25+ Mouthwatering Sunday Taco Recipes for Weekend Feast

Sundays are made for relaxation, good company, and, of course, delicious food. And nothing says weekend comfort quite like a plate of tacos.

Whether you’re looking for classic, savory fillings or adventurous flavor combinations, tacos are the perfect canvas for creativity and taste.

With their versatility, tacos can cater to every palate, making them ideal for a laid-back Sunday meal that brings everyone together.

We’ve rounded up 25+ Sunday taco recipes that will elevate your weekend cooking.

From spicy, zesty fish tacos and hearty BBQ chicken tacos to vegetarian options bursting with flavor and even unique twists you may not have tried yet—these recipes are sure to inspire your Sunday taco night and keep you coming back for more.

25+ Mouthwatering Sunday Taco Recipes for Weekend Feast

With over 25 delicious Sunday taco recipes to explore, your weekend will never be the same.

Whether you’re a fan of tender beef, smoky chicken, crisp fish, or plant-based flavors, the options are endless.

Don’t forget the toppings: salsa, guacamole, crema, and fresh cilantro can turn a simple taco into a flavor masterpiece.

Gather your friends or family, warm up those tortillas, and take your Sunday feast to the next level.

These taco recipes are more than just meals—they’re an experience meant to be shared and savored.

Grilled Chicken Tacos with Avocado Crema

These grilled chicken tacos are a crowd-pleaser that perfectly balance juicy, flavorful chicken with a creamy avocado sauce. Paired with a crisp slaw and a touch of lime, they offer the perfect bite for any taco night. Simple, bright, and full of flavor, this recipe is ideal for a laid-back Sunday dinner or a casual gathering.

Ingredients

• 1 lb boneless, skinless chicken thighs (or breasts), trimmed
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 8 small tortillas

For the Avocado Crema:

• 1 ripe avocado, peeled and pitted
• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 tbsp chopped cilantro
• Salt, to taste

For the Slaw:

• 2 cups shredded cabbage (green or purple)
• 1 small carrot, shredded
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Preparation

1. Marinate the Chicken: Mix olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Rub this mixture evenly over the chicken and let it marinate for 15-20 minutes.
2. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Cook the chicken for 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.
3. Prepare the Avocado Crema: Blend the avocado, sour cream, lime juice, cilantro, and a pinch of salt in a food processor or blender until smooth. Adjust seasoning as needed.
4. Make the Slaw: Combine shredded cabbage, carrot, lime juice, olive oil, salt, and pepper in a bowl. Toss until well coated.
5. Assemble the Tacos: Warm the tortillas on a skillet or directly on the grill. Place slices of grilled chicken on each tortilla, top with slaw, drizzle with avocado crema, and garnish with extra cilantro and a squeeze of lime.

These grilled chicken tacos bring together the perfect mix of smoky, spicy, and creamy flavors that make each bite irresistibly good. The avocado crema adds a smooth richness while the slaw adds a refreshing crunch, making them ideal for a balanced and satisfying meal.

Blackened Fish Tacos with Mango Salsa

Perfect for seafood lovers, these blackened fish tacos are light, fresh, and packed with flavor. The combination of smoky, spicy fish with the sweetness of mango salsa creates a tropical twist that’s perfect for your Sunday taco feast.

Ingredients

• 1 lb firm white fish fillets (such as cod, halibut, or tilapia)
• 2 tbsp blackening seasoning
• 1 tbsp olive oil
• 8 small tortillas

For the Mango Salsa:

• 1 mango, peeled, pitted, and diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 jalapeño, finely chopped (optional)
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• Salt and pepper, to taste

Preparation

1. Prepare the Mango Salsa: Combine the mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice in a bowl. Mix well and season with salt and pepper to taste. Let sit for 10-15 minutes to allow the flavors to meld.
2. Cook the Fish: Rub the fish fillets with blackening seasoning. Heat olive oil in a skillet over medium-high heat. Cook the fish for about 3-4 minutes per side or until cooked through and slightly charred. Remove from heat and flake into large pieces.
3. Assemble the Tacos: Warm the tortillas and place a generous portion of blackened fish in each. Top with a scoop of mango salsa and a sprinkle of extra cilantro.

