Not Your Average Taco: 12 Tacos That Break Away From Tradition (Slideshow)
Buffalo Chicken Tacos
Brought to you by Mission Food, these Buffalo chicken tacos are filled with hot sauce and cooling blue cheese with a crunchy and refreshing garnish of sliced celery. Make these tacos using whichever shell you prefer — crunchy, soft, flour or corn, they will taste great whichever shell you use.
Crispy Fish Tacos With Hoisin Tartar Sauce
Switch up your fish tacos by breading them in panko instead of batter. These crispy fish tacos from Cooking on the Ranch pair the crispy fish with a creamy hoisin tartar sauce that is unusual and totally delicious.
Grilled Thai Beef Tacos
These tacos from Hezzi D’s Books and Cooks are bright in flavor as well as on the plate. They feature the tastes of Thai cuisine with the sweet, sour, salty, and spicy flavors that are traditionally used. Coleslaw seasoned with ginger, sugar, rice vinegar, soy sauce, and chili paste is a great way to get maximum flavor into your tacos!
Jerk Carnitas Tacos
No Spoon Necessary makes a fantastic jerk sauce and uses it as a marinade for boneless pork butt which is cooked for hours until fork-tender. You can prepare the carnitas in advance and simple reheat the meat with some reserved cooking liquid for an equally delicious result.
Inspired by Korean barbecue, these kalbi tacos from Cherry on My Sundae filled with kalbi (marinated short rib) as well as kimchi and a fiery gochujang aïoli. Though the marinade might seem like a lot of work, it is definitely worth it for these flavorful tacos.
Loaded Taco Zucchini Boats
Looking for a low-carb taco? Look no further! These taco boats from Simple Sweet Savory are made out of zucchini and filled with ground beef, beans, corn, and tomato and sprinkled with green onions, cilantro, and cheese. For a little extra kick, add some spicy jalapeños. With so many flavors, you won’t even miss the tortilla.
Pan-Asian Shrimp Tacos With Cabbage and Apple Slaw
Midlife Croissant uses the flavors of red curry paste, white miso, ginger, and lemongrass to take these tacos to Asia. Featuring sautéed shrimp topped with creamy yogurt and crunchy cabbage and apple slaw, these tacos will not disappoint.
Pineapple Pork Tacos
If you’ve never had pineapple in your pork tacos, you really mustn’t waste another moment. These pineapple pork tacos from My Suburban Kitchen use pineapple juice while the pork is cooking, as well as the fruit itself in a fresh salsa with mango for a great sweet topping that is balanced with red onion and lime juice. Cook the pork for these tacos in a slow cooker for a dish that you can just set and forget.
Roasted Butternut Squash and Cauliflower Tacos With Cilantro-Lime Crema
Ditch the meat and make these vegetarian tacos from Take A Bite Out Of Boca. Roasted butternut squash and cauliflower come together in this hearty taco that with satisfy your craving for Mexican food. Feel free to substitute your favorite roasted vegetables, just make sure you stick with the creamy cilantro and lime crema.
Instead of individual tacos, why not combine all the flavors into one big taco cake? Also known as Mexican lasagna, this recipe from Coley Cooks layers crispy tortillas with ground beef that is seasoned with chili and cumin and cooked with tomato, beans, corn, spinach, and cheese.
Two Ingredient Instant Pot Shredded Beef Tacos
These tacos from Tasty Ever After are too simple not to make. If you’re looking for something a bit lighter that comes together with unbelievable ease, try this recipe. All you need is some chuck roast and your favorite salsa, paired with crunchy Bibb lettuce — these tacos are divine!