35+ Delicious Friday Taco Recipes to Spice Up Your Weekend

There’s nothing quite like the joy of taco night, especially on a Friday. After a long week, treating yourself to a variety of flavorful tacos can be the perfect way to unwind and indulge.

Whether you’re craving something classic like carne asada or looking to try something new, taco recipes offer endless possibilities.

In this blog, we’re bringing you a collection of 35+ Friday taco recipes that will turn your evening into a fiesta.

From crispy fish tacos to hearty BBQ chicken varieties, these recipes are designed to cater to all tastes and preferences.

Prepare for a taco experience that will leave your taste buds craving more, and your weekends filled with delicious memories!

35+ Delicious Friday Taco Recipes to Spice Up Your Weekend

Taco night doesn’t have to be just a simple meal—it can be an exciting, flavor-filled adventure.

With these 35+ Friday taco recipes, you can explore a wide range of ingredients, fillings, and toppings that will satisfy even the pickiest eaters.

Whether you’re in the mood for something light and fresh or indulgent and hearty, there’s a taco recipe here that’s perfect for every occasion.

So gather your ingredients, invite your friends and family, and enjoy a taco-filled Friday night that will become a regular tradition in your home.

Crunchy Baja Fish Tacos

These Baja Fish Tacos are packed with flavor and texture, making them a perfect choice for a lively Friday dinner. The crispy fish is complemented by a zesty cabbage slaw, creamy avocado, and a tangy lime dressing. Whether you’re cooking for a family or friends, this taco recipe will surely impress.

Ingredients

• 1 lb white fish fillets (like cod or tilapia)
• 1 cup all-purpose flour
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup buttermilk
• 2 tbsp cornstarch
• Vegetable oil for frying
• 8 small soft corn tortillas
• 1 ½ cups shredded cabbage
• ½ cup chopped cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges
• ½ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• Hot sauce (optional)

Directions

1. In a bowl, mix flour, chili powder, paprika, garlic powder, salt, and pepper. In another bowl, combine the buttermilk and cornstarch.
2. Dip the fish fillets into the buttermilk mixture, then coat with the seasoned flour mixture. Repeat for each fillet.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry the fish fillets for 3-4 minutes per side, until golden and crispy.
4. In a separate bowl, mix the sour cream, mayonnaise, and lime juice to make the creamy sauce.
5. For the slaw, toss the shredded cabbage with cilantro, a pinch of salt, and a squeeze of lime juice.
6. Warm the tortillas in a dry pan for about 30 seconds on each side.
7. Assemble the tacos by placing a fish fillet on each tortilla, topping with slaw, avocado slices, a drizzle of creamy sauce, and a squeeze of lime. Add hot sauce if desired.

These Crunchy Baja Fish Tacos are the perfect combination of crispy, creamy, and zesty flavors. The golden fried fish paired with the tangy slaw and rich avocado creates a satisfying and delicious taco experience. Whether for a casual Friday dinner or a weekend gathering, this taco recipe is guaranteed to be a hit.

Grilled Steak Street Tacos

If you’re craving a hearty taco with bold flavors, these Grilled Steak Street Tacos are a must-try. Marinated flank steak is grilled to perfection, sliced thin, and served in soft tortillas with a simple but flavorful cilantro-lime topping. The marinade adds a depth of flavor that perfectly complements the steak’s tenderness.

Ingredients

• 1 lb flank steak
• 3 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 8 small flour tortillas
• ½ red onion, thinly sliced
• 1 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salsa or hot sauce (optional)

Directions

1. In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Pour the marinade over the flank steak and let it marinate for at least 30 minutes (up to 2 hours) in the refrigerator.
2. Preheat a grill or grill pan to medium-high heat. Grill the steak for 5-6 minutes per side for medium-rare, or longer for your preferred doneness.
3. Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
4. Warm the flour tortillas on the grill or in a pan for about 30 seconds on each side.
5. To assemble, layer slices of steak onto each tortilla. Top with thinly sliced red onions, chopped cilantro, a squeeze of lime juice, and salsa or hot sauce for extra heat.

