20 Taco Toppings That Are Sure to Satisfy

Tacos have a reputation as fast food. However, they are made with very healthy ingredients and make a nutritious and tasty meal. Bring them on!

1. BBQ Chicken Tacos

With a rotisserie chicken and prepared sauce, this could not be easier.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

• 1 cup barbecue sauce
• 1 tsp. hot sauce or to taste
• 1 tbsp. olive oil
• 3 cups shredded cooked chicken
• 1 cup thawed frozen corn
• ½ cup Pico de gallo
• 8 corn tortillas
• ½ cup chopped tomatoes
• ½ cup shredded blended Mexican cheese
• ¼ cup chopped cilantro

Directions:

1. Combine barbecue sauce and hot sauce and let sit. (The hot sauce can be omitted for children).
2. Heat the oil in a skillet.
3. Cook the chicken for 5 minutes.
4. Stir in the barbeque sauce, corn, and pica de gallo, and stir to coat the chicken for 3 minutes.
5. Heat the tortillas according to directions.
6. Fill each tortilla with the chicken mixture.
7. Top with cheese and cilantro.

2. Chicken Tacos

This dish is quick and easy to prepare. For the lemon water, just add a bit of lemon juice to a cup of water. You just want a hint of flavor,

Cooking Time: 25 minutes.
Yield: 6 servings.

Directions:

1. 1 tbsp. olive oil
2. 1 lb. cubed chicken meat
3. 1 cup lemon water
4. 2 tbsp. lime juice
5. ¼ tsp. cumin
6. ¼ tsp. chili powder
7. Salt and pepper to taste
8. 1 bay leaf
9. 1 chopped jalapeno pepper
10. 1 chopped onion
11. 1 chopped green bell pepper
12. 8 corn tortillas
13. 2 chopped tomatoes
14. 1 ½ cup shredded Mexican cheese blend
15. 1 cup salsa
16. 1 cup sour cream

Directions:

1. Heat the olive oil in a skillet and add the chicken, lemon water, lime juice, cumin, chili powder, salt, pepper, and bay leaf.
2. Simmer the chicken for 20 minutes, until the juices are no longer pink.
3. Warm the tortillas in the oven for 5 minutes.
4. Transfer the cooked chicken to a bowl.
5. Add tomatoes and cheese to the tortillas, then top each one with the chicken mixture.
6. Serve with salsa and sour cream.

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3. Green Chile Beef Tacos

These tasty tacos carry just enough heat.

Cooking Time: 6 hours 15 minutes.
Yield: 12 servings.

Ingredients:

• 1 large, sliced onion
• 5-lb. chuck roast
• 1 lb. taco seasoning
• 4 oz. green chilis
• 2 cup beef stock
• 1 ½ cup green enchilada sauce
• 12 flour tortillas
• 1 cup shredded cheddar cheese

Directions:

1. Place the onion slices on the bottom of a slow cooker.
2. Top with the chuck roast and season it with the taco seasoning.
3. Add the green chilis, beef stock, and green enchilada sauce to the slow cooker.
4. Cook on low for 6 hours.
5. Transfer the roast to a platter and use two forks to shred the beef.
6. Place the shredded meat back into the slow cooker and cook for 15 more minutes.
7. Divide the beef between the flour tortillas and top with cheddar cheese.

4. Beef and Rice Tacos

Just what you need after coming home after a hard day at work.

Cooking Time:20 minutes.
Yield: 4 servings.

Ingredients:

• 2 tbsp. olive oil
• 1 lb. ground beef
• Salt and pepper to taste
• 1 tsp. taco seasoning
• 1 chopped green bell pepper
• 1 chopped onion
• 1 cup of black beans
• 1 cup prepared Mexican rice
• 8 hard taco shells
• ½ cup sour cream
• 1 sliced avocado

Directions:

1. Heat the olive oil in a skillet.
2. Season the ground beef with salt, pepper, and taco seasoning.
3. Brown the beef for 5 minutes and set aside.
4. Sauté the bell pepper and onion in the same skillet for 5 minutes.
5. Add the prepared Mexican rice and simmer for 5 minutes.
6. Stir the beef into the rice mixture and simmer for 3 minutes to heat.
7. Fill the taco shells with the beef and rice mixture and top with sour cream and avocado slices.