These blackened fish tacos are a bright and flavorful way to enjoy seafood with a kick. The sweetness of the mango salsa contrasts beautifully with the bold, smoky flavors of the fish, creating a taco experience that’s both vibrant and satisfying. Perfect for those who want to enjoy a taste of summer any day of the week.

Spicy Pulled Pork Tacos with Pineapple Salsa

These pulled pork tacos are a guaranteed hit, with their tender, flavorful meat paired with a sweet and spicy pineapple salsa. The combination of savory, tangy, and sweet flavors makes these tacos perfect for a leisurely Sunday meal.

Ingredients

• 2 lbs pork shoulder or butt, cut into large chunks
• 1 tbsp olive oil
• 1 tbsp paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup BBQ sauce
• 8 small tortillas

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1 jalapeño, finely chopped
• 1 tbsp lime juice
• Salt, to taste

Preparation

1. Cook the Pulled Pork: Preheat the oven to 300°F (150°C). Season the pork chunks with paprika, cumin, cayenne pepper, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large oven-safe pot or Dutch oven and sear the pork on all sides. Pour in the BBQ sauce, cover, and place in the oven. Cook for 3-4 hours or until the pork is fork-tender and easily shredable.
2. Make the Pineapple Salsa: Mix the pineapple, red onion, cilantro, jalapeño, and lime juice in a bowl. Season with salt and let sit for at least 10 minutes.
3. Shred the Pork: Remove the pork from the pot, shred it using two forks, and mix with the remaining BBQ sauce in the pot.
4. Assemble the Tacos: Warm the tortillas and fill them with pulled pork. Top with a generous spoonful of pineapple salsa and extra cilantro if desired.

These spicy pulled pork tacos bring a satisfying mix of tender, smoky meat and the tropical brightness of pineapple salsa. With a hint of heat and the sweetness of the pineapple, these tacos make for a flavorful and indulgent treat that will be the star of any Sunday feast.

Beef Barbacoa Tacos with Cilantro Lime Rice

These beef barbacoa tacos are a rich and flavorful option, perfect for slow-cooked, melt-in-your-mouth meat. Paired with cilantro lime rice, these tacos offer a balance of hearty, savory flavors with a refreshing, zesty kick. Ideal for a relaxed Sunday gathering, these tacos are sure to satisfy.

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp chipotle peppers in adobo sauce, chopped
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp ground cloves
• 1/2 cup beef broth
• Salt and black pepper, to taste
• 8 small tortillas

For the Cilantro Lime Rice:

• 2 cups cooked white or brown rice
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• Salt, to taste

Preparation

1. Cook the Beef Barbacoa: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef chunks for 2-3 minutes on each side. Remove and set aside. In the same pot, sauté the onion and garlic until translucent, then add chipotle peppers, cumin, paprika, oregano, and ground cloves. Cook for 1 minute. Return the beef to the pot, add beef broth, and season with salt and pepper. Cover and simmer on low for 3-4 hours or until the beef is tender and shreds easily.
2. Prepare the Cilantro Lime Rice: In a large bowl, combine the cooked rice, cilantro, lime juice, and a pinch of salt. Mix well.
3. Assemble the Tacos: Warm the tortillas and add a generous portion of beef barbacoa. Top with cilantro lime rice, and garnish with fresh cilantro, a squeeze of lime, and your choice of toppings like sliced avocado or pickled red onions.

These beef barbacoa tacos are a comforting and flavorful meal that packs a punch of taste with every bite. The combination of tender, slow-cooked beef with the fresh brightness of cilantro lime rice makes these tacos perfect for a Sunday meal that feels special but is simple enough to prepare.