Grilled Steak Street Tacos are simple yet packed with bold flavors. The marinade infuses the flank steak with zesty spices, making every bite juicy and satisfying. Combined with the freshness of cilantro and lime, these tacos are a perfect Friday night treat that will leave your taste buds craving more.

Veggie-Packed Sweet Potato Tacos

These Veggie-Packed Sweet Potato Tacos are perfect for vegetarians and anyone looking for a lighter yet satisfying taco. Roasted sweet potatoes are tossed with black beans, corn, and a medley of spices to create a hearty filling. Topped with creamy avocado, crumbled feta, and a drizzle of cilantro-lime dressing, these tacos are bursting with flavor and nutrients.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 8 small corn tortillas
• 1 avocado, sliced
• ½ cup crumbled feta cheese
• ½ cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp honey (optional)

Directions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
2. While the sweet potatoes are roasting, heat a skillet over medium heat. Add the black beans and corn and cook for 5 minutes, stirring occasionally.
3. In a small bowl, mix the lime juice, olive oil, cilantro, and honey (if using) to create the dressing.
4. Warm the corn tortillas in a dry pan for about 30 seconds on each side.
5. To assemble, layer the roasted sweet potatoes, black beans, and corn onto each tortilla. Top with avocado slices, crumbled feta, and a drizzle of cilantro-lime dressing.

These Veggie-Packed Sweet Potato Tacos are a wholesome, flavorful, and colorful option for any Friday night. The sweet potatoes’ natural sweetness pairs perfectly with the smoky spices, while the creamy avocado and feta add richness to every bite. Whether you’re a vegetarian or simply craving a healthy taco, this recipe will satisfy your taco cravings in the best way possible.

Spicy Shrimp Tacos with Mango Salsa

These Spicy Shrimp Tacos with Mango Salsa are the perfect balance of heat and sweetness. Tender shrimp are seasoned with a spicy rub and quickly seared, then topped with a refreshing, tropical mango salsa. A drizzle of lime crema ties everything together, making these tacos a delightful choice for a festive Friday meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup mango, diced
• ½ red onion, finely chopped
• 1 jalapeño, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 lime, juiced
• ¼ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tbsp honey (optional)

Directions

1. In a small bowl, mix paprika, chili powder, cumin, garlic powder, salt, and pepper. Toss the shrimp in olive oil and coat them with the spice mixture.
2. Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
3. For the mango salsa, combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Stir well and set aside.
4. In another small bowl, mix the sour cream, mayonnaise, lime juice, and honey to create the lime crema.
5. Warm the corn tortillas in a pan or on the grill for about 30 seconds per side.
6. To assemble, place a few shrimp in each tortilla, top with mango salsa, drizzle with lime crema, and garnish with extra cilantro if desired.

These Spicy Shrimp Tacos with Mango Salsa are a delightful fusion of spicy, sweet, and creamy flavors. The shrimp bring a bold kick, while the mango salsa adds a refreshing contrast. Topped with tangy lime crema, these tacos are a perfect choice for a light yet flavorful Friday meal, sure to please everyone at the table.

BBQ Pulled Pork Tacos

BBQ Pulled Pork Tacos are a crowd-pleasing, savory option that pairs tender pulled pork with smoky BBQ sauce and fresh toppings. The slow-cooked pork is shredded to perfection and served in soft tortillas with coleslaw and pickles, making it an irresistible dish for a fun and easy Friday dinner.

Ingredients

• 2 lbs pork shoulder (bone-in or boneless)
• 1 tbsp olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tsp paprika
• 1 tsp brown sugar
• ½ tsp salt
• ½ tsp black pepper
• 8 small flour tortillas
• 1 ½ cups coleslaw mix
• ½ cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• Pickles for topping (optional)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the pork shoulder on all sides, about 5 minutes. Remove the pork and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add BBQ sauce, apple cider vinegar, paprika, brown sugar, salt, and pepper to the pot. Stir to combine, then return the pork to the pot, cover, and cook on low heat for 6-8 hours until the pork is tender and easily shredded.
4. Once the pork is cooked, shred it using two forks and mix it with the BBQ sauce in the pot.
5. In a bowl, mix the coleslaw mix with mayonnaise, apple cider vinegar, honey, salt, and pepper.
6. Warm the flour tortillas in a dry pan or microwave.
7. To assemble, spoon the pulled pork onto each tortilla, top with coleslaw, and garnish with pickles if desired.

