1. Sweet Potato & Black Bean Tacos with Avocado Lime Crema

A hearty, vegetarian option that’s both satisfying and flavorful.

Photo credit: tasty thrifty timely

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for roasting
• Corn or flour tortillas

Avocado Lime Crema:

• 1 ripe avocado
• 1/4 cup Greek yogurt or sour cream
• 2 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped

Toppings:

• Sliced red onion
• Chopped fresh cilantro
• Crumbled feta or cotija cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cumin, chili powder, paprika, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and slightly caramelized.
2. Heat the black beans in a saucepan over low heat, adding a little cumin and chili powder for flavor.
3. To make the crema, blend the avocado, Greek yogurt, lime juice, and cilantro in a food processor until smooth.
4. Assemble the tacos: warm the tortillas, then layer on the sweet potatoes, black beans, avocado crema, and your desired toppings.
5. Serve and enjoy!

2. Mango & Shrimp Tacos with Chipotle Mayo

A tropical, spicy taco with a perfect balance of sweetness and heat.

Photo credit: Dishing Out Health

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe mango, diced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• Corn tortillas

Chipotle Mayo:

• 1/4 cup mayonnaise
• 1-2 tbsp adobo sauce from canned chipotle peppers
• 1 tsp lime juice
• Salt to taste

Toppings:

• Fresh cilantro
• Sliced jalapeños (optional)
• Cabbage slaw (optional)

Instructions:

1. Heat olive oil in a pan over medium-high heat. Season the shrimp with salt and pepper and cook for 2-3 minutes on each side until pink and cooked through.
2. To make the chipotle mayo, mix the mayonnaise, adobo sauce, lime juice, and a pinch of salt.
3. Warm the tortillas, then layer on the shrimp, diced mango, red onion, and chipotle mayo.
4. Top with cilantro, jalapeños, and a bit of cabbage slaw if you like a crunchy texture.
5. Serve immediately!

3. BBQ Jackfruit Tacos with Pineapple Salsa

A plant-based option that mimics pulled pork, with a sweet and tangy tropical salsa.

Photo credit: Honest to Goodness

Ingredients:

• 1 can young green jackfruit in brine, drained and shredded
• 1/2 cup BBQ sauce
• 1 tbsp olive oil
• Corn tortillas

Pineapple Salsa:

• 1 cup pineapple, diced
• 1/4 red onion, diced
• 1/2 red bell pepper, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Toppings:

• Avocado slices
• Crumbled feta or cotija cheese (optional)

Instructions:

1. Heat olive oil in a pan and sauté the shredded jackfruit until it’s slightly crispy, about 5 minutes.
2. Add the BBQ sauce and cook for another 5-7 minutes until the jackfruit is well-coated and tender.
3. For the salsa, combine the pineapple, onion, bell pepper, cilantro, lime juice, and a pinch of salt and pepper.
4. Warm the tortillas and layer on the BBQ jackfruit, pineapple salsa, and any optional toppings like avocado or cheese.
5. Serve and enjoy the sweet, smoky flavors!

4. Korean Beef Tacos with Kimchi and Gochujang Sauce

A fusion taco with bold, spicy, and savory flavors.

Photo credit: Damn Delicious

Ingredients:

• 1 lb ground beef or pork
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1/2 tsp ginger, grated
• 2 cloves garlic, minced
• 1 tsp gochujang (Korean chili paste)
• 1/2 cup kimchi, chopped
• Green onions, chopped

Toppings:

• Cilantro
• Sesame seeds
• Lime wedges

Instructions:

1. In a skillet, cook the ground beef or pork over medium-high heat until browned. Drain any excess fat.
2. Add the soy sauce, sesame oil, brown sugar, ginger, garlic, and gochujang. Stir well and cook for another 2-3 minutes until everything is combined and the sauce thickens.
3. Warm the tortillas, then fill them with the Korean-style beef mixture.
4. Top with kimchi, chopped green onions, cilantro, sesame seeds, and a squeeze of lime juice.
5. Serve immediately for a spicy, savory taco!

5. Grilled Veggie Tacos with Tahini Yogurt Sauce

A fresh, creamy, and smoky veggie taco that’s totally satisfying.

Photo credit: The Sisters Kitchen

Ingredients:

• 1 zucchini, sliced into rounds
• 1 bell pepper, cut into strips
• 1 red onion, cut into thick slices
• 1 tbsp olive oil
• Salt and pepper to taste
• Corn tortillas

Tahini Yogurt Sauce:

• 1/4 cup tahini
• 1/4 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp cumin
• Salt and pepper to taste
• Water to thin if necessary

Toppings:

• Fresh parsley or cilantro
• Crumbled feta cheese (optional)
• Pickled red onions (optional)

Instructions:

1. Preheat your grill or grill pan. Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper. Grill for 3-5 minutes on each side until tender and slightly charred.
2. For the tahini yogurt sauce, whisk together the tahini, yogurt, lemon juice, cumin, salt, and pepper. Add a little water if it’s too thick.
3. Warm the tortillas, then layer on the grilled veggies and drizzle with the tahini yogurt sauce.
4. Top with fresh herbs, feta cheese, and pickled red onions if desired.
5. Serve with a side of extra tahini sauce for dipping!

6. Bulgur Wheat & Roasted Cauliflower Tacos

A hearty, healthy taco that’s full of flavor and texture.

Photo credit: Minimalist Baker

Ingredients:

• 1 small cauliflower, cut into florets
• 1 cup bulgur wheat
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Corn tortillas

Toppings:

• Pomegranate seeds
• Fresh mint or parsley
• Tahini sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, paprika, salt, and pepper. Roast for 25-30 minutes, flipping halfway through.
2. Prepare the bulgur wheat according to package instructions, typically by soaking it in boiling water for 10-15 minutes.
3. Warm the tortillas and layer them with bulgur wheat, roasted cauliflower, pomegranate seeds, and fresh herbs.
4. Drizzle with tahini sauce or yogurt for added creaminess.
5. Serve and enjoy the healthy, flavorful combo!

7. Spicy Tofu & Avocado Tacos with Sriracha Mayo

A crispy, spicy, and creamy vegan taco option.

Photo credit: at the immigrant’s table

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt to taste
• Corn tortillas

Sriracha Mayo:

• 3 tbsp mayonnaise (vegan if desired)
• 1-2 tbsp Sriracha sauce
• 1 tsp lime juice
• Salt to taste

Toppings:

• Sliced avocado
• Shredded lettuce or cabbage
• Fresh cilantro

Instructions:

1. Cut the tofu into cubes or strips. In a pan, heat sesame oil over medium-high heat and sauté the tofu until crispy on all sides. Season with soy sauce, chili powder, cayenne, and salt.
2. For the Sriracha mayo, mix the mayonnaise, Sriracha, lime juice, and salt until smooth.
3. Warm the tortillas and layer with crispy tofu, avocado slices, lettuce or cabbage, and a drizzle of Sriracha mayo.
4. Top with fresh cilantro and serve!

These taco ideas should bring some exciting new flavors to your taco night! Let me know if you need more suggestions or specific details for any recipe.