Tacos, tacos, everywhere! There’s no denying that this beloved Mexican dish has taken the world by storm. From traditional street-style to modern twists and innovative flavor combinations, the possibilities are endless when it comes to tacos. And what better way to enjoy them than with a delicious and effortless slow cooker recipe? In this article, we’ll be diving into 20 mouth-watering taco crock pot recipes that will take your taste buds on a thrilling adventure. Whether you’re in the mood for something classic and comforting or bold and adventurous, these recipes have got you covered.
From tender beef to succulent chicken, and even plant-based options galore, we’ve got a little something for everyone. So grab your slow cooker, gather your favorite toppings, and get ready to fiesta with some of the most flavorful taco crock pot recipes out there!
Slow Cooker Beef Tacos with Fresh Salsa
Slow Cooker Beef Tacos with Fresh Salsa: A flavorful and easy meal perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound beef (such as chuck or round), cut into bite-sized pieces
– 1 can diced tomatoes with green chilies
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Shredded cheese, lettuce, and any other desired toppings
– Fresh Salsa ingredients (below)
Slow Cooker Beef:
1. Add beef, diced tomatoes with green chilies, onion, garlic, and taco seasoning to the slow cooker.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Shred beef with two forks and return to slow cooker.
Fresh Salsa:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt and pepper to taste
Combine all salsa ingredients in a bowl and stir to combine. Serve with shredded beef, tortillas, cheese, and desired toppings.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Crock Pot Chicken Tinga Tacos
Crock Pot Chicken Tinga Tacos Recipe
This recipe brings together the bold flavors of Mexico and the ease of a Crock Pot to create tender, juicy chicken tacos that are perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup chicken broth
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese, lime wedges, cilantro, and your favorite taco toppings (optional)
Instructions:
1. In the Crock Pot, combine chicken, diced tomatoes with green chilies, chicken broth, olive oil, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir to combine with the sauce.
4. Warm tortillas according to package instructions.
5. Assemble tacos by spooning the chicken mixture onto a tortilla, then top with your desired toppings.
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Pulled Pork Tacos with Pineapple Slaw
This recipe combines the tender goodness of pulled pork with the sweetness of pineapple and the crunch of slaw, all wrapped up in a flavorful taco package. Perfect for a weeknight dinner or a party crowd-pleaser!
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup pineapple juice
– 8-10 corn tortillas
– Pineapple Slaw (recipe below)
Pulled Pork:
1. Preheat oven to 300°F.
2. In a small bowl, mix brown sugar, chili powder, cumin, and smoked paprika.
3. Rub the spice mixture all over the pork shoulder.
4. Place the pork in a large Dutch oven or slow cooker.
5. Add diced tomatoes and pineapple juice. Cover and cook for 6-8 hours.
Pineapple Slaw:
1. Mix together 1 cup shredded red cabbage, 1/2 cup shredded carrot, 1/4 cup chopped fresh cilantro, and 2 tablespoons lime juice.
Assembly:
1. Shred the pulled pork with two forks.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning the pulled pork onto a tortilla, topping with Pineapple Slaw, and serving immediately.
Cook Time: 6-8 hours
Vegetarian Black Bean and Corn Tacos
A flavorful and nutritious taco recipe that combines the richness of black beans with the sweetness of corn, all wrapped up in a crispy tortilla. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1 red bell pepper, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and bell pepper; cook until tender, about 5 minutes.
3. Add the garlic, cumin, salt, and pepper; cook for 1 minute.
4. Stir in the black beans and corn kernels; cook until heated through.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos with the bean and corn mixture, then top with your desired toppings.
Cooking Time: 15-20 minutes
Barbacoa Beef Tacos with Cilantro Lime Rice
Experience the bold flavors of Mexico with this recipe for Barbacoa Beef Tacos, served with a refreshing twist on traditional Mexican rice.
Ingredients:
For the Barbacoa Beef:
– 2 lbs beef brisket or chuck, cut into 2-inch pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
For the Cilantro Lime Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– Juice of 1 lime
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or pot, brown the beef in batches until browned, then add onion and garlic. Cook until onion is translucent.
3. Add beef broth, tomato paste, cumin, paprika, salt, and pepper. Simmer for 2-1/2 hours or until beef is tender.
4. Cook rice according to package instructions using water, olive oil, and cilantro lime juice. Season with salt to taste.
