Taco Tuesday calls for these flavorful, smoky, mouthwatering chicken street tacos! They’re double wrapped in warm, soft corn tortillas and topped with a tasty onion topping, freshly squeezed limes …
Whether creating a Homegating spread to cheer on your favorite team, celebrating Cinco de Mayo or just looking for a way to spice up Taco Tuesday, this ultimate taco board will amaze family and friends!
Love tacos? And charcuterie boards? This is for you! Get inspired by these delicious and creative takes on the taco charcuterie board.
Ever since publishing this recipe in 2019, this Roasted Sweet Potato & Cauliflower Tacos recipe has earned its spot in over thousands of PWWB readers’ regular dinner rotation. Whether you’re a longtime vegan, new to a plant-based lifestyle, or you’re simply a meat eater looking to add a few more veggie-forward recipes into your meal plan, you’re in for such a treat! What makes this recipe so special is how its components come together to create layers of flavor & texture that make for a particularly satisfying meal: spiced roasted veggies, hearty black beans, irresistibly creamy dairy-free crema, & smoky charred tortillas. A few tips to keep in mind along the way… Roast the veggies on a large sheet pan. Giving the individual pieces a little breathing room allows steam to escape as they cook, resulting in perfectly tender-yet-crisp texture. For best results, blend the cashew crema in a high-speed blender until it’s totally smooth & creamy, which takes a good 45 seconds - 1 minute. Our preferred blender is linked below. Don’t skip charring your tortillas! All the how’s & why’s are detailed in the blog post, above, along an alternate method if you don’t have a gas stovetop. As one of PWWB’s first ever recipes to “go viral,” this roasted veggie tacos recipe holds an extra special place in my taco-loving heart. I hope you love it just as much as we do. ♡
Blackened cod fish tacos filled with flaky and juicy cod, topped with classic shredded cabbage and drizzled with a spicy Sriracha lime crema. This easy taco recipe will give you restaraunt quality tacos at home!
Sheet Pan Chicken al Pastor! Made with an earthy, citrusy and sweet al pastor marinade and baked on a sheet pan with pineapple until completely juicy and tender. Finish under the broiler for a craveable crisp and caramelly finish. Great for chicken al pastor tacos, burritos, burrito bowls, nachos, and more. Easy, fast, flavorful and versatile!
This cilantro lime rice is one of our favorite sides for tacos and other Mexican recipes!
All the flavor of juicy dumplings, without the faff and in a fraction of the time. Switch up your taco night with these super speedy, super easy smash dumpling tacos. Just press your dumpling filling onto mini tortillas, pan-fry, load up your toppings then drizzle with chilli oil and dumpling dipping sauce.
There's something inherently satisfying about fish tacos – tender, flaky fish encrusted in a golden, shatteringly crisp coating, & served with a cooling, crunchy slaw. It's texture heaven, & these Crispy Fish Tacos with Cilantro Ranch Slaw are the go-to version here at the PWWB House. Rather than beer battering & deep frying, the fish is dusted with taco seasoning, coated in panko breadcrumbs & shallow fried just until the fish is golden & tender. The result is light, extra-crispy, & won’t leave you feeling heavy afterward. Plus, the flavor & texture of the fish really comes through! As far as fish goes, you can use any white fish for this recipe. Tilapia (pictured) is a great choice that’s readily available at most conventional grocery stores, but cod, mahi mahi, grouper, & snapper are all great options too. Use whatever you love most – just be sure to cut it into smaller strips that nestle into your tortillas easily. And since a fish taco is incomplete without a crunchy slaw, we pair these crispy fish tacos with an epic cilantro ranch slaw. While the oil preheats, it's easy to whip up cumin-spiked ranch dressing & toss it into finely shredded cabbage, onions, & cilantro. Tuck the crispy fried fish into charred corn tortillas (the best!), then top with slaw & whatever fixings your taco-loving heart desires, & perhaps the only thing missing is a killer margarita. ♡ Happy cooking!
The most mind-blowing tacos EVER! Filled with everyone's favorite Korean beef, caramelized kimchi + Sriracha mayo!
Every day is Taco Tuesday around here, friends. Whether it's a classic like chicken tinga, or a little on the wild side with some walnut chorizo, we're sold. Here are a handful of our favorites!
Forget Tex-Mex — we’re going Tikka-Taco!
These vegan taquitos are crunchy on the outside and filled with creamy chipotle mashed potatoes, black beans and corn. Because they're baked, and not fried, they're much healthier than traditional taquitos.