BBQ Pulled Pork Tacos are the ultimate comfort food with their tender, smoky pulled pork and tangy coleslaw topping. The richness of the pork combined with the freshness of the slaw and the crunch of pickles makes each bite a perfect combination. These tacos are ideal for a relaxed Friday night, offering a satisfying meal for family or friends.

Chicken Mole Tacos

For a more adventurous taco night, Chicken Mole Tacos are a flavorful and rich choice. The chicken is simmered in a deep, complex mole sauce made with chocolate, spices, and chili peppers. This combination creates a deep, savory flavor that perfectly complements the soft tortillas and fresh toppings. It’s a dish that brings the heart of Mexican cuisine to your table.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp cinnamon
• 2 tbsp peanut butter
• 1 oz dark chocolate, chopped
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste
• 8 small corn tortillas
• ½ cup fresh cilantro, chopped
• 1 lime, cut into wedges
• ½ red onion, thinly sliced

Directions

1. In a large pot, heat olive oil over medium-high heat. Brown the chicken thighs for 5-6 minutes per side. Remove from the pot and set aside.
2. In the same pot, sauté onion and garlic until softened, about 4 minutes. Stir in chili powder, cumin, and cinnamon, and cook for 1 minute.
3. Add the peanut butter, dark chocolate, chicken broth, apple cider vinegar, honey, salt, and pepper to the pot. Stir to combine and bring to a simmer.
4. Return the chicken to the pot, cover, and simmer for 25-30 minutes, until the chicken is cooked through and tender.
5. Shred the chicken using two forks and mix it with the mole sauce.
6. Warm the corn tortillas in a dry skillet or microwave.
7. To assemble, place a portion of chicken mole on each tortilla. Top with fresh cilantro, red onion, and a squeeze of lime juice.

Chicken Mole Tacos offer an unforgettable flavor experience with the richness of mole sauce and tender, juicy chicken. The balance of sweet, savory, and spicy elements creates a satisfying taco experience that’s perfect for those who enjoy bold, complex flavors. These tacos will definitely elevate your Friday taco night into something extraordinary.

Korean BBQ Beef Tacos

These Korean BBQ Beef Tacos bring a fusion of Korean flavors to the classic taco. Tender beef is marinated in a sweet and savory mixture of soy sauce, sesame oil, and garlic, then quickly seared for a smoky flavor. Topped with a crunchy slaw and a drizzle of spicy mayo, these tacos are a perfect balance of savory, sweet, and spicy.

Ingredients

• 1 lb flank steak, thinly sliced
• ¼ cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp rice vinegar
• 1 tsp red pepper flakes
• 8 small soft flour tortillas
• 1 cup shredded cabbage
• ½ cup carrots, julienned
• ¼ cup fresh cilantro, chopped
• 2 tbsp sesame seeds
• 2 tbsp mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp lime juice

Directions

1. In a bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes to create the marinade. Toss the sliced flank steak in the marinade and refrigerate for at least 30 minutes.
2. Heat a skillet or grill pan over medium-high heat. Cook the beef slices for 3-4 minutes on each side, until browned and cooked through.
3. In a small bowl, mix the mayonnaise, Sriracha sauce, and lime juice to make the spicy mayo.
4. For the slaw, toss the shredded cabbage, carrots, and cilantro together in a bowl.
5. Warm the tortillas in a dry pan or microwave for about 30 seconds on each side.
6. To assemble, place a few pieces of beef on each tortilla, top with slaw, drizzle with spicy mayo, and sprinkle with sesame seeds and additional cilantro.

Korean BBQ Beef Tacos are a flavorful fusion of smoky, savory beef and the freshness of slaw. The spicy mayo adds a creamy kick, and the sesame seeds offer a nutty crunch. These tacos are perfect for a Friday night dinner, offering a unique twist on traditional taco fillings that will surely excite your taste buds.

