Get ready to spice up your meal routine with these 20 flavorful taco bowl recipes! Whether you’re a fan of classic beef and black beans or prefer something a little more adventurous, like shrimp and mango or Korean beef and kimchi, we’ve got you covered. From vegetarian options like cauliflower rice and lentils to meat-lovers’ choices like ground turkey and chorizo, there’s a taco bowl recipe here for everyone.
In this article, we’ll take you on a culinary journey around the world, highlighting unique flavor combinations and twists on traditional taco bowls. Whether you’re looking for something quick and easy or a more elaborate dish to impress your friends, these recipes are sure to satisfy your cravings and inspire your next meal.
Spicy Chicken Taco Bowl with Avocado
Elevate your taco game with this flavorful and spicy chicken taco bowl, topped with creamy avocado for a delightful twist.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup plain Greek yogurt
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 red onion, diced
– 1 bell pepper, diced
– 8-10 corn tortillas
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Avocado slices (for serving)
Instructions:
1. In a medium bowl, whisk together yogurt, cumin, smoked paprika, and cayenne pepper.
2. Add chicken pieces 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 chicken from marinade, letting excess liquid drip off.
4. Grill chicken for 5-6 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 bowls with grilled chicken, red onion, bell pepper, and cilantro leaves. Top with avocado slices.
Cooking Time: 45 minutes (including marinating time)
Beef and Black Bean Taco Bowl
Add some excitement to your mealtime with this flavorful Beef and Black Bean Taco Bowl recipe. Savor the combination of tender beef, creamy black beans, and crunchy toppings in one delicious bowl.
Ingredients:
– 1 lb ground beef
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Shredded cheese (optional)
– Chopped cilantro (optional)
– Sliced radishes (optional)
Instructions:
1. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add diced onion and minced garlic to the skillet; cook until onion is translucent.
3. Stir in taco seasoning and cook for 1-2 minutes.
4. Add black beans to the skillet; stir to combine with beef mixture.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble bowls by placing beef and bean mixture onto a tortilla, then topping with cheese, cilantro, and radishes (if using).
Cooking Time: 15-20 minutes
Vegetarian Lentil Taco Bowl
Transform your taco Tuesday into a nutritious and flavorful experience with this vegetarian lentil taco bowl recipe. This plant-based twist on a classic dish is packed with fiber, protein, and vitamins.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro, sour cream
Instructions:
1. Cook lentils according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add bell pepper and cook for an additional 2-3 minutes.
4. Stir in cumin, chili powder, salt, and pepper.
5. Add cooked lentils to the skillet and stir to combine with vegetables.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble bowls by placing a scoop of lentil mixture onto each tortilla.
Cooking Time: 25-30 minutes
Shrimp and Mango Taco Bowl
Savor the sweet and spicy flavors of this tropical taco bowl, featuring succulent shrimp, juicy mango, and crunchy slaw.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/4 cup lime juice
– 1 tablespoon olive oil
– 1 small red onion, thinly sliced
– 1 cup coleslaw mix (cabbage, carrots, etc.)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: diced avocado, sour cream, cilantro, queso fresco
Instructions:
1. In a medium bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Add the shrimp and marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Remove shrimp from marinade, letting excess liquid drip off. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
3. In a separate bowl, combine diced mango, red onion, and coleslaw mix.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble taco bowls by placing grilled shrimp on top of mango mixture, then adding any desired toppings.
Cooking Time: 15 minutes
Ground Turkey Taco Bowl with Quinoa
A flavorful and nutritious twist on traditional tacos, this recipe combines ground turkey with quinoa and a blend of spices for a satisfying meal.
Ingredients:
– 1 lb ground turkey
– 1 cup cooked quinoa
– 1/2 cup frozen corn kernels
– 1/2 cup diced bell pepper
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 packet of taco seasoning
– Salt and pepper to taste
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking up with a spoon as it cooks.
3. Add the corn kernels, bell pepper, onion, and garlic to the skillet. Cook until the vegetables are tender.
4. Stir in the taco seasoning and cook for 1 minute.
5. Divide the cooked quinoa between bowls. Top with the ground turkey mixture and desired toppings.
Cooking Time: 20-25 minutes
Pork Carnitas Taco Bowl with Pineapple Salsa
Transform your tacos into a flavorful bowl with tender pork, crunchy slaw, and a tangy pineapple salsa. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound pork shoulder
– 1/4 cup lard or vegetable oil
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Pineapple Salsa (recipe below)
– Shredded cabbage
– Radishes, thinly sliced
– Cilantro leaves
Pineapple Salsa:
– 2 cups pineapple chunks
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup red onion, thinly sliced
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a large Dutch oven, heat the lard or oil over medium-high. Sear the pork shoulder until browned on all sides.