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5. Braised Pork Tacos

This recipe uses a favorite and secret braising liquid - Coke.

Cooking Time: 2 hours.
Yield: 4 servings.

Ingredients:

• 2 lb. pork shoulder cut into 4 pieces
• Salt and pepper to taste
• 1 cup Coca-Cola
• ¼ cup soy sauce
• 1 tbsp. lime juice
• 3 tbsp. chopped scallions
• 4 minced garlic cloves
• 1 tbsp. grated ginger
• 4 corn tortillas
• 1 cup pico de gallo

Directions:

1. Season the pork shoulder with salt and pepper.
2. Place the pork in a pan.
3. Add the remaining ingredients except the pico de gallo.
4. Bring the liquid to a boil.
5. Lower the temperature to a simmer for 2 hours while keeping an eye on the liquid.
6. Transfer the pork piece to a platter and shred the meat using 2 forks.
7. Top with tortillas with pork and pico de gallo.

6. Chorizo Tacos

Easy-to-prepare tacos using Mexican sausage. TIP: to make this taco milder, mix some ground beef into the spicy chorizo sausage.

Cooking Time: 10 minutes.
Yield: 2 servings.

Ingredients:

• ½ cup crumbled Mexican chorizo sausage
• 1 tbsp. chipotle peppers in adobo sauce
• ¼ cup black beans
• 4 corn tortillas
• 1 sliced avocado
• ¼ cup shredded queso fresco cheese

Directions:

1. Combine the chorizo, chipotle peppers, and black beans in a bowl.
2. Heat the mixture in a skillet for 5 minutes on low heat.
3. Transfer the tortillas to the same skillet and heat for 2 minutes per side.
4. Fill the tortillas with the chorizo mix and top with avocado and cheese.

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7. Egg Tacos

This is a marvelous taco for breakfast.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

• 1 tbsp. olive oil
• 3 tbsp. diced red bell pepper
• 1/8 tsp. red pepper flakes
• 2 minced garlic cloves
• ½ cup diced ham
• 4 beaten eggs
• Salt and pepper to taste
• 3 tbsp. butter
• 4 warmed flour tortillas
• 1/3 cup shredded Cheddar cheese
• 1/3 cup salsa

Directions:

1. Heat the oil in a skillet.
2. Sauté the bell pepper for 5 minutes.
3. Season with red pepper flakes and stir in the ham and garlic.
4. Transfer the mixture to a plate.
5. Melt the butter using the same skillet.
6. Scramble the eggs for 5 minutes and season with salt and pepper.
7. Divide the eggs between each tortilla.
8. Add the ham mixture and top with cheddar cheese and salsa.

8. Chickpea Tacos

This taco is vegetarian, and you won’t miss the meat.

Cooking Time: 5 minutes.
Yield: 2 servings.

Ingredients:

• 1 15 oz. canned chickpeas
• 1 tsp. taco seasoning
• 4 taco shells
• ½ cup shredded cheddar cheese
• 1 small, chopped onion

Directions:

1. Cook the chickpeas and taco seasoning in a pan of water for 5 minutes.
2. Drain the chickpeas and mash them.
3. Divide the chickpeas between the 4 taco shells.
4. Top each shell with cheddar cheese and onions.

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9. Black Bean Tacos

Both vegans and carnivores will love this. The combination of quinoa and beans is irresistible and very healthy.

Cooking Time: 25 minutes.
Yield: 8 servings.

