Whether you prefer yours filled with saucy pulled pork, crispy fish fillets or squeaky halloumi, there's a taco for every occasion. Here we've rounded up our very best taco recipes of all time. From slow-cooked beef barbacoa on charred corn tortillas to fresh, zingy ceviche scooped into hard shells, these are the recipes proving it doesn't have to be a Tuesday to enjoy a taco. 

Looking for recipe inspo? Click or scroll through our gallery of taco recipes, counting down to our favourite of all. 

Florets of earthy cauliflower work brilliantly squeezed between floury tortillas with a fresh red cabbage slaw. Start by cutting a head of cauliflower into bitesized pieces, drizzle with oil and season with your favourite spices (ground cumin, smoked paprika, chilli powder and Cajun seasoning would work well). Rub the oil and spices into the florets to ensure they’re fully coated before roasting in the oven until nicely charred. Make a quick slaw with shredded red cabbage, salt, pepper, lime juice and mayonnaise. Finish with slices of radish, fresh coriander and a squeeze of lime.  

Meaty mushrooms and delicate asparagus are the stars of the show in this quick and easy taco recipe. You can use any mushrooms, but the portobello variety work especially well here as they have more surface area for grilling. You could also add green beans and peppers for extra crunch and colour. To make, first prepare a spice mixture with 1 tsp each of chilli powder, garlic powder, smoked paprika and ground cumin, the juice of half a lime, a pinch of salt and 5 tbsp vegetable oil.  

Made with a panko-crusted hake filling, these are the crunchiest fish tacos you’ll ever taste. Prepare a coating station; in one bowl, mix 3.5oz (100g) flour and 1 tsp each of cayenne pepper, ground cumin and garlic salt. In another shallow bowl, beat four large eggs, and place 11oz (300g) panko breadcrumbs in a third bowl. Slice a large hake fillet (around 14oz/400g) into strips, then dip each one into the flour mix, then the egg and finally into the breadcrumbs. Once breaded, dip again into the egg and finish with a final breadcrumb layer, before shallow-frying in oil until golden and crispy (fry in small batches to ensure the oil temperature stays hot). Pair with your toppings of choice, from a zippy watermelon salsa to a spicy crema. 

Who said tacos had to be served hot and steaming? We love stuffing crispy-shelled tacos with a bean and corn salad for a hassle-free, delicious evening meal. Chop a bunch of fresh coriander and parsley and dice five large tomatoes, a red and green pepper and a small red onion. Add to a mixing bowl with your favourite drained tinned beans (think black beans, chickpeas, kidney beans) and a can of sweetcorn. Squeeze in the juice of a lime, 2 tbsp olive oil and season with salt and pepper, then stir well. Scoop the mixture into your tacos and finish with a dollop of homemade guacamole.  

Spicy, crisp chunks of salmon, fresh salad leaves and a zippy yogurt dressing make for an easy taco filling that comes together in as little as 15 minutes. Start by cutting a 5oz (150g) fillet of salmon into bitesized pieces, then coat in 1 tbsp each of oil and Cajun seasoning, plus salt and pepper. For ease, cook the salmon in an air fryer for six minutes. While the fish is cooking, make a dressing by combining 2 tbsp Greek yogurt, a squeeze of fresh lime juice and a little salt and pepper.  Assemble your tacos at the table, filling the tortillas with the salmon, dressing and salad leaves. 

Breakfast never looked so delicious. If you fancy rustling up a plate of vegan breakfast tacos, look no further than our scrambled tofu recipe. To make, first fry a diced onion and a red pepper. While they’re sizzling, crumble a block of firm tofu. Once the veggies have softened, stir in your tofu along with 0.5 tsp each of ground cumin, ground coriander, ground turmeric, sweet paprika, dried oregano and kala namak (black salt) and two chopped chillies and garlic cloves. Allow to cook for around five minutes, adding a dash of water or plant-based milk to loosen the mix. Spoon into flour tortillas and garnish with cubes of avocado, diced fresh tomato and chopped chives. 

Whether you prefer yours with spicy guac and cooling crema or chunks of avocado and fiery salsa, these roasted butternut squash tacos are delicious. To make them, peel and chop the butternut squash into cubes, drizzle over olive oil, add your spices of choice (smoked paprika, garlic powder, ground cumin and coriander are our favourites) and rub into the squash. Roast in the oven for around 30 minutes, or until browned and cooked through. Pile into tortillas with your toppings of choice. 

Packed with gut health–boosting properties, tempeh is a wonder food. It’s a plant-based protein made from fermented soya beans, and while on paper it may not sound overly tempting, you can transform it into a delicious taco filling. Tempeh comes in a block, so you’ll want to crumble it into small pieces to get a minced meat–like texture. Fry the protein in a pan for a few minutes with some olive oil and your choice of seasoning (think smoked paprika, chilli powder, ground cumin or Cajun seasoning), a dash of soy sauce and maple syrup, then cook until the tempeh is golden brown and crispy. Now it’s time to construct your tacos: we love to pair the crumbled tempeh with fresh avocado slices, sweetcorn, salsa, black beans and sour cream.  

