Everyone loves a good Baja taco, and this shrimp version created by chef Erwin Ramos is coated in the perfect batter and is complemented by a tangy coleslaw and spicy chipotle mayo.
Tip: When frying the shrimp, make sure not to overcrowd the pan so you get a perfect, golden brown crust.
On the run? Throw the ingredients of this recipe together in a slow cooker and consider dinner served. It’s fast and easy, and doesn’t leave out authentic flavors.
Tip: Other proteins like pork shoulder or a fatty cut of beef would be great substitutions for this recipe.
Everyone can do a steak taco, but the avocado tomatillo salsa featured in this recipe is the perfect complement to the savory dish.
Tip: Make sure to bring the skillet up to high heat before adding the beef, and brown them without stirring to get that extra crispy crust that Lynne Curry talks about in this recipe.
Sushi and tacos? You bet. This recipe by critically acclaimed chef José Andrés uses basic Japanese ingredients to create a Mexican specialty.
Tip: Easy substitutions like a regular lettuce for the shiso leaf and soy sauce instead of eel sauce make this recipe easier to shop for.
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.
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.
Make the real deal with these "street-style" tacos, with an authentic and spicy marinade as the starting point to the dish.
Tip: If you’re worried about cooking the marinade as a sauce, sauté sliced bell pepper and onion with red pepper flakes to serve instead of the marinade.
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.