Ingredients:

• 1 tbsp. olive oil
• 1 chopped onion
• 1 cup sliced mushrooms
• 3 minced garlic cloves
• 2 cups tomato sauce
• ½ cup quinoa
• 1 tbsp. taco seasoning mix
• 28 oz. drained canned black beans
• 2 cups thawed frozen corn
• 24 corn tortillas
• 1 cup vegan feta cheese

Directions:

1. Heat the olive oil in a skillet and sauté the onion, mushrooms, and garlic for 5 minutes.
2. Pour in the tomato sauce, quinoa, ½ cup of water, and taco seasoning.
3. Bring the liquid to a boil and reduce the heat to a simmer.
4. Simmer for 15 minutes, until the quinoa is done – keep an eye on the liquid and add more water if necessary.
5. Stir in the black beans and corn and simmer for 5 minutes.
6. Top the tortillas with the quinoa/bean mixture and drizzle with vegan feta cheese.

10. Eggplant Tacos

Eggplants made another wonderful taco filling. For vegans, just omit the chicken.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

• ¼ cup olive oil, divided
• 1 chopped onion
• 3 minced garlic cloves
• 1 diced jalapeno pepper
• 1 diced cherry pepper
• 1 tbsp. lemon juice
• 1 cubed medium eggplant
• 1 cup prepared shredded chicken
• ½ tsp. paprika
• ½ tsp. chili powder
• Salt and pepper to taste
• 4 taco shells
• 1 cup pico de gallo
• 1 sliced avocado

Directions:

1. Heat 2 tbsp. olive oil in a skillet and sauté the onion, garlic, jalapeno pepper, cherry pepper, and.
2. lemon juice for 5 minutes.
3. Add the eggplant, shredded chicken, paprika, chili powder, salt, and pepper.
4. Simmer for 15 minutes while frequently stirring.
5. Divide the eggplant mix between the taco shells and top with pico de gallo and avocado slices.

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11. Vegetable Tacos

Plenty of filling vegetables without any meat.

Cooking Time: 20 minutes.
Yield: 6 servings.

Ingredients:

• 2 tbsp. olive oil
• 1 lb. finely chopped Portobello mushrooms
• 1 peeled and chopped zucchini
• 1 diced green bell pepper
• 2 cups drained kidney beans
• 1 tsp. taco seasoning
• 1 small chopped red onion
• 6 flour tortillas
• ½ cup shredded soy cheese

Directions:

1. Heat the olive oil in a skillet.
2. Sauté the mushrooms, zucchini, and bell pepper for 15 minutes.
3. Stir in the beans, taco seasoning, and red onion with ¼ cup of water and continue cooking for 5 minutes.
4. Fill the tortillas with the vegetable mix and top with shredded soy cheese.

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12. Tofu Tacos

It’s good to know vegetarians can also enjoy tacos whenever they want.

Cooking Time: 10 minutes.
Yield: 3 servings.

Ingredients:

• 2 cups crumbled tofu
• 1 tbsp. oregano
• 1 tsp. cumin
• 2 tbsp. olive oil
• 1 chopped onion
• 2 minced garlic gloves
• 1 tsp. chili powder
• 1 tsp. basil
• Salt to taste
• 1 tbsp. lime juice
• ½ cup tomato sauce
• 3 tbsp. chopped cilantro
• 8 taco shells
• 1 chopped tomato
• ¾ cup shredded Cheddar cheese
• 1/3 cup salsa

Directions:

1. Place the tofu in a small baking dish and place in the oven at 200 degrees. This will make it meaty-chewy.
2. Season the tofu with oregano and cumin.
3. Heat the olive oil in a skillet.
4. Stir the tofu, onion, and garlic for 5 minutes.
5. Add the chili powder, basil, salt, and tomato sauce and stir for 3 minutes.
6. Stir the cilantro into the mix.
7. Transfer the mixture into a bowl.
8. Add the tofu mixture to the taco shells.
9. Top the mixture with tomatoes, cheese, and salsa.

13. Steak Tacos

The spicy sauce takes this taco over the top.

Cooking Time: 50 minutes.
Yield: 4 servings.

