Are you ready for a Super Bowl party that everyone will remember? We have 19 delicious taco recipes for you to try, from classic street-style to Korean BBQ tacos.
These tasty recipes will make your party a huge success and leave your guests wanting more. You can choose from a variety of flavors, including spicy and mild options, to satisfy everyone’s taste buds.
Whether you like traditional tacos or something new and exciting, we have a recipe for you. Get ready to score a touchdown with these amazing taco recipes at your Super Bowl party!
Classic Street-Style Tacos
Classic Street-Style Tacos are a flavorful and authentic Mexican dish.
Ingredients
- 1 pound ground beef
- 1/2 medium onion
- 1/2 medium bell pepper
- 1 jalapeno pepper
- 2 cloves garlic
- 1 packet taco seasoning
- 8-10 corn tortillas
- Salt and pepper
- Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa, cilantro
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, bell pepper, and jalapeno to the skillet and cook until the vegetables are softened.
- Add the garlic and taco seasoning to the skillet and cook for 1-2 minutes, stirring constantly.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the beef mixture onto a tortilla and adding desired toppings.
- Serve immediately and enjoy.
Korean BBQ Tacos
Spicy Korean BBQ fills crispy tacos with flavor.
Ingredients
- 1 pound beef, sliced
- 1/4 cup Gochujang
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 8-10 taco shells
- Sliced radishes
- Chopped green onions
- Cilantro
- Lime wedges
Instructions
- In a large bowl, whisk together Gochujang, 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.
- Remove the beef from the marinade and cook for 3-4 minutes per side, or until cooked to desired level of doneness.
- Warm the taco shells according to package instructions.
- Assemble the tacos by slicing the cooked beef into thin strips and placing it into the taco shells.
- Top with sliced radishes, chopped green onions, cilantro, and a squeeze of lime juice.
- Serve immediately and enjoy.
Baja-Style Fish Tacos
Crispy battered fish, topped with sliced radishes and creamy slaw, in a warm tortilla.
Ingredients
- 1 pound cod or tilapia fillets
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup ice-cold soda water
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
- 8 corn tortillas
- Sliced radishes
- Creamy slaw
- Chopped cilantro
- Lime wedges
Instructions
- Cut the fish into small pieces and season with salt and pepper.
- In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
- Gradually add the soda water, whisking until smooth.
- Add the panko breadcrumbs, paprika, and cayenne pepper, and stir to combine.
- Dip each piece of fish into the batter, coating completely.
- Fry the battered fish in hot oil until golden brown and crispy.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos with fried fish, sliced radishes, creamy slaw, and a sprinkle of cilantro.
- Serve immediately and offer lime wedges on the side.
Carne Asada Tacos
Grilled steak served in a taco with fresh toppings.
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
- Chopped cilantro, for garnish
- Sliced radishes, for garnish
- Sour cream, for serving
- Salsa, for serving
Instructions
- In a large resealable plastic bag, combine lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
- Add the flank steak to the marinade, turning to coat evenly, and seal the bag.
- Refrigerate for at least 2 hours or overnight, turning occasionally.
- Preheat grill to medium-high heat and remove the steak from the marinade.
- 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 before slicing 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 cilantro, radishes, sour cream, and salsa.
Chicken Tinga Tacos
Spicy shredded chicken fills these delicious Chicken Tinga Tacos.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/4 cup chipotle peppers in adobo sauce
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 8 corn tortillas
- Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the chicken to the pot and cook until browned, about 5-7 minutes.
- Add the chipotle peppers, cumin, and paprika to the pot, stirring to combine.
- Reduce heat to low and simmer, covered, for 10-15 minutes or until the chicken is tender.
- Shred the chicken with two forks and season with salt and pepper to taste.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the shredded chicken onto a tortilla and adding desired toppings.
Veggie Fiesta Tacos
Veggie Fiesta Tacos are a colorful and flavorful twist on traditional tacos.
Ingredients
- 1 cup cooked black beans
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 6 taco-sized tortillas
- Shredded cheese (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onions and cook until they are translucent.
- Add the diced bell peppers and cook until they are tender.
- Add the cooked black beans, diced tomatoes, cumin, and paprika to the skillet.
- Stir well to combine and cook for an additional 2-3 minutes.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the vegetable mixture onto a tortilla and topping with cilantro and shredded cheese (if using).
- Serve immediately and enjoy.
Breakfast Tacos Bar
A twist on traditional tacos, breakfast tacos bar offers a morning spin on a classic dish.
Ingredients
- 1 dozen eggs
- 1 pound sausage
- 1 cup shredded cheese
- 1 can diced tomatoes
- 1 package tortillas
- Salt and pepper
- Optional toppings: sour cream, salsa, avocado, cilantro
Instructions
- Crack the eggs into a bowl and whisk them together.
- Heat a large skillet over medium heat and cook the sausage until browned.
- Add the diced tomatoes to the skillet and stir to combine.
