Get ready to spice up your taco game with these 19 mouth-watering and authentic HelloFresh recipes!
Whether you’re a meat lover, vegetarian, or vegan, there’s something for everyone on this list. From classic street tacos to innovative fusion dishes, we’ve got you covered.
Beef Street Tacos with Lime Crema
This recipe brings together the bold flavors of grilled beef, crunchy street taco toppings, and a tangy lime crema to create a mouthwatering Mexican-inspired dish.
Ingredients:
– 1 pound flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Lime crema (see below)
– Toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, cilantro
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1/2 teaspoon salt
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, garlic, cumin, smoked paprika, salt, and pepper.
3. Grill the flank steak for 5-6 minutes per side, or until cooked to desired doneness. Let rest before slicing thinly against the grain.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with sliced beef, lime crema, and desired toppings.
Cooking Time: 15-20 minutes
Shrimp Tacos with Avocado Salsa
Get ready for a flavorful fusion of Mexican and seafood delights! This recipe combines succulent shrimp, crispy taco shells, and creamy avocado salsa for an unforgettable treat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Salsa (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced radishes, sour cream
Avocado Salsa:
– 3 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lime juice, olive oil, garlic, and cumin. Add shrimp; marinate for at least 30 minutes.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled shrimp, Avocado Salsa, and desired toppings.
Cooking Time: 15-20 minutes
Chicken Tinga Tacos with Pickled Onions
This recipe combines the bold flavors of Mexico with the tanginess of pickled onions, creating a unique and delicious taco experience.
Ingredients:
– 1 lb boneless chicken breasts, cut into small pieces
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Pickled Onions (recipe below)
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Pickled Onions Recipe:
– 1 large red onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tsp sugar
– Salt to taste
Instructions:
1. In a large skillet, heat the lard or oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
2. Add garlic, oregano, cumin, cayenne pepper, salt, and pepper to the skillet. Cook for an additional minute.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning chicken mixture onto warmed tortillas and topping with pickled onions and desired toppings.
Cook Time: Approximately 15-20 minutes
Vegetarian Black Bean Tacos with Cilantro Lime Rice
Elevate your taco game with this flavorful and nutritious vegetarian option, featuring black beans, cilantro lime rice, and a hint of spice.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 taco-sized corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, sour cream
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
3. Add cumin and cooked black beans; stir to combine. Season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning bean mixture onto tortillas, followed by a scoop of cilantro lime rice.
Cook Time: 20 minutes
Carnitas Tacos with Pineapple Salsa
This recipe combines tender pork carnitas with a sweet and tangy pineapple salsa, perfect for a flavorful and refreshing Mexican-inspired meal. With just a few simple ingredients and steps, you’ll be enjoying these delicious tacos in no time.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Pineapple salsa (see below)
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
2. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
3. Add the orange juice, lime juice, garlic, oregano, salt, and pepper to the pot. Simmer for 2-1/2 hours, or until the pork is tender.
4. Shred the pork with two forks and warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with shredded pork, pineapple salsa, and desired toppings.
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Combine ingredients in a bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Cooking Time: 2-1/2 hours (pork) + 30 minutes (salsa)
Fish Tacos with Chipotle Mayo
Get ready for a flavorful fiesta! This recipe combines the freshness of fish, the heat of chipotle peppers, and the tanginess of lime juice in a delicious taco.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 8 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together lime juice, olive oil, garlic, and chipotle pepper.
3. Add the fish pieces to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake the fish until cooked through, about 10-12 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with cooked fish, chipotle mayo (see below), and desired toppings.
Chipotle Mayo:
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1 minced chipotle pepper
Mix all ingredients together in a small bowl until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 30-40 minutes (includes marinating time)
Pork Al Pastor Tacos with Grilled Pineapple
Experience the vibrant flavors of Mexico with this mouthwatering recipe that combines tender pork, crispy pineapple, and fresh cilantro. Perfect for a quick dinner or weekend gathering.
Ingredients:
– 1 pound boneless pork shoulder, thinly sliced
– 1/4 cup orange juice
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Grilled pineapple slices (see below)
– Fresh cilantro leaves, for garnish
– Sour cream or Mexican crema, for serving (optional)
Instructions:
1. In a large bowl, whisk together orange juice, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
2. Add the sliced pork and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Remove pork from marinade and cook for 5-7 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled pork, grilled pineapple slices, and cilantro leaves. Serve with sour cream or Mexican crema, if desired.