Carnitas Tacos with Pickled Red Onions

Carnitas Tacos are a traditional Mexican dish, known for their tender, slow-cooked pork that’s seasoned with citrus and spices. When paired with pickled red onions and fresh cilantro, these tacos bring a satisfying contrast of rich flavors and bright acidity. Perfect for taco night, these carnitas tacos are a crowd favorite.

Ingredients

• 2 lbs pork shoulder (boneless)
• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 2 bay leaves
• 1 orange, juiced
• 1 lime, juiced
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup red onions, thinly sliced
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• ½ cup fresh cilantro, chopped
• Lime wedges for serving

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the pork shoulder on all sides, about 5 minutes per side. Remove from the pot.
2. Add the chopped onion and garlic to the pot and cook until softened, about 3 minutes. Stir in cumin, oregano, chili powder, bay leaves, orange juice, lime juice, salt, and pepper.
3. Return the pork to the pot, cover with water, and simmer for 2-3 hours, until the pork is tender and easily shreds.
4. While the pork cooks, combine red onion slices with apple cider vinegar, sugar, and a pinch of salt. Let sit for at least 30 minutes to pickle.
5. Once the pork is done, shred it using two forks and mix it with the cooking liquid.
6. Warm the corn tortillas in a pan or microwave for about 30 seconds on each side.
7. To assemble, add a generous portion of carnitas to each tortilla, top with pickled red onions, and garnish with fresh cilantro and lime wedges.

Carnitas Tacos with Pickled Red Onions are an explosion of flavors—tender, savory pork paired with the tangy crunch of pickled onions. The bright acidity of the lime and the freshness of cilantro elevate the dish, making it the perfect meal for any taco lover. These tacos are a great way to bring a bit of tradition and flavor to your Friday dinner.

Buffalo Chicken Tacos

Buffalo Chicken Tacos bring the spicy, tangy flavors of buffalo wings into taco form. Shredded chicken is tossed in a tangy buffalo sauce, then topped with a creamy blue cheese dressing and fresh lettuce. These tacos offer the perfect amount of heat and creaminess, making them a great addition to your Friday night taco rotation.

Ingredients

• 1 lb chicken breasts
• 2 tbsp olive oil
• 1 cup buffalo sauce
• 1 tbsp vinegar
• 1 tsp garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• 1 cup shredded lettuce
• ½ cup blue cheese, crumbled
• ½ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp ranch dressing mix
• 1 celery stalk, finely chopped

Directions

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder, then cook for 6-7 minutes per side until the chicken is fully cooked and no longer pink.
2. Remove the chicken from the skillet and shred it using two forks.
3. In a bowl, mix the buffalo sauce, vinegar, and additional garlic powder. Toss the shredded chicken in the sauce mixture until evenly coated.
4. In a separate bowl, combine sour cream, mayonnaise, ranch dressing mix, and chopped celery to make the creamy dressing.
5. Warm the flour tortillas in a dry pan or microwave for about 30 seconds on each side.
6. To assemble, place a generous portion of buffalo chicken on each tortilla, top with shredded lettuce, crumbled blue cheese, and a drizzle of creamy dressing.

Buffalo Chicken Tacos are an exciting and delicious twist on the classic buffalo wing. The spicy chicken is balanced perfectly by the cool, creamy blue cheese dressing and the crunch of fresh lettuce. These tacos are perfect for anyone who loves bold, spicy flavors with a creamy finish, making them a great option for your Friday night taco feast.

Fish Tacos with Cilantro Lime Slaw

Fish Tacos with Cilantro Lime Slaw bring a light and flavorful twist to your taco night. Light, flaky fish fillets are seasoned and pan-fried to golden perfection, then served in soft tortillas with a zesty cilantro lime slaw. The combination of crunchy slaw and perfectly cooked fish makes for a refreshing and satisfying meal.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia)
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 ½ cups shredded cabbage
• ½ cup carrots, julienned
• ¼ cup fresh cilantro, chopped
• 2 tbsp lime juice
• ¼ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey

Directions

1. In a small bowl, mix the paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture over the fish fillets.
2. Heat olive oil in a skillet over medium-high heat. Cook the fish fillets for about 3-4 minutes per side, until golden brown and cooked through.
3. In a bowl, combine shredded cabbage, carrots, cilantro, lime juice, sour cream, mayonnaise, apple cider vinegar, and honey. Stir to combine and adjust seasoning with salt and pepper.
4. Warm the corn tortillas in a pan or microwave for about 30 seconds on each side.
5. To assemble, place a fish fillet in each tortilla, top with the cilantro lime slaw, and garnish with extra cilantro and lime wedges.

