10 Summer Taco Recipes

Luckily for you, we have prepared a list of 10 summer taco recipes that you can make in your own kitchen and delight in the savory crunchy flavor-filled tastiness that tacos have to offer. Check out the recipes below.

Yummy Chicken Tacos

If you want to enjoy a delicious yet healthy taco meal, then you definitely need to try out the chicken taco. Here is a breakdown of everything you need: 3 tablespoons of extra-virgin olive oil. ¼ tablespoon of cayenne. 2 tablespoons of chili powder. ¼ tablespoon of paprika. 8 warm corn tortillas. 2 tablespoons of ground cumin. ½ tablespoon of garlic powder. Black pepper (freshly ground). 4 boneless chicken breasts (skinless), cut them into 1 inch strips. Kosher salt.

Toppings: Sour cream, tomatoes (diced), avocadoes (diced), French cilantro, red onion (thinly sliced), and lime wedges.

Directions: Add the olive oil into a large skillet and set it to medium heat. Season the chicken with pepper and salt, the add it to the skillet. Cook it for about 6 minutes until it is golden brown. Add the rest of the spices and stir for 1 minute until the chicken is completely coated. Lay the chicken and the toppings on the tortillas and serve. Use the lime wedges.

Ground Beef Cheesy Tacos

Want to experience the perfect combination of beef and cheese? Try this recipe out. Ingredients: 1 large chopped onion. Kosher salt. 1 lb. beef (ground). 2 c. pepper jack or shredded cheddar. 1 can (15-oz) tomatoes (fire-roasted). Green onions (sliced). 1 can (15-oz) black beans (rinsed and drained). Sour cream. 1 tablespoon taco seasoning. 8 flour tortillas.

Directions: Add the onions in a large skillet and cook over medium heat for 6 minutes. Add beef to the pan and cook for 7 minutes. Add taco seasoning, salt, black beans, and tomatoes. Stir thoroughly then add cheese. Stir to melt the cheese. Place the mixture onto the tortillas, add the green onions to garnish, the serve using the sour cream.

Tasty Chorizo

Do you like lots of spices in your tacos? Here is how to make a delightful tasty chorizo. Ingredients: 5 minced garlic cloves. Ground pepper. 1 tablespoon chili-powder (ancho). ½ c. vinegar (apple cider). 1 tablespoon paprika (smoked). Kosher salt. 2 tablespoons oregano (dried). ¼ tablespoon (coriander). 1 tablespoon thyme (dried). 2 tablespoons cumin (ground). 1 lb. pork (ground). Toppings: Lime wedges. Diced onion. Warm corn tortillas. Cilantro leaves.

Directions: Add the spices, garlic, herbs, and salt into a bowl and stir. Add vinegar and pork to the bowl and season with pepper and salt. Heat a large pan using medium heat, add chorizo, and cook till its charred. Fill the tortillas with the chorizo and top it with cilantro and chopped onions.

Pepper Chicken Bell Tacos

Tired of beef and cheese tacos? Try out this chicken bell taco. Ingredients: ½ cup white onion chopped. 2 tablespoons olive oil. 2 minced garlic cloves. 5 dried and diced fresh tomatillos. 2 cups chicken (cooked and chopped). 1 teaspoon cumin ground. 1 cup bell pepper (red and diced). Kosher salt. ½ teaspoon chili powder ancho. 8 warn corn tortillas. 1 tablespoon lime juice. A chopped seeded serrano chili. Toppings: Cilantro leaves. Queso fresco (crumbled).

Directions: Heat oil in skillet using medium high heat. Add tomatillos, garlic, onion, and serrano and stir for 5 minutes. Add chicken, chili powder, bell pepper, and the other spices and stir until cooked for 5 minutes. Add the lime juice, stir, and serve with toppings and tortillas.

Tomatillo Shrimp Tacos

Want to add a new twist to your tacos? Try out these tomatillo shrimp tacos. Ingredients: 2 tablespoons olive oil. 1-pound raw shrimp deveined and peeled. ½ cup white onion chopped. Kosher salt. 8 corn tortillas. 1 tablespoon lime juice. ½ teaspoon chile powder ancho. 1 teaspoon cumin ground. 5 tomatillos dried and diced. 2 minced garlic cloves. 1 chopped seeded serrano chile. Toppings: Shredded cabbage. Cilantro chopped. Scallions. Radishes sliced.

Directions: Add oil to large skillet and heat over medium heat. Add serrano, tomatillos, onion, and garlic and stir for 7 minutes. Place shrimp, chile powder, salt, and cumin and cook for 4 minutes until shrimp is done. Add lime juice and serve with toppings and tortillas.

