12 Tasty Taco Recipes To Try At Home

Preheat the oven to 200°C, gas mark 6. Toss the potato wedges in a tray with 1 tbsp of oil, the paprika and chilli powder, then season and roast for 30 minutes until tender. Meanwhile, line a large chopping board with cling film, spread the chicken breasts on top and cover with another sheet of cling film. Bash with a rolling pin until 1cm thick all over.

Put the flattened chicken in a medium resealable food bag with the remaining 1 tbsp of oil, the lime zest, garlic and Tabasco. Season and massage through the bag to coat the chicken evenly; set aside for 10 minutes. Meanwhile, roughly mash the avocado and lime juice together; season and stir through the coriander.

Heat a large griddle or frying pan over a high heat. Cook the chicken for 4 minutes on each side, until cooked through, then set aside. Heat the tortillas, then serve with the wedges, guacamole and sliced chicken, plus natural yogurt and a scattering of sliced red chilli.

First make the salsa: combine the tomatoes, onion and dill in a bowl, add the olive oil and sugar and season well with salt and pepper, then mix together and set aside.

Mix the mayonnaise ingredients together in a small bowl and set aside.

Crack the eggs into a small shallow bowl, season with a little salt and pepper and beat together. Put the flour, garlic granules, mustard powder and spices into a separate small shallow bowl, season very generously with salt and generously with pepper and mix until well combined.

Pour enough vegetable oil into a deep frying pan to fill to a depth of 2cm. Heat the oil over a medium-high heat and bring to frying temperature. Line a plate with kitchen paper.

Coat each piece of fish evenly in the flour mixture, then dip into the beaten egg to coat, and finally dip once more in the flour mixture, ensuring each piece is well coated. When the oil is ready (dip a piece of fish into the oil: if it sizzles immediately the oil is hot enough; if it bubbles ferociously the oil is too hot so reduce the heat before you begin cooking), fry the fish in batches for about 2-3 minutes, or until the batter is crispy and deep golden brown.

Transfer to the paper-lined plate to drain. Serve in wraps with the mayo and top with a little of the salsa.

Heat a heavy-bottomed frying pan and add the oil. When hot, add the shallot, corn, chilli and courgette. Fry, stirring all the time, until the vegetables are gently coloured on all sides and the onion is translucent.

Now add the garlic and spices and sauté for another minute or two. Squeeze over the juice of half a lime, add half a cup of water and cover, allowing the courgette to seam in their own juices for another 3-4 minutes.

Stir in the chopped herbs (keeping a few back for garnish), squeeze over the remaining lime juice, and season to taste.

Heat the tortillas in a dry pan, scoop in the filling, scatter over extra herbs, the crumbled feta and a little diced shallot and serve at once.

Lay two chickpea wraps on each plate so they're overlapping slightly.

Heat a wide frying pan to high, add half the butter, the smoked paprika and tomato purée and fry over a medium heat for one minute before stirring in the beans. Heat through for two to three minutes, then season with salt and pepper to taste and divide among the chickpea wraps. Lay the sliced avocado on top.

Wipe the pan clean with kitchen paper and melt the remaining butter. When the butter has melted, crack in the eggs and cook over a medium-high heat for three to four minutes until the whites are becoming crisp around the edges but the yolks are still runny. Season with salt and pepper to taste, then add an egg to each of the wraps and drizzle over the salsa. Serve sprinkled with the fresh coriander and chilli.

Heat the oven to 200°C.

Whisk all of the marinade ingredients together in a bowl then add the chopped cauliflower florets and coat.

Bake the cauliflower in the oven on a tray for around 35 minutes.

Toast the tortillas and shape into the taco while hot.

Load your tacos with the cooked cauliflower, the top with corn, aioli, parsley and any other crunchy salad of choice.

Toss the cabbage and shallot in a bowl with the lime juice, honey and a good pinch of salt, then set aside. Mix the chipotle paste and soured cream in a separate bowl and set aside.

Heat a large frying pan over a high heat. Warm the tortillas for 30 seconds on each side, then wrap in foil to keep warm. Leave the pan on the heat

Pat the prawns dry on kitchen paper, then toss with the oil, paprika and a pinch of salt. Transfer to the pan and fry for a minute on each side, until just coloured. Pile into the warm tortillas with the cabbage and shallot, avocado and chilli soured cream. Serve with lime wedges to squeeze over the tacos.

Pre-heat the oven to 180°C/Gas Mark 4.

Cut the fish into strips and toss with the Cajun seasoning and the oregano in a bowl – or, if using leftover fish, break into chunks and toss with the above seasonings.