Vegetarian Sweet Potato Tacos with Chipotle Crema

For those looking for a hearty, meatless option, these sweet potato tacos deliver a satisfying and nutritious twist. Roasted sweet potatoes are paired with a smoky chipotle crema and a touch of avocado, offering a flavorful combination that’s both filling and wholesome.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• 8 small tortillas

For the Chipotle Crema:

• 1/2 cup sour cream
• 1 tbsp chipotle peppers in adobo sauce, chopped
• 1 tbsp lime juice
• Salt, to taste

For Garnish:

• 1 avocado, sliced
• 1/4 cup crumbled feta cheese (optional)
• Fresh cilantro, for serving

Preparation

1. Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 25-30 minutes or until golden and tender, flipping halfway through.
2. Make the Chipotle Crema: Blend sour cream, chipotle peppers, lime juice, and a pinch of salt in a bowl until smooth. Adjust seasoning if needed.
3. Assemble the Tacos: Warm the tortillas and fill them with roasted sweet potatoes. Top with a drizzle of chipotle crema, avocado slices, and a sprinkle of crumbled feta and fresh cilantro.

These sweet potato tacos are a flavorful vegetarian option that combines the sweetness of the roasted sweet potatoes with the smokiness of chipotle crema. The avocado adds creaminess while the cilantro and optional feta provide a fresh and tangy touch. They’re perfect for a Sunday evening when you want a meal that’s both comforting and a little different.

Korean BBQ Beef Tacos with Kimchi Slaw

A fusion of Korean BBQ and Mexican street food, these tacos are a bold, unforgettable twist on traditional flavors. The tender, marinated beef pairs perfectly with tangy kimchi slaw, creating a deliciously complex and satisfying dish for your Sunday meal.

Ingredients

• 1 lb flank steak or skirt steak, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1/2 tsp grated ginger
• 1/4 tsp black pepper
• 8 small tortillas

For the Kimchi Slaw:

• 1 cup finely shredded napa cabbage
• 1/2 cup chopped kimchi, drained and roughly chopped
• 1/4 cup grated carrot
• 2 tbsp rice vinegar
• 1 tbsp sesame seeds
• 1 tbsp chopped green onions

Preparation

1. Marinate the Beef: Mix soy sauce, brown sugar, sesame oil, minced garlic, ginger, and black pepper in a bowl. Add the sliced steak and marinate for at least 30 minutes in the refrigerator.
2. Cook the Beef: Heat a skillet or grill pan over high heat. Cook the marinated beef for 2-3 minutes per side, or until slightly charred and cooked to your desired doneness. Remove from heat.
3. Prepare the Kimchi Slaw: In a bowl, combine the napa cabbage, chopped kimchi, grated carrot, rice vinegar, sesame seeds, and green onions. Mix until well combined.
4. Assemble the Tacos: Warm the tortillas and place a portion of beef in each. Top with kimchi slaw and garnish with a sprinkle of sesame seeds and chopped green onions.

These Korean BBQ beef tacos offer a unique combination of flavors that are savory, spicy, and tangy all at once. The tender, marinated beef pairs well with the crunch and umami of kimchi slaw, making each bite a deliciously layered experience. Perfect for adventurous eaters, they are a show-stopping addition to any Sunday taco spread.

Spicy Shrimp Tacos with Mango Salsa

These shrimp tacos bring a touch of tropical flavor with a spicy kick, making them perfect for a Sunday that calls for something light yet satisfying. The combination of succulent shrimp and sweet, tangy mango salsa makes these tacos a true crowd-pleaser.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and black pepper, to taste
• 8 small tortillas

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 jalapeño, finely chopped (optional)
• Salt, to taste

Preparation

1. Season the Shrimp: In a bowl, combine olive oil, chili powder, paprika, cumin, salt, and black pepper. Add the shrimp and toss until evenly coated.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until the shrimp are opaque and cooked through. Remove from heat.
3. Prepare the Mango Salsa: In a bowl, combine diced mango, red onion, cilantro, lime juice, and jalapeño (if using). Mix well and season with salt to taste.
4. Assemble the Tacos: Warm the tortillas and add a portion of shrimp to each. Top with mango salsa and a sprinkle of extra cilantro, if desired.

