Tacos are a great food for Super Bowl Sunday because they are easy to grab and go.
You can make them just the way you like, which is lots of fun.
This makes them perfect for a big game party where everyone has different tastes.
If you want to make some yummy tacos for the big game, we can help!
We have 17 cool taco recipes for you to try, and they are all delicious.
You can pick the ones you like best and serve them to your friends and family on Super Bowl Sunday.
Classic Beef Tacos
Classic Beef Tacos are a traditional Mexican dish made with seasoned ground beef, lettuce, and cheese.
Ingredients
- 1 pound ground beef
- 1 medium onion
- 1 packet of taco seasoning
- 8-10 taco shells
- Shredded lettuce
- Shredded cheese
- Diced tomatoes
Instructions
- Brown the ground beef in a large skillet over medium-high heat.
- Add the diced onion to the skillet and cook until it is translucent.
- Add the packet of taco seasoning to the skillet and stir to combine.
- Reduce heat to low and simmer the beef mixture for 5-10 minutes.
- Prepare the taco shells according to package instructions.
- Assemble the tacos by spooning the beef mixture into the shells and topping with lettuce, cheese, and diced tomatoes.
- Serve immediately and enjoy.
Spicy Chicken Tacos
Spicy chicken tacos are a flavorful and spicy twist on traditional tacos.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 cup chili powder
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 8-10 corn tortillas
- Optional toppings: diced onions, diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa
Instructions
- In a large bowl, whisk together chili powder, lime juice, olive oil, garlic, oregano, cumin, cayenne pepper, salt, and pepper.
- Add the chicken to the bowl and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Preheat a grill or grill pan to medium-high heat.
- Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by slicing the cooked chicken and serving it in the warmed tortillas with desired toppings.
- Serve immediately and enjoy.
Baja Fish Tacos
Baja Fish Tacos are a delicious Mexican dish filled with crispy fish, tangy slaw, and creamy sauce.
Ingredients
- 1 pound cod fillets
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup butter, melted
- 8 corn tortillas
- Vegetable oil
- Slaw made with red cabbage, mayonnaise, and lime juice
- Sliced radishes
- Chopped cilantro
- Lime wedges
Instructions
- Cut the cod fillets into small pieces and season with paprika, cayenne pepper, salt, and black pepper.
- Dredge the fish pieces in flour, shaking off excess.
- Dip the floured fish in melted butter, making sure they are fully coated.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Fry the fish pieces until they are golden brown and crispy, about 3-4 minutes per side.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing a piece of fried fish on each tortilla, followed by a spoonful of slaw, a slice of radish, and a sprinkle of cilantro.
- Serve the tacos with a squeeze of lime juice and a side of additional slaw and radishes.
Veggie Fiesta Tacos
Veggie Fiesta Tacos are a flavorful and healthy twist on traditional tacos.
Ingredients
- 1 cup cooked black beans
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8-10 corn tortillas
- Shredded cheese, optional
- Salsa, optional
- Avocado, optional
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onions and cook until translucent, about 3-4 minutes.
- Add diced bell peppers and cook until tender, about 4-5 minutes.
- Stir in cooked black beans, diced tomatoes, cumin, and chili powder.
- Season with salt and pepper to taste.
- Warm corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble tacos by spooning the veggie mixture onto a tortilla and topping with cheese, salsa, and avocado, if desired.
- Serve immediately and enjoy.
Carne Asada Tacos
Grilled steak tacos filled with flavorful carne asada, fresh toppings, and salsa.
Ingredients
- 1 pound flank steak
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 8 corn tortillas
- Salsa, for serving
- Chopped cilantro, for garnish
- Sour cream, for serving
- Shredded cheese, for serving
Instructions
- In a large resealable plastic bag, combine lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
- Add the steak to the marinade, turning to coat, and seal the bag.
- Refrigerate for at least 2 hours or overnight, turning occasionally.
- Preheat grill to medium-high heat.
- Remove the steak from the marinade, letting any excess liquid drip off.
- Grill the steak for 5-7 minutes per side, or until it reaches desired doneness.
- Transfer the steak to a cutting board and let rest for 5 minutes.
- Slice the steak against the grain into thin strips.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing the steak onto a tortilla and topping with salsa, cilantro, sour cream, and shredded cheese.
Soft Shell Steak Tacos
Tender steak, crunchy slaw, and spicy salsa fill soft shell tacos.
Ingredients
- 1.5 lbs flank steak
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon cumin
- 8-10 corn tortillas
- Vegetable oil
- Salt and pepper
- Salsa and slaw for topping
Instructions
- In a large resealable plastic bag, combine lime juice, garlic, oregano, and cumin.