2. Add lime juice, garlic, and oregano. Cover and simmer for 2-3 hours or overnight.
3. Shred the pork with two forks.
4. Assemble taco bowls by spooning the pork onto tortillas, topping with slaw, radishes, and cilantro.
Cooking Time: 2-3 hours (depending on cooking method)
Cauliflower Rice Taco Bowl
Transform a taco night staple into a healthier, veggie-packed meal with this cauliflower rice twist!
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Taco toppings (your choice): shredded chicken, black beans, diced tomatoes, avocado, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse cauliflower and remove leaves and stem. Pulse in a food processor until it resembles rice.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook for 5 minutes, stirring occasionally.
4. Add cumin and paprika to the skillet; stir for 1 minute.
5. Add cauliflower “rice” to the skillet; cook for 10-12 minutes, stirring frequently, until tender and lightly browned.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble taco bowls with cauliflower rice, desired toppings, and your favorite salsa.
Cooking Time: 25-30 minutes
BBQ Pulled Pork Taco Bowl
Get ready to elevate your taco game with this mouthwatering BBQ pulled pork taco bowl recipe! Slow-cooked pork, crunchy slaw, and creamy avocado come together for a flavorful and satisfying meal.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup BBQ sauce
– 8-10 corn tortillas
– 1/2 cup shredded cabbage
– 1/2 cup diced red bell pepper
– 1 ripe avocado, sliced
– Salt and pepper to taste
– Optional toppings: sour cream, cilantro, diced tomatoes
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pork shoulder with salt and pepper.
3. In a slow cooker, combine the pork and BBQ sauce. Cook on low for 8 hours or high for 4 hours.
4. Shred the pork with two forks.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the taco bowls by spooning the pulled pork onto a tortilla, followed by slaw, bell pepper, and avocado.
7. Season with salt and pepper to taste.
8. Add desired toppings and serve immediately.
Cooking Time: 4 hours (slow cooker) or 30 minutes (oven-roasted)
Buffalo Chicken Taco Bowl
Get ready to level up your taco game with this bold and flavorful Buffalo chicken taco bowl! Crispy tacos, spicy buffalo chicken, and creamy avocado come together for a fiesta in a bowl.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup butter, softened
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 avocado, sliced
– Salt and pepper to taste
– Optional toppings: shredded cheese, cilantro, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix chicken with buffalo sauce and butter until coated.
3. Bake chicken for 15-20 minutes or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
5. Assemble bowls by placing chicken on top of black beans, red bell pepper, and avocado.
6. Serve with optional toppings.
Cooking Time: 25-30 minutes
Sweet Potato and Black Bean Taco Bowl
This recipe combines the natural sweetness of roasted sweet potatoes with the savory flavor of black beans, all wrapped up in a crunchy taco shell. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook onion and garlic over medium heat until softened. Add black beans, cumin, and a pinch of salt. Cook for an additional 2-3 minutes.
4. Warm taco shells according to package instructions.
5. Assemble the bowls by placing roasted sweet potatoes at the bottom, followed by black bean mixture, and finishing with your choice of toppings.
Cooking Time: 30-40 minutes
Fish Taco Bowl with Cilantro Lime Dressing
A flavorful and refreshing twist on traditional tacos, this recipe combines the best of both worlds – crispy fish and creamy cilantro lime dressing. Perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 1 pound cod or tilapia fillets
– 1/2 cup panko breadcrumbs
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 8-10 corn tortillas
– Cilantro Lime Dressing (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, pickled red onions
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together panko breadcrumbs, cilantro, salt, and pepper.
3. Dip fish fillets in olive oil, then coat with breadcrumb mixture.
4. Bake for 12-15 minutes or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble bowls with fish, cilantro lime dressing, and desired toppings.
Cilantro Lime Dressing:
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– 1 tablespoon chopped fresh cilantro
– Salt to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Chorizo and Egg Taco Bowl
A twist on traditional tacos, this recipe combines the bold flavors of chorizo sausage with scrambled eggs and crispy tortilla strips for a satisfying breakfast or brunch.
