5 Terrific Taco Recipes To Try Right Now

Life-changing recipes tend to come with baggage. We're talking a pile of dishes, a two-hour braise or maybe a birthday or a holiday to justify all that effort.

But tacos don’t ask for any of that. They’re the rare weeknight-or-weekend MVP: endlessly riffable, low-lift and loaded with flavor. They don’t need 27 ingredients or a special occasion. They just need a hot pan, something saucy or crispy (or both) and maybe a squeeze of lime. (Bonus if you've got a little onion or cilantro.) 

Whether you’re craving a juicy chicken taco, something that transports you straight back to that beachside taquería or a filling that helps your favorite skillet shine, these five recipes deliver. They’re fast, unfussy and—not to be dramatic—potentially life-changing. Because cooking something this good and this easy? That’s the kind of magic worth repeating.

If you’re as taco-obsessed as we are, consider making your own corn tortillas. The texture and taste are unmatched, and they’re just the kind of satisfying weekend project that pays off bite after bite. First time making them? Check out our handy tips for getting homemade tortillas right every time.

1. Blackened Fish Tacos with Watermelon Pico de Gallo

No, "blackened fish" isn’t a reference to last year’s grilling incident. It’s a smoky seasoning mix invented in the 1980s by a legendary New Orleans chef, and we’re all better off because of it. Smoked paprika, granulated garlic and onion, thyme, oregano and chipotle powder form a deeply flavorful crust on cod, which you’ll grill on your Double Burner Griddle set over medium-high heat. Pile it into tortillas with a juicy, bright, punchy watermelon pico de gallo. These tacos look impressive, taste like late summer and come together faster than you’d think, which is exactly the kind of recipe we like to keep on repeat.

2. Crispy Cheese BBQ Chicken Tacos

You haven’t truly lived until you’ve crunched through a taco with a lacy cheese crust. These BBQ chicken tacos start with shredded rotisserie chicken simmered in your favorite barbecue sauce with garlic and pickled jalapeños. The real showstopper, however, is the cheese-coated tortilla. These are so easy to make: In your 12" Hybrid Fry Pan, sprinkle cheese in a tortilla-sized circle, then press a tortilla on top. As the cheese crisps, it fuses into a crackly, crunchy shell that’s deeply satisfying. For a kid-friendly version of this recipe, skip the jalapeños.

3. Tacos Gobernador

If there’s one thing Marcela Valladolid knows, it’s how to create dishes that make people fight for seconds. Her take on Tacos Gobernador is no exception. Chopped shrimp get sautéed with garlicky poblano peppers until just tender, then blanketed in a generous heap of shredded Monterey Jack. Folded into tortillas that are cooked until the cheese melts into the filling and the outside crisps to toasty perfection, the result is comically delicious.

4. Baja Fish Tacos

A getaway to Baja might be out of reach this weekend, but vacation-inspired fish tacos are absolutely on the menu. Start with flaky white fish—cod or halibut work great—dipped in a light, bubbly seltzer batter and fried until golden in your 3.3-QT Hybrid Deep Sauté Pan. You’ll also fry up pickled jalapeño slices (highly snackable, dangerously good), then layer it all into tortillas with finely shredded cabbage, pickled red onions, avocado and a shower of fresh cilantro. Corn or flour tortillas? Dealer’s choice. Just add cold beer, tortilla chips and maybe a sunset playlist for the full effect.

5. Cheesy Tacos Norteños Skillet

This taco filling is all about tender steak, melty cheese and bold, craveable flavor. Skirt steak gets a marinade of lager, orange and lime juices, soy sauce, garlic, cumin and a touch of sugar. After a quick sear in your 12" Hybrid Fry Pan, it’s tossed with sautéed peppers, then broiled under a blanket of Monterey Jack until deliciously bubbly and blistered. Spoon the mixture into warm corn tortillas and top with guac, radishes and plenty of cilantro. Serve right away, preferably with napkins nearby and plans to make it again next weekend.

At this point, we’re planning to eat tacos all year long.