- Pour the whisked eggs into the skillet and scramble them with the sausage and tomatoes.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the breakfast tacos bar by placing the scrambled egg mixture, shredded cheese, and optional toppings on a table or counter.
- Allow guests to create their own breakfast tacos using the available ingredients.
Spicy Shrimp Tacos
Spicy shrimp tacos are a flavorful and spicy twist on traditional tacos.
Ingredients
- 1 pound large shrimp
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 diced mango
- 1 diced avocado
Instructions
- Peel and de-vein the shrimp, then rinse them under cold water and pat dry with paper towels.
- In a medium bowl, mix together cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Add the shrimp to the bowl and toss to coat with the spice mixture.
- Heat a large skillet over medium-high heat and add the shrimp, cooking for 2-3 minutes per side, or until 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 shrimp onto a tortilla, then topping with cilantro, lime juice, mango, and avocado.
- Serve immediately and enjoy.
Taco Meatball Subs
Taco Meatball Subs combine Mexican flavors with Italian cuisine.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1 jalapeno pepper, finely chopped
- 2 cloves garlic, minced
- 1 packet of taco seasoning
- 4 sub rolls
- Shredded cheese
- Salsa
- Sour cream
- Lettuce
- Tomatoes
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, onion, bell pepper, jalapeno, and garlic.
- Add the taco seasoning to the bowl and mix well with your hands until just combined.
- Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through.
- While the meatballs are baking, toast the sub rolls in the oven for a few minutes.
- Assemble the subs by placing 3-4 meatballs on each roll, then topping with shredded cheese, salsa, sour cream, lettuce, and tomatoes.
- Serve immediately and enjoy.
Grilled Chicken Fajita Tacos
Spicy grilled chicken fajita tacos perfect for a Super Bowl party.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 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
- 1 large onion, sliced
- 2 large bell peppers, sliced
- 8 small flour tortillas
- Salt and pepper, to taste
- Optional toppings: avocado, sour cream, salsa, cilantro
Instructions
- In a large resealable plastic bag, combine lime juice, olive oil, garlic, oregano, cumin, and cayenne pepper.
- Add the chicken to the marinade, seal, and refrigerate for at least 2 hours or overnight.
- Preheat grill to medium-high heat.
- Remove the chicken from the marinade, letting any excess liquid drip off.
- Grill the chicken for 5-7 minutes per side, or until cooked through.
- Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into thin strips.
- Grill the onion and bell peppers for 5-7 minutes per side, or until tender and lightly charred.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing sliced chicken and vegetables onto a tortilla and adding desired toppings.
- Serve immediately and enjoy.
Roasted Veggie Tacos
Vibrant and flavorful tacos filled with roasted vegetables and fresh toppings.
Ingredients
- 1 large sweet potato
- 1 large zucchini
- 1 large red bell pepper
- 1 small red onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- Optional toppings: avocado, sour cream, salsa, cilantro, shredded cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and dice the sweet potato into 1-inch cubes.
- Slice the zucchini and red bell pepper into 1/2-inch thick rounds.
- Slice the red onion into 1/2-inch thick rings.
- Mince the garlic cloves.
- In a large bowl, toss the sweet potato, zucchini, bell pepper, and onion with olive oil, cumin, chili powder, salt, and pepper until they are evenly coated.
- Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by spooning the roasted vegetables onto a tortilla and adding desired toppings.
- Serve immediately and enjoy!
Taco Stuffed Baked Potatoes
Taco stuffed baked potatoes are a twist on traditional tacos, with a baked potato as the shell.
Ingredients
- 4 large baking potatoes
- 1 pound ground beef
- 1/2 medium onion, diced
- 1 packet of taco seasoning
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup diced cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Scrub the potatoes clean and poke some holes in them with a fork to allow steam to escape.
- Rub the potatoes with a little bit of oil and place them on a baking sheet.
- Bake the potatoes for 45-60 minutes, or until they’re soft when pierced with a fork.
- While the potatoes are baking, cook the ground beef in a pan over medium-high heat, breaking it up with a spoon as it cooks.
- Once the beef is browned, add the diced onion and taco seasoning to the pan and cook until the onion is translucent.
- When the potatoes are done, remove them from the oven and let them cool for a few minutes.
- Slice the potatoes in half lengthwise and fluff the flesh with a fork.
- Divide the taco meat among the potatoes, spooning it into the hollowed-out centers.
- Top each potato with shredded cheese, sour cream, diced tomatoes, and cilantro.
- Serve the taco stuffed baked potatoes hot and enjoy!
Crab and Avocado Tacos
Delicious tacos filled with crab, avocado, and fresh flavors.
Ingredients
- 1 ripe avocado, diced
- 1/2 pound jumbo lump crab meat
- 1/4 cup red onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 8 corn tortillas
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced red onion and cook until translucent, about 3-4 minutes.
- Add chopped jalapeño and cook for an additional minute.
- Stir in garlic and cook for 30 seconds.
- Gently fold in crab meat and cook until heated through.
- Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble tacos by spooning crab mixture onto a tortilla and topping with diced avocado.
