tacos

Easy prep for eating in.

Tucked into warm tortillas, this tender brisket doesn’t need much embellishment. Instead of folded the meat into tacos, you could also serve it in burger buns topped with barbecue sauce,…

Chef Ray Garcia has made a name for himself with his creative interpretations of classic Mexican cuisine: At his Los Angeles restaurants Broken Spanish and BS Taqueria, he’s famous for standouts like…

Simple and versatile, this spicy pulled chicken is delicious in tacos but can also be combined with shredded jack cheese in quesadillas, tossed into a simple green salad or spooned…

Any color bell pepper will work in this salsa, but for maximum vitamin C and beta carotene, choose red, orange or yellow. If you can’t find fresh pineapple, mango or…

Shredded pork that’s typically used to stuff tortillas, carnitas are made by slowly braising pork shoulder for hours, which makes a slow cooker the perfect tool for preparing this traditional…

Along with catfish, tilapia is among the most extensively farmed fish in North America. It’s also one of the leanest white fish fillets with a honey-like sweetness and fine texture…

Here, grilled portobello mushrooms get a lift from being tucked into warm tortillas with charred and smoky serrano chiles and sweet onions for an easy meatless Monday meal. Cooling crema,…

Most shrimp from the seafood counter of a grocery store have been frozen at some point, so consider buying a bag of frozen shrimp from the freezer aisle; it’s not…

In this easy weeknight recipe, sweet, ripe nectarines are used to make a spicy-sweet salsa, while Chinese five-spice powder—a fragrant combination of cinnamon, cloves, fennel, star anise and Szechuan peppercorns—adds…