Make Every Day Taco Tuesday with Our Best Taco Recipes

Peppery mustard greens give chorizo tacos a delicious kick. To get smoky, charred tortillas that won't dry out, blister them over a gas burner. Then wrap them in a clean dish towel to keep them warm and pliable.

Quick-cooking skirt steak is seasoned simply with chili powder, salt, and pepper. With a scrambled egg in each taco, everyone will be too full to ask for seconds.

Turn leftover roasted Brussels sprouts into a satisfying plant-based taco filling. You can make this meal vegan by substituting the honey for pure maple syrup.

Use hearty portobello mushroom caps (or whatever fungi you fancy) to make these slightly smoky grilled mushroom tacos. Grill off some corn while you're at it for a fresh addition.

Sweet meets spicy in this classic flavor combination. The grilled pineapple balances out spicy chili-crusted pork tenderloin.

A quick turn on the grill is all these chipotle shrimp need, which means dinner comes together fast. Tame the heat from the chiles with a quick salad of creamy refried beans and cool fennel.

These tacos are inspired by the ever-popular Mexican birria; any leftover braised beef is perfect in this weeknight dinner. Corn tortillas take a soak in the flavorful braising liquid, then crisp up in a cast-iron pan.

For the purists out there, these tacos are made with homemade taco seasoning that tastes eerily similar to the store-bought pouch. Keep the meal lean by using dark-meat chicken or turkey, or go more classic with ground beef.

Looking for a lighter taco dinner? These fish tacos are made with gently-seared halibut, which is paired with a topping of sweet ruby red grapefruit, creamy avocado, and a crunchy cabbage.

Use what's fresh at the farmers' market to make this vegetarian dinner. All the vegetables need is a quick sauté with canned black beans before they're ready to eat.

Who says taco night can't be taco morning? Take the Tex-Mex route and fill your blistered tortillas with creamy scrambled eggs, sour cream, and salsa.

Whether you have leftovers from Thanksgiving or last night's roast chicken, these tacos will satisfy the next morning. Top with plenty of cheese, your favorite salsa, and a fried egg.

Spice lovers, rejoice! Both gochujang (Korean pepper paste) and gochugaru (Korean hot red-pepper powder) are used in this recipe. Beat the heat from the braised chuck with cool sesame cucumbers.

Get the crunch you crave from fish tacos with our healthier baked version. Cabbage and jicama add extra bite.

The broiler is this recipe's best friend—you'll achieve lots of flavor when you blast those poblanos. Pinto beans add creaminess, and a dollop of guacamole would definitely be welcomed.

Unconventional ingredients like kale and sunflower seeds make for a flavor-packed gluten-free dinner, perfect for ripe avocados that need to be eaten immediately.