5. Warm tortillas according to package instructions.
6. Assemble tacos by spooning the Barbacoa Beef onto a warmed tortilla and topping with Cilantro Lime Rice.
Cook Time: 2-1/2 hours (beef) + 20 minutes (rice)
Slow Cooker Shrimp Tacos with Avocado Crema
Slow Cooker Shrimp Tacos with Avocado Crema: A flavorful and easy-to-make recipe perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 can (14.5 oz) diced tomatoes, drained
– 1/2 cup chicken broth
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Avocado crema (see below)
– Optional toppings: diced radishes, cilantro, lime wedges
Instructions:
1. In the slow cooker, combine shrimp, diced tomatoes, chicken broth, olive oil, cumin, paprika, salt, and pepper.
2. Cook on low for 3-4 hours or high for 1-2 hours.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos with cooked shrimp, avocado crema, and desired toppings.
Avocado Crema:
– 3 ripe avocados
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt, to taste
Combine ingredients in a bowl and mix until smooth.
Carnitas Tacos with Pickled Red Onions
Experience the rich flavors of Mexico with this delicious recipe featuring tender carnitas (slow-cooked pork) and tangy pickled red onions. Perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8 corn tortillas
– Pickled Red Onions (see below for recipe)
– Chopped cilantro, onion, and sour cream (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine pork shoulder, lard or oil, orange juice, lime juice, garlic, oregano, salt, and pepper.
3. Cover and cook for 2-1/2 hours, or until pork is tender and shreds easily with a fork.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by shredding pork and placing it onto a warmed tortilla, topping with pickled red onions, cilantro, onion, and sour cream (if using).
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon sugar
– Salt and pepper, to taste
Combine ingredients in a bowl. Let sit at room temperature for at least 30 minutes before using.
Cooking Time: 2-1/2 hours (pork), 30 minutes (pickled red onions)
Spicy Turkey Tacos with Chipotle Sauce
A twist on traditional tacos, this recipe combines the flavors of chipotle peppers and turkey to create a spicy and savory treat.
Ingredients:
– 1 lb ground turkey
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1/4 cup chipotle peppers in adobo sauce
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Chipotle sauce (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Chipotle Sauce:
– 1/2 cup mayonnaise
– 2 tbsp lime juice
– 1 chipotle pepper in adobo sauce, minced
– Salt and pepper, to taste
Instructions:
1. In a large skillet, cook the turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add onion, garlic, cumin, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
3. Stir in chipotle peppers and adobo sauce.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with turkey mixture, chipotle sauce, and desired toppings.
Cooking Time: 15-20 minutes
Slow Cooker Fish Tacos with Mango Salsa
Elevate your taco game with this easy and flavorful recipe that combines the tender goodness of slow-cooked fish with a sweet and tangy mango salsa.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into large chunks
– 1 can diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Mango Salsa (recipe below)
– Optional toppings: shredded lettuce, diced avocado, sour cream, shredded cheese
Instructions:
1. Place fish chunks in slow cooker. Add diced tomatoes, cilantro, lime juice, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 4-5 hours or high for 2-3 hours.
3. Shred fish with two forks. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos by placing fish onto tortillas and topping with Mango Salsa (recipe below).
Mango Salsa:
– 1 ripe mango, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt, to taste
Combine all ingredients in a bowl. Refrigerate until ready to serve.
Cooking Time: 4-5 hours (low) or 2-3 hours (high)
Buffalo Chicken Tacos with Blue Cheese Dressing
Take your taco game to the next level with this unique and flavorful recipe that combines the spicy kick of buffalo chicken with the tanginess of blue cheese dressing, all wrapped up in a crispy taco shell.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 8-10 corn tortillas
– Vegetable oil for frying
– Shredded lettuce
– Diced tomatoes
– Crumbly blue cheese crumbles
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together buffalo sauce and ranch dressing.
3. Add chicken breasts and marinate for at least 30 minutes.
4. Fry tortillas in hot oil until crispy, about 30 seconds per side.
5. Grill or bake chicken until cooked through, about 10-12 minutes.
6. Assemble tacos by placing chicken on a tortilla, topping with lettuce, tomatoes, and blue cheese crumbles.
Cooking Time: 20-25 minutes
Lamb Tacos with Mint Yogurt Sauce
Add a flavorful twist to traditional tacos with this lamb-filled recipe, paired with a refreshing mint yogurt sauce. Perfect for a unique dinner or weekend gathering.