This green, spiky-skinned tropical fruit has become increasingly popular in recent years, and it makes a delicious taco filling thanks to its meaty texture. You can buy it ready-prepared in a tin, so it's an easy option for a midweek meal. Start by draining two cans of jackfruit chunks and pressing out as much water as possible, before patting dry with kitchen roll. Shred the jackfruit with forks so that it has a pulled pork–like texture.  

In a frying pan, sauté a chopped onion and four garlic cloves until soft, then stir through a chopped chipotle pepper, 1 tsp ground cumin and 0.5 tsp oregano. Cook for a minute before adding the jackfruit, 1 tbsp tomato purée and 2 tbsp adobo sauce (chipotle sauce). Allow the mixture to cook down for around 10 minutes, then assemble your tacos – shredded lettuce, sweetcorn salsa and yogurt work well as accompaniments.

Prawns make for a great taco filling as they cook in just a matter of minutes, meaning dinner can be on the table in next to no time. Make a simple marinade by combining 0.5 tsp each of smoked paprika, dried coriander, dried oregano, ground cumin and turmeric, two chopped garlic cloves and 1.8fl oz (50ml) olive oil, then pour the mix over your prawns and leave to marinate in the fridge for a few minutes.  

While the prawns are marinating, chop 7oz (200g) fresh watermelon into small cubes, dice two small shallots and roughly chop a small bunch of coriander. Mix together in a bowl with the juice of half a lime and 2 tbsp olive oil. Take the prawns out, thread them onto skewers and sear in a griddle pan for around two minutes on each side – the meat should be white, and the outside will turn pink. Load up your corn tortillas with the prawns, watermelon salsa and slices of fresh avocado and red chillies.

Perfect for a vegetarian missing that meaty bite, halloumi is famous for its crispy exterior and squeaky centre. Inspired by a classic sweet chilli halloumi wrap, begin by slicing a block of halloumi into strips and frying the cheese until crispy and golden. Remove from the heat, squeeze over the juice of a whole lemon and add a pinch of dried oregano. Place onto small soft tortillas with slices of red pepper, tomatoes and salad leaves, before drizzling over sweet chilli sauce. Add a spoonful of guacamole and a few pickled jalapeño slices, if you like.  

Fried eggs served on corn tortillas with cooked tomatoes and refried beans – this is a hearty breakfast dish you won’t want to reserve for just the morning. Make your refried beans from scratch by adding two drained cans to a pan with half a can’s worth of water, 1 tbsp each of ground cumin and smoked paprika, plus salt and pepper, then add 9oz (250g) cherry tomatoes and allow to simmer for five minutes, or until the tomatoes have burst and beans have broken down slightly. Fry your eggs as desired and prepare your toppings of choice (crumbled feta, sliced avocado, lime and fresh herbs work brilliantly).

A spicy, Bloody Mary–inspired tomato sauce works well with tender, sweet prawns. Start by frying a sliced shallot and a diced celery stick until softened, before adding two sliced garlic cloves and 0.5 tsp celery salt. Fry for a minute, then add 1.8fl oz (50ml) vodka (or white wine) and allow the alcohol to evaporate. Spice things up with a dash of Tabasco sauce, 1 tsp horseradish sauce and 5.3fl oz (150ml) tomato juice, then bring to the boil before adding 18oz (500g) peeled king prawns.  

Fry until the prawns are cooked, remove from the heat and stir in 1 tbsp chopped fresh parsley and a little black pepper. Pair the prawns with a celeriac slaw (made by combining grated celeriac, lime juice, celery salt and coriander) or fresh tomato salsa, fresh lime and a squeeze of mayo, to add some extra crunch and texture. 

From soups to salads, shredded chicken works brilliantly in so many recipes – but we especially love it packed into soft tacos. To make it from scratch, place a large free-range chicken (around 4lb/4kg) in a pot and season with sea salt and ground pepper. Add two roughly chopped carrots, onions and leeks, one stick of chopped celery, three peeled garlic cloves, five black peppercorns, two bay leaves and three sprigs each of parsley and thyme, then cover with cold water. Bring to a boil, then simmer for around 50 minutes, or until the juices run clear. Allow the chicken to sit in the liquid for 15 minutes, then remove and shred the chicken with two forks. Layer up your tacos with the chicken, shredded lettuce, tomatoes, onion and grated cheese.

Made with a beer batter, these Baja-inspired fish tacos are seriously light and crunchy. To make, mix together a zingy sauce by combining 3oz (80g) mayonnaise, 4.4fl oz (125ml) sour cream, 4.4fl oz chipotle chilli sauce, two crushed garlic cloves, the juice and zest of a lime and a large bunch of chopped coriander. Season with salt and refrigerate until the fish is cooked. Chop two red onions and shred a small white cabbage and baby gem lettuce ready for serving.  

