Soft taco recipes are the perfect way to make an ordinary day feel like a south of the border vacation. I love to make soft tacos with summery ingredients and enjoy them on the patio with a cold beer. I might be far from the ocean, but I can pretend like I just hit up the closest street vendor for some authentic tacos any Mexican would love. Try these soft taco recipes next time you need a break and you’ll see exactly what I’m talking about.
Table of contents:
Avocados are the perfect base for soft taco recipes because they don’t need to be cooked, which means you can throw together a meal in mere minutes. This is the perfect recipe to try on a busy night!
Ingredients: 3 avocados, peeled with seeds removed and mashed ¼ cup diced onions ¼ teaspoon garlic salt 12 corn tortillas (6 inches) 1 bunch finely chopped fresh cilantro Jalapeno pepper sauce
Directions: Preheat the oven to 325 degrees. Combine the avocados, onion and garlic salt in a small bowl. Bake the corn tortillas on a baking sheet in a single layer until hot, about 2 to 5 minutes. Spread each tortilla with the avocado mixture and top with cilantro. Season to taste with jalapeno pepper sauce.
The name might be a mouthful, but these soft tacos are super simple to make and taste really good on a hot summer night. They’re also delicious when the weather is cold, so go ahead and add them to your menu anytime you have a craving. I promise that’s going to be all the time after one taste of these delectable tacos.
Ingredients: 1 pound lean ground beef 1 teaspoon olive oil 2 ½ tablespoons taco seasoning 15 ounces black beans 1 ½ cups chopped cucumber 1 cup finely chopped fresh tomatoes ½ cup finely chopped fresh cilantro ¼ cup thinly sliced green onion 1 teaspoon green jalapeno sauce 2 tablespoons fresh lime juice 1 cup grated low-fat cheese 8 (6-inch) whole wheat tortillas
Directions: Put the oil in a large skillet and heat. Add the ground beef and 2 tablespoons of taco seasoning. Cook until browned. Meanwhile, drain and rinse the beans. Once brown, add the beans to the pan with 1 cup water and simmer until water evaporates. Add more taco seasoning if desired. Combine the cucumbers, tomatoes, green onion, cilantro, green jalapeno sauce and lime juice in a bowl. Warm the tortillas and layer with the meat, cucumber mixture and cheese.
There’s nothing quite like a shrimp taco. It has to be one of my top favorite meals of all time. They are delicious in restaurants but you can make fabulous ones right at home. Give this recipe a try and you’ll be a believer.
Ingredients: 12 ounces bacon, diced ½ diced onion 2 pounds large shrimp, peeled, deveined, cut in half and cooked 3 minced chipotle peppers in adobo sauce 12 corn tortillas 1 cup fresh chopped cilantro Juice of 1 lime Salt, to taste
Directions: Fry the bacon until crisp. Drain the fat from the pan, add the onions, and sauté 5 minutes. Add the shrimp and chipotles and cook until hot, about 4 minutes. Heat the tortillas for 10 to 15 seconds, flip and heat for another 5 to 10 seconds. Fill each tortilla with the shrimp and garnish with cilantro, lime juice and salt.
There’s something about the combination of sour cream and chicken that just tastes so right. Give these tacos a whirl and you’ll know what I mean. These are great for a crowd and so easy to throw together.
Ingredients: 2 chicken breasts, diced 1 (4-ounce) can diced green chilies ½ cup sour cream 1 teaspoon seasoning salt ½ teaspoon pepper 2 teaspoons garlic powder 2 teaspoon onion powder 2 teaspoons ground cumin 2 teaspoons chili powder ½ cup salsa 1 cup chopped romaine lettuce ½ cup Monterey Jack cheese 6 corn tortillas
Directions: Cook the chicken in a skillet with the salt, pepper and the rest of the seasonings. Add the sour cream and green chilies and simmer on low. Heat the tortillas and fill with the chicken mixture. Top with salsa, lettuce and cheese to serve.
Who says you can’t have tacos for breakfast? I certainly think that sounds like a wonderful idea. These are perfect for a weekend morning or to impress friends and family at brunch. The recipe is for one, but it’s super easy to multiply.
Ingredients: 1 tortilla 1 whole egg 1 egg white 10 leaves baby spinach ½ sliced avocado 1 red onion slice, cut in half and separated 3 tablespoons rinsed and drained canned black beans 2 tablespoons salsa Black pepper
Directions: Place the avocado and red onion on the tortilla. Scramble the eggs and add to the tortilla. Top with black beans, salsa and pepper.
Chicken is a great filling for soft tacos. You’re going to love the sweet tang of lime juice in this recipe.
Ingredients: 1 ½ pounds chicken breasts, cut into cubes 1/8 cup red wine vinegar Juice from ½ a lime 1 teaspoon sugar ½ teaspoon salt ½ teaspoon pepper 2 chopped green onions 2 minced garlic cloves 1 teaspoon dried oregano 10 small flour tortillas 1 diced tomato ½ cup lettuce, shredded 1/4 cup shredded Jack cheese ¼ cup salsa
Directions: Sauté the chicken over medium high for 20 minutes, or until cooked through. Add the vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano and simmer for 10 minutes. Warm the tortillas and fill each with the chicken mixture. Top with lettuce, tomato, cheese and salsa just before serving.
No soft taco is complete without guacamole. This recipe certainly delivers with a refreshing avocado mixture that really complements the carne asada that fills the tacos.
Ingredients: ½ cup extra virgin olive oil 2 tablespoons fresh lime juice ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon pepper 1 pound flank steak, cut into thin strips ½ cup finely chopped white onion 2 minced garlic cloves 2 tablespoons extra virgin olive oil 4 tortillas 2 peeled and seeded avocados 1 tablespoon lime juice ¼ teaspoon salt ¼ teaspoon pepper ¾ cup corn ½ cup finely diced red bell pepper
Directions: Whisk together the ½ cup olive oil with 2 tablespoons lime juice. Add the cumin, salt and pepper and mix well. Add the steak, onion and garlic and marinate for one hour. Grill the meat until cooked through. Meanwhile, mash the avocado and season with lime juice, salt and pepper. Combine the red pepper and corn in a small bowl. Spread the guacamole on each tortilla, add ¼ of the meat and top with the corn and pepper mixture.
Which one will you try first? Let me know how much you love it!
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