- Add the steak to the marinade, turning to coat, and refrigerate for at least 2 hours or overnight.
- Preheat a grill or grill pan to medium-high heat and cook the steak for 5-7 minutes per side, or until it reaches desired doneness.
- Let the steak rest for 10 minutes before slicing it thinly against the grain.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing sliced steak onto a tortilla and topping with salsa, slaw, and any other desired toppings.
- Serve immediately and enjoy.
Taco Bar Essentials
Delicious taco bar essentials include seasoned ground beef, fresh toppings, and crispy tortillas.
Ingredients
- 1 lb ground beef
- 1/2 medium onion
- 1 packet of taco seasoning
- 8-10 corn tortillas
- Shredded cheese
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Salsa
- Cilantro
Instructions
- Brown the ground beef in a large skillet over medium-high heat.
- Add the diced onion to the skillet and cook until translucent.
- Add the packet of taco seasoning to the skillet and stir to combine.
- Reduce heat to low and simmer the seasoned ground beef for 10 minutes.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the taco bar with the seasoned ground beef, tortillas, and various toppings.
- Allow each guest to create their own tacos with their preferred toppings.
- Serve immediately and enjoy.
Korean BBQ Tacos
Spicy Korean BBQ fills crispy tacos with flavor.
Ingredients
- 1 lb beef, sliced
- 1/2 cup Gochujang sauce
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp garlic, minced
- 1 tsp ginger, grated
- 8 taco shells
- Sliced radishes
- Chopped green onions
- Crispy kimchi slaw
Instructions
- In a large bowl, whisk together Gochujang sauce, soy sauce, brown sugar, garlic, and ginger.
- Add the sliced beef to the bowl and marinate for at least 30 minutes.
- Preheat a grill or grill pan to medium-high heat and cook the beef for 3-4 minutes per side.
- Warm the taco shells according to package instructions.
- Assemble the tacos by placing cooked beef into the shells and topping with radishes, green onions, and kimchi slaw.
- Serve immediately and enjoy.
Breakfast Tacos Recipe
Delicious breakfast tacos filled with scrambled eggs and chorizo.
Ingredients
- 1 pound chorizo sausage
- 1 medium onion
- 2 cloves of garlic
- 8 eggs
- 8 corn tortillas
- 1 cup shredded cheese
- Salt and pepper to taste
- Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions
- Cook the chorizo sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
- Once the chorizo is browned, add the diced onion and cook until it is translucent.
- Add the minced garlic and cook for an additional minute.
- In a large bowl, whisk together the eggs and season with salt and pepper.
- Pour the eggs over the chorizo mixture in the skillet and scramble them together.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the egg and chorizo mixture onto a tortilla and topping with cheese and any desired toppings.
- Serve immediately and enjoy.
Grilled Shrimp Tacos
Grilled shrimp tacos are a flavorful and spicy twist on traditional tacos.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 8 corn tortillas
- Sliced radishes, for garnish
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- In a large bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, and cayenne pepper.
- Add the shrimp to the bowl and toss to coat with the marinade.
- Let the shrimp marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Preheat a grill or grill pan to medium-high heat.
- Remove the shrimp from the marinade and season with salt and pepper.
- Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing a few grilled shrimp onto a tortilla and topping with radishes, cilantro, and a dollop of sour cream.
- Serve immediately and enjoy.
Roasted Veggie Tacos
Roasted Veggie Tacos are a flavorful and healthy twist on traditional tacos.
Ingredients
- 1 cup roasted sweet potatoes
- 1 cup roasted Brussels sprouts
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 6 corn tortillas
- Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the sweet potatoes and Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender.
- In a small bowl, mix together the cumin, smoked paprika, and garlic.
- Add the cumin mixture to the roasted vegetables and toss to combine.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the roasted vegetable mixture onto a tortilla and topping with desired toppings.
- Serve immediately and enjoy!
Chili Con Carne Tacos
Spicy chili con carne served in tacos for a flavorful twist.
Ingredients
- 1 lb ground beef
- 1 large onion
- 3 cloves of garlic
- 1 can diced tomatoes
- 1 can kidney beans
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper
- 8-10 taco shells
- Shredded cheese
- Optional toppings: sour cream, diced avocado, diced tomatoes, shredded lettuce
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
- Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
- Stir in the chili powder and cumin and cook for 1-2 minutes.
- Add the diced tomatoes and kidney beans to the skillet, stirring to combine.
- Reduce heat to low and simmer the chili for 20-30 minutes, seasoning with salt and pepper to taste.
- Warm the taco shells according to package instructions.