Fish Tacos with Cilantro Lime Slaw offer a deliciously fresh and light alternative to traditional taco fillings. The crispy fish pairs perfectly with the creamy, zesty slaw, creating a balanced and satisfying dish. These tacos are perfect for anyone craving a lighter yet flavorful Friday dinner option, combining healthy ingredients with irresistible taste.

Steak and Chimichurri Tacos

Steak and Chimichurri Tacos are a bold, flavorful way to enjoy tacos. Grilled steak is topped with a vibrant chimichurri sauce made with fresh herbs, garlic, and vinegar. The bright, tangy sauce elevates the richness of the beef, creating a perfectly balanced taco experience.

Ingredients

• 1 lb flank steak
• 1 tbsp olive oil
• Salt and pepper to taste
• 8 small flour tortillas
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1 tbsp lemon juice
• 1 small red onion, finely chopped
• 1 avocado, sliced (optional)

Directions

1. Preheat your grill or grill pan over medium-high heat. Season the flank steak with olive oil, salt, and pepper.
2. Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing it thinly against the grain.
3. To make the chimichurri sauce, combine parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, oregano, and lemon juice in a small bowl. Stir well and adjust seasoning with salt and pepper.
4. Warm the flour tortillas in a pan or microwave.
5. To assemble, place slices of steak in each tortilla, drizzle with chimichurri sauce, and top with chopped red onion and avocado slices (if using).

Steak and Chimichurri Tacos bring an explosion of flavors with the richness of grilled steak paired with the fresh, tangy chimichurri sauce. The combination of herbs, garlic, and vinegar creates a perfect contrast to the savory beef, making these tacos a fantastic choice for any taco lover. This is a great option for a Friday night dinner that’s both simple and packed with flavor.

Breakfast Tacos with Scrambled Eggs and Bacon

Breakfast Tacos with Scrambled Eggs and Bacon are the perfect way to start your Friday morning or enjoy breakfast for dinner. Soft scrambled eggs are paired with crispy bacon, then tucked into warm tortillas and topped with cheese, avocado, and salsa. These tacos offer a hearty, satisfying meal that’s perfect for any time of day.

Ingredients

• 6 large eggs
• 4 slices bacon
• 8 small flour tortillas
• ½ cup shredded cheddar cheese
• 1 avocado, sliced
• ½ cup salsa (mild or spicy, as preferred)
• Salt and pepper to taste
• 2 tbsp butter

Directions

1. Cook the bacon in a large skillet over medium heat until crispy, about 5-6 minutes. Remove the bacon and drain on paper towels. Once cooled, crumble it into small pieces.
2. In the same skillet, melt butter over medium heat. Crack the eggs into a bowl, whisk them with a pinch of salt and pepper, and pour them into the skillet. Cook the eggs, stirring occasionally, until soft and scrambled (about 3-4 minutes).
3. While the eggs cook, warm the flour tortillas in a dry pan or microwave for about 30 seconds on each side.
4. To assemble, place scrambled eggs in each tortilla, top with crumbled bacon, shredded cheddar cheese, avocado slices, and salsa.

Breakfast Tacos with Scrambled Eggs and Bacon are a comforting and delicious meal that will satisfy both breakfast and taco cravings. The creamy eggs and crispy bacon combine for a delicious filling, while the cheese, avocado, and salsa add the perfect finishing touches. These tacos are a great way to start your Friday or enjoy a fun, filling meal at any time of day.

Grilled Veggie Tacos with Avocado Salsa

Grilled Veggie Tacos with Avocado Salsa offer a fresh and vibrant take on taco night. The smoky flavors of grilled vegetables like bell peppers, zucchini, and mushrooms are complemented by a creamy, tangy avocado salsa. This vegetarian-friendly option is packed with flavor, making it a great choice for a lighter yet satisfying Friday meal.

