Six Simple Weeknight Taco Ideas
Discover six easy and delicious taco ideas perfect for weeknight dinners, featuring classic ground beef, zesty shredded chicken, speedy black beans, quick shrimp, breakfast-for-dinner scrambled eggs, and leftover transformation tacos.
Equipment
- Skillet
- Serving dish
- Tongs
- Whisk
Ingredients
Taco Fillings
- 1 lb ground beef, turkey, or chicken
- 1-2 pre-cooked chicken breasts, shredded
- 1-2 cans black beans or pinto beans, rinsed and drained
- 1 lb raw shrimp, peeled and deveined
- 12-18 corn or flour tortillas
- Olive oil or preferred cooking oil
- Taco seasoning packet OR individual spices (chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper)
Toppings & Sauces
- Salsa (mild, medium, or hot)
- Lime juice
- Shredded lettuce (iceberg or romaine)
- Diced tomatoes or pico de gallo
- Diced red onion or white onion
- Chopped cilantro
- Avocado, sliced or guacamole
- Sour cream or Greek yogurt
- Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
- Pickled jalapeños (optional)
Specific Ingredients for Variations
- 1/2 diced onion (for black bean tacos)
- 1/4 cup water or vegetable broth (for black bean tacos)
- 6-8 eggs (for scrambled egg tacos)
- milk (for scrambled egg tacos)
- 1 tbsp butter (for scrambled egg tacos)
- Cooked chorizo (optional, for scrambled egg tacos)
Instructions
General Preparation
- Warm tortillas in a dry skillet for 15-20 seconds per side until pliable, or microwave in damp paper towels for 30-60 seconds.
Classic Ground Beef Tacos
- Cook 1 lb ground beef in a large skillet over medium-high heat until no longer pink, then drain excess grease.
- Add 1 taco seasoning packet and 1/2 cup water, then simmer for 5-7 minutes until the sauce thickens.
- Transfer the seasoned ground beef to a serving dish.
Zesty Shredded Chicken Tacos
- Shred pre-cooked chicken breasts.
- Combine shredded chicken with 1/2 cup salsa and a squeeze of lime juice in a skillet and heat over medium heat for 5-7 minutes until warmed.
- Transfer the zesty shredded chicken to a serving dish.
Speedy Black Bean Tacos (Vegetarian)
- Heat 1 tbsp olive oil in a skillet, then add 1/2 diced onion and cook until softened (3-5 minutes).
- Add 2 cans rinsed black beans, 1 tbsp chili powder, 1 tsp cumin, and 1/4 cup water or broth, then mash about half the beans.
- Cook for 5-7 minutes until heated through and thickened, then transfer to a serving dish.
Quick Shrimp Tacos
- Pat 1 lb shrimp dry, then toss with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat and cook shrimp for 1-2 minutes per side until pink and opaque.
- Transfer the cooked shrimp to a serving dish.
Breakfast for Dinner Scrambled Egg Tacos
- Whisk 6-8 eggs with a splash of milk, salt, and pepper; melt 1 tbsp butter in a non-stick skillet over medium heat, then pour in eggs and scramble until just set (3-5 minutes).
- Optionally, stir in cooked chorizo, diced tomatoes, or cheese while the eggs are hot.
- Transfer the scrambled eggs to a serving dish.
Leftover Transformation Tacos
- Shred or chop any leftover cooked protein and heat it in a skillet with a splash of water, broth, or salsa, and 1-2 tsp taco seasoning until warm and flavorful.
- Transfer the reheated and seasoned protein to a serving dish.
Final Assembly
- Set out warmed tortillas, your chosen filling, and all desired toppings for everyone to build their own tacos.
Notes
These recipes offer diverse taco options, allowing for customization with various proteins and toppings. Adjust spice levels and ingredients to your preference for a personalized weeknight meal.