These spicy shrimp tacos are a perfect blend of bold and bright flavors. The heat from the shrimp pairs beautifully with the cool, sweet mango salsa, creating a dish that’s as refreshing as it is satisfying. Ideal for a laid-back Sunday, these tacos are guaranteed to bring a touch of summer to your table.

Pulled Pork Tacos with Pineapple Salsa

Succulent pulled pork is paired with a tropical pineapple salsa for a dish that’s both sweet and savory. This is the ultimate Sunday comfort food, perfect for a family meal or gathering with friends.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• 1/2 cup chicken broth
• 8 small tortillas

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Salt, to taste

Preparation

1. Cook the Pulled Pork: Preheat the oven to 325°F (165°C). In a bowl, mix paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Rub this mixture over the pork chunks. Place the pork in a baking dish, add the chicken broth, and cover with foil. Roast for 3-4 hours or until the pork is tender and shreds easily. Shred the pork using two forks and set aside.
2. Prepare the Pineapple Salsa: In a bowl, combine the diced pineapple, red onion, cilantro, lime juice, and a pinch of salt. Mix well and set aside.
3. Assemble the Tacos: Warm the tortillas and fill each with a portion of pulled pork. Top with pineapple salsa and a sprinkle of cilantro, if desired.

These pulled pork tacos with pineapple salsa offer a delicious blend of smoky, sweet, and tangy flavors. The tender, slow-cooked pork paired with the refreshing and vibrant pineapple salsa makes each bite feel like a mini celebration. They’re perfect for a Sunday feast that is both satisfying and easy to make.

Spicy Black Bean Tacos with Avocado Lime Crema

These hearty vegetarian tacos are packed with flavor and texture, featuring spiced black beans and a creamy avocado lime crema. Ideal for those seeking a meatless option without compromising on taste or satisfaction.

Ingredients

• 2 cups cooked black beans (or one 15 oz can, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 8 small tortillas

For the Avocado Lime Crema:

• 1 ripe avocado, peeled and pitted
• 1/2 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• Salt, to taste

For Garnish:

• Fresh cilantro, chopped
• Sliced radishes
• Crumbled queso fresco (optional)

Preparation

1. Cook the Black Beans: Heat olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, paprika, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until heated through and slightly caramelized.
2. Make the Avocado Lime Crema: Blend the avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt in a food processor or blender until smooth and creamy.
3. Assemble the Tacos: Warm the tortillas and fill each with a portion of spiced black beans. Drizzle with avocado lime crema and garnish with cilantro, radish slices, and crumbled queso fresco if desired.

These spicy black bean tacos are a fantastic option for a light yet flavorful Sunday meal. The creamy avocado lime crema perfectly balances the heat of the black beans, making each bite full of taste and texture. They’re a great way to enjoy a healthy, satisfying dish with a touch of indulgence.

Grilled Chicken Tacos with Cilantro Lime Slaw

These grilled chicken tacos topped with a zesty cilantro lime slaw are perfect for a relaxed Sunday lunch or dinner. The combination of smoky grilled chicken and the fresh crunch of the slaw creates a balanced, vibrant meal that everyone will love.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 tbsp taco seasoning or a mix of chili powder, cumin, garlic powder, and paprika
• Salt and black pepper, to taste
• 8 small tortillas

For the Cilantro Lime Slaw:

• 2 cups shredded cabbage (mix of green and purple)
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise or Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Salt, to taste

Preparation

1. Prepare the Chicken: Rub the chicken with olive oil, taco seasoning, salt, and black pepper. Let it marinate for 15-30 minutes if possible. Preheat a grill or grill pan over medium-high heat and cook the chicken for 4-5 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.
2. Make the Cilantro Lime Slaw: In a mixing bowl, combine the shredded cabbage, chopped cilantro, mayonnaise (or Greek yogurt), lime juice, garlic powder, and a pinch of salt. Mix until everything is evenly coated.
3. Assemble the Tacos: Warm the tortillas and fill each with slices of grilled chicken. Top with a generous spoonful of cilantro lime slaw and extra cilantro for garnish if desired.