Ingredients:

• 1 lb. cubed beef
• 3 tbsp. olive oil
• 1 tsp. cumin
• 2 tsp. marjoram
• 1/8 tsp. cayenne pepper
• Salt and pepper to taste
• 1 cup sour cream
• 1 cup mayonnaise
• 1 tsp. dried basil
• 2 tbsp. chopped cilantro
• 2 tbsp. lime
• Salt to taste
• 1/3 cup chopped cilantro
• 1 chopped green bell pepper
• 1 chopped tomato
• 8 corn tortillas
• 1 cup shredded queso fresco cheese

Directions:

1. Use a mallet to pound the steak very thin and cut it into pieces.
2. Combine the olive oil, cumin, marjoram, cayenne pepper, salt, and pepper in a bowl.
3. Add the beef and toss with the spice mixture to coat.
4. Cover the bowl and refrigerate for 1 hour.
5. Stir together the sour cream and mayonnaise and add basil, cilantro, lime, and salt for the sauce. Refrigerate until needed.
6. Combine the cilantro, bell pepper, and tomato. Set aside.
7. Brown the beef in a skillet for 5 minutes or desired degree of doneness.
8. Using a second skillet, add a tortilla and top with cheese, steak, and the tomato/pepper mixture, and fold the tortilla in half.
9. Cook for 3 minutes on each side and repeat with all the tortillas.
10. Serve with the sour cream sauce.

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14. Fish Tacos

Fish tacos could not be tastier. These are a wonderful crowd-pleaser. You can use any salsa you want, but it should be sweet to contrast with the spiciness of the sauce.

Cooking Time: 15 minutes.
Yield: 16 servings.

Ingredients:

• 2 lb. flounder fillets
• 2 tbsp. lime juice
• Salt the pepper to taste
• 1 tbsp. olive oil
• 5 tbsp. plain Greek yogurt – more if you need to cut down on the spiciness
• 2 tbsp. lime juice
• 1 tbsp. chopped scallions
• 1 tsp. sriracha sauce
• 1 tbsp. cilantro
• ½ tsp. smoked paprika
• 16 corn tortillas
• 1 tbsp. olive oil
• 1 cup shredded Monterey Jack cheese
• 1 chopped tomato
• ¾ cup mango salsa

Directions:

1. Season the fish with salt, pepper, and lime juice.
2. Drizzle both sides with olive oil.
3. Preheat the grill to medium heat.
4. Stir together the yogurt, lime juice, scallions, sriracha sauce, cilantro, and smoked paprika.
5. Place the mixture in a blender and pulse until you have a smooth sauce. Set aside.
6. Grill the flounder for 5 minutes on each side.
7. Place the tortillas on a cooking sheet and drizzle with olive oil.
8. Bake in the oven for 5 minutes to heat them.
9. Fill each tortilla with some fish and top with the yogurt sauce.
10. Add tomato, cheese, and sweet salsa.

15. Spicy Salmon Tacos

Salmon is incredibly healthy, and this is a great way to enjoy tasty fish.

Cooking Time: 25 minutes.
Yield: 8 servings.

Ingredients:

• 3 tsp. mayonnaise
• Salt and pepper to taste
• ½ tsp. chili powder
• ¼ tsp. garlic powder
• 2 tbsp. olive oil
• 1 lb. salmon fillet sliced into 4 pieces
• 8 corn tortillas
• 1 cup mango salsa

Directions:

1. Combine the mayonnaise with salt, pepper, chili powder, and garlic powder.
2. Rub the seasoning on the salmon.
3. Bake the tortillas in the oven at 325 for 5 minutes to warm them.
4. Meanwhile, the olive oil in a skillet and cook the salmon for 3 minutes per side, until flaky (depending on thickness).
5. Cut the salmon pieces in half.
6. Add a salmon piece to each tortilla and top with mango salsa.

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16. Baja Style Fish Tacos

Using beer-battered fish fillets make these tacos easy to prepare, and the crema is the perfect topping.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

Sauce

• ¼ cup mayonnaise
• 2 tsp. lime juice
• 2 tsp. apple cider vinegar
• 2 tsp. Sriracha sauce

Fish

• 4 frozen beer-battered fish fillets
• 4 corn tortillas
• 1 cup coleslaw

Directions:

1. Combine the sauce/crema ingredients and set aside.
2. Fry the fish fillets according to directions for 7 minutes.
3. Fill each tortilla with fish, and coleslaw and top with the crema.