- Squeeze lime juice over the top and season with salt and pepper to taste.
- Garnish with fresh cilantro leaves and serve immediately.
Jalapeño Popper Tacos
Spicy jalapeño popper filling in a crispy taco shell.
Ingredients
- 1 pound ground beef
- 1/2 cup cream cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped jalapeños
- 1/4 cup chopped cilantro
- 1 packet of taco seasoning
- 8-10 corn tortillas
- Vegetable oil for frying
Instructions
- Brown the ground beef in a large skillet over medium-high heat.
- Add the taco seasoning and cook according to the package instructions.
- In a separate bowl, mix the cream cheese, shredded cheddar cheese, chopped jalapeños, and chopped cilantro.
- Add the cheese mixture to the cooked ground beef and stir until well combined.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Spoon the beef and cheese mixture onto a tortilla and fry in hot oil until crispy and golden brown.
- Serve immediately and enjoy.
Chicken Quesadilla Tacos
Chicken Quesadilla Tacos are a twist on traditional tacos with crispy tortillas and melted cheese.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 cup shredded cheese
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1 jalapeno pepper, chopped
- 2 cloves garlic, minced
- 4 large tortillas
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional toppings: sour cream, salsa, avocado, cilantro
Instructions
- Preheat a large skillet over medium-high heat and add the olive oil.
- Add the chopped onion, bell pepper, and jalapeno to the skillet and cook until the vegetables are tender.
- Add the garlic to the skillet and cook for 1 minute.
- Add the chicken to the skillet and cook until it is browned and cooked through.
- In a separate pan or griddle, warm the tortillas over medium heat for 2-3 minutes on each side.
- Place a portion of the chicken mixture onto half of each tortilla, followed by a sprinkle of shredded cheese.
- Fold the tortillas in half to enclose the filling and cook for 2-3 minutes on each side, until the cheese is melted and the tortillas are crispy.
- Cut the quesadilla tacos into wedges and serve with desired toppings.
Steak Fajita Tacos
Savory steak fajita tacos filled with grilled steak and sautéed onions.
Ingredients
- 1 lb steak
- 1/2 cup lime juice
- 1/4 cup olive oil
- 2 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 large onion
- 2 large bell peppers
- 8 small flour tortillas
- Salt and pepper
Instructions
- In a large resealable plastic bag, combine lime juice, olive oil, garlic, oregano, cumin, and cayenne pepper.
- Add the steak to the marinade, turning to coat, and refrigerate for at least 2 hours.
- Preheat a grill to medium-high heat and remove the steak from the marinade.
- Grill the steak for 5-7 minutes per side, or until it reaches desired doneness.
- Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly.
- Grill the sliced onions and bell peppers for 5 minutes, or until they are tender.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing sliced steak and vegetables onto a tortilla and season with salt and pepper.
Black Bean and Sweet Potato Tacos
Delicious black bean and sweet potato tacos perfect for a Super Bowl fiesta.
Ingredients
- 1 medium sweet potato
- 1 can black beans
- 1 onion
- 1 packet of taco seasoning
- 8 taco shells
- Shredded cheese
- Salsa
- Sour cream
- Cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potato into small cubes.
- Place the sweet potato on a baking sheet and roast for 20 minutes.
- In a large pan, heat the onion and taco seasoning over medium heat.
- Add the black beans to the pan and stir to combine.
- Warm the taco shells according to package instructions.
- Assemble the tacos by filling the shells with black beans, roasted sweet potato, and toppings.
- Serve immediately and enjoy.
Chili Con Carne Tacos
Spicy chili con carne tacos filled with flavorful ground beef and beans.
Ingredients
- 1 lb ground beef
- 1 large onion
- 3 cloves of garlic
- 1 can diced tomatoes
- 1 can kidney beans
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper
- 8-10 taco shells
- Shredded cheese
- Optional toppings: sour cream, diced avocado, cilantro
Instructions
- Brown the ground beef in a large skillet over medium-high heat.
- Add the diced onion and cook until translucent.
- Add the garlic and cook for an additional minute.
- Stir in the chili powder and cumin, cooking for 1 minute.
- Add the diced tomatoes and kidney beans, seasoning with salt and pepper.
- Reduce heat to low and simmer for 20-30 minutes.
- Warm the taco shells according to package instructions.
- Fill the taco shells with the chili con carne mixture.
- Top with shredded cheese and desired toppings.
- Serve immediately and enjoy.
Carnitas Tacos With Salsa Bar
Carnitas tacos offer a delicious Mexican dish for any fiesta.
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
- Salsa bar ingredients (optional)
Instructions
- Heat the lard or oil in a large Dutch oven 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 let it cool slightly.
- Shred the pork with two forks and season with salt and pepper.
- 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 serving with a salsa bar, if desired.
Conclusion
You’ll savor sensational flavors and festive fun with these fantastic fiesta recipes, feasting on fiery fish, savory steak, and charismatic chicken creations that will certainly delight your Super Bowl squad.