Ingredients:
– 1 lb chorizo sausage, casings removed
– 4 large eggs
– 2 cups mixed greens (arugula, spinach)
– 1 cup diced bell peppers
– 1/2 cup diced red onion
– 6-8 corn tortillas
– Salt and pepper to taste
– Optional: avocado slices, sour cream, salsa, shredded cheese
Instructions:
1. Cook chorizo in a large skillet over medium-high heat, breaking apart with a spoon, until browned (5-7 minutes).
2. Crack eggs into the skillet and scramble with cooked chorizo.
3. Meanwhile, toast tortillas by wrapping them in foil and baking at 350°F for 5-7 minutes.
4. Assemble bowls by placing scrambled egg mixture, mixed greens, bell peppers, and red onion in a bowl. Top with toasted tortilla strips.
5. Serve hot, adding optional toppings as desired.
Cooking Time: 15-20 minutes
Greek-Inspired Taco Bowl with Tzatziki
Elevate your taco game with a flavorful twist! This Greek-inspired recipe combines the classic taco bowl with creamy tzatziki sauce, crunchy feta cheese, and fresh herbs.
Ingredients:
– 1 lb ground beef or turkey
– 1/2 cup chopped red onion
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Tzatziki sauce (store-bought or homemade)
– Chopped cucumber, tomato, and red bell pepper for topping
Instructions:
1. Cook ground beef or turkey in a large skillet over medium-high heat until browned, breaking into small pieces.
2. Add chopped onion, garlic, olive oil, oregano, salt, and pepper to the skillet; cook until onion is translucent.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble taco bowls with cooked meat mixture, crumbled feta cheese, and chopped parsley.
5. Serve with tzatziki sauce and your favorite toppings (chopped cucumber, tomato, and red bell pepper).
Cooking Time: 15-20 minutes
Korean Beef Taco Bowl with Kimchi
Elevate your taco game with this bold and flavorful Korean-inspired bowl. Spicy beef, crunchy kimchi, and creamy slaw come together in perfect harmony.
Ingredients:
– 1 lb beef (such as flank steak or skirt steak), sliced into thin strips
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp garlic, minced
– 1 tsp sesame oil
– 8-10 corn tortillas
– Kimchi (store-bought or homemade), chopped
– Coleslaw (store-bought or homemade)
– Sliced green onions, cilantro, and toasted sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and sesame oil.
2. Add sliced beef to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Grill or pan-fry beef until cooked through, about 5-7 minutes per side.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble bowls by placing beef onto tortillas, topping with kimchi, coleslaw, green onions, cilantro, and toasted sesame seeds.
Cooking Time: 45 minutes
Jerk Chicken Taco Bowl with Plantains
Elevate your taco game with this Caribbean-inspired twist! This flavorful bowl combines the bold flavors of jerk chicken, crispy plantains, and fresh toppings for a deliciously unique meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp jerk seasoning
– 1 ripe plantain, sliced into 1/4-inch rounds
– 1/2 cup vegetable oil
– 8-10 corn tortillas
– Shredded lettuce
– Diced tomatoes
– Cilantro
– Lime wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix jerk seasoning and chicken breasts. Let marinate for at least 30 minutes.
3. Grill or bake the chicken until cooked through, about 20-25 minutes.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry plantain slices until golden brown, about 2-3 minutes per side.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble taco bowls by placing chicken, plantains, lettuce, tomatoes, and cilantro onto the tortillas. Serve with lime wedges.
Cooking Time: 45 minutes
Tofu and Veggie Taco Bowl
A flavorful and nutritious meal that’s ready in no time! This recipe combines crispy tofu, sautéed veggies, and creamy taco sauce for a delicious and healthy taco bowl.
Ingredients:
– 1 block firm tofu, drained and cubed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 packet taco seasoning
– 8 ounces water
– Salt and pepper to taste
– Optional: avocado, salsa, shredded cheese, cilantro for toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, toss tofu with olive oil, salt, and pepper.