17. Halibut Tacos with Ginger Dressing

This is a flavorful way to enjoy healthy fish with a great dressing.

Cooking Time: 10 minutes.
Yield: 6 servings.

Ingredients:

• 2 tbsp. olive oil
• Salt and pepper to taste
• 6 small halibut fillets
• ½ cup sour cream
• 2 tbsp. lime juice
• 2 tsp. grated ginger
• ¼ tsp. coriander
• 1/8 tsp. cayenne pepper
• 1 peeled and diced mango
• 1 diced pineapple
• 1 diced and seeded tomato
• 1 chopped red onion
• 1 minced Anaheim pepper
• 6 (warmed flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup chopped fresh cilantro

Directions:

1. Heat the olive oil in a large skillet.
2. Season the halibut with salt and pepper and cook for 3 minutes on each side.
3. Stir together the sour cream, lime juice, grated ginger, coriander, and cayenne pepper in a bowl and set aside.
4. Combine the mango, pineapple, tomato, and serrano pepper in a bowl.
5. Place some halibut in the center of each tortilla.
6. Add the mango salsa, then top with the sour cream sauce.

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18. Spicy Shrimp Tacos

These are good enough for company.

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

• 1 tsp. Sriracha sauce
• ¼ cup Ranch dressing
• 8 small flour tortillas
• 1 lb. peeled and deveined shrimp
• Salt and pepper to taste
• 2 minced garlic cloves
• 1 tbsp. lime juice
• 2 tbsp. olive oil
• 1 diced small peach
• 1 small chopped sweet onion
• ¼ cup chopped cilantro

Directions:

1. In a small mixing bowl, combine the ranch dressing and sriracha and refrigerate.
2. In a second bowl, stir together the shrimp, salt, pepper, garlic, and lime juice.
3. Heat the olive oil in a skillet, then stir in the shrimp and sauté for 3 minutes.
4. Top each tortilla with shrimp mixture, a tbsp. of peaches, onion, and cilantro.
5. Drizzle the salad dressing over the tortillas.

19. Easy Fish Tacos

To make preparations easier, this recipe uses frozen fish sticks. When a meal is this tasty, it’s okay to cheat.

Cooking Time: 20 minutes.
Yield: 10 servings.

Ingredients:

• 20 breaded frozen fish sticks
• 10 flour tortillas
• 1/3 cup tomato salsa
• 1/3 cup shredded cheddar cheese
• 1 tbsp. lime juice or to taste

Directions:

1. Preheat the oven to 400 degrees.
2. Transfer the fish sticks to a baking sheet in a single layer.
3. Bake for 20 minutes.
4. Fill the tortillas with fish sticks, salsa, cheddar cheese, and drizzle with lime juice.

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20. Irish-Style Tacos

They serve these in Irish pubs, where they are much loved. It’s a great use for left-over corned beef. If these are prepared around St. Patrick’s Day and there are any left-over mashed potatoes, toss them right in.

Cooking Time: 5 minutes.
Yield: 8 servings.

Ingredients:

• ¾ cup yogurt
• ¾ cp mayonnaise
• 1 tbsp. lime juice
• Salt and pepper to taste
• 1/8 tsp. cayenne pepper
• 1 1/4 cup shredded left-over corned beef
• 8 corn tortillas
• 2 cups prepared coleslaw
• 1 cup shredded sharp cheddar cheese

Directions:

1. Combine the yogurt, mayonnaise, lime juice salt, pepper, and cayenne pepper in a bowl.
2. Transfer the corned beef to a skillet and warm for 1 minute per side.
3. Fill each tortilla with 3 tbsp. of coleslaw, 3 tbsp. meat, and top with the sauce and shredded cheese.
4. Roll up the tortilla and enjoy them.