Cut the peppers in half, remove the seeds and white pith and slice thinly. Shred the spinach leaves. Peel, halve and thinly slice the red onion. Cut the avocados in half, discarding the stones, then remove the flesh and chop finely. Squeeze the juice from 1 lime over the chopped flesh.

In a bowl, add the yogurt, mayo, chilli powder, cumin and paprika and mix well. Chop the coriander. Cut the limes into quarters. Put the salsa into a small bowl.

In a large frying pan, heat the olive oil. Fry the fish for 8 minutes until crispy and cooked through. If using the leftover fish, cook for about 5 minutes.

Dry fry the wraps in a large frying pan on both sides for a few minutes to warm through, or griddle them. Serve the wraps alongside the rest of the ingredients and serve for guests to assemble.

To make the crunchy salad, combine the shredded cabbage, carrot, red onion and chopped coriander into a mixing bowl. Combine the red wine vinegar with the plain yogurt and mix. Stir the yogurt mix into the salad and thoroughly combine, then set aside to let the vinegar cook out the red onions and take the rawness out of them. Season the salad with salt and pepper.

For the salsa, combine the cubed Pink Lady apple, avocado, chopped chili, sliced radishes and place into a bowl. Zest and juice a lime into the olive oil and mix. Pour the lime and olive oil onto the salsa and coat all the ingredients. Set aside.

Heat a griddle pan until very hot. Lightly coat one side of the corn tortillas with some olive oil and lay onto the hot griddle pan. Leave for about 20 seconds or until there are griddle marks, then take off the heat and lay onto a rolling pin and leave to cool to create the taco shape. Repeat with all the tortillas.

Lastly season the cubed fish with the Cajun spice. Heat a non-stick pan and add 1 tbsp of the rapeseed oil. Once the pan is hot, add the fish. Fry for a couple of minutes until the fish is cooked and crispy on the outside, before you turn off the heat add a squeeze of lemon to the pan to sizzle and steam. Remove the fish from the pan and place onto a serving plate. Fill your tacos with the crunchy salad, Pink Lady® salsa and fried fish. If you want extra heat, top with Tabasco sauce and a squeeze of lime for more tang.

Heat oven to 200°C/180°C Fan/Gas 6. Spoon the coconut oil into a large roasting tray and heat in the oven. Add the squash to the tray along with the cumin, smoked paprika, garlic and plenty of seasoning. Mix well and roast for 20 minutes. Tip in the black beans, drizzle over the agave, then toss everything together and roast for another 15 mins.

Meanwhile make the guacamole. Mash the avocado, peas, lime zest and juice in a bowl, then stir through most of the herbs and some seasoning.

Wrap the tortillas in foil and pop in the oven with the squash for the last 5 minutes, to heat through.

To serve, let everyone dig in and make their own tacos – spread a generous spoonful of guacamole over a tortilla, then top with lettuce, 1-2 tbsp of the black bean mix, a crumbling of feta, a sprinkling of herbs and a squeeze of lime.

Preheat the oven to 220°C. While it's heating up, make the soured cream. Place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least ten minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.

Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and 2 tbsp of the oil. Season generously and toss to combine. Roast in the oven for 35-40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.

To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.

Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel. Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.

For the almond sauce, drain and rinse the almonds, then blend all the ingredients together until smooth. Season to taste, then set aside until needed. (This will make more than you’ll need, but will keep in the fridge for a week and works with just about anything grilled or savoury.)

Heat a little oil in a pan, and briefly fry the pepper until it just begins to soften – it should still have some bite. Remove, then cook the halloumi on both sides until charred, adding more oil to the pan if needed.

In a small bowl, mash up the avocado roughly with a fork, then season and mix in the chilli and lime juice and spread over the surface of the tortillas. (Heat these in the microwave for 30 seconds first, if you wish). Divide the rocket leaves, red pepper strips and halloumi between each one and season with salt and freshly ground black pepper.

Serve garnished with the almonds and some more chopped chilli if you wish. Drizzle with the almond sauce and serve with extra lime wedges. Alternatively, you can serve the tortillas with bowls of all the filling ingredients and sauce for everyone to make their own.

Warm the vinegar with the sugar and salt and stir until dissolved. Bring up to the boil then pour over the onions and radishes. Leave to steep and cool for at least 15 minutes.

To make the filling, heat the oil in a pan, add the shallot and cook gently for five minutes until completely softened. Stir in the garlic and cook for another minute, then add the Jersey Royal potatoes, tomatoes, and chipotle paste with 100ml water. Bring to the boil, cover and simmer gently for 15 minutes until the potatoes are tender. Stir in the beans and cook uncovered for another five minutes. Cool slightly.

To serve, spoon the potato mixture into the lettuce leaves, top with avocado slices, a few pickles and a lemon wedge for squeezing over. Garnish with edible flowers and extra lemon wedges.