yogurt
	1 jalapeno, sliced
	2 Limes, juiced
	FOR THE TACO:
	8 corn tortillas
	1 cup thinly sliced purple cabbage, divided
 Get the full recipe here!
 
 Sweet Potato Pinto Bean Breakfast Taco
Contributed to Foodista by Culinary Envy
	These fabulous vegetarian tacos are great for breakfast or dinner! Sweet potatoes are seasoned with a combination of zesty spices, then layered on corn tortillas with fresh spinach, homemade mashed pinto beans, avocado, and egg. Garnish your tacos with green onions, cilantro, radishes, and salsa.
 Ingredients you’ll need:
	5 large cloves garlic, peeled and minced
	2 tablespoons and ½ teaspoon olive oil, divided
	1 large sweet potato, cut into a small dice
	½ teaspoon chili powder
	¼ teaspoon chili lime powder (Trader Joe’s)
	¼ teaspoon smoky paprika
	¼ teaspoon garlic powder
	¼ teaspoon onion powder
	¼ teaspoon fine sea salt
	1 (15 oz) can pinto beans, drained
	1 tablespoon water
	½ fresh lime, juiced
	1 teaspoon adobo sauce from a can of chipotle peppers
	¼ teaspoon garlic powder
	¼ teaspoon onion powder
	¼ teaspoon fine sea salt
	¼ teaspoon pepper
	4 large Eggs
	2 teaspoons olive oil
	4-8 corn or flour tortillas (I used super thin small corn tortillas)
	1 cup fresh baby spinach
	2 avocados, sliced
	2 green onions, chopped
	¼ cup fresh cilantro, chopped
	3 radishes, thinly sliced
	Hot Sauce or Salsa
 Get the full recipe here!

Cheese Taco Shells
Contributed to Foodista by  Divalicious Recipes
	If you’re following a low-carb diet, such as Paleo or Keto, you’ll love these cheese taco shells! Use Parmesan or Cheddar for your shells, then fill them with your favorite ingredients. Tip: use this same technique to make low-carb cheese “crackers.”
 Ingredients you’ll need:
	2 cups (200g) Parmesan cheese grated
	1/4 teaspoon Cayenne Pepper
 Get the instructions here!

 Easy Crockpot Taco Chicken
	Contributed to Foodista by Loaves and Dishes
	Nothing beats a good old slow cooker (well, the Instant Pot pressure cooker is mighty awesome, too). Little is more perfect than returning home after a long day to a house filled with wonderful flavors and dinner ready to be served. Take a few minutes in the morning to throw chicken, cream cheese, Ranch seasoning, taco seasoning, and some dried herbs into your crockpot. By evening your creamy delicious chicken tacos are ready! Load up your tacos in tortillas - corn, flour or the cheese ones above! - and garnish with crisp lettuce, tomatoes, avocado, onions, and hot sauce!
Ingredients you’ll need:
	2 huge boneless skinless chicken breasts (or 4 small ones)
	1 block of cream cheese (perfectly fine to use the reduced fat kind or the Neufchatel –both will have less fat).
	1 packet of Ranch Dressing seasoning
	1 packet of Taco seasoning – any spice level
	Salt and pepper to taste
	Optional (but does make it more tasty!)
	1 tsp dried thyme
	Pinch of cayenne pepper
 Get the full recipe here!
 
 Bang Bang Fish Tacos
Contributed to Foodista by Taste and See
	Dang, dang I love these Bang Bang tacos! Don’t worry about having to fry up the fish, just get a box of Gorton’s Alaskan Pollock Fish Sticks. Make a citrusy slaw with brightly colored purple cabbage, shredded carrots, fresh cilantro, green onions, garlic and ginger, lime juice, honey, and extra virgin olive oil. Top your tacos with the slaw, fish sticks, and a hot and spicy chili sauce. Garnish with cilantro and serve with lime wedges. Sounds bangin’ good, don’t they?
 Ingredients you’ll need:
	For The Cabbage Slaw:
	1/2 head purple cabbage, shredded
	2 carrots, shredded
	½ cup cilantro leaves
	4 green onions, chopped
	3 garlic cloves, minced
	1 tablespoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
	1 lime, juiced
	1 tablespoon honey
	1 tablespoon extra virgin olive oil
	½ tablespoon salt
	For The Bang Bang Sauce:
	1/3 cup mayo
	2 tablespoons sweet chili sauce
	1 tablespoon Sriracha, or other hot sauce (I used 2 tablespoons for more kick!)
	For The Tacos:
	16 Gorton’s Alaskan Pollock Fish Sticks
	8 corn tortillas
	½ cup Cilantro leaves for garnish
	Additional lime wedges for garnish
 Get the full recipe here!
 
Easy Marinated Chicken Tacos
Contributed to Foodista by Oat&Sesame
	For a super easy Taco Tuesday, try this easy chicken taco recipe. Marinate your chicken the night before (or the morning of) in garlic, tomato juice, lime juice, soy sauce (or gluten free soy sauce), brown sugar and pepper. When you get home from work, simply sauté the chicken in a skillet for 5-8 minutes, then sauté some onions and pepper until tender. Pile corn tortillas with the chicken, onions, and peppers and garnish with jalapeño and cilantro, and serve with lime wedges. Easy peasy.
Ingredients you’ll need:
	1 lb organic chicken breast, cut into small pieces
	MARINADE
	3 cloves of garlic, minced
	3 tablespoons olive oil
	½ cup tomato juice (I often omit if I don't have it)
	½ cup lime juice (about 2-3) + extra for wedges
	½ cup soy sauce (or tamari for gluten free)
	½ cup brown sugar
	1 teaspoon pepper
	TOPPINGS & SUCH
	8 corn or flour tortillas
	1 red pepper, sliced
	2-3 jalapeños, sliced
	1 onion, sliced
	cilantro to top
	Optional: rice
 Get the full recipe here!
 
 Chorizo Breakfast Tacos with Potato Hash and Eggs
Contributed to Foodista by Culinary Envy
	Whether it’s breakfast or dinner you’ll love these spicy chorizo tacos. A scrumptious hash is made with pork chorizo, potatoes, onion, garlic and onion powders, then cilantro-studded eggs are added to make a scramble. Top warmed corn tortillas with the chorizo egg mixture and garnish with fresh cilantro, Cheddar cheese, and salsa.
 Ingredients you’ll need:
	2 tablespoons vegetable oil
	2 potatoes, baked and then chopped
	½ cup onion, chopped
	½ teaspoon Garlic powder
	½ teaspoon Onion powder
	Salt
	Pepper
	7 oz fresh pork chorizo sausage, casings removed if needed
	5 large eggs
	1 tablespoon milk
	3 tablespoons of finely chopped fresh cilantro, divided
	6 small corn tortillas, warmed or grilled
	½ cup cheddar cheese, shredded
	Hot sauce or salsa
 Get the full recipe here!
	 
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