It’s National Taco Day, so obviously we’re living for any excuse to make (and eat) all the tacos. We’ve chosen our three favourite Taco recipes from BBC Good Food that we know you’ll love. Whether you prefer meat, veg or fish, here is something for everyone.

Chipotle Chicken Tacos with Pineapple Salsa

Ingredients

  • 500g skinless boneless chicken thighs
  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 tsp sweet smoked paprika
  • 2 tsp ground cumin
  • 2 tbsp cider vinegar
  • 1 tbsp chipotle paste
  • 200ml passata
  • 2 tbsp soft brown sugar
  • ½ small pineapple, cored, peeled and chopped
  • ½ small pack coriander, chopped
  • corn or flour tortillas
  • hot sauce (I like Tabasco Chipotle), to serve

Method

  1. In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
  2. Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat. 
  3. In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

Chargrilled Vegetable Tacos with Smoky Salsa

Ingredients

  • 175g pack baby corn
  • 1 large red onion, sliced (190g)
  • 1 red pepper, deseeded and roughly chopped
  • ½ tsp cumin seeds
  • 2 tsp rapeseed oil
  • 1 large ripe kiwi, halved lengthways (110g)
  • 1 large tomato, halved (115g)
  • 100g wholemeal flour, plus extra for rolling
  • 1 large garlic clove
  • 15g fresh coriander, chopped
  • 1 tsp vegan bouillon powder
  • ½ tsp smoked paprika
  • 85g red cabbage, finely shredded

Method

  1. Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.
  2. Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.
  3. Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.
  4. Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.

Grilled Salmon Tacos with Chipotle Lime Yoghurt

Ingredients

  • 1 tsp garlic salt
  • 2 tbsp smoked paprika
  • good pinch of sugar
  • 500g salmon fillet
  • 200ml fat-free yogurt
  • 1 tbsp chipotle paste or hot chilli sauce
  • juice 1 lime

To serve:

  • 8 small soft flour tortillas, warmed
  • ¼ small green cabbage, finely shredded
  • small bunch coriander, picked into sprigs
  • few pickled jalapeno chillies, sliced
  • lime wedges, to serve
  • hot chilli sauce to serve, (optional)

Method

  1. Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
  2. Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
  3. Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

Feature image: Xavier crook on Unsplash