Corn Black Bean Tacos

Looking to try out vegan taco? This corn black bean taco recipe will really come in handy. Ingredients: 8 corn tortillas. 1 teaspoon cumin ground. 1 tablespoon lime juice. Kosher salt. ½ teaspoon chile powder ancho. 1c. corn kernels. 1 can (15-oz) black beans drained and rinsed. 1 chopped seeded serrano chile. 2 tablespoons olive oil. 5 dried and diced tomatillos. ½ cup chopped white onion. Toppings: Crema. Avocados diced. Scallions sliced.

Directions: Add oil to large skillet and heat using medium high heat. Add onions, serrano, garlic, and tomatillos to pan and stir for 8 minutes. Place black beans, chile powder, corn kernels, and salt and stir for 9 minutes. Add in lime juice, stir, and serve with the corn tortillas and toppings.

Simple Skillet Tacos

Here is a quick skillet recipe to make delicious tacos for dinner or breakfast. Ingredients: A pound beef ground. 1 teaspoon olive oil. 1 teaspoon salt. ¾ cups water. Warm taco tortillas. ½ cup salsa. 1 tablespoon chili powder. 6 ounces' cheddar cheese shredded. 1 tablespoon cilantro chopped. 1 chopped onion. 15 ounce drained pinto beans. Toppings: Salsa. Sour cream. Shredded lettuce. Diced tomatoes.

Directions: Cook ground beef in skillet using medium heat until it loses pink color and crumbles. Remove the beef and clean skillet with towel. Add olive oil, onions, chili, salt, cumin, and beef into the skillet and stir for 7 minutes. Add tomato sauce, salsa, water, and beans into skillet and simmer for 10 minutes. Add cilantro and cheese and cover for 5 minutes until the cheese melts and serve with toppings and tortillas.

Summer Salsa Brisket Tacos

Do you want to taste the perfect blend of crunchy, sweet, and savory? Try out this summer salsa brisket taco. Ingredients: 2 bacon slices uncooked. 1 chopped white onion. Kosher salt. 3 chipotle peppers dipped in adobo sauce (canned). 3 ½ lb. trimmed beef brisket. 3 smashed and peeled garlic cloves. 3 tablespoons canned adobo sauce. 1 cup chicken broth. 1 teaspoon black pepper ground. 2 tablespoons vinegar apple cider. 1 tablespoon honey. 10 warm tortillas. 1 tablespoon sauce Worcestershire. 1 teaspoon oregano dried. Summer salsa crunchy. 1 tablespoon cumin ground.

Directions: Place the bacon in a slow cooker and stir with brisket, salt, and pepper. Add the broth and the rest of the ingredients in a blender and process for 30 seconds or more to form a smooth mixture. Add the mixture into the slow cooker, cover it, and cook low for about 7 hours until the brisket is tender. Place the sauce into sauce pan and warm for 20 minutes, then add vinegar. Chop the brisket, place it over the tortillas, and the sauce and top it with summer salsa.

Buttermilk Fried Chicken Jalapeno Sauce Tacos

Want to enjoy a creamy delicious taco? Try out this buttermilk fried chicken jalapeno sauce taco. Ingredients: Sliced radishes. 2 chopped garlic cloves. 1 stemmed jalapeno pepper. 1 ½ cups fresh cilantro. 1 tablespoon lime juice. 12 warm tortillas. 12 chicken breast fried tenders. 1 cup refrigerated ranch dressing.

Directions: Blend the ranch dressing, lime juice, jalapeno pepper, garlic, and cilantro in blender until smooth. Place the fried chicken breast in tortilla, add the smooth mixture on top, and serve with the sliced radishes and toppings.

Brussel Sprout Fried Tacos

Do you like your Brussel sprouts fried? You will enjoy these crunchy Brussel sprout fried tacos. Ingredients: Canola oil. 1 thinly sliced jalapeno chile. 1 thinly sliced shallot. ½ cup sour cream or Mexicana crema. 8 warm tortillas. 4 thinly sliced radishes. Lime wedges. Hot sauce. ¼ cup cilantro leaves. 2 grated carrots. Kosher salt. 16 Brussel sprouts trimmed and without outer leaves.

Directions: Preheat the oven to about 200F. Cut the Brussel sprouts into quarters. Pour ¾ inches of oil into Dutch oven and heat up to 325F. Add the Brussel sprouts, jalapeno and shallot slices in oil and fry while stirring until golden brown. Once the sprouts are crispy, transfer them on baking sheet, sprinkle them with salt, and place them in preheated oven for warmth. Add crema on the warm tortillas, then place the Brussel sprouts to tortillas and dress with carrots, radishes, and cilantro. Serve with lime wedges and hot sauce.

Which summer taco recipe will you try out when making your next taco?