Cooking Time: 15-20 minutes
BBQ Pulled Pork Tacos with Coleslaw
This recipe combines the tender, smoky goodness of BBQ pulled pork with the crunch and coolness of coleslaw, all wrapped up in a crispy taco shell.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup BBQ sauce
– 8-10 corn tortillas
– Coleslaw (store-bought or homemade)
– Shredded cheese (optional)
– Sour cream (optional)
– Chopped cilantro (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pork shoulder with salt, pepper, and your favorite dry rub.
3. In a large Dutch oven or slow cooker, add the pork shoulder and pour in BBQ sauce. Cook for 6-8 hours or until tender.
4. Shred pork with two forks.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning pulled pork onto a warmed tortilla, followed by coleslaw, cheese, sour cream, and cilantro (if using).
7. Serve immediately.
Cooking Time: 6-8 hours
Buffalo Chicken Tacos with Blue Cheese Slaw
Spice up your taco Tuesday with this bold and tangy recipe that combines the flavors of buffalo chicken, crispy tacos, and creamy blue cheese slaw.
Ingredients:
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1 tbsp butter
For the tacos:
– 8-10 corn tortillas
– Vegetable oil for frying
– Salt to taste
For the blue cheese slaw:
– 1 head of cabbage, shredded
– 1/4 cup crumbled blue cheese
– 2 tbsp mayonnaise
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
2. Add Frank’s RedHot sauce to the chicken and stir until coated.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Fry tortillas in hot oil until crispy, about 30 seconds per side.
5. Assemble tacos with buffalo chicken, topped with blue cheese slaw (mix shredded cabbage, crumbled blue cheese, mayonnaise, apple cider vinegar, salt, and pepper).
6. Serve immediately.
Cooking Time: 20-25 minutes
Korean Beef Tacos with Kimchi
Combine the bold flavors of Korean BBQ with the comfort of a taco, and you get this mouth-watering recipe. Marinated beef short ribs, crispy kimchi slaw, and creamy cilantro lime sauce come together in perfect harmony.
Ingredients:
– 1 lb beef short ribs
– 1/4 cup soy sauce
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp brown sugar
– 1 tsp garlic powder
– 8 tacos shells
– Kimchi slaw (store-bought or homemade)
– Cilantro lime sauce (recipe below)
Cilantro Lime Sauce:
– 1/2 cup Greek yogurt
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– 1 tsp honey
Instructions:
1. Marinate beef short ribs in a mixture of soy sauce, Gochujang, brown sugar, and garlic powder for at least 30 minutes.
2. Grill or pan-fry the marinated beef until caramelized, about 3-4 minutes per side.
3. Warm tacos shells according to package instructions.
4. Assemble tacos with grilled beef, kimchi slaw, and cilantro lime sauce.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Lamb Tacos with Mint Yogurt Sauce
Experience the bold flavors of the Mediterranean with these tender lamb tacos, topped with a refreshing mint yogurt sauce and crunchy cilantro. Perfect for a unique dinner or lunch option.
Ingredients:
– 1 pound boneless lamb shoulder, cut into small pieces
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Mint yogurt sauce (see below)
– Optional toppings: diced onions, chopped cilantro, lime wedges
Instructions:
1. In a large skillet, cook lamb over medium-high heat until browned, about 5 minutes.
2. Add cumin, paprika, salt, and pepper; stir to combine.
3. Reduce heat to low and simmer for 10-12 minutes or until lamb is tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing cooked lamb onto tortillas and topping with mint yogurt sauce.
Mint Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 tablespoons chopped fresh mint
– Juice of 1 lime
Mix all ingredients together; refrigerate until ready to use.
Cooking Time: 20-25 minutes (includes cooking lamb and warming tortillas)
Turkey Tacos with Cranberry Salsa
Experience a unique fusion of flavors with this innovative recipe that combines the savory taste of turkey tacos with the sweet and tangy zip of cranberry salsa. Perfect for a Thanksgiving twist on traditional taco Tuesday!
Ingredients:
– 1 lb ground turkey
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Cranberry Salsa (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Cranberry Salsa Recipe:
– 1 cup fresh or frozen cranberries
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook ground turkey in a skillet with chopped onion and bell pepper until browned.
3. Add taco seasoning and cook according to packet instructions.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with cooked turkey, cranberry salsa, and desired toppings.
Cooking Time: 25 minutes
Sweet Potato Tacos with Black Beans
Get ready for a flavorful twist on traditional tacos! This recipe combines roasted sweet potatoes, creamy black beans, and crunchy toppings for a deliciously satisfying meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, avocado slices, sour cream, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a pan, sauté onion and garlic until softened. Add black beans and cook for an additional 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing roasted sweet potatoes, black bean mixture, and desired toppings on each tortilla.
Cooking Time: 25-30 minutes
Baja Fish Tacos with Cabbage Slaw
Experience the bold flavors of Baja California with these crispy fish tacos served with a refreshing cabbage slaw. This recipe is perfect for a quick and delicious dinner or weekend lunch.
