My 6 Favorite Taco Recipes

I love tacos because they’re quick, customizable, and meal-prep friendly. Plus, they’re naturally gluten-free when you use corn tortillas! Whether you like spicy flavors, seafood, or even a plant based recipe, you will find a recipe you’ll enjoy.

These six gluten-free taco recipes will be perfect for your dinner rotation!

This blog post idea was given to me from my recipe suggestions form, so if you have ideas or foods you would like to see, please fill out this form!

1. Cilantro Lime Chicken (or Shrimp) Tacos

You’ll Need:

• 1 lb chicken breast (or shrimp)
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chopped cilantro
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp chili powder
• Salt & pepper to taste
• 6 small corn tortillas

Toppings:

• Avocado slices
• Shredded cabbage
• Jalapeños
• Chipotle mayo

How to Make It:

1. Marinate chicken (or shrimp) in lime juice, olive oil, and spices for 20+ minutes.
2. Cook in a pan over medium heat until done (5-7 min per side for chicken, 2-3 min for shrimp).
3. Warm tortillas and assemble with toppings.

Meal Prep Tip: Double the batch and use the extras for rice bowls!

2. Garlic Butter Steak Tacos

I usually don’t like steak in tacos, but this recipe is a favorite!

You’ll Need:

• 1 lb flank or skirt steak
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 6 small corn tortillas

Toppings:

• Queso (You’re technically supposed to use Queso fresco, but I didn’t have any, so I substituted)
• Pickled red onions
• Chimichurri sauce

How to Make It:

1. Season steak with salt, pepper, and paprika.
2. Melt butter in a pan and cook garlic until fragrant.
3. Cook steak over medium-high heat for 3-4 minutes per side. Let rest before slicing thinly.
4. Warm tortillas, add steak and toppings, and dig in.

Shortcut: Use pre-cooked steak strips for a 5-minute meal!

3. Spicy Black Bean & Sweet Potato Tacos

This is a great taco recipe for vegetarians (or vegans if you take off the feta!)

You’ll Need:

• 1 large sweet potato, diced
• 1 can black beans, drained & rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt & pepper to taste
• 6 small corn tortillas

Toppings:

• Crumbled feta or cotija cheese
• Sliced avocado
• Fresh cilantro

How to Make It:

1. Toss sweet potatoes with oil and spices, then roast at 400°F (200°C) for 20-25 min.
2. Heat black beans in a pan with a little salt and cumin.
3. Fill warm tortillas with sweet potatoes, beans, and toppings.

4. Slow-Cooked Carnitas Tacos

This is the recipe that makes me feel like I bought takeout from a Mexican restaurant.

You’ll Need:

• 2 lbs pork shoulder, cut into chunks
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp oregano
• ½ tsp cumin
• Juice of 1 orange (I’m so serious this makes it so much better)
• ½ cup chicken broth
• 6 small corn tortillas

Toppings:

• Diced white onions
• Fresh cilantro
• Lime wedges

How to Make It:

1. Season pork and place in a slow cooker with garlic, orange juice, and broth. Cook on low for 6-8 hours.
2. Shred pork and crisp in a pan with some cooking juices.
3. Load up warm tortillas with carnitas and toppings.

5. Al Pastor Tacos (with Pork Tenderloin)

This recipe is sweet, smoky, and slightly spicy.

You’ll Need:

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp achiote paste (or 1 tbsp paprika + 1 tbsp vinegar)
• 1 tbsp adobo sauce (from canned chipotle peppers)
• 2 tbsp pineapple juice
• 1 tsp cumin
• ½ tsp oregano
• Salt & pepper to taste
• 6 small corn tortillas

Toppings:

• Grilled pineapple chunks
• Diced onions
• Fresh cilantro

How to Make It:

1. Marinate pork in achiote, adobo, pineapple juice, and spices for at least 2 hours.
2. Cook pork in a pan over medium-high heat until fully cooked.
3. Grill pineapple chunks until slightly charred.
4. Assemble tacos and enjoy!

Meal Prep Tip: Slice the pork ahead of time and store in marinade overnight! This will also make the pork even juicier.

6. Roasted Cauliflower & Chickpea Tacos (Vegan)

This is another amazing no-meat taco! If I want a vegetarian option, this is my go-to.

You’ll Need:

• 1 small head cauliflower, cut into florets
• 1 can chickpeas, drained & rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp chili powder
• Salt & pepper to taste
• 6 small corn tortillas

Toppings:

• Avocado slices
• Pickled red onions
• Fresh cilantro
• Lime wedges

How to Make It:

1. Toss cauliflower and chickpeas with olive oil and spices.
2. Roast at 400°F (200°C) for 25-30 min, stirring halfway.
3. Fill warm tortillas and top with avocado, pickled onions, and cilantro.

You can also drizzle with tahini sauce or a squeeze of sriracha for extra flavor!

Which Taco Will You Try First?

These tacos are all gluten-free and packed with flavor. Whether you’re meal prepping or making them fresh, I made sure that there’s something here for everyone.

Make sure to check out my last blog: 6 Gluten-Free Desserts, where I share my favorite homemade gluten-free desserts that taste better than the store bought sweets!

If you want more content like this, or have any other suggestions, questions, or anything you would like to share with me, please fill out the recipe suggestions, kitchen struggles survey, or contact us forms!

Please follow us on our Facebook, Instagram, Pinterest, and subscribe to our email list! You will receive bonus recipes, insights, and extra exciting information!