Listen up, taco lovers! If you think making fresh salsa and whipping up killer tacos is only for the pros, think again! In our family, taco-making isn’t just a meal; it’s a full-blown, spice-packed, tortilla-filled tradition that started with the legendary Aunt Mary. This woman grew a garden the size of a football field and canned salsa by the gallon—spoiling us all for life.

Now, we’re here to pass on the torch, or should we say, the taco shell. Whether it’s Taco Tuesday, Friday, or honestly any day that ends in ‘y,’ tacos are always on the menu in our house. From carne asada to sweet potato and black bean, to Mom’s all-time favorite—spicy fish tacos—we keep it fresh, bold, and delicious. And because we love our Kitchen Switchen family, we’re sharing our all-time favorite taco recipes with you!

Spicy Citrus White Fish & Mango Slaw Tacos

(AKA Mom’s Favorite, AKA The One That’ll Make You Feel Like a Gourmet Chef)

Ingredients (Serves 4, Makes 8 Tacos)

For the Fish/Shrimp:

• 1 lb white fish (cod, mahi-mahi, or tilapia) or shrimp, peeled & deveined
• 1 tbsp olive oil
• Juice & zest of 1 lime
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp cayenne pepper (or more if you like to live on the edge)

For the Mango Citrus Slaw:

• 1 cup shredded purple cabbage
• 1 cup shredded green cabbage
• 1 ripe mango, peeled & julienned (or diced, we’re not judging)
• ½ red bell pepper, thinly sliced
• ¼ red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• Juice of 1 orange
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• ½ tsp salt

For Assembly:

• 8 corn tortillas, warmed
• 1 avocado, sliced
• Lime wedges, for serving
• Optional: Sriracha mayo (2 tbsp Greek yogurt + 1 tsp sriracha mixed)

Instructions:

1. Marinate the Fish or Shrimp: In a bowl, mix olive oil, lime juice/zest, and spices. Coat the fish or shrimp, marinate for 10-15 min (or until your patience runs out).
2. Cook It Up: Heat a pan or grill on medium-high and cook fish 3-4 min per side (shrimp cooks in 2-3 min).
3. Make the Slaw: Toss everything together in a bowl, let it sit for 5-10 min while you snack on mango pieces.
4. Assemble: Warm tortillas, add fish/shrimp, pile on the slaw, top with avocado, and drizzle with sriracha mayo if you like it spicy.
5. Eat Immediately! (Like we even had to tell you that.)

Spicy Cauliflower & Black Bean Tacos

(AKA “Who Knew Veggies Could Be This Good?”)

Ingredients (Serves 4, Makes 8 Tacos)

For the Roasted Cauliflower:

• 1 small head of cauliflower, cut into bite-sized florets
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• ½ cup diced tomatoes (canned or fresh)
• ½ tsp cumin
• ½ tsp smoked paprika
• Juice of 1 lime
• ¼ tsp salt
• ¼ cup water or vegetable broth

For Assembly:

• 8 whole wheat tortillas
• 1 cup shredded lettuce
• ½ cup shredded kale
• 1 avocado, sliced
• ¼ cup smoky chipotle sauce
• Lime wedges

Instructions:

1. Roast the Cauliflower: Toss florets with olive oil & spices, spread on a baking sheet, and roast at 400°F for 20-25 min.
2. Heat Up the Beans: Simmer beans with tomatoes, cumin, smoked paprika, lime juice, and salt for 5-7 min. Mash slightly for creamier texture.
3. Warm the Tortillas: Toss ‘em in a dry pan for 15-20 sec per side.
4. Assemble: Load up tortillas with cauliflower, beans, lettuce/kale, avocado, and chipotle sauce.
5. Devour.

Sweet Potato & Black Bean Tacos

(AKA The Unexpected Favorite, AKA “Trust Us on This One”)

Ingredients (Serves 4, Makes 8 Tacos)

For the Roasted Sweet Potatoes:

• 1 large sweet potato, peeled & diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Juice of 1 lime
• ¼ tsp salt
• ¼ cup water or vegetable broth

For the Avocado Crema:

• 1 ripe avocado
• Juice of 1 lime
• ¼ cup plain Greek yogurt
• 1 tbsp olive oil
• ¼ tsp salt
• 1 tbsp water (as needed)

For Assembly:

• 8 corn tortillas, warmed
• 1 cup shredded kale
• ¼ cup cotija cheese (optional)
• Lime wedges

Instructions:

1. Roast Sweet Potatoes: Toss cubes with olive oil & spices, roast at 400°F for 20-25 min.
2. Make Beans: Simmer with cumin, paprika, lime juice, and salt for 5-7 min. Mash slightly.
3. Blend Avocado Crema: Mix everything until smooth.
4. Assemble: Layer tortillas with sweet potatoes, beans, kale, crema, and cheese.
5. Eat until you can't move.
6. There you have it! Our taco tradition, from Aunt Mary’s salsa to your kitchen. Now go forth, make tacos, and be awesome.