Ingredients

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, diced
• ½ cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 small red onion, diced
• 1 tbsp olive oil
• 1 tbsp sour cream (optional)

Directions

1. Preheat the grill or a grill pan over medium-high heat. Toss the sliced bell peppers, zucchini, and mushrooms with olive oil, cumin, smoked paprika, salt, and pepper.
2. Grill the vegetables for about 5-7 minutes, turning occasionally until they are tender and slightly charred.
3. While the vegetables are grilling, prepare the avocado salsa by combining diced avocado, cilantro, lime juice, red onion, olive oil, and a pinch of salt in a bowl. Stir gently to combine.
4. Warm the corn tortillas on the grill or in a dry pan for about 30 seconds on each side.
5. To assemble, place a portion of the grilled veggies on each tortilla, top with a generous spoonful of avocado salsa, and optionally add a dollop of sour cream.

Grilled Veggie Tacos with Avocado Salsa are a fresh and delicious choice for taco night. The smoky grilled vegetables pair beautifully with the creamy, tangy avocado salsa, making for a satisfying and flavorful taco. This recipe is perfect for a lighter, vegetarian meal that’s just as filling and delicious as traditional tacos.

Shrimp Tacos with Mango Salsa

Shrimp Tacos with Mango Salsa are a perfect combination of tender, seasoned shrimp and a sweet, tangy mango salsa. The shrimp are seasoned with cumin and chili powder, then sautéed until perfectly cooked. Topped with a refreshing mango salsa made with lime, cilantro, and red onion, these tacos bring a burst of fresh flavors that make them a great choice for a Friday treat.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 small flour tortillas
• 1 ripe mango, diced
• ½ cup red onion, diced
• 1 jalapeño, finely chopped (optional)
• ¼ cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 avocado, sliced
• ¼ cup sour cream (optional)

Directions

1. In a small bowl, mix the cumin, chili powder, salt, and pepper. Toss the shrimp with the seasoning mixture until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side, until pink and opaque. Remove from the heat.
3. In a bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice to make the salsa.
4. Warm the flour tortillas in a dry pan or microwave.
5. To assemble, place the cooked shrimp in each tortilla, top with mango salsa, and garnish with avocado slices and sour cream (if desired).

Shrimp Tacos with Mango Salsa offer a tropical twist on traditional tacos. The sweet, juicy mango salsa pairs perfectly with the savory shrimp, creating a delightful balance of flavors. These tacos are light yet satisfying, making them an ideal choice for a Friday dinner that’s both refreshing and indulgent.

BBQ Chicken Tacos with Coleslaw

BBQ Chicken Tacos with Coleslaw are a smoky, tangy delight. Shredded chicken is simmered in your favorite BBQ sauce, then served in soft tortillas with a creamy coleslaw for a perfect crunch. This taco recipe brings the best of both worlds—barbecue and tacos—into one satisfying meal that will leave everyone wanting more.

Ingredients

• 2 chicken breasts
• 1 cup BBQ sauce
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• 2 cups shredded cabbage
• ½ cup shredded carrots
• ¼ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tbsp fresh cilantro, chopped

Directions

1. In a slow cooker or large pot, cook the chicken breasts with BBQ sauce, smoked paprika, garlic powder, salt, and pepper on low heat for 4-6 hours or until the chicken is fully cooked and shreds easily.
2. Shred the chicken using two forks and mix it with the BBQ sauce.
3. For the coleslaw, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, and cilantro in a bowl. Toss to combine and adjust seasoning with salt and pepper.
4. Warm the flour tortillas in a dry pan or microwave.
5. To assemble, place a portion of BBQ chicken on each tortilla, top with coleslaw, and garnish with extra cilantro if desired.

BBQ Chicken Tacos with Coleslaw are a hearty and flavorful choice for taco night. The smoky, tender chicken combined with the crisp and creamy coleslaw creates a delightful contrast of textures and flavors. These tacos are a great way to enjoy the rich flavors of BBQ while still keeping things light and fresh with the crunchy slaw. Perfect for a Friday dinner that’s full of comfort and satisfaction.

Note: More recipes are coming soon!