Ingredients:
– 1 pound ground lamb
– 1/2 medium onion, finely chopped
– 1 garlic clove, minced
– 1 tablespoon cumin
– 1 teaspoon coriander
– Salt and pepper, to taste
– 8-10 corn tortillas
– Mint Yogurt Sauce (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, crumbled feta cheese
Mint Yogurt Sauce:
– 1 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lime juice
– Salt, to taste
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Cook lamb, onion, and garlic until the lamb is browned, breaking it up with a spoon as needed.
3. Add cumin, coriander, salt, and pepper; cook for 1-2 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing lamb mixture onto tortillas and topping with desired toppings.
6. Serve with Mint Yogurt Sauce on the side.
Cooking Time: 15-20 minutes
Slow Cooker Vegan Lentil Tacos
Transform your taco Tuesday with this simple and flavorful vegan lentil tacos recipe. With minimal effort, you’ll be rewarded with a hearty, plant-based meal that’s perfect for any occasion.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Optional toppings: avocado, salsa, shredded lettuce, diced tomatoes, cilantro
Instructions:
1. Add lentils, onion, garlic, bell pepper, diced tomatoes, vegetable broth, cumin, chili powder, paprika, salt, and pepper to a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Warm tortillas according to package instructions.
4. Assemble tacos by spooning lentil mixture onto a tortilla and adding desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Korean BBQ Beef Tacos with Kimchi
Korean BBQ Beef Tacos with Kimchi: A fusion of Korean flavors and traditional tacos!
Ingredients:
– 1 lb beef (such as flank steak or ribeye), sliced into thin strips
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1/4 cup kimchi, chopped
– 8-10 taco shells
– Sliced green onions, toasted sesame seeds, and cilantro for garnish (optional)
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, garlic, and chopped kimchi.
2. Add the sliced beef to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
4. Grill the beef for 3-4 minutes per side, or until cooked to your desired level of doneness.
5. Warm the taco shells according to package instructions.
6. Assemble the tacos by slicing the grilled beef and placing it into a warmed shell. Garnish with green onions, sesame seeds, and cilantro (if using).
7. Serve immediately and enjoy!
Cooking Time: 30-40 minutes
Sweet Potato and Black Bean Tacos
This recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans, all wrapped up in a crispy taco shell.
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 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, heat cumin over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add black beans to the skillet; stir to combine with the onion mixture. Season with salt and pepper to taste.
5. Warm taco shells according to package instructions.
6. Assemble tacos by spooning the sweet potato and black bean mixture onto a shell, followed by your choice of toppings.
Cooking Time: 25-30 minutes
Slow Cooker Chorizo and Potato Tacos
Slow Cooker Chorizo and Potato Tacos Recipe:
Treat your taste buds to a flavorful and hearty taco filling made with spicy chorizo, tender potatoes, and rich tomato sauce. This slow cooker recipe is perfect for a busy day, as it’s easy to prepare and lets the flavors meld together all day.
Ingredients:
– 1 lb chorizo sausage, sliced
– 2 large potatoes, peeled and cubed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. In the slow cooker, combine chorizo, potatoes, onion, garlic, diced tomatoes, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Warm tortillas according to package instructions.
4. Assemble tacos by spooning the filling onto a tortilla and adding desired toppings.
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Pulled Chicken Tacos with Coleslaw
Pulled Chicken Tacos with Coleslaw Recipe: A Twist on a Classic
This recipe combines the comfort of tender pulled chicken with the crunch and coolness of fresh coleslaw, all wrapped up in a crispy taco shell.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp olive oil
– 8-10 corn tortillas
– 1 head of cabbage, shredded
– 1 cup mayonnaise
– 1 tsp apple cider vinegar
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, cilantro
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, whisk together BBQ sauce and olive oil. Add chicken breasts and toss to coat.
3. Place chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
4. Shred the cooked chicken with two forks and season with salt and pepper.
5. In a separate bowl, combine shredded cabbage, mayonnaise, and apple cider vinegar. Mix well to combine.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning chicken onto tortillas and topping with coleslaw and your choice of toppings.
