6 Awesome Taco Filling Ideas You Need To Know

Tacos are probably one of the best foods ever. You can put sweet or savory fillings inside a tortilla, and it will taste fabulous. Whether you make your tortillas from corn, from flour, by hand, or using a tortilla press, they make any meal more delicious.

Here are some awesome taco filling ideas for you to spice up taco night!

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1. Ground beef

This recipe serves 4.

Ingredients

  • 1 pound ground beef
  • 1 garlic clove, minced
  • 1 small onion, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 1 cup beef broth

Method

  1. Coat a skillet with cooking spray, then sauté the ground beef, garlic, and onion for 10 minutes.
  2. Add the dried spices and stir well, then add the tomato paste and beef broth.
  3. Reduce the heat and let simmer till the broth reduces (about 15 minutes).
  4. Serve with your favorite toppings.

2. Broiled fish

This recipe fills 4 tacos.

Ingredients

  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 tablespoon olive or avocado oil
  • 4 tilapia fillets, about 5 ounces each

Method

  1. In a bowl, combine the cumin, garlic powder, oregano, and salt.
  2. Put the tilapia fillets on a greased baking sheet and rub them on both sides with the oil. Sprinkle with the spice mixture and broil on the top rack for 5-8 minutes. The fish should be firm but not tough.
  3. Divide the cooked tilapia between the tortillas and serve with fresh coleslaw, avocado sauce, or other toppings.

3. Chilis with Cheese

This recipe fills 16 tacos.

Ingredients

  • The meat from 10 roasted and peeled Poblano chilis (or use a mixture of roasted green and red bell peppers), cut into strips
  • 1 large white onion
  • 1 cup corn kernels
  • 3 cloves garlic, finely chopped
  • ¾ cup Mexican cream
  • ¾ cup Oaxaca or Asadero cheese, shredded

Method

  1. Cook onion and garlic (medium heat for about 4 minutes, or till the onion is soft).
  2. Add the chilis and cook for 4 minutes more.
  3. Add the corn, and cook for 2 more minutes.
  4. Remove from the stove and stir in the cream and cheese. Cover to let the cheese melt, then serve.

4. Pulled pork

This recipe fills 6 tacos.

Ingredients

  • 2 ½ pounds boneless pork shoulder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • ½ cup apricot jam
  • 2 jalapeno peppers, sliced and seeded
  • 1 red onion, diced

Method

  1. Preheat oven to 300 F. Put 2 layers of foil on a work surface and put the pork in the middle.
  2. Cover the pork shoulder with salt, pepper, and cumin
  3. Spoon the jam over the pork to coat it well, then put the jalapeños and diced onion over and around the meat.
  4. Fold the double layer over the pork, sealing the edges tightly, and place in a baking dish.
  5. Roast for about 4 hours, then let cool.
  6. Unwrap the pork gently, keeping the juices and discarding the foil. Shred the pork using a fork, and transfer it to a large bowl.
  7. Pour the reserved juices and cooked veggies over the meat and toss.
  8. Serve with a squeeze of lime (optional) and your chosen toppings.

5. Scrambled egg and chorizo

This recipe serves 4.

Ingredients

  • 6 large eggs
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 3 cups of cooked veggies (potatoes, zucchini, corn, or any other leftover vegetables)
  • 1 cup sautéed chorizo (or other cooked meat of your choice)

Method

Whisk the eggs in a bowl while you melt the butter in a skillet over medium heat. Pour in the eggs and scramble, then stir in the salt and pepper.

Warm the cooked vegetables and chorizo separately, then combine them in your tortillas and enjoy!

6. Cooked chicken and beans

This recipe serves 4.

Ingredients

  • 4 cups of cooked, shredded chicken (leftover chicken works great)
  • 2 cups Mexican-style salsa (tomatillo salsa is delicious)
  • 4 tablespoons vegetable oil
  • 2 garlic cloves, finely chopped or pressed
  • 2 1/2 cups of pre-cooked black beans (or two 15-ounce cans), drained
  • 1/4 teaspoon salt
  • 1 cup water

Method

  1. Warm the chicken and salsa over medium-low heat in a skillet for a few minutes.
  2. While the meat heats, cook the garlic in the oil in a separate skillet over medium heat for about 1 minute.
  3. Add the beans, salt, and water. Cook the beans for about 3 minutes, crushing them with the back of a large spoon while they heat up.
  4. Combine the chicken with the beans in your tortillas, then top with sliced avocado, sour cream, or other favorite taco toppings.
Tom Rico
 

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