For the fish, create a batter by mixing 9oz (250g) flour, 1.5 tsp baking powder, 1 tsp chilli flakes and 1 tsp cayenne pepper, then whisk in 11fl oz (300ml) pale ale, until there are no lumps. Cut 1lb 12oz (800g) firm white fish (cod and hake both work well) into thick fingers, then heat sunflower oil in a large frying pan, ensuring the oil is around an 2.5cm (1in) deep. Drop in a teaspoon of batter to see if it sizzles. Once ready, dip each fish finger into the batter and place straight into the pan, frying until cooked through. Our top tip? Keep the first batch of fried fish warm in the oven while you’re cooking the second. Construct your tacos at the table for a delicious family-friendly meal.

Who said burger patties had to be placed inside a bun? These smash burger tacos are incredibly easy to make and come together in a matter of minutes. Season 16oz (455g) minced beef with salt and pepper, then divide into six equal balls. Squash the meat with a fork onto each soft tortilla and place the tortilla, beef side down, onto a hot, oiled pan. Cook until the meat has browned, flip and top with a slice of cheese and cook until melted. Finish each taco with your favourite burger toppings – think shredded lettuce, onions, burger sauce and pickles.

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. Fancy trying it? Make a spice rub by combining 1 tbsp each of sea salt, mixed herbs, crushed coriander seeds, ground cumin, crushed fennel seeds and chilli flakes, then massage it into 3.3lbs (1.5kg) boneless pork shoulder or leg and allow to marinate overnight in the refrigerator. When you’re ready to cook, preheat the oven to 180°C (350°F).  

Who doesn’t want to start the day with tacos? There are so many delicious flavours and textures you can add to your morning tacos. Mix and match with fried potato cubes, chopped sausages, crispy bacon pieces, scrambled eggs, sautéed mushrooms, cherry tomatoes and avocado slices. You could even make a quick pickled red onion by combining onion slices with red wine vinegar, salt and sugar. Pop everything in bowls on the table and let everyone load up their tacos as they like.

There’s no end to the combination of fillings that you can stuff into a soft tortilla, but tacos al pastor – tacos filled with marinated and grilled pork – is famously good. This recipe serves it with a zingy salsa. For the salsa, boil 3.5oz (100g) jalapeño chillies, 1.4oz (40g) onion, a garlic clove and 2.6fl oz (75ml) vegetable oil in 5.3fl oz (150ml) water for 10 minutes, then allow to cool. Blend the mixture with salt, pepper, a further 2.6fl oz (75ml) vegetable oil and a ripe avocado until smooth and refrigerate until ready to serve.  

For the pork, mix together 3.5fl oz (100ml) orange juice, 3.5fl oz (100ml) pineapple juice, 3.5oz (15g) achiote powder, one chopped garlic clove, a chopped onion, three peppercorns, a cinnamon stick, a pinch of oregano and 1 tsp white vinegar. Heat the marinade with 1.1oz (30g) lard for 20 minutes, stirring constantly, then strain and submerge the pork, allowing it to rest in the fridge (overnight is best, but a few hours will do). When ready to cook, grill the pork over a medium heat until well cooked and charred on both sides. Slice into strips and serve with your toppings of choice.

Barbacoa is slow-cooked, seasoned meat, which is often shredded and served in tacos. It takes around eight hours in the oven or slow cooker but is entirely worth the wait. To try it yourself, place 3oz (90g) chipotle paste, 1oz (30g) chopped coriander, a chopped red onion, 10 garlic cloves, salt, the juice of four limes and 3.5fl oz (100ml) cider vinegar in a food processor and pulse until combined. Place the mixture in the slow cooker and add a 3.3lbs (1.5kg) piece of beef brisket on top. Pour over 7fl oz (200ml) beef stock and five bay leaves, and using tongs, mix the meat and sauce together. Cooked on low for eight hours or on high for around six hours. We serve ours with a squeeze of lime, chopped red onion, coriander and fresh green chilli.  

Juicy, tender and irresistibly delicious, beef birria tacos are a classic Mexican dish that’s prepared low and slow. For a slightly quicker and easier version, you can use leftover barbecued beef as it’s beautifully smoky and charred. To make a cheat’s beef birria, heat 2 tbsp olive oil in a frying pan, add a chopped onion, 1.2oz (35g) achiote paste, 1 tbsp crushed cumin seeds and 1 tsp smoked chipotle flakes, frying until the onions are super soft. Stir through three crushed garlic cloves, before adding 18oz (500g) cooked and sliced beef and the zest and juice of an orange. Pour in a little water to loosen the sauce, cover with a lid and simmer for 45 minutes, or until the beef is tender.  

Pair the juicy birria with lightly pickled onion, made by mixing thinly sliced red onion and a pinch of sugar and salt, then adding the juice of a lime. Construct your tacos as you wish, then pour the rest of the birria meat liquid into a bowl and dip the tacos into the sauce with each bite. You can also dip the tortillas into the sauce before constructing and grill them for a few minutes on both sides for an even more tasty (and messier) meal.  

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