3. Bake tofu for 20-25 minutes or until golden brown and crispy.
4. In a large skillet, sauté onion, garlic, bell pepper, and black beans over medium-high heat until tender.
5. Add taco seasoning and water to the skillet, stirring well. Bring to a simmer.
6. Warm tortillas according to package instructions.
7. Assemble bowls by placing tofu on top of vegetables, then spooning taco sauce over.
8. Top with desired toppings, if using.
Cooking Time: 30-40 minutes
Lamb Taco Bowl with Mint Yogurt Sauce
A flavorful twist on traditional tacos, this recipe combines the rich taste of lamb with the cooling freshness of mint yogurt sauce.
Ingredients:
– 1 pound ground lamb
– 1/2 medium onion, finely chopped
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Mint Yogurt Sauce (see below)
– Chopped lettuce, diced tomatoes, shredded cheese, and any other taco toppings you prefer
Mint Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 tablespoons chopped fresh mint leaves
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a large skillet, cook the lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion and cumin; season with salt and pepper. Cook for an additional 5 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning lamb mixture onto tortillas, then topping with mint yogurt sauce, lettuce, tomatoes, cheese, and any other desired toppings.
Cook Time: 15-20 minutes
Chipotle Steak Taco Bowl
Get ready for a flavorful twist on traditional tacos with this mouth-watering Chipotle Steak Taco Bowl recipe! Marinated steak, crispy chipotle-spiced corn, and creamy avocado come together to create a bold and satisfying meal.
Ingredients:
– 1 pound flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (chipotle powder)
– Salt and pepper to taste
– 1 cup frozen corn kernels
– 1 avocado, diced
– 1 red bell pepper, sliced
– 2 tablespoons chopped fresh cilantro
– 6-8 corn tortillas
Instructions:
1. Marinate steak in lime juice, garlic, olive oil, cumin, smoked paprika, salt, and pepper for at least 30 minutes.
2. Grill or pan-sear steak to desired doneness.
3. Cook corn kernels according to package instructions.
4. Assemble the taco bowls by placing cooked steak on a tortilla, topping with chipotle-spiced corn, diced avocado, red bell pepper, and cilantro.
5. Serve immediately.
Cooking Time: 30-40 minutes
Mediterranean Chickpea Taco Bowl
Experience the flavors of the Mediterranean in this vibrant taco bowl recipe, packed with creamy chickpeas, crunchy vegetables, and a tangy tzatziki sauce.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4-6 corn tortillas
– Tzatziki sauce (see below for recipe)
– Chopped cilantro, for garnish
Instructions:
1. In a large skillet, heat olive oil over medium-high. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Stir in cumin and smoked paprika. Cook for 1 minute.
3. Add chickpeas to the skillet and stir to combine with the vegetables. 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 the taco bowls by spooning the chickpea mixture onto a tortilla, followed by a dollop of tzatziki sauce. Garnish with cilantro.
Cooking Time: 15 minutes
Tex-Mex Taco Bowl with Corn and Beans
Get ready for a flavorful fiesta in your bowl! This recipe combines the best of both worlds, blending traditional Mexican flavors with American twist. A hearty taco bowl filled with tender beans, crunchy corn, savory ground beef, and topped with a sprinkle of cheese and fresh cilantro.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1 lb ground beef
– 1 tablespoon olive oil
– 1 onion, diced
– 1 packet taco seasoning
– Salt and pepper to taste
– Shredded cheese (Cheddar or Monterey Jack work well)
– Fresh cilantro leaves for garnish
– Tortilla chips or crushed tortilla strips for serving (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook ground beef in a skillet with olive oil until browned, breaking into small pieces.
3. Add diced onion and taco seasoning; cook according to package instructions.
4. In a separate pan, heat the corn kernels over medium heat for about 5 minutes, or until slightly toasted.
5. Combine cooked beans, ground beef mixture, and toasted corn in a large bowl.
6. Top with shredded cheese and garnish with cilantro leaves.
7. Serve hot with tortilla chips or crushed tortilla strips on the side (if using).
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your mealtime with these 20 flavorful taco bowl recipes! From classic combinations like Spicy Chicken and Beef and Black Bean, to innovative twists like Shrimp and Mango and Cauliflower Rice, there’s something for every taste bud. Hearty options like Ground Turkey and Pork Carnitas join lighter choices like Vegetarian Lentil and Tofu and Veggie. And don’t miss international inspirations like Korean Beef with Kimchi and Mediterranean Chickpea with Mint Yogurt Sauce. Whether you’re in the mood for comfort food or a healthy meal, these taco bowls have got you covered!