Cooking Time: 35-40 minutes
Slow Cooker Steak Tacos with Chimichurri
Slow Cooker Steak Tacos with Chimichurri: A flavorful twist on traditional tacos, this recipe combines tender steak cooked in a slow cooker with a tangy and herby chimichurri sauce.
Ingredients:
– 2 pounds flank steak
– 1/4 cup olive oil
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon dried oregano
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup chimichurri sauce (see below for recipe)
– Tortillas, shredded cheese, diced tomatoes, and any other taco toppings you like
Chimichurri Sauce:
– 1/2 cup parsley leaves and stems
– 1/4 cup oregano leaves
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt to taste
Instructions:
1. Season the steak with salt, pepper, cumin, and oregano.
2. Place the steak in the slow cooker and cook on low for 8 hours or high for 4 hours.
3. About 30 minutes before serving, stir in the chimichurri sauce.
4. Warm tortillas according to package instructions.
5. Slice the cooked steak thinly against the grain and serve with tortillas, toppings of your choice, and extra chimichurri sauce on the side.
Cooking Time: 8 hours (low) or 4 hours (high)
Teriyaki Chicken Tacos with Sesame Slaw
Elevate your taco game with this sweet and savory fusion of Japanese-inspired flavors. Crispy chicken, tangy slaw, and crunchy wonton strips come together in a harmonious bite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup teriyaki sauce
– 8-10 corn tortillas
– 1/2 cup chopped cilantro
– 1/4 cup sesame seeds
– 2 tbsp vegetable oil
– 1 tsp honey
– Salt and pepper to taste
– Sesame Slaw (see below)
Sesame Slaw:
– 1/2 cup shredded red cabbage
– 1/4 cup chopped cilantro
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Marinate chicken in teriyaki sauce for at least 30 minutes.
3. Grill or bake chicken until cooked through, about 15-20 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with chicken, cilantro, sesame seeds, and Sesame Slaw.
Cooking Time: 25-30 minutes
Slow Cooker Pork Belly Tacos with Pickled Jalapeños
Savor the rich flavors of tender pork belly, slow-cooked to perfection and wrapped in crispy tacos with a tangy kick from pickled jalapeños.
Ingredients:
– 2 lbs pork belly
– 1 can diced tomatoes
– 1/4 cup brown sugar
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pickled jalapeños (recipe below)
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese
Slow Cooker Pork Belly:
1. In a slow cooker, combine pork belly, diced tomatoes, brown sugar, chili powder, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
Pickled Jalapeños:
1. Slice 2 jalapeños into thin rings.
2. In a bowl, whisk together 1/2 cup lime juice, 1/4 cup water, and 1 tsp salt.
3. Add jalapeño slices to the marinade; refrigerate for at least 30 minutes or up to 24 hours.
Assembly:
1. Warm tortillas according to package instructions.
2. Slice cooked pork belly into thin strips.
3. Assemble tacos by placing pork, pickled jalapeños, and desired toppings onto a warmed tortilla.
Cooking Time: 8-10 hours (slow cooker) + 30 minutes (pickling)
Greek-Style Lamb Tacos with Tzatziki
Experience the flavors of Greece in a unique twist on traditional tacos. This recipe combines tender lamb, crispy pita bread, and creamy tzatziki sauce for a delightful fusion.
Ingredients:
– 1 lb ground lamb
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tsp dried oregano
– 1/4 cup crumbled feta cheese
– 8-10 corn tortillas
– Pita bread, toasted or grilled
– Tzatziki sauce (see below)
– Lettuce, tomatoes, and pickled red onions (optional)
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh dill
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large skillet, cook lamb over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add onion, garlic, oregano, and feta; stir to combine.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos with lamb mixture, pita bread, and tzatziki sauce. Top with lettuce, tomatoes, and pickled red onions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your taco game with these 20 flavorful recipes! From classic beef and chicken options to vegetarian, vegan, and even lamb and fish choices, there’s something for everyone. Slow cooker magic makes meal prep a breeze, while fresh salsas, slaws, and toppings add an extra layer of flavor. Discover delicious twists like pulled pork with pineapple slaw, Korean BBQ beef with kimchi, and teriyaki chicken with sesame slaw. Whether you’re in the mood for something spicy or sweet, these taco recipes are sure to please!
