3 Deliciously Different Taco Recipes to Try for Taco Tuesday (Or Any Day!)

Experiment with different flavors

Tacos are great for family dinners and are incredibly versatile. A taco-style dinner is also a clever way to introduce new flavors and foods to kids. To get some inspiration for new and different taco recipes, we checked out “The Taco Tuesday Cookbook,” which has 52 kid-friendly taco recipes, including vegetarian, gluten-free and paleo options. Check out our three favorite recipes from the book. 

Find the other recipes:

• Korean beef tacos
• Chorizo and butternut squash tacos

Blackened salmon fajita tacos

Serves 4

Ingredients: 

• 2 limes, 1 juiced and 1 cut into wedges
• 2 teaspoons Cajun seasoning
• 1 (1-pound/455 g) salmon fillet, skin removed, cut into four pieces
• 3 tablespoons (45 ml) vegetable oil, divided
• 1 red bell pepper, seeded and sliced
• 1 onion, sliced
• 1 cup (150 g) grape tomatoes
• 1 tablespoon (15 ml) olive oil
• 1/4 teaspoon salt
• 8 corn tortillas, warmed
• 1 avocado, pitted, peeled and sliced
• Cilantro-lime dressing (recipe below)

Steps:

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a small bowl, combine the juice of one lime and the Cajun seasoning. Spread the seasoning mixture on all sides of the salmon pieces.

In a large cast iron skillet, heat 1 tablespoon (15 ml) of the vegetable oil over medium-high heat. Add the sliced bell pepper and onion and cook, stirring constantly, for 5 to 7 minutes, until crisp-tender. Transfer the vegetables to a plate and tent with aluminum foil to keep warm.

Heat the remaining 2 tablespoons (30 ml) vegetable oil in the skillet. Add the salmon pieces and cook for 3 to 4 minutes, until the bottoms blacken, then flip and cook the other side for 3 to 4 minutes, until blackened. Transfer the salmon to a plate and give it a rough chop into smaller pieces.

While the veggies and salmon cook, put the grape tomatoes on the prepared baking sheet; drizzle with the olive oil and sprinkle with the salt. Roast until the tomatoes start to burst and turn black on a few sides, 5 to 10 minutes.

To assemble the tacos, start with a layer of pepper and onion on each tortilla, top with some salmon, charred tomatoes, and avocado slices, and drizzle with the dressing. Serve with lime wedges.

Cilantro-lime dressing

Makes about 1 cup

Ingredients: 

• 1/2 cup (115 g) sour cream
• 1/4 cup (60 ml) milk
• 1/2 lime, juiced
• 1 teaspoon garlic powder
• Pinch salt
• Pinch freshly ground black pepper
• 2 tablespoons (2 g) finely chopped fresh cilantro

Steps: 

In a blender, blend the sour cream, milk, lime, garlic powder, salt and pepper. Once combined, add the cilantro and pulse to combine. Use immediately or transfer to an airtight container and refrigerate for up to five days.

Korean beef tacos

Asian-flavored beef coupled with the crunchy cabbage and fresh cilantro is a taste explosion waiting to happen with each bite.

Serves 6

Ingredients: 

• 1/4 cup (60 ml) soy sauce
• 1/4 cup (80 g) honey
• 1/4 cup (60 ml) toasted sesame oil
• 1/4 cup (60 ml) hot water
• 4 garlic cloves, grated
• 1 tablespoon (8 g) grated fresh ginger
• 1 teaspoon freshly ground black pepper
• 11/2 pounds (680 g) skirt or flank steak, very thinly sliced against the grain
• 12 corn tortillas, warmed
• 1 small head purple cabbage, thinly sliced
• 1/4 cup (4 g) fresh cilantro, chopped
• 1 avocado, pitted, peeled and sliced
• Sriracha-lime dressing (see recipe below)
• 1 lime, cut into wedges

Steps: 

In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger and black pepper until the honey dissolves.

Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.

Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes, until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pour in the marinade and let it caramelize for about 1 minute. Remove the pan from the heat.

Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.

Sriracha lime dressing

Makes about 1/2 cup

Ingredients: 

• 1/3 cup (80 g) sour cream
• 1/4 cup (60 g) cup mayonnaise
• 1 lime, juiced
• 1 teaspoon Sriracha sauce, more to taste
• 1 teaspoon garlic powder

Steps: 

In a medium bowl, combine the sour cream, mayonnaise, lime juice, Sriracha, and garlic powder and mix well. Taste and add more Sriracha as desired. Use immediately or transfer to an airtight container and refrigerate for up to five days.

Chorizo and butternut squash tacos

This tasty squash and kale taco recipe has a spicy kick, thanks to the chorizo sausage, and is balanced out nicely with creamy goat cheese crumbles.  

Serves 8

Ingredients: 

• 12 ounces (340 g) fresh chorizo sausage
• 1/2 cup (80 g) chopped onion
• 1 pound (454 g) squash, cut into small cubes
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 2 cups (135 g) finely chopped kale, stems removed
• 1/2 lime, juiced
• Salt and freshly ground black pepper, to taste
• 8 corn tortillas, warmed
• 1/4 cup (35 g) crumbled goat cheese
• 1/4 cup (4 g) chopped fresh cilantro

Steps: 

Remove the chorizo from its casings and cook in a large skillet over medium heat for about 4 minutes. Use a slotted spoon to transfer the chorizo to a plate; leave the drippings in the pan.

Add the onion to the skillet and cook, stirring often, for about 3 minutes, until golden and soft. Add the squash, garlic powder and cumin and continue to cook for 5 to 7 minutes, until the squash is soft.

Add the kale and cook until wilted, about 2 minutes. add the cooked chorizo back into the pan and stir to combine. Remove the pan from the heat, add the lime juice, and season with salt and pepper.

To assemble the tacos, place a layer of chorizo and squash mixture on each tortilla, top with some crumbled goat cheese and sprinkle with cilantro.