Tacos

Use the filters to pick a protein or a style, then borrow toppings from other recipes on the page. Rotisserie chicken, canned beans, bagged slaw mix and jarred salsa all speed things up. Set everything out buffet-style so each person builds their own, which makes it easy to serve picky eaters and adventurous ones at the same table.

Common questions

How do you warm corn tortillas so they don't crack?

Corn tortillas crack when they are cold or dry. Heat them one at a time in a dry skillet or comal over medium-high heat for about 30 seconds per side until soft and lightly spotted, then stack them in a towel to steam. For a quick option, wrap a stack in damp paper towels and microwave for 30 to 60 seconds.

Should tacos use corn or flour tortillas?

Either works. Corn tortillas are traditional for street-style tacos and have a toasty, earthy flavor, and doubling them up helps them hold juicy fillings. Flour tortillas are softer and more pliable, which makes them a good fit for Tex-Mex fillings, breakfast tacos and fish tacos. Choose based on the filling and on what your family prefers.

How do you make taco seasoning from scratch?

A basic blend for a pound of ground meat is about 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon each garlic powder, onion powder, paprika and dried oregano, plus salt and pepper. Add cayenne for heat. Stir it into the browned meat with a few tablespoons of water and simmer until thickened.

What fish is best for fish tacos?

Mild, flaky white fish works best, such as cod, tilapia, mahi-mahi, halibut or rockfish. Cut it into strips so it cooks quickly, then pan-sear, grill or bake it. The USDA recommends cooking fish to 145F, or until it is opaque and flakes easily with a fork. Shrimp is another quick option for seafood tacos.