Ingredients:
– 1 pound cod or mahi-mahi, cut into small pieces
– 1/2 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 8-10 corn tortillas
– Cabbage Slaw (see below)
– Lime wedges, cilantro, and avocado (optional)
Cabbage Slaw:
– 1 head of cabbage, shredded
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Dredge fish pieces in the flour mixture, shaking off excess.
3. Fry fish in hot oil until golden brown (about 3-4 minutes).
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with fried fish, cabbage slaw, and your choice of toppings.
Cooking Time: 15-20 minutes
Chorizo and Potato Tacos with Queso Fresco
Experience the bold flavors of Spain and Mexico in one delicious taco! This recipe combines crispy chorizo, creamy queso fresco, and tender potatoes for a mouthwatering treat.
Ingredients:
– 1 lb chorizo sausage, sliced
– 2 large potatoes, peeled and diced
– 1/4 cup vegetable oil
– 1 onion, diced
– 1 clove garlic, minced
– 8-10 corn tortillas
– Queso fresco cheese, crumbled (about 1 cup)
– Salt and pepper to taste
– Optional toppings: cilantro, lime wedges, sour cream
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chorizo and cook until browned, about 5 minutes.
2. Add potatoes, onion, and garlic. Cook for an additional 10-12 minutes, or until potatoes are tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning potato mixture onto a tortilla, topping with crumbled queso fresco, and adding optional toppings as desired.
Cooking Time: 15-18 minutes
Grilled Chicken Tacos with Mango Salsa
Experience the perfect fusion of flavors with these Grilled Chicken Tacos topped with a sweet and tangy Mango Salsa. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Mango Salsa (see below)
– Optional toppings: diced avocado, sour cream, cilantro
Mango Salsa:
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp lime juice
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper.
3. Place chicken in the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled chicken, Mango Salsa, and desired toppings.
Cooking Time: 15-20 minutes
Vegan Jackfruit Tacos with Lime Crema
Elevate your taco game with this flavorful and innovative recipe that combines tender jackfruit, tangy lime crema, and crunchy toppings. Perfect for a quick and delicious dinner or lunch.
Ingredients:
– 1 cup cooked jackfruit
– 1/2 cup lime crema (see below)
– 8-10 corn tortillas
– 1/4 cup diced red onion
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Lime Crema:
– 1/2 cup vegan sour cream or plain yogurt
– Juice of 1 lime (about 2 tablespoons)
– 1 tablespoon chopped fresh cilantro
– Zest of 1 lime (optional)
Instructions:
1. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. Assemble tacos by spooning jackfruit onto a warmed tortilla, followed by a dollop of lime crema, diced onion, chopped cilantro, and chopped jalapeño.
3. Season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 15 minutes (including prep time)
Carne Asada Tacos with Guacamole
Savor the flavors of Mexico with this classic recipe for Carne Asada Tacos, served with a creamy and delicious Guacamole. This dish is perfect for a quick and flavorful meal or as an appetizer for your next gathering.
Ingredients:
– 1 pound flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Guacamole (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Guacamole Recipe:
– 3 ripe avocados, halved and pitted
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove garlic, minced
– Salt to taste
Instructions:
1. In a large ziplock bag, combine lime juice, garlic, and oregano.
2. Add the flank steak and marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat grill to medium-high heat. Remove steak from marinade, letting any excess liquid drip off. Grill steak for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing grilled steak into thin strips and serving with warm tortillas, Guacamole, and desired toppings.
Cooking Time: 10-15 minutes
Spicy Tofu Tacos with Sriracha Mayo
Elevate your taco game with this flavorful recipe that combines crispy tofu, spicy sriracha mayo, and fresh toppings. Perfect for a quick weeknight dinner or weekend brunch!
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup sriracha sauce
– 1/4 cup mayonnaise
– 1 lime, juiced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Salt and pepper to taste
– Chopped cilantro, avocado, and red onion for toppings (optional)
Instructions:
1. In a medium bowl, whisk together sriracha sauce and mayonnaise.
2. Heat the olive oil in a non-stick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes per side.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing cooked tofu onto a warmed tortilla, doling out sriracha mayo, and adding desired toppings.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your mealtime with these 19 authentic HelloFresh taco recipes! From classic beef street tacos with lime crema to adventurous options like Korean beef tacos with kimchi, there’s something for everyone.
Try shrimp tacos with avocado salsa, chicken tinga tacos with pickled onions, or vegetarian black bean tacos with cilantro lime rice. For meat-lovers, there are carnitas tacos with pineapple salsa and pork al pastor tacos with grilled pineapple.
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