- Spoon the chili con carne into the taco shells and top with shredded cheese and desired toppings.
- Serve immediately and enjoy.
Jamaican Jerk Chicken Tacos
Spicy Jamaican jerk chicken tacos with a Caribbean twist.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 corn tortillas
- Salt and pepper, to taste
- Optional toppings: diced mango, cilantro, lime wedges
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix together jerk seasoning and olive oil.
- Brush the mixture on both sides of the chicken breasts.
- Grill the chicken for 5-6 minutes per side, or until cooked through.
- Let the chicken rest for a few minutes before slicing into thin strips.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing a few slices of the jerk chicken onto a tortilla and adding desired toppings.
- Serve immediately and enjoy.
Lobster And Avocado Tacos
Indulge in luxurious Lobster And Avocado Tacos, a twist on traditional Mexican cuisine.
Ingredients
- 1 pound lobster meat
- 2 ripe avocados
- 1/2 red onion
- 1 jalapeño pepper
- 1 lime
- 2 cloves garlic
- 8 corn tortillas
- Salt and pepper
- Cilantro leaves
- Queso fresco
Instructions
- Dice the lobster meat into small pieces and set aside.
- Cut the avocados in half, remove the pit, and slice into thin pieces.
- Chop the red onion and jalapeño pepper into small pieces.
- Squeeze the lime juice over the avocado slices to prevent browning.
- Mince the garlic and sauté in a pan with a little oil until fragrant.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing a portion of lobster meat onto a tortilla, followed by a slice of avocado, some red onion, and a sprinkle of queso fresco.
- Garnish with cilantro leaves and serve immediately.
Crab And Mango Tacos
Crab and mango tacos combine sweet and savory flavors in a unique twist.
Ingredients
- 1 pound jumbo lump crab meat
- 2 ripe mangos, diced
- 1/4 cup red onion, diced
- 1/4 cup chopped cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 8-10 corn tortillas
- Vegetable oil for brushing
Instructions
- Preheat a grill or grill pan to medium-high heat.
- In a medium bowl, gently combine crab meat, mango, red onion, cilantro, and jalapeño pepper.
- Squeeze lime juice over the crab mixture and sprinkle with cumin.
- Season with salt and pepper to taste.
- Brush the tortillas with vegetable oil and warm them on the grill for about 30 seconds on each side.
- Spoon the crab mixture onto a warmed tortilla and serve immediately.
- Repeat with the remaining ingredients and serve.
Chipotle Chicken Tacos
Spicy chipotle chicken tacos perfect for Super Bowl Sunday.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 cup chipotle peppers in adobo sauce
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 8-10 corn tortillas
- Salt and pepper, to taste
- Optional toppings: diced onions, shredded lettuce, diced tomatoes, sour cream, salsa, avocado
Instructions
- In a blender or food processor, combine chipotle peppers, lime juice, garlic, oregano, cumin, and cayenne pepper.
- Blend until smooth, then pour the mixture over the chicken breasts in a large bowl.
- Marinate the chicken for at least 30 minutes, or up to 2 hours in the refrigerator.
- Preheat a grill or grill pan to medium-high heat, then remove the chicken from the marinade.
- Cook the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F.
- Once the chicken is cooked, let it rest for a few minutes before slicing it thinly.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing sliced chicken onto a tortilla, then adding desired toppings.
- Serve immediately and enjoy.
Carnitas Tacos Recipe
Slow-cooked pork carnitas tacos are a delicious twist on traditional Mexican cuisine.
Ingredients
- 2 pounds pork shoulder
- 1/4 cup lard or vegetable oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 corn tortillas
- Chopped fresh cilantro, for garnish
- Sliced radishes, for garnish
- Sour cream or Mexican crema, for serving
Instructions
- In a large Dutch oven, heat the lard or oil over medium heat.
- Add the pork shoulder and cook until browned on all sides, about 5 minutes.
- Add the orange and lime juice, garlic, and oregano to the pot.
- Cover the pot and transfer it to the oven, cooking at 300°F for 2 1/2 hours.
- Remove the pot from the oven and shred the pork with two forks.
- Season the pork with salt and pepper to taste.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the carnitas onto a tortilla and garnishing with cilantro, radishes, and a dollop of sour cream or crema.
Conclusion
You’ve survived the taco recipe marathon – congrats! Now, don’t blame us when you eat an entire batch by yourself on Super Bowl Sunday. Let’s be real, those carnitas tacos aren’t going to devour themselves, and your diet’s already doomed. Go ahead, grab a taco (or three) and enjoy the game – your taste buds (and stretchy pants) will thank you!
