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Tacos

Explore 54 recipes, 1 article, 3 galleries, 25 videos, and more

Slow-Cooker Chili Chicken Tacos

Time:4 hours 15 mins
Ingredients
  • 2 pounds boneless, skinless chicken thighs (about 6)
  • 4 garlic cloves, thinly sliced
  • 1/2 cup prepared tomato salsa, plus more for serving (optional)
  • 1 to 2 tablespoons chopped canned chipotle chiles in adobo
  • 1 tablespoon chili powder
  • Coarse salt and ground pepper
  • 8 hard corn taco shells
  • Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)
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Flank Steak Tacos with Adobo Sauce

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Fish Tacos Recipe

Time:45 mins
Ingredients
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lime juice
  • Coarse salt and ground pepper
  • 1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
  • 4 scallions, thinly sliced (about 1/2 cup)
  • 1 jalapeno chile, halved lengthwise, one half minced
  • 2 tablespoons olive oil
  • 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
  • 8 flour tortillas (6-inch)
  • 1/2 cup fresh cilantro leaves
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Cotija and Corn Tacos with Lime and Mango

Time:25 mins
Other Ideas:
Cheese, Corn, Feta, Main course, Mango, Mexican
Ingredients
  • 2 3/4 cups fresh corn kernels (from 4 ears)
  • 3 ounces cotija or mild feta cheese, crumbled (2/3 cup)
  • 2 teaspoons finely grated lime zest (from 3 to 4 limes)
  • 2 1/2 tablespoons fresh lime juice (from 3 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup coarsely chopped cilantro leaves (from 1 bunch)
  • 1/4 cup thinly sliced scallions (from 2 scallions)
  • Coarse salt
  • 12 corn tortillas
  • 2 ripe mangos, peeled, halved, pit removed, and sliced into long, thin pieces
  • Lime wedges, for serving
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Portobello-and-Zucchini Tacos

Time:45 mins
Ingredients
  • 5 portobello mushrooms, stemmed and sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • 1/4 cup water
  • Coarse salt and freshly ground pepper
  • 4 zucchini, cut into 2-by-1/2-inch sticks
  • 1 red onion, halved and sliced 1/4 inch thick
  • 8 corn tortillas (4 1/2-inch size)
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 1 cup cherry or grape tomatoes, halved or quartered
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Mediterranean Chicken Lettuce Wrap Tacos

Ingredients
  • 12 ounces boneless skinless chicken breasts, cut into 4-inch-long, 1-inch-thick strips
  • 2 teaspoons Mediterranean Spice
  • 1/4 cup Balsamic Vinaigrette
  • 4 romaine lettuce leaves, shredded
  • 1 tablespoon thinly sliced red onion
  • 1/4 cup Red-Wine Vinaigrette
  • 1/4 cup Tzatziki
  • 12 butter lettuce leaves
  • 4 Roma tomatoes, chopped
  • 1 1/2 ounces crumbled feta cheese
  • 12 kalamata olives, pitted and chopped
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
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Chipotle Chicken Tacos with Radish Salad

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Chipotle Chicken Tacos with Radish Slaw

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