These grilled chicken tacos with cilantro lime slaw are a great combination of flavors and textures—smoky and juicy chicken paired with a cool, tangy slaw. The fresh elements make these tacos perfect for a Sunday treat that feels light but satisfying, ideal for a summer meal or a cozy Sunday at home.

Steak Fajita Tacos

Juicy, tender steak, sautéed peppers, and onions come together in these steak fajita tacos. Packed with bold, savory flavors and perfect for taco night, these tacos are a great way to indulge without too much fuss.

Ingredients

• 1 lb flank steak or skirt steak, sliced into thin strips
• 2 tbsp olive oil, divided
• 1 tbsp fajita seasoning or a mix of chili powder, cumin, paprika, garlic powder, and salt
• 1 bell pepper, sliced
• 1 large onion, thinly sliced
• 8 small tortillas

For Garnish:

• Fresh lime wedges
• Sliced jalapeños (optional)
• Chopped cilantro

Preparation

1. Season and Cook the Steak: Rub the steak strips with 1 tablespoon of olive oil and the fajita seasoning. Heat a skillet or grill over medium-high heat and cook the steak for 2-3 minutes per side until it reaches the desired doneness. Remove from heat and set aside.
2. Sauté the Peppers and Onions: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell pepper and onion, and sauté for 4-5 minutes until they’re tender and slightly caramelized.
3. Assemble the Tacos: Warm the tortillas and place a few slices of steak on each. Top with sautéed peppers and onions. Add a squeeze of lime juice and garnish with cilantro and jalapeños if desired.

These steak fajita tacos offer a satisfying mix of savory, sweet, and tangy flavors. The tender, well-seasoned steak paired with the caramelized peppers and onions creates a dish that’s flavorful and filling. Perfect for a Sunday meal, these tacos are guaranteed to become a staple in your rotation.

Buffalo Cauliflower Tacos

These buffalo cauliflower tacos are a spicy, hearty vegetarian option that’s perfect for a Sunday dinner. The crispy, spicy cauliflower is balanced by a cool, creamy blue cheese dressing and crisp veggies.

Ingredients

• 1 head of cauliflower, cut into florets
• 1 cup all-purpose flour
• 1/2 cup milk or plant-based milk
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 2 tbsp buffalo sauce
• 8 small tortillas

For the Blue Cheese Dressing:

• 1/2 cup Greek yogurt or sour cream
• 1/4 cup crumbled blue cheese
• 1 tbsp lemon juice
• Salt and black pepper, to taste

For Garnish:

• Sliced celery
• Chopped scallions

Preparation

1. Prepare the Cauliflower: Preheat the oven to 425°F (220°C). In a bowl, mix the flour, milk, garlic powder, paprika, salt, and black pepper until smooth. Coat the cauliflower florets in the batter and arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until crispy and golden, flipping halfway through.
2. Toss in Buffalo Sauce: Remove the baked cauliflower from the oven and transfer to a bowl. Pour the buffalo sauce over the cauliflower and toss until evenly coated.
3. Make the Blue Cheese Dressing: In a bowl, mix the Greek yogurt or sour cream with the crumbled blue cheese and lemon juice. Add salt and black pepper to taste.
4. Assemble the Tacos: Warm the tortillas and place a portion of the buffalo cauliflower on each. Drizzle with blue cheese dressing and top with celery slices and scallions.

These buffalo cauliflower tacos offer a spicy and satisfying twist on traditional taco flavors. The crispy cauliflower is complemented by the tangy, creamy blue cheese dressing, making every bite a blend of spice, texture, and richness. Perfect for a fun Sunday dinner, they’re a delicious and unique choice that will impress vegetarians and meat-eaters alike.

