Made with a beer batter, these Baja-inspired fish tacos are seriously light and crunchy. Keep the first batch of fried fish warm in the oven while you’re cooking the second. Also make sure you have all of your toppings – creamy chipotle sauce, chopped red onion, shredded cabbage and shredded lettuce – ready to go in bowls so everyone can assemble their own.
There's no end to the combination of fillings that you can stuff in a soft tortilla but tacos al pastor – tacos filled with marinated and grilled pork – is famously good. In this recipe the aromatic and punchy meat is served with chopped pineapple, and a jalapeño, garlic, avocado and onion salsa.
The meat from confit duck legs just falls apart and makes the perfect taco filling. It sounds fancy but you can buy the duck ready-made. All you'll have to do is reheat the meat and make a quick chilli and lime yogurt and sweetcorn salsa to go on top.
The trick to getting really succulent, aromatic pork is to marinate it overnight in the fridge, before slow cooking it in white wine and chicken stock. Once shredded, the pork is dressed in a sticky, spicy sauce. Chopped red onion, lime and fresh coriander cut through the richness of the meat.
A Peruvian also dish eaten throughout Mexico, ceviche is fish "cooked" in acidic citrus fruit juice. This recipe features delicate sea bass, avocado, crunchy radish, lemon juice and olive oil – you can eat it as it is or piled into a hard or soft tortilla.
Get the recipe for sea bass ceviche tacos here
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These are the crunchiest, most decadent fish finger tacos made with panko-crusted hake, avocado cream and a homemade watermelon salsa. You can speed things up by using frozen fish fingers but they won't be anywhere near as good.
Get the recipe for panko-crusted fish and watermelon tacos here
A spicy, bloody mary-inspired tomato sauce works well with tender, sweet prawns. Celeriac slaw provides the crunch you’re looking for, plus lots of acidity thanks to the lime dressing. You’ll also want to add a little mayo or sour cream to each of these.
Who doesn’t want to start the day with tacos for breakfast? There are so many different flavours and textures in this recipe, with fried potato cubes, chopped vegan sausage, mushrooms, cherry tomatoes and avocado. You'll also learn how to make a quick and easy red onion pickle.
Fried eggs served on corn tortillas with cooked tomatoes and refried beans – this is a hearty breakfast dish you won't want to reserve just for the morning. Crumbled feta, sliced avocado and hot sauce are also essential, so don't leave them out.
Making fresh and spicy prawn ceviche couldn’t be easier. Once marinated and cured, combine the prawns with avocado, red onion and tomato. Serve in tortillas with sour cream and crispy pork crackling, or even just a little shredded lettuce.
A tropical fruit with green spiky skin, jackfruit has become more popular in the West in recent years, especially in vegetarian cooking, thanks to its meaty texture. Conveniently, you can buy it ready-prepared in a tin. For a tasty taco filling, fry it in smoky adobo sauce (a rich, earthy sauce made from dried chillies) and pair it with sweetcorn salsa.
Barbacoa is slow-cooked, seasoned meat and it's often shredded and served in tacos. It takes eight hours in the oven or slow cooker but is entirely worth the wait. We serve ours with a squeeze of lime, chopped red onion, coriander and fresh green chilli.