BBQ Chicken Tacos with Coleslaw

These BBQ chicken tacos bring the flavors of a backyard barbecue to your Sunday table. Tender chicken coated in a smoky BBQ sauce is topped with a crunchy coleslaw for a delightful balance of flavors and textures.

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts
• 1/2 cup barbecue sauce (your favorite brand)
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 8 small tortillas

For the Coleslaw:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup shredded carrot
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and black pepper, to taste

Preparation

1. Cook the BBQ Chicken: Rub the chicken with olive oil, paprika, garlic powder, salt, and black pepper. Preheat a grill or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing or shredding. Toss the chicken with the barbecue sauce until well coated.
2. Prepare the Coleslaw: In a mixing bowl, combine the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Mix until evenly coated and set aside.
3. Assemble the Tacos: Warm the tortillas and place a generous portion of BBQ chicken on each. Top with coleslaw and a drizzle of extra barbecue sauce if desired.

These BBQ chicken tacos with coleslaw offer a delicious combination of smoky, sweet, and tangy flavors. The juicy, barbecue-coated chicken pairs perfectly with the crisp, refreshing coleslaw, making each bite balanced and satisfying. These tacos are perfect for a relaxed Sunday meal that feels indulgent without being overly heavy.

Spicy Chickpea Tacos with Avocado Salsa

For those looking for a flavorful vegetarian option, these spicy chickpea tacos are an excellent choice. The chickpeas are seasoned with spices to create a hearty filling, complemented by a refreshing avocado salsa for an added layer of flavor.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• 8 small tortillas

For the Avocado Salsa:

• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Salt, to taste

Preparation

1. Season and Cook the Chickpeas: In a skillet over medium heat, add olive oil and chickpeas. Sprinkle with smoked paprika, cumin, chili powder, salt, and black pepper. Sauté for 4-5 minutes until the chickpeas are warm and slightly crispy.
2. Make the Avocado Salsa: In a mixing bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and mix gently.
3. Assemble the Tacos: Warm the tortillas and add a portion of the seasoned chickpeas to each. Top with a generous spoonful of avocado salsa and a sprinkle of cilantro if desired.

These spicy chickpea tacos with avocado salsa are a flavorful and satisfying plant-based option for your Sunday taco night. The hearty chickpeas are perfectly spiced, while the avocado salsa adds a creamy, tangy freshness. This dish is simple, nutritious, and guaranteed to be a hit with anyone looking for bold, satisfying flavors.

Fish Tacos with Cilantro Crema

Light, crispy, and full of flavor, these fish tacos are perfect for a Sunday meal that doesn’t compromise on taste. The flaky fish is paired with a zesty cilantro crema and topped with a simple slaw, creating a balanced and delicious dish.

Ingredients

• 1 lb white fish fillets (such as cod, tilapia, or halibut)
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 1 cup cabbage, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 8 small tortillas

For the Cilantro Crema:

• 1/2 cup sour cream or Greek yogurt
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Salt, to taste

Preparation

1. Prepare the Cilantro Crema: In a small bowl, mix the sour cream (or Greek yogurt), chopped cilantro, lime juice, garlic powder, and salt until smooth. Set aside.
2. Prepare the Fish: In a shallow dish, mix the flour, cornmeal, paprika, salt, and black pepper. Coat the fish fillets in the mixture, pressing lightly to adhere. Heat a skillet or griddle over medium-high heat and add a little oil. Cook the fish for 2-3 minutes per side or until golden brown and cooked through. Remove from heat and break into chunks.
3. Assemble the Tacos: Warm the tortillas and fill each with a portion of the cooked fish. Top with a handful of shredded cabbage and a drizzle of cilantro crema.

These fish tacos with cilantro crema offer a refreshing twist on a classic dish. The crispy, flavorful fish pairs wonderfully with the creamy and zesty cilantro crema, while the slaw adds a satisfying crunch. Perfect for a sunny Sunday, these tacos are sure to bring a taste of the coast to your dining table.

Note: More recipes​ are coming soon!